eatsCrystal Blanchette

Mustard Seed Chicken and Butternut Squash Noodles

eatsCrystal Blanchette
Mustard Seed Chicken and Butternut Squash Noodles

Want to impress everyone (or maybe just yourself) with some flavorful, juicy roasted chicken? Look no further. I used chicken thighs for their beautifully moist dark meat. Sir Kensington's spicy brown mustard, because it's the best mustard. The mustard that turns non-mustard-eaters into mustard lovers (try it). A little thyme. A little wine. Layered over some spiralized butternut squash noodles (store bought if you're lazy like me). Et Voila! Chicken Dinner is yours. 




  • 1/2 cup plus 3 tablespoons Sir Kensington's spicy brown mustard
  • 1/4 teaspoon smoked paprika
  • 3 dashes ground black pepper
  • 3/4 teaspoon salt
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • 1 cup white wine
  • 1 tablespoon whole mustard seeds
  • 3 tablespoons of unsweetened almond milk (or heavy cream if you want it thicker)
  • Chopped flat-leaf parsley or chives, for garnish
  • 1 bag or box of butternut squash noodles


  1. Mix 1/2 cup mustard in a bowl with the paprika, black pepper and salt. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside.
  2. Add the olive oil to the skillet and add the chicken pieces to the skillet in a single layer over medium-high heat. Brown them well on one side, then flip them over and brown them on the other side. Transfer the chicken to a platter. Discard the oil.
  3. In the skillet add the onion and cook until soft and translucent. Stir in the thyme, butternut squash noodles and cook for a couple of minutes before adding the chicken pieces. Add the wine. Cover and cook the chicken over low to medium heat, turning the chicken a few times, until the chicken is cooked through, about 15minutes.
  4. Stir in the remaining 3 tablespoons Dijon mustard, the mustard seeds or grainy mustard, and the almond milk or heavy cream into skillet. Add water to thin the sauce. Simmer a little bit, top the chicken with chopped parsley and serve immediately.