One-pan honey mustard chicken

Based on 105 ratings
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Kristin Bothor

Managing Editor at Kitchen Stories

www.instagram.com/kristin.bothor

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g chicken breast
pomegranate
10 g parsley
10 g mint
300 g potatoes
150 g carrots
shallots
60 g bacon bits
2 tsp butter
3 tbsp mustard
1½ tbsp honey
½ tsp garlic powder
1 tsp curry powder
1 tsp chili powder
½ tsp sea salt
½ tsp pepper
150 ml chicken stock
1 tsp lemon zest
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • large ovenproof pan
  • oven
  • cutting board
  • knife
  • large mixing bowl
  • fine grater

Nutrition per serving

Cal
425
Protein
26 g
Fat
21 g
Carb
36 g
  • Step 1/5

    Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.
    • pomegranate
    • 10 g parsley
    • 10 g mint
    • 300 g potatoes
    • 150 g carrots
    • shallots
    • 60 g bacon bits
    • large ovenproof pan
    • oven
    • cutting board
    • knife

    Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.

  • Step 2/5

    Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.
    • 350 g chicken breast
    • vegetable oil for frying
    • salt

    Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.

  • Step 3/5

    Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.
    • 2 tsp butter
    • salt
    • pepper

    Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.

  • Step 4/5

    For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.
    • 3 tbsp mustard
    • 1½ tbsp honey
    • ½ tsp garlic powder
    • 1 tsp curry powder
    • 1 tsp chili powder
    • ½ tsp sea salt
    • ½ tsp pepper
    • large mixing bowl

    For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.

  • Step 5/5

    Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!
    • 150 ml chicken stock
    • 1 tsp lemon zest
    • oven
    • fine grater

    Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!