Dijon Baked Chicken and Potato Dinner


Dijon Baked Chicken and Potato Dinner

Primary Media

Chicken breast with baked cheese and sides of roasted red onions, potato wedges, poached pears, and lettuce salad

User Rating

2.79 out of 5 stars
Rate it:
58 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 4
    4 (4 oz each) Hy-Vee Cool Chicken boneless, skinless chicken breasts
    4 tbsp. Hy-Vee Dijon mustard, divided
    ¾ c. Hy-Vee baking mix
    1 lbs. small red potatoes, cut into fourths
    1 large red bell pepper, cut into 1/2-inch pieces
    1 medium onion, cut into 8 wedges
    Hy-Vee cooking spray
    2 tbsp. Hy-Vee grated Parmesan cheese
    ½ tsp. Hy-Vee paprika
    ½ head of lettuce, torn


    1. Heat oven to 400 degrees. Spray 9-by-13-inch pan with cooking spray.
    2. Brush chicken with 2 tablespoons mustard, then coat with baking mix. Place one chicken breast in each corner of pan.
    3. Place potatoes, bell pepper and onion in medium-sized mixing bowl and add remaining 2 tablespoons mustard. Mix until vegetables are coated.
    4. Place vegetables in center of 9-by-13-inch pan.
    5. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
    6. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and the internal temperature of chicken reaches 165 degrees. Serve with lettuce salad.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 75mg
    • Sodium: 890mg
    • Total Carbohydrates: 45g
    • Protein: 31g

    Daily Values

    Vitamin A 25%
    Vitamin C 110%
    Iron 15%
    Calcium 10%

    Recipe Source:

    Adapted from Betty Crocker's Cooking for Two.