One-Pan Honey Mustard Chicken and Veggies
A comforting and flavorful dish featuring tender chicken breasts coated in a honey mustard glaze, surrounded by colorful roasted vegetables. Perfect for busy nights or family dinners.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts, boneless and skinless The star of the show.
- 1/4 cup Honey Local raw honey is a fantastic choice.
- 1/4 cup Dijon Mustard Adds a punchy flavor.
- 2 tablespoons Olive Oil Helps roast the veggies.
- to taste Salt and Pepper Essential for enhancing all flavors.
- 3 cups Mixed Vegetables (bell peppers, carrots, broccoli, or seasonal alternatives) Colorful combo for roasting.
- to taste Fresh Herbs (optional) Thyme or parsley for a fresh finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper.
- Place the chicken in a large mixing bowl, drizzle half the honey mustard mixture over it, and toss to coat.
- On a large baking sheet, arrange the chicken breasts and surround them with the mixed vegetables. Drizzle the remaining glaze over the veggies.
Cooking
- Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Once cooked, let it rest for a few minutes before serving.
Notes
Swap proteins for thighs or tofu, use seasonal veggies for variety, and add cayenne pepper or fresh herbs for extra flavor. Storage: Keep leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.