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Honey Mustard Chicken Delight is a delightful dish that combines the sweetness of honey with the tangy kick of Dijon mustard, creating a flavor profile that is both unique and satisfying. This recipe is not only easy to prepare but also perfect for both weeknight dinners and special occasions. The simplicity of the dish allows the flavors to shine, making it a favorite among home cooks.

Skillet Honey Mustard Chicken with Veggies

Elevate your spring brunch with Honey Mustard Chicken Delight, a dish that perfectly balances sweet and tangy flavors. This easy weeknight dinner features juicy chicken marinated in a homemade honey-Dijon blend, paired with vibrant seasonal vegetables. It's quick to prepare and brings a comforting touch to your table. Ideal for gatherings or a cozy family meal. Try it tonight and make it your new favorite!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and black pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 cup broccoli florets

1 teaspoon fresh thyme (optional, for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Honey Mustard Marinade: In a bowl, mix together the honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper. Whisk until well combined.

    Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over them. Seal or cover and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for better flavor).

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add a splash of oil if needed, then add the sliced bell peppers, zucchini, and broccoli. Sauté the veggies for about 5-7 minutes or until tender-crisp. Season with salt and pepper to taste.

          Finish with Marinade: Return the cooked chicken to the skillet, then pour the reserved marinade over the chicken and vegetables. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and veggies.

            Serve: Transfer the honey mustard chicken and veggies to a serving platter. Garnish with fresh thyme, if using, and serve with lemon wedges on the side for drizzling.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings