Viv Dinner

One Pan Honey Mustard Chicken and Vegetables

Name: One Pan Honey Mustard Chicken and Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 pounds boneless skinless chicken breasts; 1½ teaspoons sea salt; ¼ cup extra-virgin olive oil; 2 large shallots, roughly chopped (about 1 cup); 1 pound fingerling or Yukon gold potatoes, cut into 1½ inch pieces; 1 tablespoon minced fresh rosemary; ½ pound green beans, trimmed; Freshly cracked black pepper, to taste; ¼ cup whole grain mustard; 2 tablespoons Dijon mustard; ⅓ cup honey; 1 tablespoon unfiltered apple cider vinegar; ½ teaspoon paprika; ½ teaspoon garlic powder

6 servings

servings

15 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

2 pounds boneless skinless chicken breasts

1½ teaspoons sea salt

¼ cup extra-virgin olive oil

2 large shallots, roughly chopped (about 1 cup)

1 pound fingerling or Yukon gold potatoes, cut into 1½ inch pieces

1 tablespoon minced fresh rosemary

½ pound green beans, trimmed

Freshly cracked black pepper, to taste

¼ cup whole grain mustard

2 tablespoons Dijon mustard

⅓ cup honey

1 tablespoon unfiltered apple cider vinegar

½ teaspoon paprika

½ teaspoon garlic powder

Directions

Preheat the oven to 375°F with a rack in the center position.

Make the chicken. Season the chicken all over with 1 teaspoon of the salt. Heat 2 tablespoons of the oil in a large ovenproof skillet or braiser over medium-high heat. Once the oil is glistening, add the chicken to the pan and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.

Meanwhile, make the honey-mustard sauce. In a small bowl, combine the whole grain mustard, Dijon, honey, remaining ½ teaspoon of the salt, apple cider vinegar, paprika and garlic powder.

Add the remaining 2 tablespoons of the olive oil to the skillet. Once the oil is glistening, add the shallots, potatoes, and rosemary and toss to combine. Transfer the skillet to the oven and bake, uncovered, for 15 minutes, or until the potatoes begin to soften.

Remove the skillet from the oven. Add the green beans to the potato mixture, then nestle the chicken back into the skillet along with the juices from the plate. Pour the honey-mustard sauce over the chicken, green beans and potatoes and toss to coat.

Return the skillet to the oven and bake until the green beans and potatoes are tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 25-30 minutes longer.

Nutrition

Serving Size

Calories

474

Total Fat

8 g

Saturated Fat

1 g

Unsaturated Fat

Trans Fat

Cholesterol

87 mg

Sodium

774 mg

Total Carbohydrate

62 g

Dietary Fiber

4 g

Total Sugars

29 g

Protein

39 g