One-Skillet Honey Dijon Chicken with Potatoes & Green Beans
ONE-SKILLET HONEY DIJON CHICKEN WITH POTATOES & GREEN BEANS
We’ve got another quick and easy recipe for you to make for your next meal prep. It has easy clean up, simple ingredients, & great taste!! Give it a try, and let us know if you liked it!!
Ingredients for Chicken & Vegetables:
▪️2-3 Tbsp olive oil
▪️salt & pepper to taste
▪️1.75 lbs. boneless skinless chicken breast tenders
▪️1.25 lbs. baby red potatoes, diced
▪️12 ounces trimmed green beans
Ingredients for sauce:
▪️1/4 cup Dijon mustard
▪️2 Tbsp honey
▪️2 Tbsp balsamic vinegar
▪️1/2 tsp salt
▪️1/2 tsp ground black pepper
Directions:
1️⃣ Add all sauce ingredients into a small bowl & whisk together. Set aside.
2️⃣ Add 1 - 1.5 Tbsp olive oil to a large skillet. Add chicken tenders, & cook on medium-high heat for about 7 minutes. Season chicken with salt & pepper to taste. Turn chicken tenders over half way through to ensure even cooking. When chicken is done, put it on a separate platter, and set aside.
2️⃣ Put diced red potatoes into skillet. Add 1 - 1.5 Tbsp olive oil and salt & pepper to taste. Stir to combine. Cover & cook on medium-high heat for 10 minutes, stirring occasionally. Once potatoes are fork tender, put them on a separate platter, and set aside.
3️⃣ Add green beans, 1 Tbsp of olive oil, and salt & pepper to taste. Stir to combine. Cook, covered, on medium-high heat for about 5-7 minutes, stirring occasionally. Once green beans are tender and crisp, put them on a separate platter, and set aside.
4️⃣ Add chicken back to skillet, and pour the sauce over it. Stir and cook, uncovered, on medium heat for 1-2 minutes or until sauce thickens and chicken is warm. Transfer chicken to serving dish or meal prep container, add potatoes and green beans, & enjoy!!
You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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One-Skillet Honey Dijon Chicken with Potatoes & Green Beans
We’ve got another quick and easy recipe for you to make for your next meal prep. It has easy clean up, simple ingredients, & great taste!! Give it a try, and let us know if you liked it!!
Ingredients for Chicken & Vegetables:
▪️2-3 Tbsp olive oil
▪️salt & pepper to taste
▪️1.75 lbs. boneless skinless chicken breast tenders
▪️1.25 lbs. baby red potatoes, diced
▪️12 ounces trimmed green beans
Ingredients for sauce:
▪️1/4 cup Dijon mustard
▪️2 Tbsp honey
▪️2 Tbsp balsamic vinegar
▪️1/2 tsp salt
▪️1/2 tsp ground black pepper
Directions:
1️⃣ Add all sauce ingredients into a small bowl & whisk together. Set aside.
2️⃣ Add 1 - 1.5 Tbsp olive oil to a large skillet. Add chicken tenders, & cook on medium-high heat for about 7 minutes. Season chicken with salt & pepper to taste. Turn chicken tenders over half way through to ensure even cooking. When chicken is done, put it on a separate platter, and set aside.
2️⃣ Put diced red potatoes into skillet. Add 1 - 1.5 Tbsp olive oil and salt & pepper to taste. Stir to combine. Cover & cook on medium-high heat for 10 minutes, stirring occasionally. Once potatoes are fork tender, put them on a separate platter, and set aside.
3️⃣ Add green beans, 1 Tbsp of olive oil, and salt & pepper to taste. Stir to combine. Cook, covered, on medium-high heat for about 5-7 minutes, stirring occasionally. Once green beans are tender and crisp, put them on a separate platter, and set aside.
4️⃣ Add chicken back to skillet, and pour the sauce over it. Stir and cook, uncovered, on medium heat for 1-2 minutes or until sauce thickens and chicken is warm. Transfer chicken to serving dish or meal prep container, add potatoes and green beans, & enjoy!!
