Honey Mustard Roasted Chicken and Cabbage: A Mouthwatering One-Pan Wonder

In the hustle and bustle of daily life, the last thing we need is a complicated dinner recipe that leaves us with a mountain of dishes to clean. 

That's where this Honey Mustard Roasted Chicken and Cabbage swoops in to save the day – a delicious one-pan wonder that's as easy to make as it is to savor.

The Rave-Worthy Honey Mustard Chicken Cutlets

These honey mustard chicken cutlets are not just simple and quick; they're downright delicious. 

Recreating the nostalgic joy of dipping chicken tenders into honey mustard, this recipe is a flavorful trip down memory lane. The chicken cutlets are seasoned with garlic powder, salt, and pepper, creating a perfect base for the mouthwatering creamy honey mustard sauce. 

Tangy mustard, sweet honey, and mellow heavy cream come together to elevate the dish, striking a delightful balance between sweet and savory. The best part? It's unbelievably easy and perfect for a quick weeknight dinner that doesn't compromise on flavor.

Cooking Chicken Cutlets to Perfection

Chicken cutlets can be tricky – overcooking them can turn them dry in an instant. However, this honey mustard chicken recipe is a game-changer. Tested rigorously for over a month, it consistently delivered juicy and tender cutlets. 

The secret? Either cook them in a flavorful sauce (like the honey mustard sauce here) or keep a close eye, checking the temperature frequently to avoid overcooking. 

After all, overcooked chicken is the enemy, and I'm not afraid to stand in the kitchen and watch them cook!

Roasted Cabbage: A Surprising Twist

Adding roasted cabbage to this dish might seem unexpected, but trust me, it's the perfect complement to the honey mustard chicken. 

The salty, garlicky cabbage paired with the sweet honey mustard creates a delightful combination, even for someone who isn't typically a fan of cabbage. 

While boiled cabbage might be a hard pass for me, roasted cabbage has me eagerly shoveling it into my mouth like a lunatic.

The Genius One-Pan Cooking Method

What makes this recipe even smarter is using the same honey-mustard sauce to dress both the cabbage and the chicken. Cooking everything in the same pan not only saves time but also infuses the entire dish with a consistent, flavorful profile. 

All you need is an oven-safe pan, like cast iron, and you're ready to create a meal that's both hearty and delicious.

Recipe Snapshot:

Yields: 4 servings

Prep Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• 3 tbsp. pure honey
• 3 tbsp. fresh lemon juice
• 2 tbsp. Dijon mustard
• 1 tsp. red pepper flakes
• 1/4 c. plus 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 4 whole chicken legs
• 1 small cabbage, cut into 8 wedges, root end intact

Directions:

1. Preheat oven to 425°F with rack in the middle position. Whisk together honey, lemon, mustard, red pepper, and 1/4 cup oil in a bowl. Season with salt and pepper.
2. Season chicken with salt and pepper. Heat remaining 2 tablespoons oil in a large cast-iron or oven-safe skillet over medium-high heat. Add chicken, skin sides down, and cook until golden brown, 5 to 7 minutes. Transfer to a plate. Add cabbage and cook, without turning, until golden brown, 5 to 7 minutes. Flip cabbage and arrange chicken, skin sides up, on top of cabbage. Brush chicken with 1/3 of honey-mustard sauce. Transfer pan to oven and roast until an instant-read thermometer inserted in the thickest part of the chicken reads 165°F, 15 to 20 minutes.
3. Transfer chicken and cabbage to a serving platter. Pour liquid, scraping any brown bits from the pan, into the remaining honey-mustard sauce and stir to combine. Serve with the remaining sauce alongside.

Ready to savor the flavors of this effortless and delightful Honey Mustard Roasted Chicken and Cabbage? Give it a try and enjoy a scrumptious meal without the hassle of a messy kitchen!