This Honey Mustard Chicken and Vegetables is made in one pan, with a sweet and tangy sauce that pairs perfectly with the green beans and potatoes. It’s a family pleasing meal that makes for the perfect complete meal.
It’s so hard for me to wrap my head around the fact that it’s already February. Where in the heck did January go?! I am totally confused, as to how 31 days seem to pass by faster than a 30 minute episode of The Middle. Seriously. Speaking of The Middle, we are totally heart broken to see it go. We didn’t start watching the show until after the second season. Kelsie and I had started catching reruns on Free Form (at the time it was still ABC Family) Lucky for us, they were playing them in order, so we caught up, and then started watching them on ABC when the new seasons came on. It’s such a wholesome family show. One where I don’t have to be concerned about what my 12 year old might see, if I don’t happen to be in the room with her. I haven’t been questioned about one thing by her from that show. I wished I could say the same with other shows that are on network tv.
While I’m on the subject of television…I sort of wish they would create a network from the late 80’s/90’s, and play all of those shows that I grew up with on rerun. What I consider safe shows. Family Matters, Step By Step, Clarissa Explains it All, Salute Your Shorts, 3-2-1 Contact, Are You Afraid of the Dark?, Growing Pains, Saved by the Bell…Y’all get the idea. These were all shows that my parents didn’t have to worry about me watching, and language or adult situations. It was all wholesome family shows. The shows today, the ones that come on at 7 and 8pm, Kelsie will ask me questions about what they are talking about or referring too. It’s ridiculous. I’ll step down from my soapbox now, and we can talk Honey Mustard Chicken and Vegetables!
This is a fanfreakingtastic one pan meal! This sauce is so good, finger licking good! It’s simple to make, doesn’t take longer than 40 minutes, and your family is going to love it. Oh, and if you hate mustard…like me – you literally can’t taste it. I will honestly gag at the scent of mustard sometimes. Hey, I have a weak stomach, and if I don’t like it, I can’t handle it. However, this is not mustard forward at all! The chicken is juicy, and the potatoes and green beans are perfectly cooked. If you don’t like green beans, totally swap those out with a vegetable that your family does enjoy. We’ve had this with asparagus, and it’s totally yummy.
- 4 boneless, skinless chicken breasts
- 1 tablespoon garlic powder
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons water
- 1 pound baby red potatoes, quartered
- 8 ounces fresh green beans
- Preheat oven to 400 degrees. Season the chicken breasts with salt, pepper, and garlic powder. Set aside.
- Heat a large oven safe pan, over medium to high heat. Pour in the olive oil, and sear both sides of the chicken breasts. Remove from the pan and set aside. (you're not cooking the chicken through at this point)
- Turn the heat to low, and give it a minute to cool down a bit. (about 3 minutes) Add the garlic, and cook until fragrant. (don't add the garlic to a too hot pan, it will burn, and burnt garlic is not good!) Add the honey, mustard, and water to the pan. Whisk well. Scraping any bits from the chicken off the bottom of the pan. Simmer the sauce for two minutes. Add the potatoes to the sauce, and toss around to coat well. Nestle the chicken into the potatoes. Place into the oven for 30 minutes. At this point, add the green beans, mixing them into the sauce. Bake for another 10 minutes. You want to make sure the chicken is cooked through and that that potatoes are fork tender.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 429 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 102mg Sodium: 487mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 4g Sugar: 21g Sugar Alcohols: 0g Protein: 42g