One-pan honey mustard chicken

One-pan honey mustard chicken

7 ratings

Difficulty

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

Ingredients

Servings:-4+
350 g
chicken breast
1
pomegranate
10 g
parsley
8 leaves
mint
300 g
potatoes
150 g
carrots
3
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
  • 350 g chicken breast
  • 1  pomegranate
  • 10 g parsley
  • 8 leaves mint
  • 300 g potatoes
  • 150 g carrots
  • 3  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

Utensils

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

Nutrition per serving

Cal
425
Protein
26g
Fat
21g
Carb
36g

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.
  • 1 pomegranate
  • 10 parsley
  • 8 leaves mint
  • 300 potatoes
  • 150 carrots
  • 3 shallots
  • 60 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 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
  •  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!