Looking for a delicious, no-fuss dinner that can be made in under an hour? This Honey Mustard Chicken recipe is the perfect solution! With just one sheet pan and 35 minutes, you can create a flavorful, balanced meal featuring tender chicken breasts and a medley of roasted vegetables. The sweet and tangy honey mustard glaze pairs beautifully with the juicy chicken and caramelized veggies, making it a family favorite that’s both healthy and satisfying. Ideal for busy weeknights or a simple, yet impressive, weekend meal.
Ingredients:
- 3 large red-skinned potatoes, chopped into bite-size chunks
- 2 large carrots, peeled and cut into small bite-sized pieces
- 1 large red onion, peeled and cut into thick wedges
- 4 chicken breasts
- 3 tablespoons honey
- 1 tablespoon whole-grain mustard
- 2 tablespoons brown sugar
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 medium-sized head of broccoli, separated into florets
- 20 asparagus spears, trimmed
- Small bunch of parsley, finely chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by either lining it with parchment paper or lightly coating it with cooking spray.
- Prepare the Vegetables: In a large bowl, toss the chopped potatoes, carrots, and red onion wedges with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables evenly on one side of the prepared baking sheet.
- Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides with a little salt and pepper. Place the chicken breasts on the other side of the baking sheet, leaving space between each piece.
- Make the Honey Mustard Glaze: In a small bowl, whisk together the honey, whole-grain mustard, brown sugar, and 2 tablespoons of olive oil until well combined. Reserve 2 tablespoons of the glaze for later use.
- Coat the Chicken: Brush the chicken breasts generously with the honey mustard glaze, making sure to coat both sides.
- Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes.
- Add the Broccoli and Asparagus: After 20 minutes, remove the baking sheet from the oven. Add the broccoli florets and asparagus spears to the baking sheet, around the chicken and other vegetables. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss gently to coat the vegetables in the oil.
- Finish Roasting: Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and lightly browned.
- Glaze and Serve: Remove the baking sheet from the oven and brush the reserved honey mustard glaze over the chicken breasts. Garnish with freshly chopped parsley.
- Enjoy: Serve the honey mustard chicken with the roasted vegetables and enjoy this easy, flavorful meal!
Conclusion:
This One-Pan Honey Mustard Chicken with Roasted Vegetables is a perfect example of how a simple, well-balanced meal can be both nutritious and delicious. With minimal cleanup and maximum flavor, this dish is sure to become a staple in your weekly meal rotation. The sweet and tangy honey mustard glaze perfectly complements the tender chicken and caramelized veggies, making it a crowd-pleaser that’s both quick and satisfying.
Easy One-Pan Honey Mustard Chicken with Roasted Vegetables
A delicious one-pan meal featuring honeymustard-glazed chicken breasts and a medley of roasted vegetables, perfect forbusy weeknights.
Ingredients
- 3 large red-skinned potatoes chopped into bite-size chunks
- 2 large carrots peeled and cut into small bite-sized pieces
- 1 large red onion peeled and cut into thick wedges
- 4 chicken breasts
- 3 tablespoons honey
- 1 tablespoon whole-grain mustard
- 2 tablespoons brown sugar
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 medium-sized head of broccoli separated into florets
- 20 asparagus spears trimmed
- Small bunch of parsley finely chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by either lining it with parchment paper or lightly coating it with cooking spray.
- Prepare the Vegetables: In a large bowl, toss the chopped potatoes, carrots, and red onion wedges with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables evenly on one side of the prepared baking sheet.
- Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides with a little salt and pepper. Place the chicken breasts on the other side of the baking sheet, leaving space between each piece.
- Make the Honey Mustard Glaze: In a small bowl, whisk together the honey, whole-grain mustard, brown sugar, and 2 tablespoons of olive oil until well combined. Reserve 2 tablespoons of the glaze for later use.
- Coat the Chicken: Brush the chicken breasts generously with the honey mustard glaze, making sure to coat both sides.
- Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes.
- Add the Broccoli and Asparagus: After 20 minutes, remove the baking sheet from the oven. Add the broccoli florets and asparagus spears to the baking sheet, around the chicken and other vegetables. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss gently to coat the vegetables in the oil.
- Finish Roasting: Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and lightly browned.
- Glaze and Serve: Remove the baking sheet from the oven and brush the reserved honey mustard glaze over the chicken breasts. Garnish with freshly chopped parsley.
- Enjoy: Serve the honey mustard chicken with the roasted vegetables and enjoy this easy, flavorful meal!