Go Back
Grainy Mustard Chicken Bowl with Veggies & Mashed Potatoes Recipe
Ash Tyrrell

Grainy Mustard Chicken Bowl with Veggies & Mashed Potatoes Recipe

I made this grainy mustard chicken bowl on a night when I wanted something comforting but didn't want to spend hours in the kitchen. I pan-seared the chicken until it got that gorgeous caramelized crust, tossed the zucchini and broccoli in the same pan for extra flavor, and piled everything over a bed of buttery mashed potatoes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – the star protein, and slicing them thin helps them cook faster and stay juicy
  • 3 tablespoons grainy mustard – gives that signature tangy bite so don't swap it for smooth mustard if you want the texture
  • 2 tablespoons honey – balances the sharpness of the mustard with a touch of sweetness
  • 2 tablespoons olive oil – helps get that golden sear on the chicken and veggies
  • 1 tablespoon apple cider vinegar – adds brightness and cuts through the richness of the potatoes
  • 2 garlic cloves minced – fresh garlic makes a noticeable difference over the jarred kind
  • 4 medium russet potatoes – the base of the creamy mashed potatoes and russets mash the smoothest
  • 1/2 cup warm milk – warming it first keeps the potatoes from turning gluey
  • 3 tablespoons butter – for richness and I always use unsalted so I can control the seasoning
  • 1 cup broccoli florets – fresh broccoli holds its bright color and crunch better than frozen
  • 1 medium zucchini sliced into half-moons – cooks quickly and soaks up the pan flavors nicely
  • 2 green onions sliced – for that fresh, sharp garnish on top
  • Salt and black pepper to taste – season in layers, not just at the end

Method
 

  1. I peel and cube the potatoes, then drop them into a pot of salted, cold water before turning on the heat. This helps them cook evenly all the way through. Once they're fork-tender, about 15 minutes, I drain them and mash them with warm milk and butter until smooth.
  2. While the potatoes cook, I whisk together the grainy mustard, honey, apple cider vinegar, and minced garlic in a small bowl. This glaze does double duty as a marinade and a finishing sauce. I like tasting it as I go to adjust the sweetness or tang to my liking.
  3. I season the chicken breasts with salt and pepper, then sear them in olive oil over medium-high heat for about 5 to 6 minutes per side. In the last minute of cooking, I brush on half the mustard glaze so it caramelizes slightly on the surface. I let the chicken rest before slicing.
  4. Using the same skillet, I toss in the broccoli and zucchini with a little more olive oil. I let them cook for about 5 minutes, stirring occasionally, until the broccoli turns bright green and the zucchini gets lightly golden. Scraping up the browned bits from the chicken adds even more flavor here.
  5. I spoon a generous scoop of mashed potatoes into each bowl, then arrange the sliced chicken and sautéed vegetables on top. I drizzle the remaining mustard glaze over everything and finish with a sprinkle of fresh green onions. Serve it warm right away for the best texture.

Notes

  • I always let the chicken rest for a few minutes after cooking, since it keeps the juices locked in instead of spilling out when I slice it.
  • I've found that warming the milk before adding it to the potatoes makes a noticeably smoother mash.
  • I like slicing the chicken against the grain, which makes every piece easier to chew.
  • Adding a splash of the pan drippings into the mustard glaze right before serving gives it an extra layer of flavor I really love.
  • I keep a little extra glaze on the side for anyone who wants more tang on their bowl