One Pan Maple Mustard Chicken and Vegetables is a marinated chicken breast recipe using two key ingredients: dry mustard and maple syrup. It’s a nice flavour combination! The mixed vegetables sides are roasted along with the chicken, making it a one-dish meal.
One Pan Maple Mustard Chicken and Vegetables
If there’s one meat that we buy most often and in bulk – it’s skinless boneless chicken breasts. It’s such a versatile meat, and I have countless recipes that I make with them – yet one day I was just craving for something different. Yet you know kids – too different and they tend to scowl.
After searching through the pantry, fridge and spices for ideas on a new flavour, my dinner making was derailed with a quick clean. There were so many items not used, and spices which I debated tossing because, how old is it anyway?
After some time going through everything, I decided the little bit of dry mustard in one container should be used if anything for an excuse to open the new one. Then I realized that brunch went a little haywire at some point and I had three bottles of open maple syrup in the fridge. That too needed some use.
A few simple ingredients most likely found in your own stock make the marinate for the chicken. You’d think mustard and maple syrup would be an odd combination – yet the flavour is very good! If you’re unsure about either, relax on the amount and alter as you see fit.
Usually I steam, pan fry or boil my vegetables yet decided just to toss them in with the chicken, and they turned out nicely too – soft with a few bits of crispiness. The vegetables soak up some of the marinade too, so they get a hint of the flavour as well. I actually used two pans when making this, because I wanted to ensure an even layer when baking.
So! Give it a try and let me know what you think!
One Pan Maple Mustard Chicken and Vegetables is a marinated chicken breast recipe using two key ingredients: dry mustard and maple syrup. It's a nice flavour combination! The mixed vegetables sides are roasted along with the chicken, making it a one-dish meal.
- 4-5 skinless boneless chicken breasts, butterflied if they are thick
- 1/2 cup olive oil
- 4 tbsp maple syrup
- 4 tbsp dry mustard
- 1/2 tsp rosemary
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tsp pepper
- 4-6 cups mixed vegetables of choosing
Combine all ingredients except the mixed vegetables into a large zippered bag and mix & marinate for a minimum of 30 minutes
Dump entire contents of bag into a non-stick pan or baking sheet. Spread out evenly and bake at 400 degrees for 15 minutes
Toss the mixed vegetables into the pan with the chicken, and bake for another 20 minutes or until all is cooked. Broil for 4-5 minutes if you'd like a crispier result.
When making this recipe, I realized that I don’t marinate very often – do you?