Honey Mustard Bliss Chicken

$- 4 boneless, skinless chicken breasts - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons apple cider vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup baby carrots - 2 cups broccoli florets - Fresh thyme leaves (for garnish) This recipe needs simple ingredients that pack a punch. I love using boneless, skinless chicken breasts for a quick cook. The Dijon mustard and honey mix makes a tangy and sweet sauce. Apple cider vinegar adds a nice zing. Olive oil keeps everything moist. You can find garlic powder and onion powder in most kitchens. Paprika gives a slight warmth and color to the dish. Salt and pepper are key for taste. Baby carrots add sweetness, while broccoli gives a nice crunch. Fresh thyme leaves are essential for garnish. They make the dish look pretty and add freshness. Together, these ingredients create a flavorful meal that's easy to pull together on a busy weeknight. {{ingredient_image_1}} - Preheat the oven: Start by preheating your oven to 425°F (220°C). This step is key for crisp chicken and tender veggies. - Prepare the honey mustard mixture: In a small bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tablespoons apple cider vinegar, and 2 tablespoons olive oil. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and some salt and pepper. Mix well until everything is smooth. - Coat the chicken: Place 4 boneless, skinless chicken breasts on one side of a large sheet pan. Pour half of the honey mustard mixture over the chicken. Make sure to coat each breast evenly. - Arrange vegetables on the sheet pan: On the other side of the pan, add 1 cup baby carrots and 2 cups broccoli florets. Drizzle the remaining honey mustard mixture over the veggies. Toss them gently to coat. - Bake the dish: Place the sheet pan in your preheated oven. Bake for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). The veggies should be tender but still bright. - Check for doneness: If you have a meat thermometer, use it to check the chicken. If it’s not ready, give it a few more minutes in the oven. - Let the dish rest before serving: After baking, remove the pan from the oven. Let the dish rest for about 5 minutes. This helps the chicken stay juicy. - Garnish and presentation tips: When ready to serve, place the chicken and veggies on a platter. Drizzle any leftover pan juices over the top. Add a sprinkle of fresh thyme leaves for color and a hint of freshness. To get great flavor, coat the chicken well with the marinade. Place the chicken in a bowl. Pour half of the honey mustard mixture over the chicken. Use your hands to rub the sauce on every side. This step ensures all parts get the same tasty flavor. Always check the chicken's temperature for safety. Use a meat thermometer and aim for 165°F (75°C). This keeps you and your loved ones safe from foodborne illnesses. Picking the right vegetables makes a big difference. I love using baby carrots and broccoli for this dish. They cook well and add nice color. You can also try other veggies, like bell peppers or zucchini. Just remember to cut them into similar sizes for even cooking. To achieve perfect tenderness, place the veggies on the pan with the chicken. Drizzle the remaining honey mustard mix over them. This adds flavor while they bake. Roast for about 20-25 minutes or until they are tender but not mushy. For the best taste, I suggest marinating the chicken for at least 30 minutes. This allows the flavors to soak in deeply. If you have time, marinate it overnight in the fridge for even more flavor. Using fresh herbs can also enhance the dish. Fresh thyme leaves make a lovely garnish. They add a burst of flavor and color. You can toss some into the marinade, too, for an extra kick. Pro Tips Marinate for Extra Flavor: Allow the chicken to marinate in the honey mustard mixture for at least 30 minutes or overnight for enhanced flavor. Vegetable Variations: Feel free to substitute or add other vegetables like bell peppers, zucchini, or asparagus for a colorful mix. Check Chicken Temperature: Always use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (75°C). Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, making sure to reheat thoroughly before serving. {{image_2}} You can easily swap Dijon mustard for yellow mustard or whole grain mustard. Each type adds a unique flavor twist. For vegetables, try using asparagus or bell peppers instead of carrots and broccoli. These changes keep your dish fresh and exciting. To spice things up, add a pinch of red pepper flakes for heat. You can also mix in some cayenne pepper for a stronger kick. Another great idea is to include lemon juice or lime juice. Their tangy taste brightens the honey mustard sauce, creating a delightful balance. Preparing this meal in advance saves time. You can marinate your chicken in the honey mustard mix the night before. Store it in the fridge for a stronger flavor. For leftovers, let the chicken and veggies cool, then place them in airtight containers. They can last up to four days in the fridge. When you want to reheat, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warm. This keeps the taste and texture just right. To store leftovers, let the chicken cool completely. Place it in an airtight container. Add the veggies too, if you like. This helps keep them fresh. Leftovers stay good in the fridge for up to three days. You can freeze this dish for later. First, let it cool like before. Wrap the chicken and veggies tightly in foil or plastic wrap. Then, place them in a freezer bag. Squeeze out all the air. This keeps the food safe and tasty. You can freeze it for up to three months. To use frozen leftovers, move them to the fridge. Let them thaw overnight. You can also use the microwave for quick defrosting. To reheat, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. You can also use a microwave. Just heat in short bursts. Check often to avoid drying out the food. Enjoy your meal! Can I use bone-in chicken for this recipe? Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in chicken takes longer to cook. Aim for an internal temperature of 165°F (75°C) to ensure it's safe. What other sides pair well with this dish? Many sides go great with this dish. Try roasted potatoes, rice, or a fresh salad. Quinoa also works well and adds a nutty flavor. How can I make this recipe gluten-free? To make this recipe gluten-free, use gluten-free Dijon mustard. Check the labels on all your ingredients to ensure they are gluten-free. Is it safe to eat undercooked chicken? No, it is not safe to eat undercooked chicken. Always cook chicken to an internal temperature of 165°F (75°C). This helps kill harmful bacteria. Can I adjust the sweetness in the sauce? Yes, you can adjust the sweetness. Add more honey for a sweeter taste or use less for a tangy flavor. Taste the sauce before pouring it on the chicken and veggies. How can I make a low-sugar version? For a low-sugar version, swap honey for a sugar-free syrup. You can also use mashed bananas or unsweetened applesauce as sweeteners. How to incorporate this dish into a weekly meal plan? This dish is great for meal planning. Cook a batch on the weekend. Store it in the fridge for quick meals during the week. Pair it with different sides each day. Can I double this recipe for larger families? Yes, you can double this recipe. Just use a larger sheet pan or two pans. Make sure to space the chicken and vegetables well for even cooking. This blog post showed how to make sheet pan honey mustard chicken with ease. I shared a clear ingredient list and step-by-step instructions for a tasty meal. You learned important tips for perfecting the dish and ideas for variations. I also covered storing and reheating leftovers effectively. Try this simple recipe for a flavorful family meal. With practice, you'll impress everyone with your cooking skills. Enjoy your meals, and remember, cooking should be fun and rewarding!$

A delicious and easy chicken dish coated in a sweet and tangy honey mustard sauce, served with vibrant vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.25 cup Dijon mustard
0.25 cup honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
to taste salt and pepper
1 cup baby carrots
2 cups broccoli florets
for garnish fresh thyme leaves

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, onion powder, paprika, salt, and pepper until well combined.
Place the chicken breasts on one side of a large sheet pan lined with parchment paper. Pour half of the honey mustard mixture over the chicken, ensuring they are well coated.
On the other side of the pan, arrange the baby carrots and broccoli florets. Drizzle the remaining honey mustard mixture over the vegetables, tossing them to coat evenly.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes. Garnish with fresh thyme leaves before serving.

Notes

Serve the chicken and vegetables on a platter, drizzling any remaining pan juices over the top for added flavor. Add a sprinkle of fresh thyme to give a burst of color and freshness.

Keyword chicken, healthy, honey mustard