Baked Honey Dijon Chicken and Potatoes
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
691 kcal
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Course
Main Course
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Cuisine
American
Baked Honey Dijon Chicken and Potatoes
Description
This dish combines boneless skinless chicken breasts with red baby potatoes quartered to similar sizes for even cooking. The chicken and potatoes are placed together in a baking dish and drizzled with a melted butter sauce blended with honey, whole grain Dijon mustard, salt, and dried oregano.
Baked uncovered at 375°F, the honey and mustard create a glaze that coats both chicken and potatoes. The heat gently cooks the chicken to a safe internal temperature without drying, while the potatoes become soft but maintain shape. The mustard adds a subtle tang, balanced by the sweetness of honey and richness of butter.
This recipe functions well as a straightforward main course with easy prep and cleanup. Seasoning potatoes further to taste before serving enhances flavor depth. It's suitable for a hearty weeknight dinner that presents a pleasing contrast of sweet and savory notes across protein and starch.
Ingredients
Chicken and Potatoes
- 4 medium chicken breast about 2 pounds, boneless skinless
- 2 pounds potato quartered, red, baby
- 1/2 teaspoon black pepper to taste
- 1/2 teaspoon salt to taste
Honey Dijon Sauce
- 1/2 cup butter melted, salted
- 1/4 cup honey
- 2 tablespoons Dijon mustard whole grain
- 1/2 teaspoon salt
- 1/2 teaspoon oregano dried
Instructions
- Preheat oven to 375℉ (190℃). Lightly grease a 9x13 baking dish or 13x18 sheet pan with nonstick cooking spray.
- Place the 4 medium boneless skinless chicken breasts into the baking dish.
- Quarter 2 pounds red baby potatoes or cut into bite-size pieces and spread them around the chicken.
- In a small mixing bowl, melt 1/2 cup salted butter in the microwave in 15 second increments until fully melted. Stir in 1/4 cup honey, 2 tablespoons whole grain dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano until smooth. Drizzle over the chicken and potatoes.
- Bake, uncovered, in the preheated oven for about 40 minutes, until potatoes are fork-tender and chicken reaches an internal temperature of 165℉.
- Give potatoes a good toss and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 691kcal | 35% |
| Carbohydrates | 54g | 18% |
| Protein | 53g | 106% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 1151mg | 48% |
| Potassium | 1907mg | 41% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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