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Honey Mustard Seasoned Chicken Breasts



dijon mustard 1/2 cup
Honey 1/2 cup
salt, divided 1 1/2 teaspoon
apple cider vinegar 1 tablespoon
paprika 1 teaspoon
freshly ground pepper 1/2 teaspoon
olive oil 3 tablespoon
shallots, roughly chopped 1 cup
fingerling potatoes 1 pound (500g)
prigs rosemary, stems removed, chopped 2-3s
green beans, washed and trimmed 1/2 pound (250g)
al areesh chicken breast 2 pounds (1000g)

Cooking Procedure

Step 1
Preheat the oven to 375°F.
Step 2
In a small bowl, make the honey-mustard sauce. Combine the Dijon mustard, honey, and spices. Stir until smooth.
Step 3
Lightly season Al Areesh Chicken Breasts chicken breasts with the salt and pepper
Step 4
Heat 1 tablespoon olive oil in an ovenproof pan over medium high heat. Sear the chicken until golden brown, about 3 minutes for each side. Remove from the pan onto a plate.
Step 5
Add the shallots and fingerling potatoes along with the remaining olive oil into the pan and toss to combine. Sprinkle with rosemary and place in the oven for 30 minutes.
Step 6
After 30 minutes, add the green beans and chicken along with any juices to the pan. Continue cooking for another 15 minutes. Lastly, toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F (confirm with an instant-read thermometer).