Simple Chicken Recipes One Pan Panko Mustard Chicken
What are we cooking today?
Summer time is here and there is nothing better than a simple chicken recipes for those hot summer nights. Just imagine juicy chicken thighs, slathered with tangy Dijon mustard and a coating of crispy panko breadcrumbs.
The meal is accompanied by carrots and green beans with a flavor boost from the chicken by cooking on the same sheet pan. A quick lemon dressing is added to the veggies while still warm, for maximum absorption.
While I was cooking this meal I thought about this quote from a proven winner.
“The measure of who we are is what we do with what we have.” – Vince Lombardi
The part that I really focus on is “what we do with what we have”. Life is inherently not equal, some people are born with more, some people are born with less but what really matters in this world is if you did as much as you can with what you have.
Don’t equate success by other people’s standards, success is a personal achievement, if you know you put 100% into something than feel good that you did your best and know you have achieved the most you can do.
Cook, relax, and enjoy!
This Recipe is from Marley Spoon a great home delivery services.
Serving Time: 30 – 40 minutes
Simple Chicken Recipes
1. Prep ingredients
Preheat oven to 450°F with oven rack in the center. Place a rimmed baking sheet in oven as it preheats. Trim ends from scallions and finely chop. Trim ends from carrots, then cut lengthwise into ½-inch thick wedges (no need to peel). Pat chicken dry and season all over with salt and pepper.
2. Bread chicken
In a small bowl, combine mustard with 1 tablespoon scallion. Place panko in a shallow bowl or plate and toss with 2 teaspoons oil, ¼ teaspoon salt, and a few grinds pepper, making sure panko is evenly coated with oil. Spread mustard all over skin side of chicken. Firmly press chicken, skin side-down, into seasoned panko.
3. Roast chicken & carrots
In a medium bowl, toss carrots with 1 teaspoon oil, ¼ teaspoon salt and a few grinds pepper. Remove preheated baking sheet from oven. Add carrots to sheet and shake to spread out evenly (reserve bowl for step 4). Place chicken on top of carrots. Return to oven, and roast until carrots are almost tender, and chicken is beginning to brown, about 20 minutes.
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4. Make dressing
Meanwhile, trim stem ends from green beans and add to reserved bowl along with ½ teaspoon oil, and a pinch each salt and pepper. Juice about 2 tablespoons lemon juice into a small bowl. Add remaining scallions and 1 tablespoon oil to the lemon juice, and whisk to combine; season to taste with salt and pepper.
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5. Broil green beans
Add green beans to sheet pan and return to oven. Continue roasting until green beans are crisp-tender, and chicken is cooked through, 5–10 minutes.
6. Finish & serve
Transfer chicken to plates. Pour lemon dressing over the roasted vegetables and toss to coat; season to taste with salt and pepper. Serve chicken with dressed roasted vegetables alongside and Enjoy this Simple Chicken Recipes!
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