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Easy Honey Mustard Chicken Bake with Vegetables

Close-up of a piece of glazed Honey Mustard Chicken Bake with crispy edges, served with roasted carrots and broccoli.
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A simple, one-pan recipe for baking chicken breasts coated in a sweet and savory honey mustard glaze alongside mixed vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup broccoli florets
  • 1 cup chopped carrots
  • 1 cup chopped bell peppers (any color)
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
  2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, salt, and pepper to create the sauce.
  3. Place the chicken breasts on one side of the prepared baking sheet.
  4. Place the broccoli, carrots, and bell peppers on the other side of the baking sheet.
  5. Pour half of the honey mustard sauce over the chicken, spreading it evenly.
  6. Pour the remaining half of the sauce over the vegetables and toss them gently to coat.
  7. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  8. Serve the chicken immediately with the roasted vegetables.

Notes

  • You can substitute the vegetables with potatoes, zucchini, or onions if you prefer.
  • For crispier edges on the chicken, you can briefly broil it for the last 1-2 minutes, watching carefully to prevent burning.
  • This recipe works well with chicken thighs if you prefer dark meat.

Nutrition

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