One-pan meals are my savior for quick weeknight dinners when I’m trying to wrap up work and wrangle a toddler during the dreaded 5:00 meltdown hour. It’s an added bonus if I can prep everything during Jane’s nap time, toss it together in a pan, and leave it in the fridge until it’s ready to roast in the evening. This recipe is one of those meals that is key for a busy week! Three main ingredients get added to the pan — chicken breast, red onion slices and carrot medallions. Then everything gets coated in a simple sauce made of butter, dijon mustard, maple syrup and honey and seasoned with chili powder. The flavors come together when roasting as the carrots and onions caramelize and the sauce gives the chicken a sweet and tangy flavor with a touch of spice! I ate this on its own for lunch when I first made it, and then served the leftovers (which reheated very well!) over some rice pilaf the next day. Get the full recipe below:
- 1 lb of Chicken Breast Tenders
- ½ Red Onion, thinly sliced
- 1 Cup of Carrots, sliced into oval rounds
- 1 Tbsp of Honey
- 1 Tbsp. of Dijon
- 1 Tbsp. of Butter, melted
- 1 Tbsp. of Maple Syrup
- 1 Tsp. of Chili Powder
- Salt and Pepper
- Fresh scallions, for serving
- Preheat oven to 425 degrees.
- On a sheet pan, combine chicken, red onion slices and carrots.
- In a small bowl combine honey, dijon, melted butter and maple syrup; stir to combine and drizzle over the chicken and vegetables.
- Season the ingredients with the chili powder, salt and pepper before placing in the oven to roast for 20-25 minutes until chicken is cooked through.
- Broil for the last minute to caramelize the sauce on the chicken and carrots.
- Garnish with fresh chopped scallions and serve warm.
This looks delish! Nap time meal prep is so important! Need to save this recipe for later!
xoxo, Jenna
Bostonchicparty.com
Thank you for posting this recipe. I can’t say I followed it, but it was a great inspiration for what I did with chicken thighs this week!
Amazing! I was searching for something quick and found this. I added broccoli to the carrots and chicken with brown rice on the side. Husband approved!! Totally adding this to the dinner rotation.
Made this tonight, doubled the sauce recipe but halved the chili due my mom’s sensitive stomach. DE-Lucius!
I made this tonight and man was it good!!!
Most definitely saving this recipe.
Thank you for sharing!
Yay I’m so glad to hear that! Enjoy!
Made this last night and it was a huge hit with both my husband and my son! I forgot the scallions at the end, so that was upsetting because I love scallions. My husband also suggested a light sprinkle of grated Parmesan at the end would take it to a new high! I’ll be trying that next time, and NOT forgetting the scallions.
So glad to hear that!! Thanks for trying it out!
Love it–just as is! Serve it with mashed potatoes. My son LOVES it.
Yay thank you! Glad you enjoyed it!
Yumminess! Needed a good recipe for chicken and carrots. This was a hit!
Yay! Glad you enjoyed it!
I never follow any recipe word for word but this turned out great, I felt the carrots could have cooked longer, but I may have made mine too thick. I tripled the sauce and used way more carrots, and added a few sliced blue mini potatoes. Would make again.
Thanks for sharing, so glad you liked them!
Just made this … mmmmmm only different thing was I omitted maple. Used hot honey and Trader Joe’s Calabrian chili pepper.. just a touch, tripled the sauce. Thanks my first sheet pan meal!