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Easy Honey Mustard Baked Chicken Breast Recipe with Roasted Vegetables

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A quick and easy baked chicken breast recipe glazed with a tangy honey mustard sauce, paired with caramelized roasted vegetables for a balanced and comforting dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon olive oil (for glaze)
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut into sticks
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for vegetables)
  • Salt, pepper, and dried thyme or rosemary (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, garlic powder, salt, and pepper until smooth and glossy.
  3. Toss carrots, bell pepper, zucchini, and onion wedges with olive oil, salt, pepper, and dried herbs if using. Spread evenly on one side of a large baking sheet.
  4. Pat the chicken breasts dry with paper towels. Place them on the other side of the baking sheet.
  5. Brush each chicken breast generously with the honey mustard glaze, covering all surfaces.
  6. Bake for 25-30 minutes, flipping the chicken halfway through and basting again with glaze if desired. Vegetables should be tender and slightly caramelized.
  7. Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure juices run clear and meat is opaque.
  8. Let the chicken rest for 5 minutes after baking to lock in moisture.
  9. Slice the chicken and serve alongside the roasted vegetables.

Notes

Pat chicken dry before glazing to ensure the glaze sticks well. Use a meat thermometer to avoid overcooking. Roasting at 400°F caramelizes veggies without sogginess; adjust temperature if needed. Let chicken rest after baking for juicier meat. Vegetables can be swapped with broccoli, green beans, or sweet potatoes. For bone-in chicken breasts, increase cooking time by 10-15 minutes.

Nutrition

Keywords: honey mustard chicken, baked chicken breast, roasted vegetables, easy dinner, quick recipe, healthy chicken recipe, gluten-free, weeknight meal

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