Honey-Mustard Chicken with Roasted Vegetables
Juicy chicken breasts glazed with a sweet-tangy honey-mustard sauce, served alongside caramelized seasonal vegetables. This american-inspired chicken (gluten-free) ready in about 45 minutes pairs boneless skinless chicken breasts, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, boneless skinless chicken breasts
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 cups (broccoli, bell peppers, cherry tomatoes) mixed vegetables
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Place 4 chicken breasts on a parchment-lined baking sheet.
- Step 2: Whisk together 2 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp olive oil in a small bowl. Brush half the mixture over chicken breasts and season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 3: Arrange 2 cups mixed vegetables around chicken on the baking sheet. Sprinkle with 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bake for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender with golden edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Mustard Chicken with Roasted Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Mustard Chicken with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in Honey-Mustard Chicken with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Mustard Chicken with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Mustard Chicken with Roasted Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
