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Honey Mustard Chicken Bake with Veggies

Close-up of glazed Honey Mustard Chicken Bake with bright green broccoli and sliced carrots.
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This recipe provides simple instructions for a baked dish featuring chicken coated in a honey mustard sauce and mixed vegetables, suitable for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli, cut into florets
  • 2 medium carrots, sliced
  • 1 lb small potatoes (like Yukon Gold), quartered
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a sheet pan with parchment paper.
  2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, salt, and pepper to create the sauce.
  3. In a large bowl, combine the chicken pieces, broccoli florets, carrot slices, and quartered potatoes.
  4. Pour the honey mustard sauce over the chicken and vegetables. Toss everything together until the chicken and vegetables are evenly coated.
  5. Spread the mixture in a single layer in the prepared baking dish or on the sheet pan.
  6. Bake for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
  7. Serve immediately.

Notes

  • For moister chicken, avoid overcooking; check the temperature at the 25-minute mark.
  • You can substitute other firm vegetables like Brussels sprouts or bell peppers for variety.
  • If the sauce seems too thick, add one tablespoon of water to thin it slightly before coating.

Nutrition

Find it online: https://spoonswirl.com/honey-mustard-chicken-bake-with-veggies/