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Garlic Honey Mustard Chicken and Vegetables

Garlic Honey Mustard Chicken and Vegetables
  • prep time: 5 min
  • total time: 25 min
  • serves: 5 people
  • calories: 246 1 serving
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Honey mustard and chicken go together like bread and butter, but are a much better option for an entree!  Garlic Honey Mustard and Vegetables is a family-friendly quick dinner recipe, but it's also cook-friendly, since it works with any cooking method: stovetop, oven, slow cooker and multi-cooker.  The garlic honey mustard cooking sauce does all the work- bringing the perfect balance of savory and sweet.  All you need to add is the chicken and vegetables!

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Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless, skinless chicken breast or thighs
  • 2 cups fresh cut green beans or broccoli florets
  • 1 pouch (11 ounces) Campbell's® Garlic Honey Mustard Cooking Sauce

Instructions

  • Tips

    • To make in the oven, omit the oil and add 12 ounces baby potatoes, cut in quarters.  Spray a rimmed baking sheet with cooking spray.  Arrange the chicken, potatoes and green beans on the baking sheet. Pour the sauce over all.  Roast at 425°F. for 25 minutes or until the chicken is done.
    • To make in a slow cooker, omit the oil and add 12 ounces whole baby potatoes.  Layer potatoes, chicken and green beans in a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 4 hours (or on LOW for 6 to 7 hours) or until the chicken is one and the vegetables are tender.
    • To make in a multi-cooker, omit the oil and add 12 ounces baby potatoes, cut in quarters.  Layer the green beans, chicken and potatoes in a 6-quart multi-cooker.  Pour in the sauce.  Do not stir.  Lock the lid and close the pressure release valve.  Pressure cook on High pressure, setting the timer for 10 minutes.  When done, press Cancel and quick release the pressure.  Stir before serving.

  • Step 1

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned.

  • Step 2

    Reduce the heat to medium.  Add the beans and cook until tender-crisp.  Stir in the sauce and heat to a boil.  Reduce the heat to low.  Cook until the chicken is done.  Serve the chicken and sauce over rice or roasted potatoes, if desired.

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Calories 246
Total Fat 10 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 77 mg
Sodium 579 mg
Total Carb 11 g
Dietary Fiber 1 g
Sugar 6 g
Protein 28 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 9 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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