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 •  Cook Time: 40 minutes  •  Serves: 4

Credit: Emily Winters -- Get Well With Em


Dijon Lemon Thyme Marinade

  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 lb chicken breast
  • salt and pepper, to taste


  1. Mix ingredients together for the marinade in a medium sized bowl. Once combined, add chicken breast. Cover and transfer to the fridge to marinate for at least 30 minutes, or overnight.

  2. Preheat oven to 350 degrees. Prep baking sheet with non-stick cooking spray or parchment paper.

  3. Chop zucchini and squash and wash the mushrooms.  Transfer to baking sheet. Toss with olive oil, thyme, and salt and pepper.

  4. Roast vegetables for 15 minutes, then remove from the oven and flip. Return to the oven to cook for an additional 15 minutes. When done remove from oven and set aside.

  5. While the vegetables roast, cook the chicken in a skillet or on the grill!

  6. Heat a cast-iron over medium-high heat. Remove chicken from marinade and transfer to skillet. (If you don’t have a cast-iron you can also use a skillet or a grill!)

  7. Cook for 5 minutes, or until browned, then flip. Once both sides of the chicken are browned, transfer to a cutting board. Dice the chicken, then transfer back to the heat.

  8. Pour the remaining marinade over the diced chicken. Continue to cook until the chicken is no longer pink.

  9. Cook mashed potatoes according to the instructions. You can also make your mashed potatoes from scratch, but I really love how convenient Old Home’s mashed potatoes are.

  10. Remove chicken from heat and serve with mashed potatoes and vegetables. Enjoy!