Print

Honey Mustard Chicken Bake with Veggies

Close-up of a juicy Honey Mustard Chicken Bake with roasted carrots and potatoes on a sheet pan.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake chicken breasts and mixed vegetables together in one pan with a simple, sweet, and tangy honey mustard sauce for an easy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 pound broccoli florets
  • 2 medium carrots, sliced
  • 1 pound small potatoes, quartered
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
  2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper to create the sauce.
  3. Place the chicken breasts, broccoli florets, carrots, and potatoes onto the prepared baking sheet.
  4. Pour half of the honey mustard sauce over the chicken breasts, turning to coat them evenly.
  5. Drizzle the remaining sauce over the vegetables, tossing them gently to coat. Spread the chicken and vegetables into a single layer on the pan.
  6. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving directly from the pan.

Notes

  • For gluten-free preparation, confirm your Dijon mustard does not contain wheat products.
  • You can substitute sweet potatoes or Brussels sprouts for the carrots and potatoes.
  • If your chicken breasts are very thick, you may want to pound them slightly to an even thickness for consistent cooking.

Nutrition

Find it online: https://flavorzine.com/honey-mustard-chicken-bake-with-veggies/