Name: Baked Honey Dijon Chicken
Ingredients: 2 tablespoons olive oil, divided; 1 onion, diced; 1 pound ground beef; 1 pound ground pork; ½ cup Panko*; 2 large egg yolks; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; Kosher salt and freshly ground black pepper, to taste; FOR THE GRAVY:; ¼ cup unsalted butter; ⅓ cup all-purpose flour; 4 cups beef broth; ¾ cup sour cream; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley leaves

Description

This Easy Baked Honey Dijon Chicken is a simple yet flavorful dish that combines the sweetness of honey with the tanginess of Dijon mustard. Perfect for busy weeknights or special dinners, this recipe requires minimal ingredients and preparation time, resulting in tender, juicy chicken that’s sure to please everyone.

Ingredients

Scale

2 tablespoons olive oil, divided
1 onion, diced
1 pound ground beef
1 pound ground pork
½ cup Panko*
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
FOR THE GRAVY:
¼ cup unsalted butter
⅓ cup all-purpose flour
4 cups beef broth
¾ cup sour cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Instructions

Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.

Notes

Marination: For enhanced flavor, marinate the chicken overnight.
Substitutions: Use maple syrup instead of honey or chicken thighs instead of breasts.
Serving: Serve with steamed vegetables, rice, or a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.