Chicken in Mustard Cream Sauce (Dairy-Free)
Chicken in mustard cream sauce, dairy-free! You'd never suspect this rich, creamy sauce was dairy-free! This is actually a recipe for a delicious full meal including herby roasted new potatoes and cauliflower.
You just quickly cut up the veg and toss them in vegan butter and a few spices and roast. While the vegetables roast, you slice and brown white meat chicken and then throw together the quick pan sauce. This recipe is great for serving company, it's pretty easy and only takes a little more than an hour to make. But, it feels very fancy and its food sensitivity friendly.
The best part of this meal is that it's actually pretty healthy. Both potatoes and cauliflower are great sources of vitamin c, vitamin b6, and fiber. Chicken breast, of course, is super high in protein. So, its a great healthy meal for any night of the week.
I like to use light coconut milk as a substitute for heavy cream. It works well in recipes that are strongly flavored like this dairy-free chicken in mustard cream sauce. You won't be able to taste any coconut!
Entertaining and looking for a dessert? Check out my recipe for gluten-free dairy-free flourless chocolate cake!
Ingredients
- 20 oz new potatoes (red, yellow, or purple)
- 1 large head cauliflower
- 3 tbsp vegan butter
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 14-16 oz boneless skinless chicken breast
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 medium sweet onion
- 1/2 tsp dried rosemary
- 1/2 tsp ground coriander
- 1/3 cup water
- 1 cup lite coconut milk
- 1/2 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp chicken bullion
Roasted Vegetables
Chicken in Mustard Cream Sauce
Instructions
- Preheat your oven to 400°F
- Cut your potatoes in halves or quarters, depending on their size. Place them on a large baking sheet.
Break your head of cauliflower down into florets and place them on the sheet tray as well.- Sprinkle 1 tsp of salt, 1 tsp of thyme, 1 tsp of onion powder, and 1/2 tsp garlic powder over the vegetables.
Melt three tablespoons of vegan butter and pour over the vegetables, toss to coat.
Place in the oven and bake for one hour.- While the vegetables are roasting, slice the chicken into 1/4 inch thick slices. If the chicken breast is really large, slice the larger pieces in half.
Sprinkle the chicken with salt and pepper, set aside. 
Dice an onion and set aside.- Put the oil in a heavy bottom skillet, I like cast-iron, and turn the heat on high.
Brown the chicken on high, mine took about 5 minutes, then remove from the pan.- Turn the heat down to low, add the onion to the pan along with the rosemary and the coriander.
Cook onion, stirring often, for another 5 minutes.
Add the water, coconut milk, honey, mustard, and chicken bullion to the stir well, bring to a simmer.
Add the chicken back into the pan and simmer, stirring often for about 8 minutes or until your chicken is fully cooked (165°F).
To serve, put about 1/4 of the vegetables onto a plate and then spoon about 1/4 of the chicken and sauce over top. - Enjoy!