Creamy Maple Mustard Chicken with Celeriac Mash (Dairy Free!)
This post is sponsored by Almond Breeze, the maker of the oh-so-yummy refrigerated almond beverage I’m using for this glorious recipe. I have been compensated for this post but my opinions are 100% my own and my belly 200% happy.
I don’t know about you but every time I see a recipe for “creamy” something, I’m like…humm no thanks (with a sad face). I mean, I looove everything creamy but…I don’t like what usually comes with it = the calories. I wish I was this girl who can eat tons of indulgent food and still be lean and sexy but apparently, that’s not part of my DNA. And you know what? That’s ok! Actually, the fact that I’m putting on weight pretty easily was what spiked my interest for nutrition and fitness in the first place and made me a healthier person, so I’m glad! Now, here’s the thing. This chicken is creamy+indulgent AND good for you. No need to compromise. Can I get a big hallelujah?
My secret ingredient? You guessed it, it’s almond milk! No, no, no…WAIT before you run off! Hear me out! I know you don’t want your creamy chicken to taste all funky and almondy (I totally just made up this word); and trust me, I don’t either. Sometimes, an almond taste is great; but sometimes…it’s just not. In this recipe, what I want is a rich mustard and maple sauce, seasoned with fresh thyme and garlic. And the refrigerated Almond Breeze almond beverage is perfect for this incognito job. Just make sure it’s the unsweetened + original one, and not the vanilla kind. Because chicken + vanilla = not a winner. You’ll find it in the refrigerated section of your grocery store (not in the aisle with the carton ones).
The chicken has been getting all the love and attention so far but I HAVE to mention this super delicious celeriac aka celery root mash. It’s such a great change from the good old mashed potatoes! Celeriac mash has pretty much the same texture and a similar taste but with a celery kick. Full disclosure here: I’m not the biggest fan of celery. I would eat it but not go for seconds. However, I would totally gobble up this celeriac mash – but I didn’t because I’m obviously very polite and have a great self-control. Ahem. Making the creamy chicken AND the celeriac mash at the same time is not legally required, but totally recommended. If you can’t find celeriac (or really hate it), you could make a cauliflower mash instead. Whatever you do, you need something to soak up all the sauce! Enjoy 🙂
Creamy Maple Mustard Chicken:
Cal: 312 - Protein: 31g - Fat: 15.6g - Carbs: 9.4g - Fiber: 0.3g - Sugar: 6g
Celeriac Mash: Cal: 165 - Protein: 4g - Fat: 5g - Carbs: 29g - Fiber: 4g - Sugar: 2.8g
- 1/2 cup unsweetened almond milk - not the vanilla kind (I used Almond Breeze original unsweetened refrigerated almond beverage)
- 1 tbsp cornstarch
- 1 1/2 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tsp olive oil
- 1.2 lbs / 600 g chicken breast (about two large breasts), cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 tbsp fresh thyme, chopped
- 1 celeriac (celery root), peeled and cut into 1/2-inch pieces - see notes
- 2 medium potatoes, peeled and cut into 1/2-inch pieces (I used Russet potatoes)
- 3 tbsp unsweetened almond milk - not the vanilla kind (I used Almond Breeze original unsweetened refrigerated almond beverage)
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt (or more to taste)
- freshly cracked black pepper
- In a small bowl, whisk together almond milk, cornstarch, Dijon and maple syrup until cornstarch is dissolved.
- In a skillet, heat olive oil on medium heat. Add chicken pieces and garlic. Season with salt and pepper to taste. Cook for about 3 minutes, stirring from time to time. Remove from the skillet and set aside.
- In the same skillet, pour almond milk mixture and bring to a boil, whisking constantly until very thick, about 1 minute. Transfer the chicken back to the skillet. Add fresh thyme, stir and continue cooking until chicken is no longer pink inside, about 3 minutes. Serve immediately with celeriac mash or your favorite mash (perfect to soak up all the sauce!).
- Bring a large pot of salted water to a boil. Cook celeriac for 15 minutes. Add potatoes and cook for another 15 minutes or until celeriac and potatoes are very tender.
- Drain and return vegetables to the pot. Add almond milk and olive oil and mash until chunky or almost smooth, depending on your preference. Season with salt and pepper to taste.
If you plan to make both the chicken and the celeriac mash for the same meal, start with the celeriac mash. When you add in the potatoes, start the chicken and they will be ready at the same time.
If you're not sure how to peel celery root, check out this article