This is a great make ahead make it up through step 5, keep in the fridge for up to 6 hours. You will need to bake about 30 minutes longer.
If you don’t have stone ground or Dijon mustards you can use a basic yellow mustard it will just have a little less depth of flavor.
To make it a complete meal I will add in broccoli florets to the chicken right before I put in the oven.
- 2 Tablespoons butter
- 3 Tablespoons stone ground mustard
- 3 Tablespoons Dijon mustard
- 2 teaspoons soy sauce
- 2/3 cups honey
- 2 pounds yukon gold potatoes, 1/4 inch dice
- 1 ½ cup sweet onion, ½ inch dice
- 4 TBL olive oil, divided
- 11/2 teaspoon seasoning salt
- ¾ teaspoon dried thyme
- 6 chicken breasts, small and evenly sized
- 1/2 cup chicken broth
- 2 cups white cheddar cheese
- salt and pepper
- Pre-heat oven to 375 degrees.
- In a small pot over medium heat, stir together butter, mustards, soy sauce and honey. Bring to a simmer and stir until butter is melted. Remove from heat and set aside.
- In a large skillet over medium heat toss together potatoes, onions, 2 Tablespoons of olive oil, seasoning salt and thyme. Cook potatoes until slightly browned, stirring occasionally, about 12 minutes. Remove potatoes from the skillet and set aside.
- In the same skillet add 2 Tablespoons olive oil over medium/high heat. Season both sides of chicken with salt and pepper and place in hot oil. Brown chicken, about 3 minutes a side.
- Remove the chicken from the pan and pour in chicken broth. Add potatoes back into the skillet in an even layer and top with cheese. Dunk chicken in the honey mustard sauce and place chicken on top of potatoes, pour honey mustard sauce over chicken. Cover with Foil.
- Bake for about 30 minutes or until the chicken is cooked through and potatoes are soft.
Chicken breasts come in a variety of sizes and thickness. Your cooking time will vary based on the thickness of your chicken breast.