This Keto Creamy Mustard Chicken makes the most of the one tray bake.
Keto one tray bakes are the king of weeknight meals and make life SO much easier.
There’s nothing better than getting home from work or a busy day, loading everything up into one tray and then dishing up dinner.
No messing around, no saucepans and trays and mess.
One tray, one knife, one chopping board and your utensils and off you go.
A Keto Creamy Mustard sauce is smothered all over this delicious and kid friendly Keto meal.
Featuring your favourites;
- Succulent Chicken Thighs, lightly browned on top
- Crispy roasted cauliflower with chewy end bits
- Tender-crisp green beans soaking up all that delicious creamy sauce
All in one pan, in the oven, super easy clean up and a tasty family friendly meal!
Now that is a Keto Creamy Mustard Chicken WIN in my house.
When cauliflower is baked until it starts to get a little charred, it really goes next level.
It takes on this different sort of nutty flavour that has seen baked cauliflower hit the menus of some of the top restaurants.
This dish captures that crispy edged cauliflower joy, but also the perfect combination of cauliflower and cream.
Yep this is a winner chicken dinner ready in 40 minutes!
If you don’t like chicken thigh you could use breast but will have to watch them carefully as they dry out very quickly.
SAVE TO PINTEREST FOR LATER
Other Keto One Tray Bakes
If you are looking for more one tray bakes for dinner, search for “One Tray” in the search bar up the top!
You might guess I love a one tray bake, hey?
What’s your favourite Keto one tray bake? Comment below.
Keto Creamy Mustard Chicken One Tray Bake
All in one tray, in the oven and bam you've got a delicious keto friendly dinner loaded with veg!
- 1/2 head cauliflower chopped into small florets
- 150 grams green beans ends trimmed
- 6 chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon seeded mustard
- 2 tablespoons dijon mustard
- 1 teaspoon garlic paste
- 1/2 tablespoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 200 degrees C. Grease a large casserole dish with butter or oil.
Cut the cauliflower into small florets and place along one side of the dish. Trim the green beans and lay them along the other side.
Lay the chicken thigh fillets down the centre, with larger fillets on the edges to help with even cooking.
Drizzle with olive oil and sprinkle with salt. Place in oven for 20 minutes.
Meanwhile, whisk together the sauce ingredients.
After 20 minutes, pour the mustard cream sauce over the chicken and vegetables.
Bake for a further 20 minutes or until the chicken is cooked through and juices run clear.