For the Dish:
- 4 Good Ranchers Chicken Breasts
- ½ tsp each Salt & Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ bunch Asparagus
- 1 (1.0-1.5 lb. bag) small bag of Baby Potatoes
For the Sauce:
- 1 cup Chicken Broth
- ¼ cup Dijon Mustard
- 4 tbsp Honey
- ¼ cup Olive Oil
- 4 cloves Garlic, minced
- 1 tsp Paprika
- 1 tsp Dried Thyme
Instructions
1. Start the dish by boiling the small potatoes in salted water for 10-15 minutes until they are tender.
2. In a 9x13 baking dish, position boiled potatoes on one side.
3. Season chicken with salt, pepper, garlic powder, and onion powder on both sides and add to the baking pan.
4. In a bowl, mix chicken broth, Dijon mustard, honey, olive oil, minced garlic, paprika, and thyme to create a sauce.
5. Pour sauce over the chicken, cover the dish with foil, and bake at 400 degrees for 30-40 minutes.
6. About halfway (15 minutes) into baking, lift foil, add asparagus to the top, wrap again, and finish cooking. Chicken should have an internal temperature of 160-165 degrees.