Honey-Mustard Crusted Chicken with Maple Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Coated in a sweet-tangy honey-mustard crust, served with caramelized maple-glazed carrots and Brussels sprouts for a balanced dinner. This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless chicken breasts, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a shallow dish, mix 3 tbsp Dijon mustard, 2 tbsp honey, and 1/4 cup all-purpose flour to form a smooth paste.
  2. Step 2: Pat chicken breasts dry with paper towels, then coat evenly in mustard-honey mixture, pressing gently to adhere.
  3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown; transfer skillet to oven.
  4. Step 4: Toss 1 cup baby carrots and 1.5 cups halved Brussels sprouts with 1 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper; arrange around chicken in skillet.
  5. Step 5: Bake for 20-25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with caramelized edges.

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