How To: One Pan Oven Roasted Honey Dijon Chicken & Potatoes | June Oven | My Gadget Kitchen | #209
#mygadgetkitchen #juneoven #chicken
How To: One Pan Oven Roasted Honey Dijon Chicken & Potatoes | June Oven | My Gadget Kitchen | #209
Ingredients:
Boneless skinless chicken breast
1.5 lb baby red potatoes seasoned with 2 tbsp olive oil, salt and pepper
Seasonings to taste for chicken: kosher salt, freshly ground black pepper, granulated garlic, granulated onion, basil, oregano
Sauce: 2 tbsp olive oil, 2 tbsp dijon mustard, 3 tbsp honey, 3-4 cloves garlic, salt, pepper, oregano and basil to taste
Bake chicken and potatoes uncovered in preheated 400 degree oven for 35-45 min until chicken is cooked through
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Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe
Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe: Fire up those grills and get ready for an easy to make and incredibly flavorful chicken recipe that is smothered in a decadent Dijon sauce and super easy to make scalloped potatoes recipe.
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Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe
Ingredients
For the Scalloped Potatoes Recipe:
• 1/2 peeled small diced yellow onion
• 4 cloves of finely minced garlic
• 1/2 cup of chicken stock
• 3 thinly sliced large Idaho potatoes
• 4 tablespoons of butter cut into small chunks
• sea salt and fresh cracked pepper to taste
For the Grilled Spatchcock Chicken:
• two spatchcock chickens
• 3 tablespoons of olive oil
• sea salt and fresh cracked pepper to taste
For the Dijon Cream Sauce:
• 2 cups of heavy whipping cream
• 1 tablespoon of Dijon mustard
• 1 tablespoon of grainy mustard
• 1 tablespoons of yellow mustard
• sea salt to taste
Serves 6
Prep Time: 15 minutes
Procedures: 60 minutes
Instructions:
1. Preheat the oven to 375°.
2. For the potatoes: In a cast add in onions, garlic, and stock. Place the potatoes on top of the mixture taking care to keep them together and uniform and fan them out and layer them. Season with butter, salt and pepper and bake for 60 to 70 minutes.
3. Preheat the grill to 450° to 550°.
4. For the chicken: Drizzle the chicken with olive oil and season on all sides with salt and pepper and add to a hot grill skin side down and cook for 20 to 25 minutes making sure it does not burn and does not stick to the grill grates. Turn the heat down and close the grill door.
5. Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 450° and cook for 20 to 25 more minutes or until it is cooked through. Rest for 4 to 5 minutes before serving.
6. Next, add the cream to a medium size sauce pot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustards and salt and serve..
7. To Plate: Serve the grilled spatchcock chicken next to the potatoes and mustard sauces and add on optional garnish herbs of chopped chives, parsley and thyme.
Creamy Dijon Chicken
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How to make Creamy Dijon Chicken
Ingredients
For Chicken Marination
4-5 pieces of boneless chicken Thighs
1 teaspoon Paprika
1 teaspoon black pepper
1 teaspoon salt
Olive oil
For Cream Garlic Sauce
1 medium size yellow onion finely chopped
1 ½ cups heavy cream or half & half
½ cup chicken broth stock
½ cup dry white wine
4 tablespoons of olive oil
2 tablespoons of unsalted butter (Optional)
1 tablespoon minced garlic
2 tablespoon Dijon mustard
Fresh chopped parsley
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
2 cups of baby spinach
Instructions
1. Perp the seasoning together using all spices listed in the ingredients list.
2. Season the chicken thighs with seasoning and olive oil.
3. Heat a 12-inch pan (mid-high heat) and add some olive oil, approx 4 tbsp.
4. Place the Chicken thighs in the pan and cook until the internal temp for the Chicken is 170-175 degrees F to improve the flavor and tenderness.
5. To prepare the creamy dijon sauce, use the same pan. Add yellow onion and cook till light brown, 2-3 min.
6. The next step is to add minced garlic and cook it for about 1 min. Then add Thyme, rosemary, and parsley and stir.
7. Add chicken broth stock and dry white wine. Mix the sauce and let it simmer for about 2 mins. Then add the heavy cream, mix the sauce, and simmer for 2 mins.
8. Add Dijon Mustard and mix it well. Once the sauce thickens, add baby spinach and let it cook for about a min.
9. Place the chicken thighs back into the sauce and serve the Chicken plus creamy sauce with some rice. Enjoy!!
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