🍗 Mediterranean Creamy Mustard Chicken Bake
with Garlic Potatoes & Veggies (Full Recipe)
⏱ Time
Prep: 20 minutes
Bake: 45–50 minutes
Total: ~1 hour
Serves: 4–5
🧺 Ingredients
Chicken
1 kg (2–2.2 lb) chicken thighs or breasts (bone-in or boneless)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
¾ cup cooking cream (or Greek yogurt + cream mix)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon dried thyme or rosemary
Salt & black pepper, to taste
Juice of ½ lemon
Garlic Potatoes
600 g (1.3 lb) baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder (or 2 fresh cloves, minced)
½ teaspoon paprika
Salt & pepper
Veggies
1 cup carrots, sliced
1 cup zucchini or green beans
1 red bell pepper, sliced
½ red onion, wedges
Optional: mushrooms or cherry tomatoes
👩🍳 Instructions
Preheat oven:
Preheat to 200°C (400°F).Prepare potatoes:
Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread in a large baking dish or sheet pan and roast 15 minutes first.Make creamy mustard sauce:
In a bowl, mix olive oil, garlic, Dijon mustard, whole-grain mustard, cream, paprika, oregano, thyme, lemon juice, salt, and pepper.Prepare chicken:
Coat chicken well with the mustard sauce.Assemble bake:
Remove potatoes from oven. Push them to one side.
Add veggies and place chicken on top.
Pour remaining sauce evenly over everything.Bake:
Cover loosely with foil and bake 25 minutes.
Uncover and bake another 10–15 minutes until chicken is golden and fully cooked.Finish:
Garnish with fresh parsley or thyme. Let rest 5 minutes before serving.
🌿 Serving Suggestions
Serve with crusty bread or warm pita
Add a side of Greek salad
Sprinkle crumbled feta or olives on top
🧡 Tips & Variations
Use Greek yogurt instead of cream for lighter version
Add white wine (¼ cup) to sauce for depth
Make it spicy with chili flakes or harissa
Leftovers keep well for 3 days refrigerated
