Honey Mustard Chicken with Mashed Potatoes & Garlic-Parmesan Broccoli

Honey Mustard Chicken

with Mashed Potatoes & Garlic-Parmesan Broccoli

30 MIN
2 Servings
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From the Test Kitchen

This simple sauce for our chicken calls on the classic sweet-sharp pairing of honey and dijon mustard. It’s a comforting match for creamy buttermilk mashed potatoes and roasted broccoli, dressed with tangy garlic paste and parmesan cheese.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Honey Mustard Chicken with Mashed Potatoes & Garlic-Parmesan Broccoli
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 clove Garlic
  • ¾ lb Potatoes
  • ½ lb Broccoli
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Tbsp Dijon Mustard
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 4 tsps Honey
  • ¼ cup Buttermilk
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. 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 off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), mustard, demi-glace, and 2 tablespoons of water.

Cook & mash the potatoes
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 buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Roast the broccoli
3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Add the garlic paste and cheese; toss to coat. Taste, then season with salt and pepper if desired.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle 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.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the honey mustard sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished broccoli. Top the chicken with the pan sauce. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. 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 off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), mustard, demi-glace, and 2 tablespoons of water.

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 buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Roast the broccoli
3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Add the garlic paste and cheese; toss to coat. Taste, then season with salt and pepper if desired.

4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle 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.

Cook the chicken
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the honey mustard sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished broccoli. Top the chicken with the pan sauce. Enjoy! 

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