Dijon Chicken With Green Beans Recipes

DIJON CHICKEN AND GREEN BEANS

Dijon Chicken and Green Beans image

This is a quick and simple dish to make when you've had a busy day. Low in calories AND it tastes good!! If you like your green beans crunchy, this is perfect. If you prefer tender, I would recommend blanching or boiling beans for a minute before putting them in foil. A friend found this recipe and made it on the grill when we went camping, but I've also made it at home in the oven.

Provided by E.A.4957

Categories One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breast halves
1/3 cup Dijon mustard
3 tablespoons honey
1/4 teaspoon pepper
2 cups fresh green beans
4 sheets aluminum foil, about 12 x 8 inches (heavy duty works well)

Steps:

Preheat oven to 450 degrees Fahrenheit.
Center one chicken breast on each sheet of aluminum foil.
In a small bowl, combine mustard, honey and pepper.
Spoon this over the chicken.
Top with green beans.
Bring foil sides up and double fold the top ends to seal each packet, leaving a little room for circulation inside.
Place packets on top of a cookie sheet and bake for 18 to 22 minutes in the preheated oven.
If you're making this on the grill, grill for approximately 13 to 15 minutes.

Nutrition Facts : Calories 212.2, Fat 4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 375.8, Carbohydrate 17.7, Fiber 2.1, Sugar 14.7, Protein 26.9

SHEET PAN PARMESAN-DIJON CHICKEN THIGH DINNER

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner image

Parmesan-crusted chicken thighs, potatoes, and veggies all cook together in this sheet pan dinner so your entrée and sides are ready all at once. Perfect for busy nights when you need a hands-off meal.

Provided by fabeveryday

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

nonstick cooking spray
½ cup panko bread crumbs
¼ cup freshly grated Parmesan cheese
4 (5 ounce) bone-in, skin on chicken thighs
¼ cup melted butter
2 tablespoons Dijon mustard
1 ½ pounds tri-color baby potatoes (red, gold, and purple)
1 pound fresh green beans, trimmed
1 teaspoon dried thyme
freshly cracked salt and pepper to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 566.6 calories, Carbohydrate 49.2 g, Cholesterol 123 mg, Fat 28.4 g, Fiber 7.7 g, Protein 32.7 g, SaturatedFat 12.5 g, Sodium 508.5 mg, Sugar 3 g

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