Honey Mustard Chicken with Broccoli Pasta
Golden Honey-Dijon Glazed Chicken with Tender Broccoli Fusilli
Ingredients:
1 pound fusilli pasta (or pasta of choice)
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and freshly ground black pepper to taste
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups fresh broccoli florets (about 2 medium heads)
1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1/4 cup Dijon mustard
3 tablespoons honey
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. Reserve 1 cup of pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Reduce heat to medium and add butter to the skillet. Once melted, sprinkle in flour and whisk constantly for 1-2 minutes to create a roux.
Gradually whisk in chicken broth, followed by milk, stirring continuously to prevent lumps. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
Whisk in Dijon mustard, honey, lemon juice, thyme, paprika, and cayenne pepper (if using). Simmer for 2-3 minutes to meld flavors.
Stir in grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Return the cooked chicken to the skillet and stir to coat with sauce.
Add the drained pasta and broccoli to the skillet and toss gently to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve hot, garnished with chopped parsley and additional Parmesan cheese.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 580 kcal | Servings: 6 servings