One Pan Honey Mustard Chicken and Vegetables
Our honey-mustard chicken and vegetables offer a zesty, one-pan take on the timeless meat-and-potatoes dinner. It's a hassle-free, nutritious option perfect for a quick and healthy weeknight meal.
A chicken recipe for every day of the year, all in one pan!
With staple ingredients like potatoes, chicken breast, and Dijon mustard that we usually have on hand, we can effortlessly whip up a quick and nutritious dinner. This easy one-pan meal is a year-round favorite in our household. We often pair the honey mustard chicken with a generous salad, such as The Kale Salad or a Simple Butter Lettuce Salad, for a satisfying meal.
Here are the ingredients you'll need to create the perfect honey mustard sauce.
This honey mustard sauce recipe calls for ingredients typically found in your fridge and pantry, making it convenient and accessible. Here's what you'll need:
* Dijon Mustard: This ingredient is crucial for its unique tanginess and robust flavor profile. Its assertive heat adds depth to the sauce, making it stand out. While there are various mustard options available, Dijon mustard is the preferred choice for this recipe due to its distinct qualities. Save the all-American yellow mustard for summer hot dogs and embrace the complexity of Dijon mustard in your honey mustard sauce.
* Honey: Raw honey is the preferred choice, but any variety of honey you have on hand will suffice. The sweetness of honey balances the tanginess of the mustard, creating a harmonious blend of flavors. Whether it's raw honey or store-bought honey, it will contribute to the luscious texture and delightful taste of the sauce. Plus, if you have leftover honey, you can use it to prepare Honey Mustard Salmon for another delicious meal.
* Salt and Paprika: These simple yet essential seasonings enhance the flavor profile of the sauce, adding depth and complexity. The salt helps to balance the sweetness of the honey and the tanginess of the mustard, while the paprika contributes a subtle smokiness and mild heat, elevating the overall taste experience.
* Apple Cider Vinegar (Optional): While not a mandatory ingredient, adding apple cider vinegar to the sauce provides a subtle acidic bite that complements the sweetness of the honey and enhances the overall flavor profile. If you enjoy a hint of acidity in your sauce, feel free to include apple cider vinegar in your recipe. Adjust the quantity according to your taste preferences to achieve the perfect balance of flavors in your honey mustard sauce.
Here's how to prepare this delicious one-pan chicken and potatoes dish:
Crafting honey mustard chicken and potatoes is a breeze with just three speedy steps. While it takes about an hour from start to finish, the majority of that time is inactive—simply letting the oven do its job.
1* Begin by creating the sauce. Combine the honey-mustard sauce ingredients in a small bowl and whisk until well blended.
2* Next, roast the potatoes, shallots, and rosemary in a braiser or oven-safe baking dish until the potatoes start to soften.
3* Lastly, add the chicken to the dish, spooning some sauce over the top, and bake until the chicken is thoroughly cooked. Enjoy the delicious results!
How to Store One Pan Honey Mustard Chicken And Veggies + Tips
Chicken is one of those ingredients that’s great in the freezer before and after you cook it! Store leftovers (including the green beans and potatoes!) in the fridge for 3-4 days, or up to 3 months in the freezer.
The honey mustard chicken leftovers can be cut up and tossed into a salad or grain bowl, or served as part of a hearty sandwich on toasted wheat bread with greens, avocado, and sliced tomato.
Honey mustard sauce is the world’s greatest, pour-on-everything dressing! We use leftovers on salads and veggies throughout the week.
Quick Beef Stir-Fry
Need to use up some of your leftover vegetables and other pantry staple ingredients? Look no further than a classic beef stir-fry. This beef and broccoli stir-fry comes together in just 25 minutes and only requires ingredients that you probably already have. And if you don't? You can just skip them!
This dish is packed with veggies, beef, and saucy flavors for a weeknight dinner warrior that checks all the boxes. Served with rice or lo mein noodles, this will be the best beef stir-fry you've ever made.
How to Make Beef Stir-Fry
The most time-consuming part of making stir-fry is all the chopping. Slicing your meat and veggies into smaller bite-sized pieces can take a little bit of time and effort, but it's worth it for the end result.
After you've chopped all your ingredients, you'll cook the beef on one side of the wok, or another large frying pan, and the veggies on the other side of the wok. Once they're all cooked, you can mix the two sides together and add the soy sauce and sesame seeds.
Some stir-fry recipes use a specific stir-fry sauce, which can be as basic as broth, soy sauce, sugar, and rice wine vinegar. This quick stir-fry calls for only soy sauce. But you can feel free to add a stir-fry sauce or marinate your beef in one if you prefer.
Learn more: How to Make the Easiest Stir-Fry Ever
What Cut of Beef Is Best For Beef Stir-Fry?
Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck.
Beef chuck steak is the most economical choice, but it does require some extra trimming. You'll want to remove the tough tissue from the steaks before frying.
How to Cook Beef Stir-Fry
If possible, you should use a wok to make beef stir-fry. Woks are large and have sloping sides that let you cook the entire stir-fry in one pan, so you can easily stir and flip the food without fear of it flying out. They also are designed to cook foods quicker than skillets and with less oil.
If you can't use a wok (or another carbon steel pan) then any skillet will work. You may just need to cook the meat and veggies in separate batches.
When cooking, make sure you heat the pan and oil up first before adding your ingredients — they should sizzle as soon as they hit the heat. And always use an oil with a high smoke point, like canola or peanut oil, for the best stir-fry results.
Allrecipes Community Tips and Praise
"I added this recipe to my favorites list not even a month ago and I have made this, using different variations every time, at least 5 times. My family loves this recipe and I've paired it with rice or noodles and it always pleases. I usually use beef stew meat and switch up the vegetables. I would definitely recommend this recipe for anybody that's pressed for time and wants to make a quick easy meal that the whole family will enjoy," says Tiana Marie Ginorio.
"Hubby and I both liked this. It's very easy to make and is ready in no time. I used flank steak instead of sirloin and I didn't have any green onions, but otherwise I followed the recipe as written. We both though it needed a bit of something, so after the first few bites we added some crushed chilis for a bit of heat," adds Allrecipes Allstar France C.
"Made it true to the recipe except that I only used half of a red bell pepper because it was what I had. The dish didn't suffer at all for it and the spiciness was just right for me. Served over rice and was the best quick meal that I made this week," raves Shoebox.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, cut into 2-inch strips
- 1 ½ cups fresh broccoli florets
- 1 red bell pepper, cut into matchsticks
- 2 carrots, thinly sliced
- 1 green onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds, toasted
Directions
S:1
Gather all ingredients.
S:2
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes.
S:3
Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
S:4
Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Caprese Stuffed Chicken Breast
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 4 slices mozzarella cheese
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut a slit horizontally into each chicken breast to create a pocket.
- Stuff each chicken breast with cherry tomatoes, mozzarella cheese slices, and fresh basil leaves.
- Season the chicken with salt and pepper.
- Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes or until chicken is cooked through.
- Drizzle with balsamic glaze before serving.
Vegetarian Chickpea Curry
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Cooked rice or naan bread for serving
- Fresh cilantro, chopped, for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic, curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Stir in chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and let it cook for 10-15 minutes, until the flavors meld together and the sauce thickens slightly.
- Season with salt and pepper to taste.
- Serve the vegetarian chickpea curry hot over cooked rice or with naan bread.
- Garnish with chopped fresh cilantro, if desired.
Check out all of our Best One-Pot Dinners for more inspiration!!
0 Comments