Honey Dijon Chicken And Vegetables Recipes

HONEY DIJON GARLIC CHICKEN

Steps:

• In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
• Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

HONEY-DIJON CHICKEN WITH A KICK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a baking dish; sprinkle with red pepper flakes. Mix honey and mustard in a small bowl and pour mixture over chicken. Cover baking dish with aluminum foil.
• Bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

HONEY-DIJON CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

HONEY-DIJON CHICKEN

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
• Cover and freeze the remaining breast for up to 3 months.
• To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.

CHICKEN DIJON

Steps:

• Pat chicken dry and season on all sides with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat. Stir in butter.
• When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165° F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
• Remove the chicken to a plate and set aside while you make the sauce.
• Add the sliced onion to the skillet and cook over medium-high heat until translucent, about 5 minutes. Add the garlic, parsley, thyme and rosemary and cook, stirring constantly, for 30 seconds.
• Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, so that the liquid reduces by about half.
• Reduce heat to low, whisk in the cream, Dijon and honey. Cook for a few more minutes to let the sauce thicken. Taste and season with salt and pepper.
• Return chicken to the skillet; garnish with additional fresh herbs. Serve immediately.

CHICKEN SHEET PAN DINNER

Steps:

• Prepare the ingredients: Clean and trim the Brussels sprouts, slice the onions, peel the butternut squash and cut it into chunks similar in size to the Brussels sprouts, cut the potatoes into chunks or if you are using baby potatoes, cut them in half. Mix the oil, balsamic, crushed garlic, honey, mustard and lemon juice together in a small bowl and set it aside. Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
• Arrange the prepared vegetables on a parchment-lined baking sheet in a single layer.
• Add one-half of the sauce mixture and gently toss the veggies and sauce together.
• Place the chicken pieces onto the sheet pan with the vegetables, and use a basting brush to brush the remaining sauce onto the chicken pieces.
• Place the sheet pan into the preheated oven and bake for approximately 25 minutes. Check the temperature of the chicken and if is not at least 165 degrees, continue to cook for a few minutes longer.

SHEET-PAN DIJON-GLAZED CHICKEN & ROASTED VEGETABLES

Steps:

• 1. Position racks in top and bottom thirds of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper; set aside. 2. On 1 prepared sheet, arrange chicken, skin side up. Sprinkle with ¼ tsp each salt and pepper. In a small bowl, stir together 1 tbsp vinegar, mustard, garlic and honey; brush 2 tbsp over chicken. Place extra mustard mixture in a small saucepan; add remaining 3 tbsp vinegar. Simmer for 3 minutes, until slightly reduced. 3. In a large bowl, toss together green beans, bell peppers, ½ tbsp oil and ⅛ tsp each salt and pepper. Arrange on one side of second prepared baking sheet. In a bowl, toss mushrooms with remaining ½ tbsp oil and ⅛ tsp salt and pepper; arrange on opposite side of sheet. 4. Bake chicken on lower rack and vegetables on upper rack until chicken is no longer pink inside and reaches 165°F when tested with a thermometer, and vegetables are tender, 30 to 40 minutes. 5. Remove sheets from oven and set aside 4 chicken thighs and 1 cup mushrooms for Almond Ginger Noodle Salad. Let cool to room temperature, then refrigerate in an airtight container up to 2 days. 6. Toss remaining vegetables and mushrooms together. Divide remaining chicken and vegetables among plates. Drizzle with sauce.

HONEY-DIJON DRUMSTICKS

Steps:

• Preheat oven to 375°F (190°C). Pull skin from chicken only if you wish. Place on an oiled or foil-lined baking sheet.
• Stir remaining ingredients together. Brush all over each piece of chicken.
• Bake in 375°F (190°C) oven for 15 minutes. Baste again and continue roasting until chicken feels springy when pressed, from 15 to 25 more minutes.