Pan-Seared, Honey-Dijon Glazed Chicken Breasts with Garlic-Spinach Roasted Potatoes

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Honey-Dijon Glaze:

  • 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

Directions

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. *Honey-Dijon Glaze:* 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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