Today I’ve got a two-fer for you-fer! Why? Because it's Tuesday and I'm sure I've heard the phrase Two-fer Tuesday before. So not only am I giving you the recipe for a honey mustard chicken main dish, I’m also throwing in a creamy Brussels sprouts side dish, too!
You can thank me later.
(If you're wondering why I didn't photograph these meal items together, it's because I made them on two separate days. But when I was going through my pix, I realized they'd go nicely together. Thus, even though I couldn't get them together on one plate, I've gotten them together in one post. Next best thing, for sure.)
Let’s start out with this easy, low-fat but flavor-packed Baked Honey Mustard Chicken from diethood.com. When I saw it had my favorite condiment in there, I was alllll over it!
What I loved about this was how simply it came together. There’s an option to brown the chicken first before baking it, or to just stick them right into the pan. I went the easy route and skipped the browning. So all I really had to do was place my chicken in a baking dish; season it with a seasoning blend (I just used some poultry seasoning because that’s what I had on hand); mix a trio of mustards with some paprika, vinegar, and, of course, honey; pour that goodness over the chicken and nestle rosemary between the slices; and bake! It was so easy and so good!
Baked Honey Mustard Chicken
Adapted from Diethood
4 (4 ounces each) boneless, skinless chicken breasts
1 teaspoon (or to taste) chicken seasoning blend (I just sprinkled on some poultry seasoning)
1-1/2 tablespoons olive oil, divided
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1 tablespoon wholegrain mustard
1/2 teaspoon white vinegar
1/8 teaspoon paprika
4 sprigs fresh rosemary, optional but recommended
1. Preheat oven to 375°F.
2. Lightly grease a 9x13 baking dish with cooking spray and place chicken breasts inside.
3. Season chicken.
|I prematurely placed my rosemary sprigs when I'd snapped this pic.|
I ended up removing them and replacing them after I poured on my sauce.
4. Combine 1/2 tablespoon olive oil, honey, the 3 mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
|The mustardy stars of the honey MUSTARD sauce|
- Pour sauce over the chicken breasts, flipping chicken over to coat each chicken breast in the sauce.
- Place sprigs of rosemary between chicken breasts.
Rosemary BACK in the game
- Cover with foil and bake for 20 minutes.
- Remove cover and continue to bake for about 15 minutes more, or until chicken is cooked through.
- Remove from oven and let stand 5 minutes.
Now for a side dish! I wanted to try to mix up our Brussels sprouts game since I’ve been sort of obsessively making these honey balsamic roasted ones since April when my husband and I had them on our New Orleans vacation. When I came upon this Creamy Brussels Sprouts Bake recipe on The Novice Chef’s blog, I knew I wanted to try it, especially as I’d never considered cheesing up sprouts. While nothing beats the honey balsamic kind, it was good for a changeup.
I made a few adaptations to the original recipe because I was trying to cut back a bit on the calories, and equipment. (Because as much as I believe these would’ve tasted nice getting all crisped up on the bottom in cast iron, I did NOT feel like cleaning my cast iron that night after dinner. In addition, the original recipe called for mixing the ingredients in a large bowl and pouring it in the baking dish after it was mixed. I didn't feel like washing an extra bowl, either, so I just mixed it all right in the dish. True confession: I love to cook, but I hate to clean up after.)
Creamy Brussels Sprouts
Adapted from The Novice Chef
12 oz bag Brussel sprouts, bottoms removed and halved
½ cup half and half
¾ teaspoon minced garlic
1/2 Tablespoon Italian seasoning (in future, I’d cut this back because it tasted very Italian seasoning-forward. Maybe no more than 1 teaspoon)
salt and pepper, to taste
1/2 cup shredded parmesan cheese, divided (1/4 cup EACH, in the mix and on the top)
1/2 cup shredded mozzarella cheese
- Preheat oven to 400 degrees. Butter a 9x9 oven-safe dish.
- Add Brussels sprouts.
- Add garlic and herbs.
- Add half & half, mozzarella, and 1/4 cup shredded parmesan. Stir to coat.
A close up of the pre-baked goodness.
- Add remaining ¼ cup parmesan to the top.
- Bake for 25-30 minutes, till browned and bubbly.
A close up of the post-baked goodness.
- Let rest for 5 minutes before serving.
So there you go. Your dinner plans are made.
I’ll take those thanks now. ;-)