Mustard Sauced Chicken and Vegetables
Elevate weeknight dinners with this Mustard Sauced Chicken and Vegetables recipe, a one-pan wonder packed with vibrant flavors and wholesome ingredients. Juicy, golden-brown chicken breasts are paired with a medley of sautéed carrots, zucchini, and red bell peppers, all brought together by a luscious Dijon mustard sauce subtly sweetened with honey and enriched with heavy cream. Ready in just 45 minutes, this comforting dish is perfect for busy families or anyone seeking a hearty yet healthy meal idea. Garnished with fresh parsley for a pop of color, it’s ideal for serving over rice, mashed potatoes, or crusty bread to soak up every drop of the savory sauce. This easy chicken recipe combines bold flavors with simplicity, making it a must-have for your dinner rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 cups carrots, sliced into thin rounds
- 2 cups zucchini, sliced into half-moons
- 1 large red bell pepper, sliced into strips
- 1 cup chicken broth
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Pat the chicken breasts dry with a paper towel and season them on both sides with salt, black pepper, and garlic powder.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced carrots, zucchini, and red bell pepper. Sauté the vegetables for 5-7 minutes until they are tender-crisp and slightly browned.
While the vegetables are cooking, whisk together the chicken broth, Dijon mustard, honey, and heavy cream in a small bowl until smooth and combined.
Return the chicken breasts to the skillet with the vegetables, and pour the mustard sauce over everything. Lower the heat to medium and let the sauce simmer for 8-10 minutes, stirring occasionally, until it thickens slightly and coats the chicken and vegetables well.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 76.0 g | ||
| Protein | 232.4 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5300 mg | 113% | |
*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.
