Skillet Chicken and Potatoes with Honey Mustard Glaze

Talk about amazing! Herb-roasted potatoes and onions, honey mustard-glazed chicken, and perfectly blistered grape tomatoes - all playing together in ONE skillet. Roast your main dish and side dishes all at once, in one fabulous looking pan (I mean, c'mon, that's pretty). And even though you use one pan, there's no standing over the cooktop - the oven does all the work.


Skillet Chicken and Potatoes with Honey Mustard Glaze

6 small or 4 medium red, white or gold potatoes, cut into 2-inch pieces
1 medium white onion, cut into 2-inch pieces
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder or garlic granules
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound boneless skinless chicken breast halves, cut into 4-inch pieces
1 cup cherry tomatoes or grape tomatoes
1/4 cup honey
2 teaspoons Dijon mustard
Fresh parsley leaves for serving, optional

Preheat the oven to 400 degrees.
Combine the potatoes, onion, olive oil, basil, thyme, garlic, salt, and pepper in a large, ovenproof skillet and toss to combine. Bake for 15 minutes. Push the potatoes aside to make room for the chicken and tomatoes. Add the chicken to the skillet and season the chicken with salt and pepper. Arrange the tomatoes all around the chicken and potatoes.
In a small bowl, whisk together the honey, Dijon mustard, and paprika. Spoon the mixture all over the chicken. Return the skillet to the oven and bake for 20 more minutes, until the chicken is cooked through and the potatoes are golden brown and tender. Top with parsley leaves before serving.

Serves 4