Honey Mustard Chicken and Potatoes in the Cast-Iron Skillet
How is everyone holding up? It is truly a tough time for everyone. Homeschooling has been a little bit easier this week and I only work 4 hours a day Monday-Thursday with Fridays off so life seems to be OK. But now the biggest hurdle is moving. We are probably not moving to Hesperia like we originally wanted - it may be either Barstow, Victorville, or even a possibility that we may stay in this area. Everything is up in the air right now but we are doing everything we can to get a place locked in by when we move May 22nd. Only 24 days.
Eating is complicated because our roommate already put the table in storage so we are eating in our room or out on the porch. We also no longer have a couch. I'm not sure why he put everything in storage a month early but such is life I guess. I'm still cooking but things are just harder to manage. Last night for dinner I made this amazing Honey Mustard Chicken and Potatoes in the cast-iron skillet. The potatoes were probably the best I have ever made (no joke!) but the chicken was a little overcooked. Either way, it got eaten and was good but my new and updated directions are below. The original recipe can be found HERE.
Ingredients:
2 large chicken breasts, bone-in
1/2 tbsp garlic powder
2 Tbsp olive oil
1/2 tbsp onion powder
1/4 cup honey
4 tbsp mustard
1/4 cup water
5-6 small potatoes, diced
2 tbsp Thyme
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees. Season chicken with salt, pepper, garlic powder and onion powder.
In a bowl, combine mustard, honey, and water and mix well. Heat olive oil in a large cast-iron skillet and sear the chicken, skin-side down until the skin is golden.
Add more garlic powder, thyme, mustard sauce around the chicken, and potatoes around the chicken.
Bring the sauce to a simmer for about five minutes and season with more salt and pepper. Add the pan to the oven until chicken is cooked through, about 45 minutes. I cooked mine 15 minutes longer but I would check every five minutes after the 45 to make sure it doesn't get overcooked. Serve chicken with potatoes and enjoy!
Eating is complicated because our roommate already put the table in storage so we are eating in our room or out on the porch. We also no longer have a couch. I'm not sure why he put everything in storage a month early but such is life I guess. I'm still cooking but things are just harder to manage. Last night for dinner I made this amazing Honey Mustard Chicken and Potatoes in the cast-iron skillet. The potatoes were probably the best I have ever made (no joke!) but the chicken was a little overcooked. Either way, it got eaten and was good but my new and updated directions are below. The original recipe can be found HERE.
Ingredients:
2 large chicken breasts, bone-in
1/2 tbsp garlic powder
2 Tbsp olive oil
1/2 tbsp onion powder
1/4 cup honey
4 tbsp mustard
1/4 cup water
5-6 small potatoes, diced
2 tbsp Thyme
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees. Season chicken with salt, pepper, garlic powder and onion powder.
In a bowl, combine mustard, honey, and water and mix well. Heat olive oil in a large cast-iron skillet and sear the chicken, skin-side down until the skin is golden.
Add more garlic powder, thyme, mustard sauce around the chicken, and potatoes around the chicken.
Bring the sauce to a simmer for about five minutes and season with more salt and pepper. Add the pan to the oven until chicken is cooked through, about 45 minutes. I cooked mine 15 minutes longer but I would check every five minutes after the 45 to make sure it doesn't get overcooked. Serve chicken with potatoes and enjoy!
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