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Honey Mustard Chicken
with Smoky Mashed Potatoes & Sautéed Vegetables
35 MIN
2 Servings
From the Test Kitchen
The easy sauce for our seared chicken highlights the classic sweet-sharp pairing of honey and dijon mustard—a comforting match for our sides of spiced mashed potatoes and sautéed cabbage and carrots.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories550 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 2 Scallions
- ½ lb Red Cabbage
- 6 oz Carrots
- ¼ cup Sour Cream
- 1 Tbsp Honey
- 1 Tbsp Whole Grain Dijon Mustard
- 2 Tbsps Apple Cider Vinegar
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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¾ lb Golden Or Red Potatoes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the honey mustard:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; medium dice the leaves. Peel the carrots and thinly slice on an angle. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey (kneading the packet before opening) and mustard.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, half the spice blend (you will have extra), and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Cook the vegetables:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared cabbage and carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken with the honey mustard. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the honey mustard:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; medium dice the leaves. Peel the carrots and thinly slice on an angle. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey (kneading the packet before opening) and mustard.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, half the spice blend (you will have extra), and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Cook the vegetables:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared cabbage and carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken with the honey mustard. Garnish with the sliced green tops of the scallions. Enjoy!
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