One-pan honey mustard chicken

One-pan honey mustard chicken

Based on 141 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
175 g
chicken breast
½
pomegranate
5 g
parsley
5 g
mint
150 g
potatoes
75 g
carrots
shallots
30 g
bacon bits
1 tsp
butter
tbsp
mustard
¾ tbsp
honey
¼ tsp
garlic powder
½ tsp
curry powder
½ tsp
chili powder
¼ tsp
sea salt
¼ tsp
pepper
75 ml
chicken stock
½ tsp
lemon zest
vegetable oil for frying
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal425
Fat21 g
Protein26 g
Carb36 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.
    • ½ pomegranate
    • 5 g parsley
    • 5 g mint
    • 150 g potatoes
    • 75 g carrots
    • shallots
    • 30 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.
    • 175 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.
    • 1 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.
    • tbsp mustard
    • ¾ tbsp honey
    • ¼ tsp garlic powder
    • ½ tsp curry powder
    • ½ tsp chili powder
    • ¼ tsp sea salt
    • ¼ 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!
    • 75 ml chicken stock
    • ½ 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!

  • Enjoy your meal!

    One-pan honey mustard chicken

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