Oh my gosh, you have to try this honey mustard glazed chicken with roasted vegetables – it’s my go-to weeknight lifesaver! I stumbled onto this combo years ago when I needed something fast, healthy, and packed with flavor (because let’s be real, nobody wants bland chicken). The sweet-tangy glaze caramelizes beautifully in the oven while the veggies get perfectly tender-crisp. Best part? Everything cooks together on one pan – minimal prep, minimal cleanup. My kids even eat their vegetables when I make this! That golden glaze clinging to juicy chicken with those caramelized veggie edges? Absolute magic in 35 minutes flat.
Why You’ll Love This Honey Mustard Glazed Chicken with Roasted Vegetables
Trust me, this recipe will become your new favorite for so many reasons:
- Crazy fast: From fridge to table in 35 minutes – perfect for those "what’s for dinner?" emergencies
- Healthy but doesn’t taste like it: All that golden, sticky glaze feels indulgent but uses simple, wholesome ingredients
- One-pan wonder: Chicken and veggies roast together – fewer dishes mean more Netflix time
- Kid-approved magic: Even my picky eater asks for seconds of those honey-glazed veggies
- Meal prep superstar: Leftovers taste amazing reheated for lunch the next day
Ingredients for Honey Mustard Glazed Chicken with Roasted Vegetables
Here’s everything you’ll need to make this gorgeous dish – I promise, it’s all simple stuff you probably already have! The magic is in how these basic ingredients come together. (Pro tip: Double the glaze ingredients if you’re like me and want extra for dipping!)
- 2 boneless, skinless chicken – about 6oz each (pound them slightly if they’re super thick so they cook evenly)
- 2 tbsp honey – local is my favorite for flavor, but any works
- 1 tbsp Dijon mustard – the grainy kind gives the best texture
- 1 tbsp olive oil – plus extra for greasing the pan
- 1 tsp garlic powder – or 2 fresh minced cloves if you’re feeling fancy
- 1 tsp paprika – smoked paprika adds amazing depth
- 1/2 tsp salt – I use kosher salt for better distribution
- 1/2 tsp black pepper – freshly ed is best
- 2 cups mixed vegetables – I always use carrots, broccoli and zucchini, but bell peppers or sweet potatoes work great too
See? Nothing weird or hard to find. The honey and mustard combo is seriously magical – sweet, tangy, and with just enough kick from the spices to keep things interesting. And don’t stress about exact veggie measurements – more is always better in my book!
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables
Okay, let’s get cooking! This recipe is so simple, but I’ll walk you through each step to make sure you get that perfect caramelized glaze and juicy chicken every time.
Step 1: Prepare the Honey Mustard Glaze
First things first – that glorious glaze! Grab a medium bowl and whisk together the honey, Dijon mustard, olive oil, garlic powder, paprika, salt and pepper. Here’s my secret: taste it! Want it sweeter? Add more honey. Need more tang? Extra mustard. The consistency should be like thick salad dressing – if it’s too thick, add a teaspoon of water. This is your flavor powerhouse, so make it taste just right for you!
Step 2: Coat the Chicken and Vegetables
Now for the fun part – getting everything coated! Put half the glaze in a separate bowl (this prevents cross-contamination). Toss the chicken in one portion of glaze until they’re completely covered – don’t be shy! Then take your chopped veggies and toss them in the other bowl of glaze. Spread everything out on a lightly greased baking sheet – keep the chicken spaced apart and veggies in a single layer. More space = better caramelization!
Step 3: Bake to Perfection
Pop that baking sheet into a 400°F oven for about 25 minutes. The chicken is done when it hits 165°F inside (a meat thermometer is your best friend here!). Halfway through, I like to stir the veggies and spoon some of the pan juices over the chicken for extra flavor. You’ll know it’s ready when the glaze is bubbly and golden, the veggies are tender with crispy edges, and your kitchen smells absolutely amazing!
Tips for Perfect Honey Mustard Glazed Chicken with Roasted Vegetables
After making this dish weekly for years, I’ve learned a few tricks that take it from good to oh-my-goodness amazing:
- Chop veggies evenly – smaller pieces cook faster than chicken, so keep them chunky
- Let chicken rest 5 minutes before slicing – those juices will stay put!
