Dijon Chicken with Vegetables
Discover the perfect balance of savory and tangy with this mouthwatering Dijon Chicken with Vegetables recipe. Juicy, golden-browned chicken breasts are coated in a luscious Dijon mustard, honey, and garlic glaze, then nestled alongside tender baby carrots, creamy baby red potatoes, and crisp green beans for a vibrant, wholesome one-skillet dinner. Infused with zesty lemon juice, aromatic thyme, and a splash of chicken broth, this dish is roasted to perfection in just 40 minutes, making it both effortless and elegant. Ideal for weeknight dinners or casual entertaining, this healthy recipe is packed with flavor and finished with a sprinkle of fresh parsley for a bright, herbaceous touch. Perfect for fans of sheet pan or oven-baked meals, it’s a protein-and-veggie-packed delight that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups baby carrots
- 2 cups baby red potatoes, halved
- 1 cup green beans, trimmed
- 0.5 cup chicken broth
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, ensuring they are coated evenly.
In a small bowl, whisk together Dijon mustard, honey, lemon juice, minced garlic, and dried thyme until smooth.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the baby carrots and halved baby red potatoes, and season with the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, until lightly browned.
Pour in the chicken broth to deglaze the skillet, scraping the bottom to release any browned bits. Let simmer for 1 minute.
Return the chicken breasts to the skillet, nestling them among the vegetables. Spread the Dijon mustard mixture evenly over the top of the chicken.
Transfer the skillet to the preheated oven and roast for 25 minutes. Add the green beans to the skillet during the last 10 minutes of cooking.
Once the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender, remove the skillet from the oven.
Sprinkle the dish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 43.9 g | ||
| Protein | 233.8 g | 468% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 321 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5544 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
