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Baked Honey Mustard Chicken

Recipe courtesy of Jessica Gavin

We believe one pan meals are the best meals

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Lean, tender chicken breasts get smothered in a lightly sweet and tangy sauce with mushrooms plus fresh tomatoes and asparagus join the party for this easy dish.

Baked Honey Mustard Chicken

2 lbs. boneless, skinless chicken breast, pounded, ½-in. thickness

7 Tbsp. olive oil, divided

2 Tbsp. Nature's Intent Organic Apple Cider Vinegar

2 Tbsp. water

1 Tbsp. honey, divided

2 garlic cloves, minced

1 tsp. thyme, chopped

2¼ tsp. kosher salt, divided

1¼ tsp. black pepper, divided

1½ tsp. Dijon mustard

8 oz. brown mushrooms, washed, dried, halved

12 oz. vine ripened tomatoes, halved, or quartered if large

1 lb. asparagus, cut, 3-in. long pieces

2 rosemary sprigs

1 Tbsp. parsley, minced

  1. Adjust oven rack to the center position. Preheat oven to 450°F.
  2. To make marinade: In a medium sized bowl whisk together 3 Tbsp. olive oil, 1 Tbsp. apple cider vinegar, 2 Tbsp. water, 1 tsp. honey, garlic, thyme, 1½ tsp. salt and ½ tsp. pepper.
  3. Place chicken in a large resealable plastic bag, top with marinade. Marinate chicken for 30 minutes, flipping bag over after 15 minutes. Do not marinate longer than 1 hour.
  4. To make the sauce: In a small bowl whisk together 1 Tbsp. apple cider vinegar, 2 tsp. honey, 2 tsp. Dijon mustard, ¼ tsp. kosher salt and ¼ tsp. pepper. Set aside.
  5. Heat a large 12 in. ovenproof pan over medium-high heat. Add 2 Tbsp. olive oil, once hot, add the chicken. Sear chicken for 5 minutes, flip and cook another 3 minutes.
  6. Transfer chicken to a plate and clean the pan.
  7. In a medium sized bowl add tomatoes and mushrooms. Toss with 2 tsp. olive oil, ¼ tsp. salt and ¼ tsp. pepper. Add to the same large ovenproof-pan used to cook the chicken. Place in oven and roast for 5 minutes.
  8. In the same medium sized bowl add asparagus. Toss with 1 tsp. olive oil, ¼ tsp. salt and ¼ tsp. pepper. Set aside.
  9. Remove pan from the oven. Add in asparagus, and top with 2 sprigs rosemary and seared chicken. Roast until the chicken is cooked through and internal temperature reaches 160°F to 165°F, about 10 to 15 minutes.
  10. Season vegetables with more salt and pepper, as desired.
  11. Serve chicken with vegetables, honey mustard sauce and top with parsley.

ACV TIP #17: Add a 1 tsp. of ACV to keep baked goods light and fluffy.