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Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken

with Herby Mash & Steamed Veggies

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Dinner tonight proves, once and for all, why honey and mustard is a winning combo. Just add cream and a little chicken stock, and you get a sauce that's so sublime you'll be scraping up every last bit.

Tags:Family FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potato

1

carrot

1 bag

snow peas

1 clove

garlic

1 bunch

chives

1 packet

chicken thighs

1 packet

light cooking cream

(ContainsMilk)

1 tub

wholegrain mustard

(ContainsSulphites)

½ cube

chicken stock

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

2 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3131 kJ
Fat44.6 g
of which saturates22.3 g
Carbohydrate44.1 g
of which sugars18 g
Dietary Fiber0 g
Protein43.2 g
Cholesterol0 mg
Sodium1082 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Cut the carrot (unpeeled) into thin half-moons. Trim the snow peas. Finely chop the garlic. Finely chop the chives.

2

Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 7 minutes. Add the snow peas to the carrot and continue cooking until the veggies are tender and the potato can be easily pierced with a knife, 3 minutes.

3

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper on both sides, then add to the hot pan. Cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

4

Transfer the carrot and snow peas to a medium bowl, drizzle with a little olive oil and season with salt and pepper. Set aside. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the chives (reserve some for garnish!).

5

Wipe out the excess oil from the frying pan and return to a low heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the light cooking cream, wholegrain mustard, honey and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir until well combined, then return the chicken (plus any resting juices) to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste.

6

Slice the chicken. Divide the herby mash between plates and top with the chicken and steamed veggies. Spoon over the honey mustard sauce and garnish with the reserved chives.