This delicious one pan honey mustard chicken is made up of roasted potatoes, onions, yellow pepper and chicken, topped with a sweet honey mustard glaze. [post contains affiliate links, which means we make a small commission, at NO additional cost to you, if a purchase is made. thanks for supporting north country nest!]
Whenever Brett is away, whether it’s for work or fun, I usually don’t cook. Although I am starting to enjoy it a little more (hello mindfulness!) it’s still not something I am inclined to do. Much to my surprise, this Sunday, perhaps in an effort to stay warm and provide some extra heat via the oven, I went on a cooking and baking rampage and whipped up today’s meal, along with a few other goodies.
The glaze is the star of this show – it adds a little crispy sweetness to the top of the bake. You may want to make a little extra for dipping 🙂 And the best part, it’s one pan, which means only one thing: easy clean up.
Those three beautiful words get me every time. Because who doesn’t love making a delicious meal with little to no work after it’s done?
One Pan Honey Mustard Chicken
This delicious one pan honey mustard chicken is made up of roasted potatoes, onions, yellow pepper and chicken, topped with a sweet honey mustard glaze.
- 3 red potatoes, chopped
- 1 onion, chopped
- 1 yellow pepper, chopped
- 3-4 cooked chicken breasts, chopped
- 1/2 cup dijon mustard
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- salt and pepper, to taste
Heat the oven to 425 degrees
Lay the red potatoes, onion and yellow pepper in a 9 x 13 pan and bake for 20-25 minutes, or until roasted and potatoes are tender
While roasting, whisk together the mustard, honey and coconut oil
Once the potatoes are tender, remove pan and reduce oven to 350 degrees
Place chopped chicken over the vegetables
Pour half the sauce mixture over the entire pan
Bake for 15 minutes and then pour the remaining sauce mixture over the pan
Bake for another 15 minutes
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