Creamy Mustard Chicken with Vegetable Mushroom Ragout
This creamy mustard chicken with a colorful vegetable mushroom ragout brings together tender pan-seared chicken and a velvety, plant-based sauce layered with mushrooms and mixed vegetables. The mustard marinade adds gentle tang while the ragout develops natural richness as the vegetables simmer. It’s a balanced, comforting dish ready in under an hour, ideal for weeknight meals yet satisfying enough for a wholesome weekend dinner.
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.