This Honey Mustard Chicken is a tasty treat with a sweet and tangy glaze that makes your chicken juicy and full of flavor. Plus, it’s super easy to whip up!
I love that it only takes a few simple ingredients, so I can get dinner on the table without a fuss. Serve it with veggies or rice for a yummy meal the whole family will enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe, as they cook quickly and stay tender. If you prefer, thighs can substitute for more flavor and moisture.
Honey: Honey adds a natural sweetness. If you’re looking for a lower sugar option, maple syrup or agave nectar can work well.
Mustards: Dijon mustard provides a nice tang. You can swap it with yellow mustard if that’s what you have. Whole grain mustard offers a nice texture, but you can skip it if you don’t have it on hand.
Brussels Sprouts: If Brussels sprouts are hard to find, green beans or broccoli can also work. They add a nice crunch to the dish.
Sweet Potatoes: These bring a sweet flavor and pair well with the mustard sauce. You can use regular potatoes or even carrots if you like.
How Do I Ensure My Chicken Stays Juicy?
Getting juicy chicken is all about proper cooking. Follow these steps:
- Make sure to sear the chicken on medium-high heat to develop a flavorful crust and lock in moisture.
- Don’t skip the oven step! Baking helps the chicken cook evenly, especially when the sauce is added.
- Always check the internal temperature with a meat thermometer, aiming for 165°F (74°C) for safe and juicy chicken.
What’s the Best Way to Roast Vegetables?
Roasting brings out the natural sweetness in veggies. Here’s how:
- Cut your vegetables into uniform sizes for even cooking.
- Don’t overcrowd the baking sheet; give them space to caramelize.
- Mix with a bit of oil, salt, and pepper to enhance flavor. You can also add your favorite herbs for extra taste!
Enjoy making this flavorful Harvest “Honey” Mustard Chicken and feel free to experiment with the ingredients to make it perfect for your taste!
Harvest “Honey” Mustard Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
For the Vegetables:
- 1 cup Brussels sprouts, halved
- 1 cup diced sweet potatoes or roasting potatoes
For the Honey Mustard Sauce:
- 3 tbsp honey
- 3 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar or white wine vinegar
- 2 cloves garlic, minced
- 1/4 cup chicken broth or water
For Garnishing:
- Fresh rosemary sprigs
- Optional: 2 tbsp chopped pecans or walnuts for crunch
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to cook. In total, you need about 40 minutes from start to finish—perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This gets it nice and hot for roasting your delicious vegetables and baking the chicken.
2. Prepare the Vegetables:
In a large bowl, toss the diced sweet potatoes and halved Brussels sprouts with 1 tablespoon of olive oil. Season with salt, pepper, and a little garlic powder for added flavor.
3. Roast the Vegetables:
Spread the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. This brings out their natural sweetness!
4. Season the Chicken:
While the veggies are roasting, season your chicken breasts with salt, pepper, smoked paprika, and garlic powder. This adds a lovely flavor to the chicken.
5. Sear the Chicken:
In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for about 4 minutes on each side until they’re golden brown. This step helps lock in the juices!
6. Make the Honey Mustard Sauce:
While the chicken is searing, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, vinegar, and chicken broth in a small bowl. This mixture will give your chicken a delightful sweet and tangy glaze.
7. Combine and Bake:
Once the chicken is seared, pour the honey mustard sauce over the chicken breasts in the skillet. Then, transfer the skillet to the oven along with the baking sheet of roasted vegetables. Bake for an additional 15-20 minutes, or until the chicken is cooked through (with an internal temperature of 165°F/74°C).
8. Serve and Enjoy:
After baking, remove the chicken and vegetables from the oven. Serve the chicken warm on plates, topped with the honey mustard sauce. Add the crispy Brussels sprouts and sweet potatoes on the side. Garnish with fresh rosemary sprigs, and sprinkle with chopped pecans or walnuts if you like a little extra crunch!
Enjoy the comfort of this hearty dish featuring sweet and tangy flavors, perfect for any fall dinner!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can be a great substitute as they tend to be juicier and more flavorful. Just adjust the cooking time slightly, as thighs may take a few extra minutes to cook through.
Can I Prepare the Honey Mustard Sauce Ahead of Time?
Yes, you can make the honey mustard sauce a day in advance! Just store it in an airtight container in the refrigerator. Give it a good stir before using, as it might thicken slightly when chilled.
What Should I Do With Leftover Chicken?
Any leftover chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave. You can enjoy it on salads, in wraps, or just as is!
What Veggies Can I Substitute in This Recipe?
If you don’t have Brussels sprouts or sweet potatoes, feel free to use green beans, broccoli, or even carrots! Just ensure they’re cut to similar sizes for even cooking.