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Homemade Baked Honey Mustard Chicken photo

Baked Honey Mustard Chicken

Tender chicken breasts baked with a sweet-and-tangy honey mustard glaze alongside roasted vegetables.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large resealable bag or bowl
  • Rimmed Baking Sheet
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • oven thermometer (optional)

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 together 1/4 cup honey, 3 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, and 2 minced garlic cloves in a large resealable bag or bowl until smooth.
  • Add the 4 small boneless, skinless chicken breasts to the bag and massage the marinade over the chicken until evenly coated; 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 1 pound sliced carrots in a single layer; drizzle with 2 tablespoons olive oil and season with salt and pepper, then toss to coat.
  • Place the marinated chicken breasts on the sheet pan among the vegetables, reserving any excess marinade in the bag (do not pour raw marinade over finished chicken unless boiled).
  • Bake in the preheated oven for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
  • Remove from the oven and let the chicken rest a few minutes before serving.

Notes

  • Marinate chicken at least 4 hours for best flavor.
  • Do not reuse raw marinade without boiling it first.
  • Cut vegetables evenly so they roast uniformly.