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Perfect for busy weeknights, this dish combines minimal prep with easy cleanup, making it a go-to for any kitchen. The tangy honey mustard sauce, balanced with paprika, salt, and pepper, brings out the best in both the chicken and veggies. For those keeping an eye on their points, you can substitute honey with Stevia for a lower-point option. With just 3 WW points per serving, this meal is not only convenient but also budget-friendly and delicious.
Ingredients
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For the sauce, combine 3 tablespoons of mustard, 1 tablespoon of honey, 1 teaspoon of salt, ยฝ teaspoon of black pepper, and 1 teaspoon of paprika. For the dish, youโll need 4 chicken breasts (about 1.5 lb or 680 g total), 1 teaspoon of olive oil, 1 red onion finely chopped (about 1 cup or 150 g), 1 cup of green beans (150 g) cut in half, 4 medium carrots cut into chunks (about 1 cup or 260 g), and 150 g of small potatoes halved. Also, include 1 cup of chicken broth (240 ml) and 2 sprigs of fresh rosemary.
Prepare the Honey Mustard Dressing
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In a small bowl, mix together mustard, honey, salt, pepper, and paprika until well combined. Set aside.
Season the Chicken
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Rub the chicken breasts thoroughly with the honey mustard dressing and let them marinate while prepping the vegetables.
Cook the Chicken
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Heat 1 teaspoon of olive oil in a large pan over medium heat. Once hot, add the chicken breasts and cook for about 5-6 minutes per side, or until browned and slightly caramelized. Push the chicken to one side of the pan.
Sautรฉ the Vegetables
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In the same pan, add chopped red onion, green beans, carrots, and potatoes. Sautรฉ for about 5 minutes until they start to soften, stirring occasionally.
Add Broth and Simmer
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Pour the chicken broth over the vegetables and add sprigs of rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes, or until the potatoes are tender and the chicken is fully cooked.
Serve
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Plate the chicken breasts with a generous serving of the sautรฉed vegetables. This dish is great on its own or paired with a light salad or crusty bread if desired.
Variations and Substitutions
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One of the best things about One Pan Honey Mustard Chicken and Vegetables is its versatility. For a richer flavor, consider using pure Dijon mustard instead of regular mustard. If you’re looking for a lighter, Weight Watchers-friendly option, skip the potatoes and load up on additional veggies like broccoli, cauliflower, asparagus, and peppers. If you’re out of honey or want to cut down on points, you can substitute with a sweetener like Stevia or Splenda. The bold mustard flavor will still shine through without missing the honey.
Tips and Tricks for Making One Pan Honey Mustard Chicken and Vegetables
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For making One Pan Honey Mustard Chicken and Vegetables, marinating the chicken in the honey mustard sauce overnight will enhance its flavor significantly. To add a glossy finish to the chicken, mix โ cup of chicken broth with a teaspoon of mustard and cornstarch, then pour it over the chicken just before finishing cooking. Choose vegetables that cook at the same rate as the chicken; cut tougher vegetables like carrots or potatoes into smaller pieces to ensure they are tender by the time the chicken is done. Avoid rushing the sear by letting the chicken cook undisturbed until a nice crust forms, which adds depth of flavor and seals in the juices. While the dish is complete on its own, serving it with a light salad or crusty bread to soak up the sauce makes for a great addition.
