This one-skillet wholegrain mustard chicken is a quick midweek meal. It features pan-seared chicken, roasted cauliflower, crispy pancetta and a rich sauce made of wholegrain mustard, onion, white wine and honey.
You are going to love this dish. Why? It’s made with classic ingredients, that you all know and it is comforting. It’s simple and at the same time, it makes a perfect meal for any special occasion, too.
I decided to go for chicken in this recipe. Chicken is easy to prepare and you can combine it with everything. It doesn’t matter which part; chicken breasts, chicken medallions, chicken wings or chicken thighs, I love them all. Of course, instead of chicken, you can take turkey, too. Pan-seared poultry goes great with the right condiment. For instance, mustard!
Mustard
Mustard is one of my top three condiments that you can find in my fridge. A hint: keep always one glass of mustard handy and use it often. And when whole grain, it is even better. With its tangy flavour and awesome texture can bring almost any meal to another level.
The mustard pairs great with rich and fatty food. For instance, salty meats, poultry, roasted vegetables, mushrooms, fish, salad, sandwiches, cheese and eggs are perfect pairings. Check these traditional German eggs in mustard sauce. Delicious!
I served my wholegrain mustard chicken with cauliflower. It would be great with potatoes, rice, polenta or noodles, too. I simply shortly cooked the whole piece of cauliflower and then finished it in the oven.
If you are a cauliflower lover, then you must check these out: cauliflower steaks, whole Harissa roasted cauliflower, a low-carb cauliflower-crust pizza, cute cauliflower wings or this cauliflower rice.
As you can see, cauliflower is very versatile. For example, just to name a few ways of preparation; you can steam it, cook it, mash it, grate it, roast it or enjoy it raw as a snack. Also, it is so easy to prepare, a great potato substitute and it makes an easy addition to your diet. This white vegetable is fat-free, cholesterol-free and rich in vitamin C.
Ingredients for two portions of wholegrain mustard chicken:
- 1/2 head of cauliflower (around 400 g)
- 1 Tbsp of olive oil or sunflower oil
- 300 g boneless chicken (medallions, breast or thighs)
- 1 yellow onion (roughly chopped)
- sea salt and pepper
- 200 ml white wine
- 3 Tbsp of wholegrain mustard
- 7 cherry tomatoes (halved)
- 2 tsp of honey
- 4 slices of pancetta
To begin, trim and halve the cauliflower. Put it in a pot, cover halfway with water and cook for 10-15 minutes or until a bit tender. Drain and keep on a side.
Preheat the oven to 200°C.
In a large skillet or oven-proof frying pan, drizzle some oil. Once hot, add the onion and chicken and cook for about 5 minutes until the chicken gets brown on both sides. Deglaze with half of the white wine, by scraping any stuck-on bits up from the bottom of the pan. Then, turn the heat to medium-low, cover with a lid and cook for a couple of minutes longer.
Next, stir in the wholegrain mustard, the rest of the wine, and the halved cherry tomatoes and add the two pieces of cauliflower as well. Season with sea salt and some pepper, drizzle everything with honey and place it in the oven for 10-15 minutes. Afterwards, turn on the grill function for 2-3 more minutes.
In the meantime, lay the pancetta in a frying pan and place it on a stove. Let it sizzle until crispy on both sides. Then, transfer it onto a paper towel.
Finally, nicely arrange the wholegrain mustard chicken onto two plates with one piece of cauliflower on each plate and top with crispy pancetta.
Enjoy.
