Honey Dijon Chicken with Potatoes and Broccoli

Honey Dijon Chicken Potatoes Broccoli

If you are like me, you get sucked into those Facebook cooking videos on a regular basis. One recently caught my eye that I knew I wanted to give a shot since it claimed to be “one pan” (and we all know how much I hate doing dishes!).

Upon reading the comments below the video, I realized that cooking the food the way it was depicted in the video might not produce the best result (broccoli will cook a lot faster than chicken! Potatoes will take a lot longer than both!). So I adapted the recipe in a way that I think produced fab results!

My husband raved about this one and honestly it was so quick and easy (although it altogether takes over an hour, the vast majority of that time is the marinating and the oven cooking), I think it will go into regular circulation on our meal  plan (even though it is unfortunately NOT a one pan meal).

Really the key here is the sauce/marinade. It’s fab! I’d love to try it on chicken thighs!

Honey Dijon Chicken with Potatoes and Broccoli

Inspired by Tip Hero

Ingredients: 

  • 20-24 oz of boneless skinless chicken tenderloins (you can do this with any chicken, cooking times will vary though)
  • 16 oz small potatoes (I used baby golds) sliced in half
  • 20 oz broccoli
  • 3 tablespoons olive oil
  • 6 tablespoons honey
  • 2 tablespoon dijon mustard
  • 5 minced garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and Pepper to taste

Directions: 

1. Whisk together 2 of the tablespoons of olive oil with the honey, dijon mustard, garlic cloves, dried oregano, basil and salt and pepper.

2. Use 1/3 of the sauce to marinate the chicken tenderloins for around an hour.

3. Preheat the oven to 400 degrees

4. Coat your potatoes in the remaining tablespoon of olive oil and add a bit of salt. Then coat with 1/3 of the honey/garlic mixture.

5. Place the potatoes on a foil lined baking sheet and bake for about 15 minutes

6. On a griddle pan or skillet, brown your marinated chicken tenders (you can either use cooking spray or a bit more olive oil on the pan so they don’t stick) on all sides (don’t cook through)

7. Pull the potatoes out of the oven and push them to one side. Add the broccoli to the other side of the pan and then lay your browned chicken on top of the potatoes. Drizzle the reserved sauce on top of the broccoli.

8. Bake for 20-25 minutes (you are waiting for the chicken to finish cooking)

BONUS: If you like your potatoes crispy, you can pull the chicken and broccoli off your pan and spread out your potatoes. Put them under the broiler for a short while until they are to your liking.

Enjoy!

Ingredients
  • 20-24 oz of boneless skinless chicken tenderloins (you can do this with any chicken, cooking times will vary though)
  • 16 oz small potatoes (I used baby golds) sliced in half
  • 20 oz broccoli
  • 3 tablespoons olive oil
  • 6 tablespoons honey
  • 2 tablespoon dijon mustard
  • 5 minced garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and Pepper to taste
Instructions
  1. Whisk together 2 of the tablespoons of olive oil with the honey, dijon mustard, garlic cloves, dried oregano, basil and salt and pepper.
  2. Use 1/3 of the sauce to marinate the chicken tenderloins for around an hour.
  3. Preheat the oven to 400 degrees
  4. Coat your potatoes in the remaining tablespoon of olive oil and add a bit of salt. Then coat with 1/3 of the honey/garlic mixture.
  5. Place the potatoes on a foil lined baking sheet and bake for about 15 minutes
  6. On a griddle pan or skillet, brown your marinated chicken tenders (you can either use cooking spray or a bit more olive oil on the pan so they don’t stick) on all sides (don’t cook through)
  7. Pull the potatoes out of the oven and push them to one side. Add the broccoli to the other side of the pan and then lay your browned chicken on top of the potatoes. Drizzle the reserved sauce on top of the broccoli.
  8. Bake for 20-25 minutes (you are waiting for the chicken to finish cooking)
3.5.3208

 

 

 

Published by

Heather

Heather is the creator and owner of Family Friendly Frugality. She calls Texas home and is married to her best friend. With 2 children 22 months apart, she has her hands full. So full that she decided to start blogging as a hobby. That hobby blew up into a full time job. Now she's got the husband, the kids and the blog. We're not exactly sure what she was thinking, but she's too busy for us to ask. Find Me On Google +

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