This creamy mustard chicken looks fancy but it is really quite simple and quick to cook up. Chicken thighs are dredged in a light layer or seasoning and flour then sauteed until crispy and browned. They are served over mashed yams and sauteed kale and then topped with a creamy mustard terragon sauce. We prefer to use orange yams for this creamy mustard chicken recipe but you can always sub sweet potatoes if your grocery store isn’t stocking orange yams. As always, we like chicken thighs over breasts because they are more flavorful and they stay nice and juicy.

Interested in more easy weeknight chicken recipes? Check out this, this, or this recipe

Happy Cooking!

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Creamy Mustard Chicken

This creamy mustard chicken is a dish that looks fancy but is actually quite simple to prepare. The crispy chicken with fluffy mashed yams is topped with a semi sweet and savory mustard sauce.

Course Main Course

Cuisine American

Keyword Chicken, paleo, weeknight meal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 326kcal

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 3-4 large yams or sweet potatoes
• 1 bunch kale, leaves removed from stock and roughly chopped
• 3-4 cloves garlic, peeled
• 2 1/2 cups chicken broth, divided
• 1/4 cup coconut cream or coconut milk
• 1/4 cup tapioca flour
• 2 TBSP butter
• 2 tsp granulated garlic, divided
• 2 tsp salt, divided
• 2 tsp pepper, divided
• 1 tsp dried tarragon
• 1 tsp dried chives
• 1 1/2 TBSP stone ground mustard

Instructions

• Peel and chop yams or sweet potatoes into 2-3" chunks
• Put in a pot with garlic cloves and 1 1/2 cup chicken broth then add enough water so that they potatoes are fully covered by about an inch
• Place on the stove on high and boil until yams are fork tender, about 12-18 minutes depending on how big you cut your yams.
• Once yams are cooked reserve 1 cup of the cooking liquid and then strain. Add yams and garlic back to pot along with 2 TBSP of butter. Mash with a potato masher or immersion blender. Add the cooking liquid 1/4 cup at a time until the yams reach your desired consistency. Add salt and pepper to taste if desired
• Meanwhile, combine tapioca flour, 1 tsp granulated garlic, 1 tsp salt, and 1 tsp pepper on a large plate
• Preheat a large cast iron or non-stick skillet over medium high heat and add about 2 TBSP avocado oil
• While your pan heats dredge the chicken thighs in the flour mixture. Be sure to only dredge as much chicken as will fit in the pan at one time without over crowding it. You may need to work in two batches. If the dredge sits on the chicken for too long it will be soggy when you cook it
• Add the chicken to the pan and cook for 6-8 minutes/side or until they are cooked through and reach an internal temperature of 165.
• Transfer to a wire rack and scrape any burned bits from the pan
• Add remaining 1 cup of chicken broth to deglaze the pan along with mustard, remaining granulated garlic, salt, pepper, tarragon, and chives. Reduce heat to medium and simmer until broth reduces by half (roughly 3-5 minutes)
• Add the kale and coconut cream and cook for 2-3 minutes until it's soft and beginning to wilt
• Add chicken and cook an additional 30-60 seconds
• To serve, scoop a serving size of mashed yams on a plate. Spoon some kale over them then top with a chicken thigh. Spoon sauce over all of it and enjoy!

Nutrition

Calories: 326kcal | Carbohydrates: 28g | Protein: 21g | Fat: 14g | Fiber: 4g | Sugar: 8g