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One Pan Honey Mustard Chicken and Veggies : Healthy & Delicious

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Dinner doesn’t have to be complicated to be absolutely delicious. This One Pan Honey Mustard Chicken and Veggies recipe is the perfect example of how simple ingredients, easy prep, and one single pan can result in a meal that’s both healthy and bursting with flavor.

Ingredients

Scale

For the honey mustard sauce:

  • ½ cup Dijon mustard

  • ¼ cup honey

  • 1 tablespoon olive oil

  • 1 tablespoon red wine vinegar or apple cider vinegar

  • Salt and pepper to taste

For the main dish:

  • 4 boneless, skinless chicken breasts

  • 1 pound baby red potatoes, halved

  • 2 cups baby carrots

  • 2 cups broccoli florets

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat the oven
Start by preheating your oven to 400°F (200°C). Lightly grease your baking sheet or line it with parchment paper or foil for easy cleanup.

Step 2: Make the honey mustard sauce
In a small bowl, whisk together the Dijon mustard, honey, olive oil, and vinegar. Season with salt and pepper to taste. Set aside.

Step 3: Prep the chicken
Place the chicken breasts on the baking sheet. Spoon or brush half of the honey mustard sauce over the top, making sure each piece is coated well.

Step 4: Prepare the vegetables
In a separate bowl, toss the potatoes and carrots with olive oil, garlic powder, salt, and pepper. Spread them around the chicken on the baking sheet. These vegetables take longer to roast, so they go in first.

Step 5: Bake part one
Place the pan in the oven and roast for 15–20 minutes.

Step 6: Add broccoli and glaze
After 15–20 minutes, remove the baking sheet from the oven. Add the broccoli florets to the pan and drizzle with a bit of olive oil and a pinch of salt. Spoon the remaining honey mustard sauce over the chicken and return the pan to the oven.

Step 7: Finish baking
Continue roasting for another 10–15 minutes, or until the chicken is fully cooked (internal temp of 165°F/74°C) and the vegetables are tender and golden.

Step 8: Rest and serve
Let the chicken rest for 5 minutes before slicing. Sprinkle with fresh parsley if desired and serve everything straight from the pan.

Notes

Make sure your chicken breasts are of similar thickness so they cook evenly. You can gently pound them to uniform size if needed.

Cut vegetables to consistent sizes. Halved baby potatoes and whole baby carrots work well, but if using regular carrots or larger potatoes, cut them to 1-inch pieces so everything roasts at the same speed.

Don’t skip pre-roasting the carrots and potatoes. They need a little extra time compared to the broccoli and chicken to get tender and golden.

Nutrition

Keywords: One Pan Honey Mustard Chicken and Veggies

Find it online: https://lyndyskitchen.com/one-pan-honey-mustard-chicken-and-veggies/