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Low Fat Mustard Chicken

This amazing dish was seriously tasty, the flavours were out of this world. It is a low fat dish as it uses creme fraiche rather than cream.

Try use chicken breasts on the bone as they really do give the dish a far better flavour. If you can’t get them or they are too pricey for you then use regular chicken breasts with the bone out or even chicken thighs for a much cheaper alternative that will be just as tasty. If using chicken thighs then allow 2 per portion.



4 chicken breasts on the bone
500g baby or salad potatoes
2 tsp dried or fresh thyme
2 good sized onions
4 spring onions
2 garlic cloves chopped
3 tsp paprika
1 vegetable or chicken stock cube
½ tsp coarse ground black pepper
½ tsp salt
6 tbsp Dijon mustard
600g crème fraiche
100ml water
2 tbsp oil


Pre-heat your oven to 180c. Peel and par boil the potatoes for 10 minutes, drain and set to one side.
Mix the paprika, salt and pepper with 2 tbsp Dijon mustard and coat each breast in the mix, set to one side for 30 minutes.
Heat the oil on a non-stick pan and fry each breast till browned.
Thinly slice the onions and spring onions.
Place everything apart from the chicken in a casserole dish or roasting tin and mix really well then add the chicken.
Bake in the top of your oven for 35 minutes until the chicken is cooked.
Ensure the chicken is fully cooked by cutting into the thickest part of one and ensuring there is no blood or pink bits or use a food thermometer by checking the thickest part had reached 72c.
Serve with green vegetables and the potatoes you cooked in the sauce.
    • Rebecca
    • 6th April 2017

    made this dish last night. very tasty. easy to prepare. thanks for sharing receipe

    • Sylvia
    • 3rd June 2018

    Hi can you freeze this dish?

    1. Yes you can though it may split when you defrost it.

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