Mustard Chicken with Kale & Cauliflower

Printable Version
Serves: 2-4

2 Chicken Breasts
8 ounces Mushrooms, diced
1 large Onion, diced
1 head of Cauliflower, Florets
1 large bunch Kale, stemmed & chopped
2 Tablespoons Whole Grain Mustard
1 Tablespoon Butter
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Garlic Salt
Salt and Pepper

Equipment Needed:
10-12” oven safe skillet with lid
Wooden spoon
Cutting board
Sheet pan
Parchment paper


1. Preheat oven to 400 degrees.

2. Line a sheet pan with parchment paper.

3. Prepare cauliflower florets and place them into a large bowl with garlic salt and 1 Tablespoon of extra virgin olive oil. Stir to coat lightly in oil and spice.

4. Empty the contents of the bowl onto the parchment lined sheet pan in a single layer.

5. Place pan into the 400-degree oven and bake for 20-30 minutes or until cauliflower is browned and tender.

6. While the root vegetables are roasting…

7. Using an oven-safe skillet, add the mushrooms and a pinch of salt to the pan and cook on med-high heat until the mushrooms release all their liquid and the pan is dry. Stir occasionally.

8. Add the onions to the pan and cook until translucent.

9. Push the mushrooms and onions to the side of the pan and add the chicken. Cook until the chicken starts to look brown in the areas where it is touching the pan and white about 1/3 of the way up the side of the breasts.

10. Turn the heat down to low.

11. Flip the chicken. Coat the cooked part of the chicken with the mustard.

12. Add butter and kale to the pan. Cover with the lid and put it into the oven to bake for 3-8 minutes (depending on the size of your chicken breasts). Farm raised chicken breasts will be smaller in size and cook in 3-4 minutes. Larger, store-bought breasts will take longer.

13. Remove everything from the oven. Stir the contents of the sauté pan around to coat with the mustard and butter sauce.

14. Serve & enjoy!


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