This is an easy to prepare, delicious boneless chicken breast bake, This was beautiful!!
I wasn’t expecting a lot to be honest, I doubled the sauce and was so glad I did! We just did potatoes and I cut up raw veggies along side.
My extremely picky 4 year old was in love and licked the pot clean!
I hate honey mustard, but this was amazing. It’s everything I always want honey mustard to be – spicy with a hint of sweetness. My husband loved it too, so this recipe is a definite keeper.
I did my beans separately. I parboiled them (~2 minutes), spiral wrapped them in applewood smoked bacon, and drizzled them with an Italian vinaigrette with added minced garlic. Those baked for ~15 minutes at 400 F and complemented the rest of the meal wonderfully. I mentioned that I might try adding the beans to the pot (per the recipe) but my husband nixed that idea immediately in favor of the bacon wrapped green beans. It makes the one-pot meal into a two-pot one-baking sheet meal, but it’s totally worth it.
I tried this recipe last night and my two fussy guys, hubby and 5 year-old grandson loved it! I added Brussels sprouts as well and the sauce cut the bitterness. Thanks so much for sharing this recipe. 🙂
Im a newbie cook. Was I supposed to mix everything together? I had a big cast iron but to mix the potatoes I had to mix it was the chicken. And was it supposed to stay on med heat when I start putting water in, and the sauce? Thanks in advance. Also I couldn’t find bone in thighs I used boneless, will it be same time? It’s in oven now lol
Ingredients:
1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
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I sent this recipe to my boyfriend and he made it tonight. It was so good and simple. We didn’t have a pan to go in the oven so we used a casserole dish. We used asparagus instead of green beans and added more of the sauce. Came out great. We will make this again.
Made this tonight for my family and we were not disappointed!! Hubby raved over it. This recipe is a real keeper and will definitely be added to the rotation. Thanks for sharing!
was an ABSOLUTE winner….possibly the best meal I have cooked (I’m a man who doesn’t really cook and just gave it a shot to impress the wife). My wife s not a garlic lover so I took a chance (against my better judgement) and left that out but it was still MAGNIFICENT
Wow, this is delicious! I just want to say that I am an anti mustard person and have been my whole life but this recipe is really good! I couldn’t even taste the mustard. This is a keeper for sure and I’m making it for a friend and her family who just had a baby. I know they’ll love it too.
I’ve made this recipe twice already, adding some ginger and onion (because we like it) and it has been my favourite way of cooking chicken in the oven and the quickest!! You could smell it miles away and everyone was eager to try it 💕
This was so good I loved it!! I did crisp up my potatoes on a cookie sheet bc I like them crispy and then put them in the pan with everything else. Thanks for the awesome recipie!!
I made this the other night and it was sooooooo good. Whilst I was cooking it I had to taste it for erm research purposes and it tasted So good it made my mouth do that ooooooooooooooh shape and my cheekbones sucked in which is no easy feat. Love love love and so easy to make.
Ingredients:
1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
1 teaspoon water
1/2 teaspoon honey Cooking spray
1 (6-ounce) skinless, boneless chicken breast half, cut lengthwise into
6 strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
6 ounces red potatoes (about 2)
1/2 cup green beans, trimmed
How to Make It:
To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan; cook 2 1/2 minutes on each side or until done. Reserve remaining 3 chicken strips for another use.
Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain; rinse with cold water. Drain. Cut potatoes into wedges. Serve honey-mustard mixture with 3 chicken strips, potatoes, and green beans for dipping.
source: allrecipes