Honey Mustard Chicken, Beans and Potatoes
This delightful dish combines succulent honey mustard-glazed chicken with hearty beans and roasted potatoes, creating a comforting and nutritious meal that's perfect for family dinners.
Equipment
- 1 baking dish
- 1 large skillet
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 pounds
- ½ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 pound baby potatoes halved
- 1 can (15 ounces) cannellini beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to garnish fresh parsley optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper to create the honey mustard marinade.
- Place the chicken breasts in a baking dish and pour half of the honey mustard marinade over them, ensuring they are well coated. Reserve the other half for serving.
- In a large skillet, heat olive oil over medium heat. Add the halved baby potatoes and season with salt, pepper, garlic powder, thyme, and paprika. Sauté for about 5 minutes, until they are slightly browned.
- Transfer the sautéed potatoes to the baking dish around the chicken.
- Place the baking dish in the preheated oven and bake for 25 minutes.
- After 25 minutes, add the drained beans to the baking dish, mixing them in with the potatoes and chicken.
- Continue to bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Once done, remove from the oven and drizzle the reserved honey mustard sauce over the chicken before serving.
- Garnish with fresh parsley if desired and enjoy your meal!
Notes
You can substitute chicken thighs for a juicier option. Feel free to add your favorite vegetables like bell peppers or carrots to enhance the dish. Serve with a side salad for extra freshness.