Go Back
Homemade Baked Honey Mustard Chicken photo
Print Recipe Save it for later

Baked Honey Mustard Chicken

Tender chicken breasts roasted with honey-mustard and mixed vegetables for an easy weeknight meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time1 day 1 hour 5 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 cloves garlic, minced
  • 4 small boneless skinless chicken breasts
  • 1 pound Brussels sprouts, halved
  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Whisk the honey, Dijon mustard, whole grain mustard, and minced garlic together in a large bowl or combine in a large resealable bag until smooth.
  • Add the chicken breasts to the bag, seal, and massage the marinade over the chicken to coat evenly; refrigerate for 4 to 24 hours.
  • Preheat the oven to 375°F (190°C).
  • On a large rimmed baking sheet, spread the halved Brussels sprouts and carrot rounds in a single layer; drizzle with olive oil and season with salt and pepper, then toss to coat.
  • Arrange the marinated chicken breasts on the sheet pan among the vegetables.
  • Bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  • Remove from the oven and let the chicken rest a few minutes before serving.

Equipment

  • large resealable bag
  • Rimmed Baking Sheet
  • Mixing spoon or tongs
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Marinate the chicken at least 4 hours for best flavor.
  • Do not overcook chicken; use a thermometer to check for 165°F.
  • Cut vegetables uniformly so they cook evenly.