AuthorCarterCategory, DifficultyBeginner

This is a simple to make Single Pan Honey Mustard Chicken that is great for meal prepping and allows you to cook something else while this is in the stove!

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 4 Chicken Breasts
 1.50 tbsp Garlic Powder
 Salt and Pepper to taste
 1 tbsp Minced Garlic
 ¼ cup Honey
 2 tbsp Dijon Mustard
 2 tbsp Yellow Mustard
 1 lb Baby Potatoes - Quartered
 1 stick Sprig of Rosemary (Optional)

Directions
1

Preheat oven to 375°F. Generously season chicken with salt, pepper and garlic powder.

· Heat olive oil in a large, oven-proof nonstick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken for 3 minutes each side, until it becomes golden in color. Leave the chicken juices in the pan for added flavor.

· Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, add water if needed (usually not), mixing well, and combine all around the chicken.

· Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no longer pink in the middle.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 386
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 2g10%
Cholesterol 135mg45%
Sodium 896.4mg38%
Net Carbohydrate 37.6g13%
Dietary Fiber .6g3%
Sugars 17.5g
Protein 43g86%

Vitamin A .8%
Vitamin C .2%
Calcium 10.7%
Iron .3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 Chicken Breasts
 1.50 tbsp Garlic Powder
 Salt and Pepper to taste
 1 tbsp Minced Garlic
 ¼ cup Honey
 2 tbsp Dijon Mustard
 2 tbsp Yellow Mustard
 1 lb Baby Potatoes - Quartered
 1 stick Sprig of Rosemary (Optional)

Directions

Directions
1

Preheat oven to 375°F. Generously season chicken with salt, pepper and garlic powder.

· Heat olive oil in a large, oven-proof nonstick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken for 3 minutes each side, until it becomes golden in color. Leave the chicken juices in the pan for added flavor.

· Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, add water if needed (usually not), mixing well, and combine all around the chicken.

· Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no longer pink in the middle.

Single Pan Honey Mustard Chicken

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