- Broil the last 2 minutes for extra caramelization (watch closely!)
- Line your pan with foil – makes cleanup a breeze
- Fresh lemon wedges squeezed over top brightens all the flavors
Little touches make all the difference with this simple recipe.
Ingredient Substitutions and Notes
Don’t stress if you’re missing something – this recipe is super flexible! Here are my favorite swaps that still taste amazing:
- No honey? Pure maple syrup works beautifully (just reduce by 1 tsp since it’s sweeter)
- Out of Dijon? Yellow mustard plus 1/4 tsp Worcestershire sauce mimics the tang
- Veggie variations: Sweet potatoes, bell peppers, or Brussels sprouts roast up wonderfully
- Chicken thighs work too – just increase cooking time by 5-7 minutes
The key is keeping that sweet-tangy balance – everything else is fair game!
Serving Suggestions for Honey Mustard Glazed Chicken
This dish shines all on its own, but if you want to round out the meal, here are my favorite pairings: fluffy quinoa to soak up the glaze, a crisp green apple salad for contrast, or garlicky mashed potatoes when you’re feeling extra cozy. A chilled glass of riesling makes it feel downright fancy!
Storage and Reheating Instructions
Here’s the best way to keep your honey mustard chicken tasting fresh – because let’s be honest, leftovers might be even better! Store everything in an airtight container in the fridge for up to 3 days. When reheating, splash a teaspoon of water over the chicken before microwaving (covered!) for 1-2 minutes to keep it juicy. For crispy veggies, pop them under the broiler for a minute instead. Pro tip: The glaze actually gets more flavorful overnight – it’s like a happy little bonus!
Nutritional Information
Here’s the nutritional breakdown per serving (1 chicken breast with veggies) – but remember, these numbers can vary based on your specific ingredients and brands. The honey mustard glaze adds just enough sweetness without going overboard!
Frequently Asked Questions
I get asked about this honey mustard glazed chicken all the time – here are the answers to the most common questions that pop up:
Can I use frozen vegetables instead of fresh?
Absolutely! Just thaw and pat them dry first – frozen veggies release more water, so they won’t get quite as crispy. I like to add them halfway through cooking to prevent sogginess.
How do I know when the chicken is done?
That meat thermometer is your best friend – 165°F at the thickest part means it’s perfectly safe and juicy. No thermometer? Cut into the thickest piece – juices should run clear with no pink.
Can I make this ahead of time?
You bet! Prep the glaze and chop veggies up to 24 hours ahead. Store separately in the fridge – just toss everything together right before baking. The flavors actually deepen!
What’s the best way to reheat leftovers?
Microwave works fine (add that splash of water!), but for crispy veggies, I love reheating in a 350°F oven for 10 minutes. The glaze gets all sticky and delicious again!
Can I use chicken thighs instead of ?
Of course! Thighs stay super moist – just increase baking time by 5-7 minutes. The skin gets wonderfully crispy if you leave it on!
Share Your Experience
Did you make this honey mustard glazed chicken? I’d love to hear how it turned out! Leave a comment below or tag me on social – nothing makes me happier than seeing your kitchen creations!
Print
35-Minute Honey Mustard Glazed Chicken with Perfect Roasted Vegetables
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A delicious and healthy honey mustard glazed chicken served with roasted vegetables.
Ingredients
- 2 boneless chicken
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups mixed vegetables (carrots, broccoli, zucchini)
Instructions
- Preheat oven to 400°F (200°C).
- Mix honey, mustard, olive oil, garlic powder, paprika, salt, and pepper in a bowl.
- Coat chicken with half the mixture.
- Toss vegetables with the remaining mixture.
- Place chicken and vegetables on a baking sheet.
- Bake for 25 minutes or until chicken reaches 165°F (74°C).
- Serve hot.
Notes
- Adjust honey or mustard to taste.
- Use fresh vegetables for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: honey mustard glazed chicken, roasted vegetables, healthy chicken recipe