Sous vide honey mustard chicken with sweet potato mash
Looking for a flavorful and comforting chicken dinner that’s both tender and elegant? This sous vide honey mustard chicken delivers perfect results every time, with juicy, gently cooked meat paired with creamy sweet potato mash. A touch of Dijon and whole grain mustard adds tang and depth, while corn and chives bring sweetness and freshness to the plate.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (280–340 g each)
- 2 tbsp honey
- 2 tbsp white vinegar
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp extra virgin olive oil
- Salt and black pepper
Sweet potato mash
- 4 medium sweet potatoes, peeled and chopped
- 2 tbsp unsalted butter (divided)
- 1 garlic clove, minced
- 125 g corn kernels
- 2 tbsp heavy cream
- 3 tbsp chopped chives (plus more for garnish)
- Salt and black pepper
Equipment
Preparation method
1. Prepare the chicken
Mix honey, vinegar, both mustards, and olive oil in a small bowl. Season the chicken breasts with salt and pepper. Place in a vacuum bag with the sauce and seal.
2. Cook sous vide
Preheat your sous vide stick to 60°C. Submerge the sealed bag in your waterbath and cook for 1 hour and 15 minutes.
3. Prepare the mash
While the chicken cooks, boil the sweet potato pieces in salted water until tender (20–30 minutes). Drain and set aside.
In the same pot, melt 1 tbsp of butter over medium heat. Sauté the garlic for 30 seconds, then add the corn and cook for another minute. Return the sweet potatoes to the pot, add cream, chives, and mash until smooth. Season to taste.
4. Sear and finish
Remove the cooked chicken from the sous vide bath and pat dry. Reserve the juices from the bag.
Melt the remaining 1 tbsp butter in a hot pan and quickly sear the chicken (about 20 seconds per side) until golden. Let rest briefly.
Pour the reserved cooking liquid into the same pan and simmer for a few seconds until slightly thickened.
Plating
Spoon the sweet potato mash onto plates and make a small well in the center. Slice the chicken into medallions and place them on top. Drizzle with the warm honey mustard sauce and garnish with extra chives.
Looking for more inspiration?
Explore more elegant dishes in our sous vide recipe collection or dive into expert tips, guides, and seasonal ideas in our blog articles.
