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 like this Honey Dijon Chicken. 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!
When making this recipe, I realized that I don’t marinate very often – do you?
- 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.
Nutrition Information:Yield: 5 Serving Size: 5 people
Amount Per Serving: Calories: 433 Saturated Fat: 3g Cholesterol: 57mg Sodium: 640mg Carbohydrates: 31g Fiber: 6g Sugar: 9g Protein: 24g