Go Back
–+ servings
Honey Mustard Chicken | Simmer & Sage

Honey Mustard Chicken w/ Warm Potato Arugula Salad

Easy and healthy chicken breast with a side of crispy potatoes in a vinaigrette dressing
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Salad
Cuisine American
Servings 6

Ingredients
  

  • 2 lbs. boneless skinless chicken breast
  • 1 1/2 lbs. red skin potatoes cut into large chunks
  • 4 cups arugula
  • 3 Tbsp. shallots minced
  • 4 Tbsp. + 1 tsp. Dijon mustard divided
  • 3 Tbsp. honey
  • 2 Tbsp. whole grain mustard
  • 2 Tbsp. brown sugar
  • 4 Tbsp. extra virgin olive oil divided
  • 1 tsp. sugar
  • 3 Tbsp. white wine vinegar
  • 1/2 tsp. fresh thyme or 1/4 tsp. dried thyme

Instructions
 

  • Bring a large pot of water to a boil. Drop the potatoes in and boil 8 minutes, until tender. Drain the potatoes and spread them out onto a baking sheet. Chill until cold.
  • Preheat oven to 350 degrees. Whisk together both mustards, honey, brown sugar and thyme. Place the chicken in a 9x13 baking dish and baste with the honey mustard mixture. Roast for 30 minutes.
  • Baste the chicken again and roast for another 15-20 minutes.
  • Make the vinaigrette: whisk the vinegar, 2 Tbsp. oil, 1 tsp. Dijon, sugar and shallots in a small bowl. Set aside.
  • Once the potatoes are cold, heat remaining 2 Tbsp. oil in a cast iron skillet. Saute the potatoes until brown and crisp. Toss the cooked potatoes with the vinaigrette and arugula.
Keyword chicken, gluten free, healthy
Tried this recipe?Let us know how it was!