Baked Honey Mustard Chicken Recipe
This Baked Honey Mustard Chicken comes together on one sheet pan for minimal clean up - it's a 30-minute dinner with a delicious sauce!
Servings: 4 servings
Calories: 290kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts, diced into 1-inch pieces
- 2 small Yukon gold potatoes, diced into 1-inch pieces
- 2 carrots, chopped into 1-inch pieces
- 1 cup brussels sprouts, sliced in half
- 2 tbsp dijon mustard
- 2 tbsp grainy mustard
- 2 tbsp honey
- 1 sprig fresh rosemary, chopped or 1 tsp dried
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 450 F. Line a baking sheet with parchment paper and add chicken, potatoes, carrots and brussels sprouts. Drizzle with olive oil and season with a bit of salt & pepper.
- Bake mixture for 18 minutes.
- Meanwhile, mix mustards, honey, rosemary and salt & pepper together in a small bowl. Remove sheet pan from oven and drizzle sauce over chicken and veggies on sheet pan, then toss to coat.
- Bake another 2-3 minutes until sauce thickens.
- Remove from oven, garnish with a bit of extra fresh rosemary if desired, then serve and enjoy!
Video
Notes
Serve with mashed potatoes, cauliflower rice or quinoa salad.
Swap out the veggies for any other veggies of your choice.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave or in a skillet on the stovetop.
Nutrition
Calories: 290kcal | Carbohydrates: 29g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 981mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5295IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 2mg