Brown Sugar Glazed Chicken with Caramelized Onions and Peppers, Roasted Potatoes, and Asparagus

Name: Brown Sugar Glazed Chicken with Caramelized Onions and Peppers, Roasted Potatoes, and Asparagus
Prep time: 15 h
Cook time: 30 h
Total time: 45 h
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup brown sugar; 1/4 cup apple cider vinegar; 2 tablespoons Dijon mustard; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 2 tablespoons butter; 1 large onion, diced; 1 bell pepper, diced; salt to taste; pepper to taste; 4-5 medium-sized potatoes, peeled and cubed; 1 bunch asparagus, trimmed and washed; 3 tablespoons olive oil

10 steps

Prep:15hCook:30h

This recipe features pan-seared chicken breasts with a sweet and savory brown sugar glaze, topped with caramelized onions and bell peppers. It's served with crispy roasted potatoes and tender asparagus, making for a delicious and well-rounded meal.

Updated at: Wed, 16 Aug 2023 21:11:29 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories639.9 kcal (32%)

Total Fat22.1 g (32%)

Carbs59.3 g (23%)

Sugars25.7 g (29%)

Protein51 g (102%)

Sodium391.6 mg (20%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4boneless skinless chicken breasts

½ cupbrown sugar

¼ cupapple cider vinegar

2 tablespoonsdijon mustard

1 teaspoonsmoked paprika

1 teaspoononion powder

2 tablespoonsbutter

medium-sized, peeled and cubed

1 bunchasparagus

trimmed and washed

3 tablespoonsolive oil

Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a small bowl, whisk together the brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, onion powder, and a pinch of salt.

Step 3

Heat a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through.

Step 4

Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add 1 tablespoon of butter and sauté the diced onions and bell peppers over medium heat until they are caramelized and tender. Season with salt and pepper to taste.

Step 6

In a separate bowl, toss the cubed potatoes with 2 tablespoons of olive oil and a pinch of salt and pepper. Spread them out evenly on the prepared baking sheet and roast for 25-30 minutes or until golden brown and crispy.

Step 7

While the potatoes are roasting, add the brown sugar glaze to the same skillet used for the onions and bell peppers. Stir continuously until the glaze thickens and becomes glossy.

Step 8

Return the chicken breasts to the skillet and spoon the glaze over each breast. Cook for an additional 2-3 minutes until the glaze is bubbly and the chicken is coated.

Step 9

In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and cook for about 5-6 minutes or until tender and slightly charred.

Step 10

Serve the pan-seared chicken breast with the caramelized onions and bell peppers spooned on top, alongside the roasted potatoes and asparagus on the side. Enjoy!