One Pan Potato And Chicken Dijon Recipes

ONE-PAN POTATO AND CHICKEN DIJON

One-Pan Potato and Chicken Dijon image

I've had this recipe for years. What I like about it is that it's all made in one pan.....plus it's scrumptious.

Provided by Chicopee

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 medium potatoes, sliced 1/4 inch thick
1 boneless skinless chicken breast, cut into pieces
1 tablespoon olive oil
1/2 cup prepared honey-dijon barbecue sauce

Steps:

Microwave potatoes 8-10 minutes or until tender.
In large skillet toss and brown chicken pieces in oil over med-high heat 5-10 minutes.
Add potato;cook potato and chicken,tossing,until potatoes are lightly browned.
Add barbque sauce and toss until heated thru.

Nutrition Facts : Calories 249.7, Fat 4.5, SaturatedFat 0.7, Cholesterol 17.1, Sodium 286.7, Carbohydrate 41.2, Fiber 5.1, Sugar 2.9, Protein 11.7

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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