Prep time: 25 minutes

Serves: 4 to 6 people


  • ¾ cup seasoned bread crumbs
  • 1.5 to 2 lbs boneless chicken thighs
  • ¼ cup honey mustard
  • 1 cup milk, low fat
  • 3 to 4 scallions, chopped
  • 1 tbsp flour
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  • ½ tsp salt
  • ½ of a 16 oz bag of baby carrots, petite cut
  • 1 tbsp olive oil

Place bread crumbs in large plastic bag. Add chicken and shake to coat. Whisk honey mustard, milk, flour and salt in a bowl. Set aside. Heat oil in skillet over medium heat. Add chicken and cook 5 to 8 minutes until browned, turning over half way. Remove and keep warm. Add honey mustard mix and carrots to the skillet, stir until it boils. Return chicken to skillet. Cover and turn heat to low. Cook 5 to 7 minutes until chicken is cooked through. Sprinkle with scallions before serving.

Side dish:


      • 1 to 2 summer squash, chopped
      • 1 to 2 tbsp olive oil
      • ½ asparagus spears, chopped
      • 1 to 2 zucchini, chopped

Preheat oven to 400. Chop veggies into large pieces. Place in baking dish. Drizzle with olive oil, season with salt and pepper. Cook for 10 to 12 minutes until veggies are soft.

The Dinner Daily is New England’s easy to use and budget friendly dinner planning service designed by moms for moms! Each week menus are prepared based on what is on special at several New England based grocery stores. Each week, subscribers are provided an easy to use one page menu chart, an organized shopping list, and links to on line coupons for items on the shopping list. Meals are kid friendly, kid tested and reviewed by a Registered Dietitian. The Dinner Daily is your answer to the “What’s for Dinner?” Dilemma!