Honey Mustard Chicken with Charred Broccoli Panzanella Salad

Honey Mustard Chicken with Charred Broccoli Panzanella Salad

fresh ingredients


  • 12 oz
    chicken breast
  • 6 oz
    whole honey mustard sauce
  • 1 oz
  • 6 oz
  • 2 oz
    red wine vinagrette
  • 4 oz
    roma tomato
  • 1
    ciabatta roll
  • 12
  • 1 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet

Microplane or grater

Medium skillet

Small bowl

Medium bowl 


Paper towel 

cook along



Preheat broiler with rack in upper third;

Cut broccoli into ½-inch florets;

Cut or tear ciabatta into 1-inch pieces;

Cut tomato into 1-inch pieces;

In a small bowl, finely grate 1 teaspoon lemon zest; cut remaining lemon into wedges;

Coarsely chop parsley, removing any large bits of stem.

1Broil Broccoli

Transfer broccoli to one side a rimmed baking sheet, toss with drizzle of oil, a pinch each of salt, pepper. Transfer to upper oven rack & cook until just starting to char, 6–8 minutes.

Prep ingredients.

2Cook Chicken

Pat chicken dry & season all over with salt & pepper. Heat 1 tablespoon oil in medium skillet over medium high. Add chicken, cook until browned & cooked through, 2–4 minutes per side. Transfer to a plate; reserve skillet.

3Toast Bread

While chicken cooks, toss ciabatta with drizzle of oil, add to other side of baking sheet with broccoli. Return to the oven until bread is toasted & broccoli is charred & tender, 2–4 minutes more. 

4Make Salad

Add house dressing to medium bowl. Add broccoli, ciabatta, lemon zest, tomatoes, parsley. Toss to combine.

5Finish Sauce

Melt garlic butter in skillet. Add honey mustard sauce, splash of water, bring to a simmer, cook, stirring frequently, until slightly reduced. Season with salt. Return chicken to skillet; turn to coat in sauce. 

6To Serve

Serve chicken with extra sauce spooned over top, with lemon wedges & broccoli panzanella salad alongside. Enjoy!