Creamy Coconut Mustard Baked Chicken
Tender chicken fillets baked under a silky coconut and Dijon mustard sauce that turns irresistibly golden on top. No stovetop needed — just mix, pour, and bake for a comforting weeknight dinner that serves a crowd.
🛒 Ingredients
8 servings
- 2.2 lbs (1 kg) chicken breast fillets, not too thick
- 1 packet (approx. 40 g) dry onion soup mix
- ⅔ cup (150 ml) dry white wine
- 2 tablespoons Dijon mustard
- 5 oz (150 g) cream cheese (Philadelphia style)
- 1¾ cups (400 ml) heavy cream
- 2 cups (500 ml) coconut milk
- Black pepper or red chili flakes, to taste
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Arrange the chicken fillets flat in a lightly greased baking dish, in a single layer.
- 2
Sprinkle the dry onion soup mix evenly over the fillets, coating the entire surface of the meat.
- 3
In a large bowl, whisk together the white wine, Dijon mustard, cream cheese, heavy cream, and coconut milk until smooth and creamy — no cooking required.
- 4
Pour the sauce generously over the chicken fillets, making sure every piece is fully covered.
- 5
Bake uncovered for 35–40 minutes until the top is golden and bubbling. Rest for 5 minutes, then serve with basmati rice or steamed vegetables.
💡 Chef's Tip
Scatter shredded Gruyère or mozzarella on top before baking for an extra cheesy crust. Leftovers reheat beautifully — the sauce thickens overnight and the flavors deepen.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
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