This Honey-Mustard Chicken is a comforting, one-pan meal that balances sweet and savory flavors perfectly. Tender bite-sized chicken breasts are pan-seared until golden, then simmered with sautéed onions and garlic in a rich sauce made from honey, Dijon mustard, and lemon juice. The addition of cauliflower and carrots adds a nutritious crunch and vibrant color. Served over fluffy long-grain rice, this dish offers a complete, satisfying dinner ready in under 40 minutes. ItâÂÂs ideal for busy weeknights when you want something homemade but easy to prepare. The sauce thickens nicely to coat the chicken and vegetables, making every bite flavorful. A great option for families or anyone looking for a simple, protein-packed meal.
Honey-Mustard Chicken
Description
This Honey-Mustard Chicken is a comforting, one-pan meal that balances sweet and savory flavors perfectly. Tender bite-sized chicken breasts are pan-seared until golden, then simmered with saut&# 195;©ed onions and garlic in a rich sauce made from honey, Dijon mustard, and lemon juice. The addition of cauliflower and carrots adds a nutritious crunch and vibrant color. Served over fluffy long-grain rice, this dish offers a complete, satisfying dinner ready in under 40 minutes. ItâÂÂs ideal for busy weeknights when you want something homemade but easy to prepare. The sauce thickens nicely to coat the chicken and vegetables, making every bite flavorful. A great option for families or anyone looking for a simple, protein-packed meal.Ingredients
Directions
-
Cut chicken breasts into small bite-sized pieces.
-
Sprinkle chicken pieces with salt and pepper.
-
Heat oil or margarine in a large nonstick skillet over medium heat.
-
Add chicken pieces and cook, turning frequently, for 7-10 minutes until browned and cooked through.
-
Remove chicken from skillet and set aside in a bowl.
-
In the same skillet, add chopped onion, minced garlic, and 3 tablespoons of chicken broth.
-
Cook onions and garlic, stirring frequently, for 6-7 minutes until onion is tender.
-
If liquid evaporates too quickly, add a bit more broth.
-
Stir in honey and lemon juice until combined.
-
Add remaining chicken broth and return chicken to the skillet.
-
Add cauliflower florets and sliced carrots to the skillet.
-
Bring mixture to a boil, then cover and reduce heat to simmer for 10-15 minutes until vegetables are tender-crisp.
-
Meanwhile, cook rice according to package directions.
-
In a small bowl, mix water and cornstarch until smooth.
-
Stir cornstarch mixture into the simmering chicken and vegetable sauce.
-
Cook, stirring constantly, until sauce thickens.
-
Stir in Dijon mustard and simmer for an additional 1-2 minutes.
-
Serve chicken and sauce over cooked rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 187.3kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.1g6%
- Cholesterol 96.5mg33%
- Sodium 84.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 35.2g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, simmer cauliflower and carrots for only 10-15 minutes to keep them bright and tender-crisp, rather than mushy.
You can substitute other vegetables like broccoli or snap peas for variation.
If you prefer a thicker sauce, increase cornstarch by half a teaspoon.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
