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Creamy Honey Mustard Chicken with Sweet Potato & Chive Mash

Chef Amy
Creamy Honey Mustard Chicken is a winning combo, we add cream and a little chicken stock to create a sauce that you'll be scraping for every last bit.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 676 kcal


  • Chopping board
  • Medium Saucepan
  • Large Frying Pan
  • Colander


  • drizzle Olive oil
  • 4 Sweet potatoes
  • 2 Carrots
  • 1 Medium bag snow peas
  • 2 cloves Garlic
  • 1 Bag chives
  • 4 Chicken breasts
  • 40 grams Butter
  • 1/4 cup Milk
  • 100 ml Light cooking cream
  • 50 grams Wholegrain mustard
  • 1 tablespoon Honey
  • 1 Chicken stock
  • Salt to season
  • Pepper to season



  • Bring a medium saucepan of salted water to the boil.
  • Peel the sweet potato, then cut into large chunks.
    4 Sweet potatoes
  • Thinly slice the carrot into half-moons.
    2 Carrots
  • Trim the snow peas.
    1 Medium bag snow peas
  • Finely chop the garlic and chives.
    2 cloves Garlic, 1 Bag chives
    chopped garlic

Cook the Veggies

  • Cook the sweet potato in the boiling water for 5 minutes.
    4 Sweet potatoes
    sweet potato
  • Place the colander (or steamer basket) on top of the saucepan, then add the carrot.
    2 Carrots
  • Cover with a lid and steam until the carrot is softened 7 minutes.
  • Add the snow peas to the colander and continue to cook, until the veggies are tender and the sweet potato is easily pierced by a knife. 3 minutes
    1 Medium bag snow peas
  • Transfer the carrot and snow peas to a medium bowl.
  • Drizzle with olive oil, then season with salt and pepper to taste. Cover to keep warm.
    drizzle Olive oil

Cook the Chicken

  • While the sweet potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium high heat.
    drizzle Olive oil
  • Place your hand flat on top of each chicken breast and slice through horizontally to make to thin steaks.
    4 Chicken breasts
    chicken breast
  • Season both sides with salt an pepper.
    Salt, Pepper
  • Cook the chicken in batches until cooked through 3-5 minutes each side (depending on thickness).
  • Transfer to a plate to rest and cover with foil to keep warm.

Mash the Potatoes

  • Drain the sweet potatoes and return to saucepan.
    sweet potato cooked
  • Add the butter and milk, then season generously with salt.
    40 grams Butter, 1/4 cup Milk
  • Mash until smooth, then stir through 3/4 of chives and cover to keep warm.
    1 Bag chives
    sweet potato mash

Make the Sauce

  • Wipe out any excess oil from the frying pan, then return to a low heat.
  • Cook the garlic, stirring, until fragrant 1 minute.
    2 cloves Garlic
    cook garlic
  • Add the light cooking cream, wholegrain mustard, honey and chicken stock powder. Stir to combine.
    100 ml Light cooking cream, 50 grams Wholegrain mustard, 1 tablespoon Honey, 1 Chicken stock
    cooking cream
  • Slice the chicken then return chicken (plus any resting juices) to the pan, turning to coat.
  • Simmer until thickened approximately 2 minutes.
  • Season with salt and pepper to taste.
    Salt, Pepper


  • Divide the sweet potato and chive mash between plates.
  • Top with steamed veggies and creamy honey mustard chicken, spooning over some sauce from the pan.
  • Garnish with the reserved chives to serve.
Keyword Creamy Honey Mustard Chicken

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