Recipe: One Pan Baked Honey Mustard Chicken

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Even when you love to cook, cooking day in and out – especially for a family of four or more – can seem tediously repetitive. And truth be told, over the course of last year, we’ve all been doing a lot more cooking. Hence now, more than ever before, the ease of cooking matters as much – if not more than – the taste. It’s the time for no-fuss, one-pan recipes that require minimal prep and minimal post-cooking cleanup. And this one pan, baked honey (how long does honey last?) mustard (how long does mustard last?) chicken (how long does chicken last?) is all that…and much more.

The chicken thighs are first seared till they’re golden brown and crispy, generously drizzled over with honey-mustard sauce, and baked together with caramelly sweet sauteed shallots, fingerling potatoes, and beans, till golden brown.

The ingenious honey-mustard sauce is the star of this dish. Honey and mustard, have been a hit combo since ancient Egyptians first combined them. It’s a magically simple mix, with a complex blend of just the right amount of sweet, tang, and spice. Dijon mustard is a must for this recipe. It has a sharper, punchier mustard flavor compared to regular mustard, and gives the baked chicken thighs an appetizing dark yellow blush.

Making One Pan Baked Honey Mustard Chicken

Preheat oven to 375°F

Make Honey Mustard Sauce

For the sauce, in a bowl take Dijon mustard. Add honey, paprika, salt, apple cider vinegar (how long does apple cider vinegar last?), mix until well combined, and keep aside.

Online shopping for a mixing bowl, dijon mustard, honey, paprika, salt, and apple cider vinegar is the smart choice for a seamless transaction!

Heat olive oil in a skillet over medium-high heat. Place chicken pieces in. Season chicken with salt and pepper and sear them for 3 to 4 minutes on each side, or until evenly golden brown. Once seared, transfer to a plate.

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In the same skillet, add chopped shallots, fingerling potatoes, beans, and rosemary (with stems removed). Mix and sauté for 2 minutes. Add in chicken pieces and drizzle honey mustard sauce on top. Bake for 35 to 40 minutes at 375°F, till the chicken is well cooked and the potatoes and beans are tender. 

Yield: 6

Author: Bea Padilla

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One Pan Baked Honey Mustard Chicken

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Golden brown, and crispy chicken thighs with a generous drizzling of honey-mustard sauce and bites of sweet shallots, fingerling potatoes and beans.

Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1 1/2 tsp sea salt, divided
• 1 Tbsp apple cider vinegar, optional
• 1 tsp paprika
• 1/2 tsp freshly ground pepper
• 3 tbsp Extra-virgin olive oil
• 1 cup shallots, roughly chopped
• 1 lb fingerling potatoes (or yukon golds, cut into 1" pieces)
• 2 sprigs rosemary, stems removed, leaves chopped
• 1/2 lb green beans, washed and trimmed
• 2 lb boneless skinless chicken breasts

Instructions

1. Preheat oven to 375 F.
2. In a small bowl, combine the Dijon mustard, honey, 1/2 tsp salt, apple cider vinegar and paprika. Stir until smooth. Set aside. With the remaining 1 tsp salt and the pepper, season the chicken breasts.
3. In a large oven proof skillet, heat 1 tbsp olive oil over medium high heat. When the oil is glistening, sear the chicken until golden brown, about 3 minutes each side. Transfer chicken onto a plate.
4. Add and toss in the shallots and fingerling potatoes along with the remaining olive oil into the skillet. Sprinkle with rosemary. Bake the potatoes in the oven, uncovered, for 15 minutes.
5. Remove from the oven. Nestle the chicken, along with any juices on the plate, and green beans onto the potatoes in the skillet. Place back in the oven to continue cooking for another 15 minutes.
6. Remove the skillet from the oven and pour the honey mustard sauce over the chicken, green beans and potatoes. Toss to combine. Put back and bake until the chicken has reached 165 F with an instant-read thermometer, about 10-15 minutes more.

Nutrition Facts

Calories

433.24

Fat

11.88

Sat. Fat

1.94

Carbs

47.2

Fiber

5.07

Net carbs

42.11

Sugar

28.45

Protein

36.34

Sodium

998.26

Cholesterol

96.77

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