Honey Mustard Chicken. Just those words are enough to bring most kids to the table. You might want to think of this recipe as a grown up version of chicken strips with a honey mustard dip. I made it with some good non-starchy veggies to have a delicious low-carb meal if you’re following the Trim Healthy Mama principles. If not, enjoy it with a good quality local, raw honey.
I’ll be honest. I’m not a big fan of brown meat chicken. I just don’t love the texture. But this recipe is slowly bringing me to the dark side. (Get it? Dark side? … Nevermind.) Pan frying the chicken first gets the skin nice and crispy. Then, drizzle it with the sauce and throw it in the oven for about 30 minutes to cook it the rest of the way through. You’ll want to take it out when it’s beautifully brown and the vegetables are tender.
If you don’t need to eat a low-carb diet, this would be especially good served with mashed potatoes. You can find my simple, flavorful recipe for mashed potatoes here. Chicken broth helps to pump up the flavor and nutrition in that recipe.
A couple notes:
- This recipe, made as is, is not Trim Healthy Mama compliant.
- Replacing the honey with an alternative sweetener to equal 6 Tbls. would make it a THM S-meal.
- Originally, I blanched the veggies before adding them to the skillet to bake but after it was done cooking I decided that step is unnecessary. The veggies will cook in the delicious juice underneath the chicken and be nice and tender.
- 2 lbs. chicken thighs (trimmed)
- 4 cups cauliflower florets
- 4 cups broccoli florets
- For the sauce:
- ½ cup mayo
- scant ¼ cup Dijon mustard
- 6 Tbls. honey (If doing THM, use 6 Tbls. alternative sweetener such as Lakanto)
- 1 Tbls. garlic, minced
- ½ tsp. salt
- ¼ tsp. pepper
- Heat oven to 400˚.
- Season chicken thighs with some salt and pepper.
- Combine all the sauce ingredients and set aside.
- In a tall-sided skillet, brown the chicken thighs in a little bit of olive oil on both sides.
- Remove chicken from pan and arrange broccoli and cauliflower in skillet.
- Arrange chicken thighs on top and pour sauce overtop of that.
- Bake uncovered for 30 minutes or until tops of chicken are golden brown.
- Serve as is or with noodles or mashed potatoes.