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Parmesan Honey Mustard Sheet Pan Chicken
Yield: 3-4
Ansley Wall
@tidal_tastes
00:05
Prep
00:30
Marinate
00:25
Cook
01:00
Total Time
Ingredients & Directions
Directions
Chicken
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
1/4 cup
Dijon mustard
1/4 cup
whole grain mustard
1/4 cup
honey
1/4 cup
olive oil
2 teaspoons
salt
1 teaspoon
black pepper
1/2 teaspoon
garlic powder
1 cup
grated parmesan, divided
3 cups
broccoli florets (fresh or frozen)
1 bag
frozen gnocchi or petite diced potatoes
- Place the chicken breasts in a sealable plastic bag and add the mustards, honey, olive oil, salt, pepper, garlic powder and half of the parmesan cheese.
- Zip bag closed and shake to combine and evenly coat the chicken pieces.
- Place in the fridge for at least 30 minutes or overnight.
- When ready to cook, prepare a sheet pan with cooking spray, and preheat the oven to 425°F.
- Dump the broccoli and gnocchi or potatoes to the sheet pan and mix them up.
- Nestle the chicken breasts in the the items on the sheet pan. Squeeze out the extra marinade over the ingredients on the sheet pan.
- Add a few more tablespoons of olive oil to broccoli and gnocchi or potatoes if needed, sprinkle on additional parmesan cheese and gently toss to coat.
- Bake for 25 minutes or until the internal temperature of the chicken breasts reaches 165°F.
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Parmesan Honey Mustard Sheet Pan Chicken
Ansley Wall
@tidal_tastes
Yield: 3-4
00:05
Prep
00:30
Marinate
00:25
Cook
01:00 Total Time
Ingredients
Directions
Chicken
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
1/4 cup
Dijon mustard
1/4 cup
whole grain mustard
1/4 cup
honey
1/4 cup
olive oil
2 teaspoons
salt
1 teaspoon
black pepper
1/2 teaspoon
garlic powder
1 cup
grated parmesan, divided
3 cups
broccoli florets (fresh or frozen)
1 bag
frozen gnocchi or petite diced potatoes
- Place the chicken breasts in a sealable plastic bag and add the mustards, honey, olive oil, salt, pepper, garlic powder and half of the parmesan cheese.
- Zip bag closed and shake to combine and evenly coat the chicken pieces.
- Place in the fridge for at least 30 minutes or overnight.
- When ready to cook, prepare a sheet pan with cooking spray, and preheat the oven to 425°F.
- Dump the broccoli and gnocchi or potatoes to the sheet pan and mix them up.
- Nestle the chicken breasts in the the items on the sheet pan. Squeeze out the extra marinade over the ingredients on the sheet pan.
- Add a few more tablespoons of olive oil to broccoli and gnocchi or potatoes if needed, sprinkle on additional parmesan cheese and gently toss to coat.
- Bake for 25 minutes or until the internal temperature of the chicken breasts reaches 165°F.
