Many vegetable-based dinners can feel a bit one-note, but this creamy mustard chicken with a hearty mushroom ragout delivers layers of richness. The vegetables simmer into a velvety sauce that’s full of earthy depth, while the chicken stays tender and savory.
Ready in under an hour, this dish pairs lean chicken with a rainbow of vegetables for a satisfying, nutrient-packed plate. The creamy ragout leans on plant-based milk for a smooth finish, and the mustard marinade adds a subtle tang that complements the mushrooms beautifully.
Why This Recipe Works
This combination brings together flavor and nourishment in a straightforward way. The vegetables stew gently until they soften, creating a naturally thick base that turns luscious once the starch mixture goes in.
The chicken benefits from a brief rest in a mustard marinade, which keeps it moist and enhances its savory notes.
Vegetable ragout is also incredibly flexible. You can adjust the mix depending on what you have, from carrots to green beans or corn.
The creamy finish ties everything together without overpowering the freshness of the vegetables.
If you enjoy simple but flavorful meals like the garlic mushrooms and chicken recipe, you’ll find that this ragout offers similar depth with a softer, creamier texture.
It’s also a great pairing for classics such as the one-pot pesto chicken with rice when you want variety in your meal planning.
Ingredients You’ll Need
This dish uses accessible ingredients but transforms them through technique. A balanced mix of mushrooms, vegetables, and seasoned chicken creates a full, satisfying meal.
Ragout
• 1 tbsp olive oil
• 200 g mushrooms, sliced
• 200 g mixed vegetables
• 2 dl unsweetened plant-based milk
• 1 tbsp cornstarch
• Salt, pepper, garlic powder
Chicken
• 1 chicken breast, sliced
• 1 tsp mustard
• Salt and pepper
Marinating the Chicken
Season the sliced chicken with mustard, salt, and pepper, then let it rest in the refrigerator. Even 1 hour helps the seasoning absorb fully, giving the meat more depth during cooking.
The thin coating of mustard works as both flavoring and tenderizer. It slightly softens the fibers, allowing the chicken to stay juicy when pan-fried later.
Preparing the Vegetable Mushroom Ragout
Warm the olive oil in a pan, then add the mushrooms. Let them cook for a few minutes so their moisture evaporates and their flavor concentrates.
Add the vegetable mix and season generously. A splash of water and a lid help everything soften evenly while maintaining color.
Once the vegetables are tender, stir the cornstarch into the plant-based milk. Pour the mixture into the pan and simmer until the ragout thickens to your preferred consistency.
You can make it looser by adding more liquid. A thicker sauce works well when serving with pasta or a dense grain like farro.
For more creamy vegetable ideas, see dishes such as the one-pot chicken vegetable casserole or a lighter option like the probiotic power bowl.
Cooking the Chicken
Heat a non-stick skillet over medium heat and cook the marinated chicken until golden. The slices cook quickly, which makes this recipe ideal for busy days.
Let the chicken rest briefly before serving so the juices redistribute. Serve it beside or over the creamy ragout for a complete, filling meal.
Serving Suggestions
This dish pairs well with rice, pasta, or soft grains. The creamy ragout coats the starch nicely, creating a comforting bowl-style meal.
Add a fresh green salad or roasted vegetables on the side if you want extra color. The ragout already brings a rainbow effect, so any addition will fit smoothly.
If you enjoy meals with gentle warmth and comfort, you may also like white chicken chili or creamy lemon garlic chicken pasta for future cooking inspiration.
Storage and Meal Prep
The ragout reheats well and maintains its creamy consistency. Store it in an airtight container for up to 3 days.
Keep the chicken separate if you prefer to retain its texture. Reheat in a pan or microwave before assembling your plate.
Frequently Asked Questions
Can I use different vegetables?
Yes, any combination works as long as the vegetables soften well. Try carrots, peas, zucchini, or bell peppers depending on the season.
Can I substitute the chicken?
Turkey breast or firm tofu both work well. Adjust cooking time to avoid drying out.
Does the ragout freeze well?
It freezes better without the starch added. Thicken it after thawing to preserve the texture.
How do I keep the sauce from becoming too thick?
Add more plant-based milk or a splash of broth during simmering. It loosens instantly and remains smooth.
What can I serve with this dish?
Rice, couscous, or pasta are classic choices. Mashed potatoes or creamy polenta also work beautifully.
If you want more meal ideas with vegetables and chicken, try the turmeric chicken quinoa bowl or the cozy chicken broccoli rice casserole next.
Creamy Mustard Chicken with Vegetable Mushroom Ragout
Ingredients
Vegetable Mushroom Ragout
- 1 tbsp olive oil
- 200 g mushrooms sliced
- 200 g mixed vegetables
- 200 ml unsweetened plant-based milk
- 1 tbsp cornstarch
- salt, pepper, garlic powder to taste
Chicken
- 1 chicken breast sliced
- 1 tsp mustard
- salt and pepper to taste
Instructions
Marinate the Chicken
- Combine sliced chicken with mustard, salt, and pepper. Mix well and refrigerate for at least 35 minutes to allow the flavors to absorb.
Prepare the Ragout
- Heat olive oil in a pan. Add sliced mushrooms and cook until their moisture evaporates and the flavor concentrates.
- Add mixed vegetables and season with salt, pepper, and garlic powder. Add a splash of water, cover with a lid, and cook until softened.
- Mix cornstarch into the plant-based milk. Pour into the pan and simmer until the ragout thickens to your preferred consistency.
Cook the Chicken
- Heat a non-stick skillet over medium heat. Cook the marinated chicken slices until golden and fully cooked through.
- Allow the chicken to rest briefly, then serve it alongside or over the creamy ragout.
Notes
- You can adjust the ragout thickness by adding more liquid if needed.
- Serve with rice, pasta, or grains for a full meal.
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