Yield: 4
Honey Mustard Chicken
This zesty Honey Mustard Chicken is an easy 5-ingredient dinner, made with tender potatoes, sliced onion, and honey mustard sauce! So simple, and so satisfying.
Ingredients
- 1 lb boneless, skinless chicken breasts
- Salt and freshly cracked pepper, to taste
- 1 ½ pounds baby Dutch yellow potatoes, cut in half
- 1 tablespoon olive oil, or avocado oil
- 1 yellow onion, sliced
- ½ cup homemade honey mustard dressing, divided
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Instructions
- Preheat oven to 350°F. Season chicken with salt and pepper, set aside.
- To soften the potatoes before cooking, place cut potatoes in a microwave safe bowl with about 1/4 cup of water. Microwave on high for 5 minutes or until just barely fork tender. (They will cook more in the oven!)
- Drain any water. Add the onions and 1/3 cup honey mustard dressing and toss to combine. Set aside.
- Heat the olive oil in a large oven safe skillet over medium-high heat. When the oil is hot, sear the chicken for 2 minutes on each side.
- Add the potatoes and onion mixture to the skillet. Coat the chicken breasts with the remaining honey mustard dressing.
- Cover the skillet with an oven safe lid, or foil, and place in the oven. Bake for 10 minutes.
- Remove the lid (or foil) and bake for an additional 10 to 12 minutes, until the chicken is cooked through and the potatoes are fork tender.
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Notes
Storage: Store any leftover honey mustard chicken in an airtight container in the fridge for up to 4 days. Reheat on the stove, in the oven, or even in the microwave, but we love reheating it in the air fryer! It gets food warmed up quickly, and is not as drying as other methods.
Freezing: Freeze the cooled chicken and potatoes in a freezer safe bag, or in an airtight container, for up to 3 months. Thaw overnight in the fridge before reheating.
Store-Bought Honey Mustard: If you use store-bought honey mustard dressing, look for one that you can see the mustard seeds in – it will have more flavor. And feel free to add a little fresh minced garlic and a little more honey to the sauce, for extra flavor!
Onions: We left the onions on the larger side because we love a big bite of onion. We do not recommend dicing the onion, but you can make them into thinner slices if you don’t want them so chunky.
Potatoes: Make sure and use a soft potato, meaning the smaller ones like Dutch yellow potatoes, baby fingerling potatoes or any small soft potato. Cut them in half, so they cook quickly with the chicken.
Microwave: If you don’t want to microwave the potatoes, you could parboil them on the stovetop instead. Remember, they will cook more in the oven, so you only need to cook them until they are just starting to become fork tender.
Don’t Overcook: To make sure your chicken is as juicy as it can be, cook your chicken just until the internal temperature reaches 165°F on an instant read thermometer.
Nutrition
Serving: 1 serving, Calories: 364kcal, Carbohydrates: 45g, Protein: 28g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 299mg, Potassium: 1176mg, Fiber: 4g, Sugar: 9g, Vitamin A: 38IU, Vitamin C: 37mg, Calcium: 32mg, Iron: 2mg