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Honey Dijon Chicken with Apples and Greens

Elevate your standard chicken breast with apples and onions, served with simple braised greens and topped with a honey dijon mustard sauce. Recipe adapted from the Food Network

Honey Dijon Chicken with Apples and Greens


  • 6 Chicken Breasts
  • 2 Fuji apples, cut into chunks
  • 1 large yellow onion, cut into large chunks
  • 1 C low-sodium chicken broth
  • 2 Tbsp dijon mustard
  • 1 Tbsp honey
  • 1 ½ tsp unsalted butter, softened
  • 1 tsp arrowroot flour (if using regular flour, use 1 Tbsp)
  • 1-2 Tbsp roughly chopped fresh parsley
  • Sea salt and pepper
  • 2 Tbsp extra-virgin olive oil
  • 1 bunch curly green kale, removed from stems and chopped into bite-size pieces
  • 1 bunch collard greens, removed from stems and chopped into bite-size pieces
  • ½ C sweet onion, chopped
  • ½ C low sodium chicken broth
  • Salt and pepper


  1. Preheat the oven to 450 degrees F. Season chicken with salt and pepper. Heat the olive oil in a large ovenproof pan over medium-high heat (we like cast iron). Working in batches, add the chicken, and cook until golden, about 4-5 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
  2. Mix honey and mustard together with chicken broth.
  3. Add half of the onion and all of the apples to the pan and season with salt and pepper. Cook until slightly softened, about 4 minutes. Add mustard/broth mixture to pan and bring to a boil. Arrange the chicken in the pan. Transfer to the oven and roast until the chicken is cooked through, 12-15 minutes. Chicken must reach an internal temp of 165
  4. While chicken cooks, prepare greens. In a large saute pan, heat 1 Tbsp of olive oil and add onion. Saute until softened and slightly translucent. Working in batches, add greens and allow to wilt. Season with salt and pepper. Add ¼ to ½ C chicken broth, cover and let simmer for 5-6 minutes.
  5. Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates.
  6. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes.
  7. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper.
  8. Plate chicken with apples and greens.
  9. Pour over the gravy and sprinkle with parsley.
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