Simple Recipes for Every Day
Honey Mustard Curry Chicken
- Serves: 4
- Prep Time: 10 min
- Cook Time: 40 min
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup whole grain mustard
- 2 tablespoons Dijon mustard
- ¼ cup honey
- 1 tablespoon raw apple cider vinegar
- ¼ teaspoon cayenne
- ½ teaspoon garlic powder
- 1 teaspoons yellow curry powder
- 1 large head of broccoli, cut into florets (about 1 pound)
- Freshly cracked black pepper, for serving
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup whole grain mustard
- 2 tablespoons Dijon mustard
- ¼ cup honey
- 1 tablespoon raw apple cider vinegar
- ¼ teaspoon cayenne
- ½ teaspoon garlic powder
- 1 teaspoons yellow curry powder
- 1 large head of broccoli, cut into florets (about 1 pound)
- Freshly cracked black pepper, for serving
Method
Preheat the oven to 375°F with a rack in the center position.
Season the chicken all over with 1¼ teaspoon of the salt.
Heat 2 tablespoons of the oil in a large ovenproof skillet or braiser over medium-high. Once the oil is glistening, add the chicken and cook until golden brown, about 3 minutes per side. Remove the skillet from heat.
Meanwhile, in a small bowl, combine the whole grain mustard, Dijon, honey, ½ teaspoon of the remaining salt, apple cider vinegar, cayenne, garlic powder, and curry powder.
In a large bowl, toss the broccoli with the remaining olive oil and remaining salt.
Pour the honey-mustard sauce over the chicken and turn to coat. Add the broccoli to the skillet. Transfer the skillet to the oven until the broccoli is tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 25-30 minutes.
Season with pepper before serving.