Honey Mustard Chicken is an excellent, easy one pot dinner recipe. The tasty sauce compliments a variety of vegetables. A Dairy-Free, Gluten-Free, simple meal ready in about an hour. Enjoy!
This recipe has been in the family for several years. It was one of our first posted recipes on Homemade Food Junkie. Kayti finally convinced me it needed a redo and repost so it has another moment in the limelight because her family LOVES it. I turned Honey Mustard Chicken Dinner into a one pot dinner because I love easy and I think you will too. Now it’s all in one skillet from stove to oven to table. Enjoy!
I love feeding my family. It’s especially gratifying when they enjoy the recipes I cook. This recipe quickly passed the family taste test. They devoured it fast and happily. It’s all about the sauce. The honey mustard combo is delicious with the chicken, bacon and veggies.
Avocado oil is a clear winner for any high heat recipe. I use Avocado oil because it withstands heat up to 520 degrees and is excellent for your family health. This recipe adds it to both the skillet and the sauce. So it cancels out the bacon fat…right?
Honey Mustard Chicken fills up the family nicely. If you have picky eaters, who turn their noses up at veggies, give this one a try. The sauce is so good they will love it. My Son in Law LOVES this dinner. Even my ‘Not a fan of chicken’ husband enjoyed this meal. He thought he was eating pork chops???
This dinner uses up anything I have in our garden. The honey mustard sauce blends well with many diverse vegetables and enhances the chicken with its piquant flavor. It’s ready to eat in about 45 minutes from first thought to first taste. And I make it all in an ovenproof skillet so there is just one dirty cooking pan and a small bowl to whisk up the sauce.
Honey Mustard Chicken Dinner Recipe:
Using an ovenproof skillet is an easy way to reduce work and clean up. The whole meal is in one pot. It needs nothing more. We loved it exactly like you see it. Serve over rice if you prefer or with a nice crusty artisan bread. Enjoy!
If you don’t have an ovenproof skillet, transfer the sauteed veggies to a greased 9 x 13 baking dish before adding the chicken rosemary sprigs and the sauce. Cover and bake as directed.
NOTE: I used fresh organic free range chicken tenders this time. This recipe also works great with frozen chicken tenders. The cooking time is about the same. Just check the oven the last five minutes to make sure frozen breasts are browned.
- In a small bowl, combine the mustards, honey and 2 teaspoons of the avocado oil.
In an ovenproof skillet:
- Pour 1 teaspoon of avocado oil into the skillet.
- Add the prepared onion, carrot, green beans, bacon and garlic.
- Sauté over medium heat until tender, about 5 to 10 minutes.
- Place the chicken tenderloins on top of the onion and garlic mixture
- Salt and pepper the tops of the chicken according to your personal preference.
- Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
- Bake the chicken covered at 400 degrees F for 20 minutes.
- Remove the cover, Turn the chicken pieces until all are coated with the sauce.
- Continue to cook uncovered for an additional 20 – 30 minutes, or until the chicken is browned on top and cooked through.
- Serve right in the skillet BUT CAREFUL, it will be hot!
Other one skillet dinners you may enjoy:
This recipe adapted from goodlifeeats.com