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Chicken recipes are a staple in many households, celebrated for their versatility and ease of preparation. Among the myriad of chicken dishes, Honey Mustard Chicken Delight stands out for its delightful balance of sweet and tangy flavors that appeal to both children and adults alike. This dish not only satisfies taste buds but also brings a touch of sophistication to any meal.

Skillet Honey Mustard Chicken with Veggies

Looking for an easy weeknight dinner that feels special? Our Honey Mustard Chicken Delight is a springtime favorite, perfect for Easter brunch or family gatherings. This recipe combines tender chicken with a creamy honey mustard marinade, roasted veggies, and a touch of fresh lemon. It's quick to prepare and bursting with flavor, making it a comforting dish everyone will love. Try it tonight and make your meal memorable!
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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 into strips

1 yellow bell pepper, sliced into strips

1 zucchini, sliced into half-moons

1 cup broccoli florets

1 teaspoon fresh thyme leaves (optional, for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Honey Mustard Marinade: In a medium bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and black pepper until thoroughly mixed and smooth.

    Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 2 hours for enhanced flavor infusion).

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

        Sauté the Vegetables: In the same skillet, if necessary, add a splash of olive oil. Then, add the sliced red and yellow bell peppers, zucchini, and broccoli florets. Sauté the vegetables for 5-7 minutes or until they reach a tender-crisp texture. Season with salt and black pepper to taste.

          Finish with Marinade: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the reserved marinade over the chicken and veggies. Let everything cook together for an additional 2-3 minutes, allowing the marinade to thicken slightly and coat the chicken and vegetables evenly.

            Serve: Carefully transfer the honey mustard chicken and vibrant vegetables to a serving platter. If desired, garnish with fresh thyme leaves. Serve with lemon wedges on the side for your guests to drizzle over their servings.

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

                - Presentation Tips: For an appealing visual, arrange the chicken on one side of the platter and the colorful sautéed vegetables on the other. A sprinkle of fresh herbs atop will add a refreshing touch!