Best Firehouse Honey Mustard Chicken Recipes

SHEET-PAN HONEY MUSTARD CHICKEN

Sheet-Pan Honey Mustard Chicken image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional

Steps:

Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.

FIREHOUSE HONEY-MUSTARD CHICKEN

Firehouse Honey-Mustard Chicken image

My Brothers at the Firehouse love this, not for dieters, and no leftovers!!! This can be scaled down, as I have to feed 8 guys.

Provided by Ladderman229

Categories < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

12 boneless skinless chicken breast halves
1 cup Worcestershire sauce
18 slices bacon
1 small onion, diced
1/2 cup mayonnaise
1 cup Dijon mustard
1 cup honey
3 cups fresh mushrooms, sliced
6 cups shredded monterey jack cheese
1/2 cup fresh parsley, chopped

Steps:

Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
Preheat oven to 350 degrees.
(Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
Top with chopped fresh parsley and serve.

Nutrition Facts : Calories 656.6, Fat 37.9, SaturatedFat 16.8, Cholesterol 144.4, Sodium 1193.9, Carbohydrate 33.6, Fiber 1.1, Sugar 27.6, Protein 46.7