Heide’s Go-To One Pan Chicken Dinner

Don’t get me wrong, I love to cook. I love eating fresh produce, herbs and spices. I love puttering in the kitchen and I cook because I want to cook, not because I have to cook. I love reading recipes, learning new techniques and experimenting in the kitchen as long as I am there by choice.

And yet…

There are times when I just want something easy. I know that I can make something better than fast food but I am tired and I am lazy and I just want something fast, easy, hot and good. This is why when I interview local chefs, I try to learn their go-to meals. This is Chef Dave Heide’s go-to one pan chicken meal.

Some notes about the recipe:

• I used skinless, boneless chicken breasts, mainly because it’s what I had available. Chef Heide suggested airline breasts that have one bone remaining and have skin on them. If you make this with breasts with skin, put the mustard and spices under the skin to bake. For the last five minutes, turn it up to Broil to get a crispy outside.
• I used whole grain Dijon mustard, but next time I would go for a regular, smooth mustard.
• I was way too heavy-handed on the spices. Ease up a bit when you try it.
• I cut my potatoes in wedges. Next time I would cut them into thin round slices.

Heide’s Go-To Chicken Meal

3-4 Chicken Breasts

Dijon Mustard

Garlic Salt

Chile powder

Curry powder

Cajun seasoning

Fresh rosemary, chopped

Fresh thyme, chopped

Potatoes, sliced in thin round slices

1. Following Heide’s cooking tips, I mixed together my spices and put them into a prep bowl.
   
   I also put my mustard into a prep bowl, not pictured because mustard does not look so hot in a neon green bowl. Lesson learned.
2. Preheat your oven to 400 degrees.
3. Spray a 9 x 12 pan with olive oil.
4. Place your potatoes in the pan around the edges.
   
5. Place your chicken breasts in the middle of the pan. Slather on some Dijon mustard.
6. Sprinkle on the spices. Note: As you can see, I got a little carried away with the spices. Next time I would go a lot lighter on both mustard and spices.
7. Bake for 20-25 minutes. Test doneness of chicken breasts using Chef Heide’s metal skewer trick. Stick the end of the metal skewer into the thickest part of the breast and then place skewer under the middle part of your lower lip. You may want to test it by tapping on your chin first so you don’t burn yourself. If it’s hot enough that you have to pull it away after a second, they are done.
   This totally works by the way. Normally I scorch chicken breasts. This time, they were super juicy and all the way done.
8. Check doneness of potatoes by sticking a fork in them. If they are not tender, put back in oven and turn up to Broil.

The verdict? I will definitely be making these again. I learned a few lessons the first time so my next take will be with regular Dijon mustard, less spices and smaller potatoes.

Thanks Chef Heide for this easy, fast chicken dinner! Our next local chef will be Dan Almquist from Madison 43 North restaurant.