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My review
Honey-Mustard Chicken with Roasted Vegetables
350
Bibi
"Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests."
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Ingredients
1 h servings 414Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Footnotes
- Cook's Note:
- Though this is not a one-pan dinner, it is very easy to cook the chicken on top of the stove while the veggies roast away in the oven! Actually, any combination of root vegetables would work - use what you have. A simple green salad and bread, if you like, complete this meal.
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Reviews
Read all reviews 3244 Ratings
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Most helpful positive review
3/9/2015
This recipe certainly took the chicken breast to another level.These simple ingredients packed some powerful & delicious flavor for such a quick and easy recipe. I made this as directed but I d...
Most helpful critical review
1/17/2016
I didn't love this, but that might be because I'm not a big mustard fan. I also thought the veggies were a little bland.
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3/9/2015
This recipe certainly took the chicken breast to another level.These simple ingredients packed some powerful & delicious flavor for such a quick and easy recipe. I made this as directed but I d...
1/3/2016
I let the chicken simmer is the sauce for a few to let the sauce reduce and thicken. It was delicious.
1/31/2016
Very tasty, exactly as written, except I used extra marjoram and garlic powder on the vegs. The mustard sauce adds a nice flavor. It was runny, so I added corn starch.
5/9/2015
The honey mustard chicken is nice although I think the vegetables can do with more seasoning.
11/10/2015
I added quite a few herbs to the squash and carrots...namely basil, thyme, oregano. Turned out great!
1/22/2018
Five stars from my husband for his favorite style of cooked root veg and flavourful chicken. He also likes that there is not a lot of dishes. Made as written, except to use a combination of bu...
11/13/2017
Very good! I gave it 4 stars because the whole grain mustard wasn't a great compliment to the chicken. I actually added a good spoonful of regular Dijon to the sauce and was better. Roasted vege...
2/28/2017
My husband is pretty picky and he loved this meal. I cooked the veggies about 45 minutes because I don't like my veggies crunchy. The sauce for the chicken was really tasty and the meal overal...
1/10/2017
Deeeeelishus! The only different thing I did was throw a little brown sugar on the veggies halfway through. Served it w/rice. Even my picky husband had seconds. It's a keeper!