Ever find yourself craving something both sweet and tangy, yet not wanting to spend hours in the kitchen? This honey mustard chicken is your answer. It’s like sunshine on a plate—quick to whip up, and the perfect companion for those rushed weeknights when time feels like it’s slipping through your fingers.
Steps
- Preheat your oven to 400ºF and prepare a baking sheet by lining it with parchment paper. Spread the chopped potatoes on the baking sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss everything together and bake for 30 minutes, stirring halfway through, until the potatoes are golden brown.
- Season both sides of the chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium-high heat, warm some olive oil and cook the chicken until it is golden brown on each side, about 4 to 5 minutes per side. The chicken does not need to be fully cooked at this stage.
- Lower the heat to medium and add vegetable broth to the skillet to deglaze the pan, scraping up any browned bits with a wooden spoon. Stir in the honey, whole grain mustard, and Dijon mustard, mixing until well combined.
- Bring the sauce to a gentle boil, then return the chicken to the skillet. Cook uncovered, stirring the sauce occasionally, until the sauce thickens and the chicken is tender and reaches an internal temperature of 165ºF, approximately 8 minutes. Allow the chicken to rest for 5 minutes before slicing.
- Using the same skillet, add the green beans and cover with a lid. Cook over medium heat until the beans are tender and bright green, about 4 to 5 minutes.
- Divide the sliced chicken, roasted potatoes, and green beans into four meal prep containers. Store in the refrigerator and reheat in the microwave for about 2 minutes before serving.
Ingredients
- Boneless, skinless chicken breasts
- Olive oil (for cooking)
- Garlic powder
- Salt
- Black pepper
- Vegetable broth (or stock)
- Honey (or maple syrup as an alternative)
- Whole grain mustard (or additional Dijon mustard)
- Dijon mustard (yellow mustard as a milder substitute)
- Red potatoes (or russet/yellow potatoes, or roasted sweet potatoes)
- Green beans (trimmed; optionally replaced with asparagus, broccoli, or kale)
Nutritional Values
Calories: 1984kcal | Carbohydrates: 220g | Protein: 172g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.08g | Cholesterol: 436mg | Sodium: 6156mg | Potassium: 6848mg | Fiber: 28g | Sugar: 96g | Vitamin A: 3840IU | Vitamin C: 124mg | Calcium: 352mg | Iron: 16mg
FAQ
- How should I store and reheat the honey mustard chicken?
- Store the honey mustard chicken in an airtight container in the refrigerator. It will last for 4 to 5 days. For reheating, use a microwave for about 2 minutes, then ensure it is heated through.
- What is the best way to ensure the chicken is fully cooked?
- Use a meat thermometer to check the internal temperature of the chicken. It should read 165ºF at the thickest part to ensure it’s fully cooked.
- Can the chicken be baked in the oven instead of cooked on the stovetop?
- It is not recommended to bake the chicken for this recipe. Cooking it on the stovetop allows you to create a flavorful pan sauce that enhances the dish.
- Are there alternatives to the ingredients required for this recipe?
- Yes, you can substitute chicken breasts with boneless thighs, use avocado or vegetable oil in place of olive oil, and replace honey with maple syrup. Additionally, if you don’t have whole grain mustard, use more Dijon mustard or a coarse-ground variety.
- What sides can I use if I don’t have potatoes or green beans?
- You can use russet or yellow potatoes, sweet potatoes, or crispy smashed potatoes instead of red potatoes. For the green beans, asparagus, air fryer broccoli, or sautéed kale can be excellent alternatives.
Tips
- Pat the chicken breasts dry with paper towels before seasoning to help them brown better during cooking.
- Use a nonstick skillet to make cleaning up easier, especially since the honey-mustard sauce can be sticky.
- When adding vegetable broth to the pan, use a wooden spoon or spatula to scrape up any browned bits, as these add flavor to the sauce.
- Taste a green bean to determine if they’re done; they should be tender but still slightly crisp.
Equipment
- Nonstick Skillet
- Meat Thermometer
- Airtight Meal Prep Containers
- Baking Sheet
- Parchment Paper
