I love how this creamy mustard chicken with a colorful vegetable mushroom ragout feels comforting without being heavy. I combine tender chicken with a tangy mustard marinade and let it rest while I prepare a vegetable-packed ragout that turns velvety and rich as it cooks. It’s the kind of meal I enjoy making when I want something nourishing, flavorful, and satisfying all at once.
Why You’ll Love This Recipe
I like this recipe because it balances simplicity with depth of flavor. I get a creamy texture without relying on dairy-heavy ingredients, and the vegetables naturally thicken the sauce as they simmer. The mustard marinade adds just enough tang to keep the chicken interesting, and the whole dish feels flexible depending on what vegetables I have on hand. I also enjoy how well it fits into busy days while still feeling like a complete, wholesome meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Vegetable mushroom ragout
1 tbsp olive oil
200 g mushrooms, sliced
200 g mixed vegetables
200 ml unsweetened plant-based milk
1 tbsp cornstarch
salt, pepper, garlic powder
Chicken
1 chicken breast, sliced
1 tsp mustard
salt and pepper
Directions
I start by mixing the sliced chicken with mustard, salt, and pepper, then I place it in the refrigerator to marinate. Even a short rest helps the flavor soak in and keeps the chicken tender.
While the chicken marinates, I heat olive oil in a pan and add the mushrooms. I let them cook until their moisture evaporates and their flavor deepens. Then I add the mixed vegetables, season them well, and add a small splash of water. I cover the pan and let everything simmer gently until the vegetables are soft.
Next, I stir the cornstarch into the plant-based milk and pour it into the pan. I simmer the mixture until it thickens into a creamy ragout, adjusting the consistency with more liquid if needed.
To finish, I cook the marinated chicken in a non-stick skillet over medium heat until golden and fully cooked. I let it rest briefly, then serve it alongside or over the vegetable mushroom ragout.
Servings And Timing
I usually make this recipe for 2 servings.
Prep time is about 10 minutes.
Marinating time is around 35 minutes.
Cooking time takes roughly 25 minutes.
Total time comes to about 1 hour and 10 minutes.
Variations
I sometimes swap the mixed vegetables depending on the season, using carrots, zucchini, peas, or bell peppers. When I want a heartier meal, I add the ragout over pasta or farro. For a meat-free version, I replace the chicken with firm tofu and adjust the cooking time to keep it from drying out.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I prefer keeping the chicken and ragout separate so the textures stay nice. When reheating, I warm everything gently on the stovetop or in the microwave, adding a splash of plant-based milk if the sauce thickens too much.
FAQs
Can I use different vegetables in the ragout?
I often do, as long as the vegetables soften well during cooking. Seasonal vegetables work perfectly here.
Can I substitute the chicken?
I like using turkey breast or firm tofu as alternatives, adjusting the cooking time to avoid overcooking.
Does the ragout freeze well?
I find it freezes best without the cornstarch added. I thicken it after thawing for a better texture.
How do I prevent the sauce from becoming too thick?
I simply add more plant-based milk or a little broth while simmering until it loosens.
What do I usually serve this dish with?
I enjoy serving it with rice, pasta, couscous, or even mashed potatoes for a comforting meal.
Conclusion
I keep coming back to this creamy mustard chicken with vegetable mushroom ragout because it delivers comfort, color, and flavor in one dish. It’s flexible, satisfying, and easy to adapt, which makes it a regular part of my meal rotation when I want something both wholesome and indulgent.
This creamy mustard chicken with colorful vegetable mushroom ragout is a comforting yet light dish featuring tangy marinated chicken paired with a velvety, plant-based vegetable mushroom ragout that’s both nourishing and flavorful.
Total Time:1 hour 10 minutes (including marination)
Yield:2 servings
Ingredients
1 tbsp olive oil
200 g mushrooms, sliced
200 g mixed vegetables (e.g., carrots, zucchini, peas, bell peppers)
200 ml unsweetened plant-based milk
1 tbsp cornstarch
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
1 chicken breast, sliced
1 tsp mustard
Salt and pepper, to taste
Instructions
In a bowl, mix sliced chicken breast with mustard, salt, and pepper. Let it marinate in the refrigerator for about 35 minutes.
Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook until their moisture evaporates and they are golden brown.
Add mixed vegetables to the pan, season with salt, pepper, and garlic powder. Add a splash of water, cover, and let simmer until vegetables are soft.
In a separate bowl, mix cornstarch with plant-based milk. Pour into the pan with vegetables and mushrooms, stirring to combine.
Simmer the ragout until it thickens into a creamy consistency. Adjust with more plant-based milk if it becomes too thick.
In a non-stick skillet, cook the marinated chicken over medium heat until golden and cooked through.
Let the chicken rest briefly, then serve alongside or over the creamy vegetable mushroom ragout.
Notes
Swap in seasonal vegetables for variety and freshness.
Use firm tofu instead of chicken for a vegetarian version.
Keep chicken and ragout stored separately for best reheating results.
Add a splash of milk when reheating to maintain creamy texture.
Serve with rice, pasta, couscous, or mashed potatoes for a full meal.
