Smoky Mustard-Garlic Chicken with Cheesy Vegetable Bulgur Bake

Elevate your weeknight dinner with this vibrant Smoky Mustard-Garlic Chicken served alongside a Cheesy Vegetable Bulgur Bake. Succulent chicken fillets are seasoned with smoked paprika, salt, and pepper, then slathered in a zesty mayonnaise–grainy mustard sauce infused with garlic, parsley, and oregano. Baked until golden and topped with melted cheese, they pair beautifully with a hearty bulgur pilaf studded with tender onions, crisp celery, colorful bell peppers, and finished under a blanket of gooey mozzarella. This two-part meal delivers bold, smoky flavors and wholesome grains in one satisfying package, perfect for family dinners or casual entertaining. With minimal hands-on time and a single oven temperature, you’ll have an impressive, balanced feast ready in under an hour.

Ingredients

For the Smoky Mustard-Garlic Chicken

• 600 g (1.3 lbs) chicken fillets, trimmed

• 2 tsp smoked paprika, divided

• Salt and freshly ground black pepper, to taste (divided)

• 3 tbsp mayonnaise

• 1 tbsp grainy mustard

• 2 garlic cloves, minced

• 2 tbsp fresh parsley, finely chopped

• 1 tsp dried oregano

• 150 g (5 oz) cheese, grated (cheddar, gouda, or mozzarella)

For the Cheesy Vegetable Bulgur Bake

• 1 cup (200 g) bulgur wheat

• 1 tsp salt

• 1 medium onion, finely chopped

• 1 tbsp vegetable oil

• 1 tbsp butter

• 2 stalks celery, diced

• 1½ cups mixed bell peppers, diced (red, yellow, green)

• Salt and pepper, to taste

• 2 green onions, thinly sliced

• 100 g (3.5 oz) mozzarella, shredded

• Optional garnish: chopped parsley

Equipment

• Two baking dishes (one for chicken, one for bulgur)

• Medium saucepan with lid

• Skillet or sauté pan

• Mixing bowls and spatulas

• Whisk and knife

• Measuring cups and spoons

Part 1: Prepare the Smoky Mustard-Garlic Chicken

1. Season the Chicken
   Pat chicken fillets dry. Rub both sides with 1 teaspoon smoked paprika, salt, and pepper. Arrange fillets in a lightly oiled baking dish, ensuring they lie flat and aren’t crowded.

2. Mix the Sauce
   In a small bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon grainy mustard, minced garlic, chopped parsley, 1 teaspoon dried oregano, and a pinch of salt and pepper. Adjust garlic and mustard to taste if you prefer more kick.

3. Coat Fillets
   Spread the mustard-garlic mixture evenly over each chicken fillet, ensuring edges and sides are fully coated for maximum flavor. Sprinkle the remaining teaspoon smoked paprika over the sauced fillets, then top with 150 g grated cheese.

4. Set Aside
   Let the chicken rest at room temperature for 10–15 minutes to marinate lightly, giving the flavors a chance to permeate the meat.

   Part 2: Cook the Bulgur

1. Rinse & Cook Bulgur
   Place 1 cup bulgur and 1 teaspoon salt in a saucepan. Add 2 cups boiling water or broth, stir, cover, and remove from heat. Let stand 15 minutes, or until the liquid is absorbed and the grains are tender.

2. Sauté the Vegetables
   While the bulgur steams, heat 1 tablespoon vegetable oil and 1 tablespoon butter in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until softened. Stir in diced celery and cook 2 minutes more. Add mixed bell peppers and season with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes.

3. Combine & Season
   Fluff the bulgur with a fork and fold in the sautéed vegetables. Taste and adjust seasoning. Stir in sliced green onions for fresh flavor and color.

Part 3: Bake & Finish

1. Preheat Oven
   Preheat your oven to 180 ℃ (360 ℉). While it heats, ensure the chicken is ready and the bulgur-vegetable mixture is assembled in its baking dish.

2. Bake Chicken
   Place the chicken dish on the middle rack and bake for 20–25 minutes, until the cheese is melted and bubbly and the chicken registers 75 ℃ (165 ℉) internally.

3. Top the Bulgur
   Evenly sprinkle 100 g shredded mozzarella over the bulgur. Pop it into the oven alongside the chicken for the last 10 minutes of cooking—enough to melt the cheese without drying the grains.

