Honey Mustard Chicken
Baked Honey Mustard Chicken with OPTIONAL potatoes and green beans is a a no-fuss, one-pan-meal! The chicken breasts emerge outrageously juicy from a quick brine and then are slathered in a spice rub and smothered in the BEST honey mustard sauce – no boring, one note honey mustard chicken here! The potatoes and green beans are tossed with salt and pepper then seep up the honey mustard drippings of the succulent baked chicken. You can prep the entire dinner ahead of time then refrigerate and bake. Did someone say winner, winner chicken dinner?
Honey Mustard Sauce
*You can use less potatoes and/or green beans and adjust olive oil, salt and pepper accordingly.
If you don’t typically stock Dijon, Stone Ground and Yellow Mustard, then you can just use yellow mustard plus either Dijon or Stone Ground and increase the measurements to 3 tablespoons each instead of 2 each. For example, you can use half yellow mustard (3 tablespoons) and either half Dijon or half Stone Ground (3 tablespoons)
Yes! You can completely assemble the Honey Mustard Chicken with the potatoes and green beans up to the point of baking, cover tightly and refrigerate. Cover and refrigerate the unused Honey Mustard Sauce separately. When ready to bake, either let the dish sit at room temperature for 30 minutes or be prepared to add an extra 10 minutes or so to the baking time.