Creamy mustard chicken traybake recipe

Name: Creamy mustard chicken traybake
Yield: Serves 4
Ingredients: 650g chicken breast fillets, halved; 567g tin new potatoes, drained and halved if large; 2 tbsp olive oil; 150g soft cheese; 2 tbsp Dijon mustard; ½ a reduced-salt chicken stock cube, made up to 100ml; 250g spring greens, shredded, thick stalks discarded; 200g frozen peas; 3 slices wholemeal bread, cut into 1cm cubes; 1 lemon, zested; 1 garlic clove, crushed; 10g fresh parsley, finely chopped

Created by The Tesco Recipes team

Spring greens and peas combine with tender chicken and new potatoes in this fresh traybake. Finish with a creamy mustard sauce and garlic croutons for a quick and easy midweek meal.

See method

Serves 4
5 mins to prepare and 25 mins to cook
525 calories / serving

Shop your ingredients

Tesco British Chicken Breast Fillets 650G
650g chicken breast fillets, halved
£4.90
£7.54/kg
Growers Harvest New Potatoes In Water 567G
Aldi Price Match
567g tin new potatoes, drained and halved if large
£0.39
£1.13/kg DR.WT
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Dijon Mustard 185G
Aldi Price Match
2 tbsp Dijon mustard
£0.45
£2.43/kg
Oxo Reduced Salt Chicken Stock Cubes 12 Pack 71G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ a reduced-salt chicken stock cube, made up to 100ml
£2.65
£37.32/kg
Tesco Large Spring Onions Bunched 130G
250g spring greens, shredded, thick stalks discarded
£1.00
£7.69/kg
Grower's Harvest Garden Peas 900G
This product's currently out of stock
200g frozen peas
H.W. Nevill's Medium Sliced Wholemeal Bread 800g
Aldi Price Match
3 slices wholemeal bread, cut into 1cm cubes
£0.55
£0.69/kg
Tesco Lemons Each
1 lemon, zested
£0.37
£0.37/each
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
10g fresh parsley, finely chopped
£0.50
£16.67/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces and new potatoes in a roasting tin about 20 x 30cm and 7cm deep. Drizzle over 1 tbsp oil, toss well, season and roast for 15 mins.
Meanwhile, whisk the soft cheese, mustard and stock in a jug until drain well smooth. Blanch the greens and peas in a large pan of boiling salted water for 2-3 mins until just tender; drain well.
Toss the bread cubes in a bowl with 1 tbsp oil, the lemon zest, garlic and half the parsley. Spread them out over a baking tray in a single layer.
After 15 mins, stir the greens into the chicken and potatoes, and pour over the cheese sauce, tossing to coat. Roast for another 10 mins until the chicken is cooked through and the sauce coats everything. Toast the bread in the oven for 8-10 mins, tossing halfway through, until crisp.
Scatter the crunchy lemon and garlic croutons over the chicken and sprinkle with the remaining parsley to serve.