4. Rest & Garnish
   Remove both dishes from the oven. Let the chicken rest 5 minutes before slicing. Garnish chicken and bulgur with chopped parsley for brightness.

Serving & Presentation

• Plating: Spoon a generous bed of cheesy vegetable bulgur on each plate. Place a sliced chicken fillet atop or alongside.

• Accompaniments: Serve with a crisp green salad dressed in lemon vinaigrette or grilled vegetables.

• Wine Pairing: A light-bodied red (Pinot Noir) or a zesty white (Sauvignon Blanc) complements smoky chicken and savory bulgur.

Flavor Profile & Origins

Smoked paprika lends the chicken its signature warmth and a subtle smoky aroma reminiscent of Spanish pimentón. The creamy mustard-garlic topping nods to French Dijon techniques, while the bulgur bake draws from Middle Eastern pilaf traditions—melding grains with sautéed vegetables and finishing under melted cheese for a comforting, modern twist.

Nutritional Benefits

• Lean Protein: Chicken thighs offer rich, flavorful protein with a higher fat content for juiciness.

• Whole Grains: Bulgur provides fiber, magnesium, and B vitamins for sustained energy.

• Vegetable Variety: Bell peppers and celery contribute vitamins A, C, and K plus antioxidants.

• Healthy Fats: Butter and oil supply essential fatty acids; use olive oil for extra heart-healthy benefits.

• Herb & Spice Boost: Garlic, parsley, and smoked paprika offer anti-inflammatory and immune-supporting phytonutrients.

Tips & Tricks

• Pound Evenly: Gently pound chicken fillets for uniform thickness and faster, more even cooking.

• Prevent Drying: Do not overbake; check chicken at 20 minutes and rest it covered to retain juices.

• Bulgur Texture: For a nuttier flavor, toast the bulgur lightly in hot oil before adding boiling water.

• Make-Ahead: Assemble both dishes, cover, and refrigerate up to 8 hours. Bake straight from the fridge—add 5 extra minutes.

• Dairy-Free Option: Omit cheese on chicken and bulgur; finish chicken with a drizzle of extra sauce and bulgur with toasted nuts.

Variations & Substitutions

• Spicy Kick: Add ½ tsp cayenne pepper to the mustard-garlic sauce or a pinch to the bulgur.

• Herb Swap: Use fresh thyme or rosemary in place of oregano for a different aromatic note.

• Grain Swap: Replace bulgur with quinoa, couscous, or rice—adjust liquid ratio per package instructions.

• Vegetarian Version: Use thick tofu steaks or large portobello mushrooms in place of chicken; bake similarly.

Storage & Reheating

• Refrigerator: Store chicken and bulgur separately in airtight containers for up to 3 days.

• Freezer: Freeze portions (without cheese) for up to 1 month; thaw overnight in fridge.

• Reheat: Warm chicken gently covered in a 160 ℃ oven to maintain moisture; microwave bulgur with a splash of water for fluffiness.

Frequently Asked Questions

1. Why use both oil and butter?
   Butter adds richness and flavor; oil raises the smoke point to prevent burning.

2. Can I cook everything in one dish?
   For convenience, layer bulgur in a large roasting pan and top with chicken—ensure even heat distribution.

3. How do I know when the chicken is done?
   Use an instant-read thermometer—the thickest part should reach 75 ℃ (165 ℉).

4. Is bulgur gluten-free?
   No—replace with quinoa or rice for a gluten-free option.

5. Can I grill the chicken instead?
   Yes—cook on a preheated grill 5–6 minutes per side, then top with cheese and let melt under a lid.

6. What’s the best mustard to use?
   Grainy or Dijon mustard provides texture; adjust quantity to taste.

7. Can I add more vegetables to the bulgur?
   Spinach, peas, or zucchini work well—stir them in during the last 5 minutes of sautéing.

8. How spicy is this dish?
   The recipe is mild; increase cayenne or smoked paprika for extra heat.

9. What if I don’t have heavy cream for the chicken?
   Substitute with coconut milk or omit completely and add extra mustard and parsley.

10. Any tips for crisp cheese on top?
    Switch to broil for the final minute—watch closely to prevent burning.