Pan-Seared, Honey-Dijon Glazed Chicken Breasts with Garlic-Spinach Roasted Potatoes
- Honey-Dijon Glaze:
- 4 skinless, boneless chicken breasts
- 1 tablespoon olive oil, plus 2 tablespoons to drizzle in the pan
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 2 tablespoons Orange Muscat Champagne Vinegar (or 1 1/2 tablespoon fresh orange juice mixed with 1/2 tablespoon cider vinegar)
- 1 1/2 teaspoon Dijon mustard
- Garlic-Spinach Roasted Potatoes:
- 1 1/2 pounds of red potatoes, quartered
- 3 tablespoons olive oil, divided use
- 1/2 teaspoon salt, plus a pinch, divided use
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch black pepper
- 1 small clove garlic, pressed through garlic press
- 1 teaspoon lemon zest
- 4 cups baby spinach leaves
Begin by preparing the Roasted Potatoes, and while those roast, prepare the chicken and glaze.
Place the chicken breasts onto a large platter or plate, and drizzle over the 1 tablespoon of olive oil, the Dijon mustard, the salt and the black pepper; rub into the chicken breasts, and allow them to marinate while the pan is preheated.
Preheat a large pan over medium-high heat; once hot, add the 2 tablespoons of olive oil to the pan, and once the oil it hot, add the chicken breasts (either all at once, or in 2 batches of 2 breasts) to the pan; allow the breasts to sear on medium-high heat for about 6-8 minutes per side depending on thickness of the breasts, or until they have a golden brown crust on both sides and are cooked through; remove the breasts from the pan and place onto a clean plate or platter, and turn off the heat from under the pan, but keep it there on the stove; lightly tent the chicken with foil to keep warm while you prepare the Honey-Dijon Glaze (recipe below); once you have the Glaze prepared, add the chicken breasts back to the pan (the heat remains off under the pan), and pour the Honey-Dijon Glaze over the chicken breasts, turning them to coat them very well in the Glaze; serve immediately with the Garlic-Spinach Roasted Potatoes.
In a small bowl, whisk together all ingredients until glossy and well combined, and set aside for the chicken.
*Garlic-Spinach Roasted Potatoes:*
Preheat the oven to 400 degrees, and line a baking sheet with foil.
Add the quartered red potatoes to a large bowl, and drizzle over the 1 tablespoon of olive oil, the salt, garlic powder, paprika and pinch of black pepper; toss well to coat, and add 1 tablespoon of olive oil to the foil-lined baking sheet; turn the seasoned potatoes out onto the baking sheet, place into the hot oven and roast for about 40-45 minutes until tender and golden; while potatoes roast, whisk together the clove of garlic with the 1 teaspoon of lemon zest, the remaining 1 tablespoon of olive oil and the pinch of salt in a small dish or ramekin, and set aside to drizzle over the potatoes and spinach; once potatoes are roasted and golden, remove them from the oven and add them to a large, clean bowl; add the baby spinach leaves, and drizzle in the garlic-lemon-oil, and toss all together until well-coated and the spinach is slightly wilted; check the salt/pepper and adjust if needed
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