Seared Chicken & Honey Mustard Sauce with Roasted Sweet Potatoes

Seared Chicken & Honey Mustard Sauce

with Roasted Sweet Potatoes

30 MIN
2 Servings
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From the Test Kitchen

In this dish, you’ll make homestyle sides of roasted sweet potato rounds and a creamy slaw that gets a boost of flavor from pickled jalapeño. It all comes together with simple seared chicken topped with homemade honey mustard.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Seared Chicken & Honey Mustard Sauce with Roasted Sweet Potatoes
Title
time-saving
tips & techniques
Sweet Potato
Cabbage
Honey
Smooth Dijon Mustard
How To: Hold a Chef's Knife
Mayonnaise
Apple Cider Vinegar
Pickled Jalapeño Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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. Wash and dry the fresh produce. Thinly slice the sweet potatoes into rounds. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a bowl, combine the honey (kneading the packet before opening) and mustard. Season with salt and pepper.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Line a sheet pan with foil. Place the sweet potato rounds on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the slaw:
3 Make the slaw:

While the sweet potatoes roast, in a large bowl, combine the mayonnaise and vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken:
4 Cook the chicken:

While the slaw marinates, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Slice the chicken & serve your your dish:
5 Slice the chicken & serve your your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted sweet potatoes and slaw. Top the chicken with the sauce. Enjoy! 

Tips from Home Chefs

Seared Chicken & Honey Mustard Sauce

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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. Wash and dry the fresh produce. Thinly slice the sweet potatoes into rounds. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a bowl, combine the honey (kneading the packet before opening) and mustard. Season with salt and pepper.

2 Roast the sweet potatoes:

Line a sheet pan with foil. Place the sweet potato rounds on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes:
Make the slaw:
3 Make the slaw:

While the sweet potatoes roast, in a large bowl, combine the mayonnaise and vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Cook the chicken:

While the slaw marinates, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:
Slice the chicken & serve your your dish:
5 Slice the chicken & serve your your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted sweet potatoes and slaw. Top the chicken with the sauce. Enjoy! 

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