HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Honey Mustard Chicken
Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken

with Mash & Steamed Veggies

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Dinner tonight proves, once and for all, why honey and mustard is a winning combo. Just add cream and a little chicken stock, and you get a sauce that's so sublime you'll be scraping up every last bit.

Tags:Kid Friendly

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Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 head


1 clove


1 packet

chicken breast

½ bottle



½ packet

wholegrain mustard


½ sachet

chicken-style stock powder

Not included in your delivery

Olive Oil

40 g



2 tbs



¼ tsp


1.5 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3530 kJ
Fat53.7 g
of which saturates29 g
Carbohydrate41.9 g
of which sugars12.7 g
Protein44.9 g
Sodium953 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the carrot into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic.


Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan, then add the carrot and broccoli. Cover with a lid and steam until the veggies are tender and the potato can be easily pierced with a knife, 10 minutes.


While the potato is cooking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.


Transfer the carrot and broccoli to a medium bowl, then drizzle with a little olive oil and season with salt and pepper. Set aside. Drain the potato and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.


Wipe out the excess oil from the frying pan and return to a low heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients), wholegrain mustard (see ingredients), honey and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Stir until well combined, then return the chicken (plus any resting juices) to the pan and turn to coat in the sauce. Simmer until thickened slightly, 2-3 minutes. Season to taste.


Slice the chicken. Divide the mash between plates and top with the chicken and steamed veggies. Spoon over the honey mustard sauce.