Best 3 Honey Mustard Chicken Thighs With Spring Veg Recipes

Indulge in a culinary delight with our flavorful Honey Mustard Chicken Thighs with Spring Vegetables. This delectable dish combines succulent chicken thighs, coated in a tantalizing honey mustard glaze, perfectly complemented by a vibrant medley of spring vegetables. Each bite bursts with a harmonious blend of sweet, tangy, and savory flavors, leaving you craving more.

But that's not all! This article also features a collection of equally enticing recipes, promising a culinary journey that will satisfy every palate. From the invigorating crunch of Air Fryer Zucchini Fries to the creamy richness of One-Pot Creamy Pesto Pasta, each recipe is meticulously crafted to deliver an extraordinary taste experience.

Begin your culinary adventure with our delectable Honey Mustard Chicken Thighs, where tender chicken thighs bask in a luscious glaze made from honey, Dijon mustard, and a symphony of herbs and spices. Served alongside a vibrant array of spring vegetables, this dish is a symphony of flavors and colors that will brighten up your table.

Next, embark on a crispy and guilt-free treat with our Air Fryer Zucchini Fries. This recipe transforms ordinary zucchini into irresistible golden brown fries, seasoned to perfection with a blend of herbs and Parmesan cheese. Enjoy them as a healthy snack or a delightful side dish that will leave you feeling satisfied yet craving more.

For a creamy and flavorful pasta indulgence, look no further than our One-Pot Creamy Pesto Pasta. This culinary masterpiece combines the vibrant flavors of fresh basil pesto with creamy Alfredo sauce, tossed with succulent shrimp or chicken. Served over a bed of al dente pasta, this dish is a symphony of textures and flavors that will tantalize your taste buds.

Quench your thirst with our refreshing Cucumber Agua Fresca, a delightful blend of crisp cucumber, zesty lime, and a hint of sweetness. This invigorating drink is perfect for a hot summer day or as a refreshing accompaniment to any meal.

And for a sweet treat that will satisfy your sweet tooth, try our indulgent Chocolate Chip Cookie Dough Dip. This luscious dip combines the irresistible flavors of chocolate chip cookie dough with a creamy and velvety texture. Serve it with fresh fruit, graham crackers, or your favorite cookies for a decadent dessert experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY MUSTARD CHICKEN THIGHS

Honey Mustard Chicken Thighs image

These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!

Provided by Kim

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup Dijon mustard
¼ cup grainy mustard
½ cup honey
1 teaspoon soy sauce
2 teaspoons chopped fresh tarragon
1 tablespoon finely grated ginger root
8 each skinless, boneless chicken thighs, trimmed of excess fat

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES

Honey-Mustard Chicken with Roasted Vegetables image

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

3 cups peeled and cubed butternut squash
2 carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

One-Pan Honey Mustard Chicken Thighs image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup white wine, such as Pinot Grigio
One 14-ounce bag frozen pearl onions
4 cloves garlic, thinly sliced
1/4 cup low-sodium chicken stock
3 tablespoons honey mustard
8 ounces baby bella mushrooms, quartered
1 tablespoon fresh thyme leaves
1 cup frozen petite peas

Steps:

Preheat the oven to 400 degrees F.
Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
To serve, plate the chicken and vegetables and top with the pan sauce.

Tips:

Use a variety of vegetables. This recipe calls for broccoli, carrots, and red bell pepper, but you can use any vegetables you like. Some other good options include zucchini, snap peas, and asparagus.

Don't overcrowd the pan. When you're cooking the vegetables, make sure to leave some space between them so that they can cook evenly.

Use a good quality honey mustard. The honey mustard is the key ingredient in this recipe, so make sure to use a brand that you like. I recommend using a honey mustard that is not too sweet or too tangy.

Don't overcook the chicken. The chicken should be cooked through, but it should not be dry. Overcooked chicken is tough and chewy.

Serve the chicken with your favorite sides. This recipe is delicious served with rice, pasta, or mashed potatoes.

Conclusion:

This honey mustard chicken thighs with spring veg recipe is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, the vegetables are crisp and flavorful, and the honey mustard sauce is tangy and sweet. Serve this dish with your favorite sides for a complete meal.