Creamy Honey Mustard Chicken Soufflé Potatoes

Creamy Honey Mustard Chicken Soufflé Potatoes recipe

Creamy Honey Mustard Chicken Soufflé Potatoes recipe always sounds like a good idea…It is always good to have a backup plan for dinner, especially when you are running out of ideas on what to make.

I like to keep busy and my Cream Honey Mustard Chicken Soufflé Potatoes recipe has done the job to keep me fueled up… Having a purpose and something to do is what makes me feel like, yes a day well spend! What do you spend most of your time doing? Working, studying, catching up with friends of occupying your time with activities like social media.
I have been taking french classes again and I have to say that this time around it has been going a bit better…Not only is it a great way to occupy my time, but I actually get to learn a few things other than french. I’m not stumbling on my words so much and my awkward shyness seems too disparate when I actually know what I am speaking about, lol.
We had a debate about cellphones and how our generation has changed and how many people looks as though it should be glued to their hands. Our teacher asked how have cell phones changed our lives for the better or for the worse. Well, me as a housewife a.k.a “femme au foyer” said that I think that we spend so much time on our phones, not really doing anything except browsing and looking at screens all day. So I was put on the spot by a fellow student saying that the problem was not lying with the phone, but with me. There was a shocking reality that hit me!
Wow!! Am I part of this majority that can’t live without their phones? Honestly, I do fall under this group some days. I do fool myself into thinking I am not so bad, but seriously who am I to judge? Where do you actually draw the line? Some two-year-olds can work an I pad like a pro whilst some don’t know where the off button is. So there is the honest truth for you, by a stranger! Can you count the hours that you spend on Instagram, Facebook, and Pinterest? Can you sit in the coffee shop alone without browsing through your social media feed? We are connected but all at the same time so disconnected.
I had a conversation with a guy that has been living in France for quite some time now and I never actually knew this (after knowing him for two years) that he is actually a foodie. Good to know after all this time! I was inspired after I talked to him because he was passionate about food! Just like me!! So this week I jumped right in and made Yum Zucchini Lasagne with Cauliflower white sauce, Sweet potato rosti al la Française with homemade basil pesto and a Honey Mustard Radish Chicken salad! They are in season now! So delicious…Will share those recipes very soon!
img_0159I made this Creamy Honey Mustard Chicken Soufflé Potatoess a while back. I got this recipe out of Elle-a-table magazine and absolutely loved every recipe in there and let me tell you their website is even more impressive! I gradually got my products down after living here for so long. Trail and tested, because obviously for a foreigner it’s a bit hard to find the products and quality that you are used to like back home. What grabbed me of the recipe is the fact that the potatoes are the real deal… Crispy and “Comme une Soufflé”!!


Prep Time
Cook Time


4-6 people


Honey and Mustard Chicken

  • 4-6 chicken thighs or chicken fillets
  • 1 tbsp full grain mustard
  • 1/3 cup honey
  • 1/2 cup chilled coconut milk or coconut cream
  • 1 tbsp brown mushroom soup powder
  • 1/2 cup boiling water
  • 1 tbsp olive oil
  • 1/2 tsp salt and pepper
  • 2 crushed garlic
  • 1 1/2 cup sliced brown mushrooms
  • 1/2 cup sliced shallots or red onion

Soufflé Potatoes

  • 4 potatoes
  • Olive oil
  • garlic salt
  • olive oil


  1. Place your chicken in an oven proof dish.
  2. Mix together the mustard, honey, olive oil, coconut milk/cream, salt, pepper, crushed garlic, water, mushroom soup powder, sliced shallots.
  3. Pour over the chicken and let all the ingredients marinade for 30 minutes.
  4. Place in the oven for 20 minutes @180°C covered, use tinfoil if your dish does not have a cover.
  5. Add the mushrooms and bake uncovered for 15 minutes @200°C till golden brown.

Soufflé potatoes

1. Slice the potatoes into two halves, pour over the olive oil, salt and Garlic salt, mix well till fully covered.

2. Bake at 200°c for 30 minutes, toss a bit in the oil and bake for another 20 minutes at 180°C.
3. Serve with the chicken and a fresh salad.

Another Honey and Mustard favorite of mine, you’ll love the crunchy potatoes that accompanies the tang of the chicken.


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