Makes: 2 servings
Total Time: 45-55 minutes (includes 30-40 minutes of baking time)
Ingredients:
- 2 large chicken breasts
- salt, pepper, garlic powder
- olive oil
- 1 lb baby red potatoes (of you can use whatever type of potatoes you have on hand, as long as you cut them up into small bite size pieces)
- 1/4 cup stone ground dijon mustard
- 1/4 cup raw honey
- 4 garlic cloves, minced
- 8-10 sprigs of fresh thyme
What to do:
- Preheat oven to 400 degrees
- Season your chicken breasts with salt, pepper, and garlic powder
- Cut baby potatoes in half and mince garlic, set aside
- Mix your mustard and honey together in a small bowl, set aside
- Head olive oil in a large skillet over medium high heat
- Add chicken breasts upside down and sear for 2-3 minutes, flip over and add your minced garlic and saute around your chicken
- Add in your sauce and mix the chicken very well in it by flipping it over multiple times so that the chicken becomes coated in the sauce
- Add in your potatoes and mix very well so that the potatoes get coated in the sauce as well
- Season with some salt and pepper; you may want to add 1-2 TBS of water if sauce is too thick
- Top with thyme and add to your oven; bake for about 30-40 minutes or until your chicken reads 165 on a meat thermometer
ImBeccable Taste 