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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
525
Smothered in sweet honey mustard sauce, these chicken breasts are grilled to perfection, staying super-tender and juicy by cooking inside foil packets. Honey mustard sauce can be as simple as just two ingredients; however, we amped it up for flavor and cooked it slightly to thicken the sauce so it stays on top of the chicken, creating almost a glaze. A duo of mustards is a must for the flavor—grainy mustard is more mild with a pop of texture, while Dijon adds a burst of that signature mustard intensity.
If you're looking for the easiest weeknight dinner ready in under an hour, this veggie-packed chicken dish is the crowd-pleaser your family will look forward to time and time again.
Made this? Let us know how it went in the comments below!
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Ingredients
- 4 Tbsp.
extra-virgin olive oil, divided
- 1
medium shallot, finely chopped
- 2
cloves garlic, finely chopped
- 1/2 cup
whole-grain mustard
- 1/4 cup
honey
- 2 Tbsp.
Dijon mustard
- 1 tsp.
sweet paprika
- 1/4 tsp.
crushed red pepper flakes
- 3
medium zucchini (about 1 1/4 lb.), thinly sliced
- 1 cup
halved grape tomatoes
- 2 tsp.
kosher salt, divided
- 3/4 tsp.
freshly ground black pepper, divided
- 4
(8-oz.) boneless, skinless chicken breasts
Chopped fresh parsley, for serving
Directions
- Step 1Prepare a grill for medium-high heat; preheat 5 minutes.
- Step 2In a small saucepan over medium heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring occasionally, until light golden and fragrant, about 2 minutes. Add whole-grain mustard, honey, Dijon mustard, paprika, and red pepper and stir to combine. Bring to a boil, then continue to boil over medium heat, stirring frequently, until thickened and slightly darkened in color, about 2 minutes. Let cool slightly.
- Step 3In a medium bowl, toss zucchini, tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 2 tablespoons oil. Season chicken with remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- Step 4Arrange 4 (16"-x-12") sheets of foil on a flat surface. Pull up sides to form a shallow boat. Divide zucchini mixture among packets. Nestle 1 chicken breast next to vegetables. Spread tops of chicken with honey mustard sauce. Tightly fold foil packets to seal.
- Step 5Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 18 to 20 minutes. Carefully open foil packets and sprinkle with parsley.
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