June Pan Honey Mustard Chicken
Ingredients
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4 boneless, skinless chicken breasts
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½ teaspoon salt
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¼ cup Dijon mustard
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¼ cup honey
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1 tablespoon heavy whipping cream
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½ teaspoon crushed garlic
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¼ teaspoon cayenne pepper
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the chicken
Add the chicken to the medium bowl and season with the salt. Toss to combine.
4 boneless, skinless chicken breasts
½ teaspoon salt
medium bowl
measuring spoons
spatula
Start the marinade
Add the Dijon mustard, honey, cream, garlic, and cayenne to a liquid measuring cup or small bowl. Mix with a fork until fully combined.
liquid measuring cup
¼ cup Dijon mustard
¼ cup honey
1 tablespoon heavy whipping cream
½ teaspoon crushed garlic
¼ teaspoon cayenne pepper
fork
measuring cups
Marinate the chicken
Pour the marinade over the chicken and toss gently with a spatula to fully coat the chicken. Let the chicken marinate at room temperature while you prepare the rest of the dish.
Add the bacon to the June Pan
Add the bacon to the June Pan. Select cooking preferences using the button below. Recommended settings are prepopulated.
3 bacon strips
June Pan
Cook the bacon
Place the pan on the middle shelf of the June Oven. Cook the bacon until crispy, about 12 minutes. June will notify you when the bacon is done.
June Oven
Drain the bacon
Remove the bacon from the oven and place on a cooling rack or heat proof surface. Using tongs, remove the bacon from the pan and place on a paper towel-lined plate. Set aside until ready to use. Do not discard the bacon fat in the pan.
cooling rack
tongs
plate
paper towels
silicone oven mitts
Add the vegetables and season
Add the cauliflower florets, Brussels sprouts and onions to the pan with the bacon fat, and toss to coat the vegetables. Add the salt and pepper, and toss to coat again.
3 cups cauliflower florets
2 cups Brussels sprout halves
½ teaspoon salt
¼ teaspoon black pepper
¾ cup thinly sliced red onion
Add the chicken
Make 4 wells in the vegetables to make room for the chicken. The pan will be very full. Add one chicken breast to each well, rearranging the vegetables as needed to accommodate all the food. Pour the remaining marinade over the chicken breasts.
Inset the June Food Thermometer
Insert the June Food Thermometer into the center of the thickest part of one chicken breast.
June Food Thermometer
Roast the food
Place the chicken on the middle shelf of the oven and plug the thermometer into the closest jack. Roast the food until the chicken is cooked through and the vegetables are roasted and tender. June will notify you when the food is ready.
Transfer the food and serve
Using tongs or a slotted spoon, transfer the chicken and vegetables to plates or a serving platter, leaving the thin sauce behind in the pan. Crumble the bacon over the chicken. Serve immediately, drizzling the pan sauce over the chicken and vegetables as desired.