Chicken · 25 min
Baked Honey Mustard Chicken Thighs with Cauliflower & Snap Peas
- 25 min
- 2–6 servings
- 583 kcal / serving
Juicy chicken thighs bake with honey mustard over a bed of cauliflower and snap peas, yielding a lightly sauced, tender dinner. It's a straightforward weeknight option that comes together quickly in one skillet.
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Ingredients
- 1 (10 oz) bagcauliflower florets
- 1 lbchicken thighs, boneless skinless
- ¼ cuphoney mustard dressing
- 1 (8 oz) pkgsugar snap peas
From the pantry: black pepper, butter, unsalted, paprika, salt, extra virgin olive oil
Cookware
measuring cups · measuring spoons · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · cauliflower
Shopping list by aisle
Produce
- 1 (10 oz) bagcauliflower florets
- 1 (8 oz) pkgsugar snap peas
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Sauces, oils & condiments
- ¼ cuphoney mustard dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower florets | 1 (10 oz) bag | 2 (10 oz) bags | 3 (10 oz) bags |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| honey mustard dressing | ¼ cup | ½ cup | ¾ cup |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and warm an ovenproof skillet over medium heat.
- Pat the chicken dry with paper towels and season it with salt and pepper.
- When the skillet is hot, melt a bit of butter in the bottom, then add the chicken and cook 3–4 minutes per side until golden and nearly cooked through; transfer the chicken to a clean plate and keep the juices in the skillet.
- Return the skillet to medium heat, add more butter, then stir in the cauliflower, snap peas, paprika, salt, and pepper; cook, stirring occasionally, until the vegetables start to soften, about 4–5 minutes.
- Nestle the chicken back with the vegetables, drizzle the honey mustard dressing over the chicken, then transfer the skillet to the oven and bake until the chicken is cooked through, 7–8 minutes.
- Remove the skillet from the oven, divide the chicken and vegetables between plates, and serve.
Two tips
- Leftovers refrigerate in a covered container for up to 2 days.
- If desired, finish with a light drizzle of olive oil just before serving or swap in any other pantry-friendly seasoning you like to taste.
Nutrition per serving
- Calories
- 583 kcal
- Protein
- 51 g
- Carbs
- 23 g
- Fat
- 32 g
- Fiber
- 6 g
- Sodium
- 418 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.