Roasted Chicken Breasts with Garlic and Seeded Mustard


Baked Chicken with Garlic and Seeded MustardDon’t look too closely at this photo, or you will see that my sauce actually split while thickening.  You see I made a crucial mistake while grocery shopping this week.  I forgot that I wanted the cream to make the sauce and I picked up a bottle of a cheaper brand  of thickened cream.  Personally I find the cheaper creams don’t thicken well and tend to split if you are using them to make a sauce.  It doesn’t affect the taste of your sauce, buy it’s not as pleasing on the eye now is it?

I tasted this sauce while I was waiting for it to thicken, and to tell you the truth I wasn’t sure we were going to like it.  But by the time it had simmered and the flavour had intensified it was beautiful.  It was a real winner for the kids, so that puts it on the keepers list.  And it was pretty mess-free and quick and easy to make, so it’s a great choice for a mid-week meal.

I doubled the sauce for the original recipe because I was cooking 7 chicken breasts, but we had way too much sauce left over, so I think the original sauce will be plenty for 4 chicken breasts, and that’s what I have written here.  I also think they had their oven too hot because the chicken almost over-cooked, but every oven is different, so if you want to increase the temp to 200C and keep an eye on your chicken, go for it.  As long as the juices of the chicken run clear when you pierce the chicken breast and the flesh of your chicken is no longer pink, your chicken is done.

Roasted Chicken Breasts with Garlic and Seeded Mustard


4 Chicken Breasts

Garlic Salt

Cracked Pepper

2 Tbl Oil

1 Tbl Crushed Garlic

1 Tbl Seeded Mustard

1/2 Tbl Parsley (which I forgot)

300ml Thickened Cream (buy a good brand, not the cheap stuff that splits)

2 Cups Chicken Stock


Preheat your oven to 180C and place a deep roasting tray in the oven to heat.

Rub garlic salt and pepper into both sides of the chicken breast.

Heat the oil in a large frying pan and brown both sides of the chicken.

Carefully place the chicken breasts into the heated roasting try and add 1/2 cup of Chicken Stock to the tray.

Roast the chicken breasts for 20 minutes, turning each breast after 10 minutes and adding more stock to the tray if needed.

While the chicken is roasting, combine the garlic and mustard in a small pan and cook over a low heat for a few minutes until the mixture becomes fragrant.

Add the thickened cream and stir to combine.

Gradually add 1 Cup of the Chicken Stock and bring the mixture to a boil, then reduce to a simmer to thicken the sauce.

Add the parsley to the sauce.

Remove the chicken from the oven and serve covered liberally with the sauce.

Serve with steamed or roasted vegetables.

Source of Original Recipe:

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