SHEET PAN HONEY MUSTARD CHICKEN WITH POTATOES AND BROCCOLI
Sheet pan honey mustard chicken with potatoes and broccoli is an easy all-in-one family friendly dinner with great seasoning and flavor. Just 10 minutes to prep and uses on-hand ingredients.
Provided by Kathryn Doherty
Categories Chicken
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375.
- Mix together the Italian seasoning, paprika, salt, black pepper and garlic powder.
- In a small bowl, mix together the honey and mustards and stir well to mix. Reserve 2 tablespoons of the honey mustard mixture for later use.
- Season the chicken breasts on all sides with half of the seasoning mixture (reserve the other half for seasoning the potatoes) and then coat with the rest of the honey mustard mixture. Place the chicken breasts on a baking sheet coated with cooking spray.
- Place the potatoes on a second baking sheet. Drizzle with 2 teaspoons olive oil and then season with the remaining half of the reserved spice mixture. Use your hands to toss the potatoes together until well coated. Spread in a single layer on one side of the baking sheet.
- Roast the chicken and potatoes at 375 for 25 minutes.
- Meanwhile, toss the broccoli florets with the remaining 2 teaspoons of olive oil and season with the 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- After 25 minutes, remove the pan with the potatoes, add the seasoned broccoli to the other side of the pan and return to the oven.
- Continue cooking the chicken and vegetables for another 10-15 minutes, until the chicken is cooked through and the potatoes and broccoli are tender.
- Serve immediately, and drizzle the reserved honey mustard over the cooked chicken.
Nutrition Facts : Calories 410 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 7 grams fat, Fiber 8 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1100 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HONEY MUSTARD CHICKEN SHEET PAN DINNER WITH POTATOES AND CORN
Easy one-pan dinner that pairs chicken with corn and potatoes. If you use thick pieces of chicken, you'll need to cook the chicken along with the potatoes and corn. If you use a thinner cut, you'll have browned potatoes and corn with just perfect chicken.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
- Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
- Bake potatoes and corn in the preheated oven for 15 minutes.
- Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
- Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
- Continue baking until chicken is no longer pink in the center, about 20 minutes.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 64.7 g, Cholesterol 85.4 mg, Fat 28.6 g, Fiber 5.5 g, Protein 32.9 g, SaturatedFat 7.5 g, Sodium 1075.3 mg, Sugar 9.3 g
SHEET-PAN HONEY MUSTARD CHICKEN
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN WITH HONEY-MUSTARD SAUCE
Yield Serves 4
Number Of Ingredients 8
Steps:
- Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.
- Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
- Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.
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SHEET PAN HONEY MUSTARD CHICKEN, POTATOES, AND SPINACH
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- Add all vegetable ingredients (potatoes, spinach, olive oil, salt, pepper, thyme) except spinach to a large mixing bowl. Combine well and spread on the prepared sheet pan.
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- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray. **If you have a double oven or three racks, you can opt to cook each ingredient on its own sheet pan.
- Toss the potatoes with 1 tbsp of olive oil, 1 tsp salt and, ¼ tsp of black pepper. Place on cookie sheet and set in the oven. Set the timer for 10 minutes.
- While the potatoes begin roasting salt each side of the chicken breasts using ¾ tsp of kosher salt. Allow to sit while you mix together the honey, mustard, garlic, onion powder, paprika, dried parsley, dried thyme with the remaining tablespoon of olive oil. Stir until combined.
- When the timer goes off, place the chicken breasts onto their own sheet pan and brush liberally with honey mustard sauce. You should use all the sauce. Place into the oven and set the timer for 20 minutes.
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