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One-Pan Honey Mustard Chicken and Vegetables

One-Pan Honey Mustard Chicken and Vegetables
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A flavorful and easy one-pan meal featuring juicy chicken breasts or thighs roasted with vibrant vegetables in a sweet and tangy honey mustard glaze. Perfect for busy weeknights, this recipe combines protein and nutrient-rich veggies for a healthy, balanced dinner with minimal cleanup.

Ingredients

Scale

Protein

  • 4 boneless chicken breasts or thighs

Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 2 medium carrots, sliced

Sauce

  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Garnish

  • Fresh parsley or thyme leaves

Instructions

  1. Prepare the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth and well combined. This vibrant sauce is the heart of the recipe, giving each bite its signature sweet and tangy flavor.
  2. Preheat the Oven and Prep the Pan: Set your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or roasting pan to ensure nothing sticks and to help the chicken and vegetables caramelize beautifully.
  3. Coat the Chicken and Vegetables: Place the chicken breasts or thighs and chopped vegetables on the baking sheet. Pour the honey mustard sauce evenly over everything and toss gently to coat every piece in the flavorful glaze.
  4. Arrange and Bake: Spread the chicken and vegetables in a single layer, making sure there’s enough space for even roasting and browning. Bake for approximately 25-30 minutes or until the chicken is cooked through and the vegetables are tender with lightly caramelized edges.
  5. Finish and Garnish: Once cooked, sprinkle fresh herbs over the dish for a burst of color and freshness before serving.

Notes

  • Use uniform vegetable cuts to ensure even roasting.
  • Do not overcrowd the pan to promote caramelization and crispness.
  • Allow the chicken to rest for 5 minutes after baking to redistribute juices.
  • Adjust the amount of honey to taste for desired sweetness.
  • Use a meat thermometer and cook chicken to an internal temperature of 165°F (74°C) for safety and juiciness.

Nutrition

Keywords: one-pan, honey mustard chicken, roasted vegetables, easy dinner, gluten free, healthy, weeknight meal

Find it online: https://tastebudtrek.com/one-pan-honey-mustard-chicken-and-vegetables/