Roasted Mustard Chicken Breasts Recipe with Sauteed Cabbage
13. Jan, 2010 
7 Comments
In university, one of roommates used to make a delicious baked chicken covered in a mustard sauce. Maybe it was delicious because I wasn’t cooking it? At any rate, years later, I have no idea what went in it but that was the inspiration for this dish.
This roasted chicken is delicious when you pair the tangyness of the mustard with the sweetness of the cabbage. The thyme helps develop those flavours and I was really thrilled with how this turned out. Next time I would add a bit of mustard right into the cabbage, which I did on my plate. Yum!
I realize most of the recipes for my healthy January have been vegetarian, I don’t think you need to eliminate meat to eat healthy things, but if you are trying to cut calories it certainly doesn’t hurt. Also, this will help you use the leftover cabbage from that ribollita you might’ve just made.
Roasted Mustard Chicken with Sauteed Cabbage
(serves 2)
2 chicken breasts, boneless & skinless
1 tablespoon olive oil
salt and pepper
1 1/2 tablespoons fresh thyme
1 tablespoons dijon mustard
1/2 onion, diced
4 cups savoy cabbage, finely shredded and washed
1/2 – 1 cup chicken stock or water
Preheat oven to 375F. Heat a large oven proof skillet to medium. Gently chop thyme and rub the chicken with olive oil, lots of salt and pepper and half of the fresh thyme. Sear in your skillet until golden brown on each side, then remove and set aside. Add onion, and reduce heat to medium-low, sweat onuion until soft and then add cabbage, a pinch of salt, and 1/4 cup of chicken stock. Cook cabbage, tossing every few minutes until soft, add more chicken stock if it get’s dry. Add lots of pepper and toss. (Cabbage and pepper are great friends.) Note: When I make this again, I think I will add a tablespoon of mustard right into the cabbage, but I love mustard.
Combine mustard with even more pepper and remaining thyme. Brush over chicken. Add another 1/4 cup of stock to cabbage mixture and place chicken on top, place in oven and bake for 20-30 minutes or until chicken is cooked through (I check for an internal temperature greater than 165F). Serve hot.
Similar Recipes:
Crispy Braised Chicken Thighs with Fennel, Olives, and Lemon
Tarragon Chicken
Chicken Thighs with Herbs, White Wine, and Lemon
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
i love chicken paired with mustard! glad you do too because my family thinks i’m crazy!!
Great dish! I love mustard too, I like to bake salmon filets in the oven with that similar mix of dijon, thyme and pepper smeared on the fish…I’ll try in on chicken next time i make chicken.
I love mustard and the tang works well with the cabbage. Load the cabbage for me…it’s winter and it’s good for ya!
This looks so good. Do you think it can work with regular cabbage? Because I have one in the fridge. Me too I would add mustard to the cabbage. Thanks for the recipe
Scorpio Woman – I am sure it would, you probably just need to adjust the cooking time accordingly. I assume it is a green cabbage?
Karyn – oh good! I haven’t made this in so long I forgot how good it is.
Laurie – Salmon would be excellent, I must try that.
Peter – Tang indeed.
yes green cabbage lol I was about to write “white cabbage” then I wasn’t sure so I wrote regular LOL
Put some mustard on anything and I’m a happy camper! This looks and sounds delicious!