One-Pot Honey Mustard Chicken with Veggies

• 1.5 lbs boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups baby carrots
• 2 cups halved baby potatoes
• 1 cup green beans, trimmed and halved
• 1/3 cup Dijon mustard
• 2 tablespoons honey
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt, pepper, and half the dried thyme. Brown chicken for 3-4 minutes per side until golden but not fully cooked. Remove from the pan and set aside.
2. In the same pan, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant, scraping any browned bits from the chicken.
3. Add baby carrots, halved baby potatoes, and green beans to the pan. Stir to combine with the onion and garlic, and cook for 3-4 minutes to slightly soften the vegetables.
4. In a small bowl, whisk together Dijon mustard, honey, chicken broth, and the remaining dried thyme. Pour the sauce evenly over the vegetables in the pan.
5. Return the browned chicken thighs to the pan, nestling them into the vegetable and sauce mixture.
6. Cover the pan with a lid, reduce heat to medium-low, and simmer for 20 minutes. Stir vegetables halfway through to ensure even cooking and prevent sticking. The chicken should cook through and vegetables become tender.
7. Remove the lid and cook an additional 3-5 minutes uncovered to thicken the sauce slightly, stirring occasionally.
8. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!

Chef tips

• For a crispier chicken skin, you can use bone-in skin-on thighs and brown skin side down first before removing excess fat.
• If baby potatoes are unavailable, small red or Yukon gold potatoes cut into 1-inch chunks are a great substitute.
• To make this gluten-free, check that your Dijon mustard contains no gluten additives.
• Leftovers reheat well in a microwave or stovetop pan; add a splash of broth if sauce thickens too much.