Spring Dijon Chicken Oamc
Brighten up your dinner table with the zesty flavors of Spring Dijon Chicken, a One-Ahead-Meal-Cook (OAMC) recipe that's perfect for busy weeknights or meal prep enthusiasts. Tender, boneless chicken breasts are marinated in a vibrant blend of Dijon mustard, honey, lemon juice, fresh thyme, and garlic, then oven-baked to juicy perfection alongside tender asparagus spears. This flavorful dish not only highlights the fresh, tangy notes of spring but also offers a freezer-friendly option for ultimate convenience. Serve with a drizzle of the savory sauce from the skillet for a restaurant-worthy meal that pairs beautifully with a side of quinoa or roasted potatoes. Ready in under an hour, this versatile dish is as delightful as it is practical, bringing a taste of spring to your kitchen any time of year.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups chicken broth
- 12 spears frozen asparagus spears (or fresh, trimmed)
Instructions
In a small bowl, whisk together the Dijon mustard, honey, lemon juice, olive oil, minced garlic, fresh thyme, salt, and black pepper. Set aside the marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the mustard-honey marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat your oven to 375°F (190°C). If you're planning to freeze this meal (OAMC), skip to the freezing instructions in step 6.
In a large ovenproof skillet, heat a small drizzle of olive oil over medium heat. Sear the marinated chicken breasts for 2-3 minutes on each side until browned. Remove from heat.
Add the chicken broth to the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). During the last 10 minutes of cooking, add the asparagus spears to the skillet.
For meal prep (OAMC), place the marinated chicken breasts and frozen (uncooked) asparagus spears in a large freezer-safe bag. Lay flat and freeze for up to 3 months. When ready to cook, thaw the bag in the refrigerator overnight, then follow steps 4 and 5.
Serve the chicken hot with the roasted asparagus on the side, drizzling any remaining sauce from the skillet over the top.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 614 mg | 13% | |
*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.
