This baked honey mustard chicken with vegetables is an easy one pan meal! Lean white meat topped with a lightly sweetened tangy sauce. This post is sponsored by Nature’s Intent Organic Apple Cider Vinegar.
An easy dinner is a breeze with this baked honey mustard chicken recipe! This one-pan meal is designed to nourish the body with wholesome ingredients and maximum flavor. There are two ways to enhance the taste of simple chicken breasts, using a marinade and adding a vibrant sauce.
Before the chicken is cooked, it gets a quick infusion of herbs and aromatics in a zesty marinade. The chicken is oven baked with fresh tomatoes, asparagus and mushrooms for a complete feast all in one pot. A delicious honey dijon mustard sauce is drizzled over the meat and vegetables for a perfect weeknight supper.
You’re going to love the way this meal tastes!
How to bake chicken breasts
- Pound It: To ensure even cooking times, it’s best to use a meat pounder or rolling pin to flatten the chicken to an even thickness, about 1/2-inch. This technique helps to reduce cooking time since the surface area is larger and allows for quicker heat transfer.
- Sear It: To add more flavor and texture before baking, the meat is briefly seared in a hot pan to promote color and crust formation on the surface through the Maillard browning reaction.
- Bake It: Completing the cooking process in the oven at a consistent temperature keeps the chicken moist and tender. The best part is that the vegetables roast along with the chicken, catching the flavorful drippings.
Using an acidic type of vinegar is one of my top kitchen tricks to add flavor to any dish instantly. The acidity in apple cider vinegar is a natural flavor enhancer, seamlessly brightening the characters in a recipe.
It’s a raw, unfiltered vinegar used in both the chicken marinade and honey Dijon mustard sauce for this recipe to add an irresistible taste, from preparation to the enjoyment.
A quick 30-minute soak in a marinade can help infuse more flavors in the chicken and on the surface. A blend of olive oil, minced garlic, fresh thyme, honey, salt, pepper and tangy apple cider vinegar coats the chicken.
The salt acts as a brine to help retain moisture and tenderness in the meat. The low acid marinade and short marination time add just the right amount of flavor to enhance the herbs and spices, without toughening or drying out the meat.
While the chicken marinates and then bakes, there is some extra time to whip up a quick sauce. Since the chicken marinates for only a short period, the added sauce gives an extra zip of flavor.
A combination of creamy Dijon mustard, sweet honey, olive oil, and Nature’s Intent Organic Apple Cider Vinegar makes for a burst of seasoning with each bite.
Using simple cooking techniques like pan searing and baking, a satisfying meal filled with lean protein and fresh garden vegetables is transformed into a delicious dinner the whole family will enjoy.
Don’t skip the honey mustard sauce. It makes each serving of chicken more scrumptious! If you’re craving more one-pot chicken meals, try out this lemon chicken with vegetables, and I promise you won’t be disappointed.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Why using two cooking methods for chicken is best
Cooking the chicken on the stove top is a quick way to prepare the protein and develop flavor and color. However, the high direct heat can risk drying out the meat. After searing, the chicken is baked in the oven using hot air to circulate and cook the food through convection, ensuring juicy pieces. Target internal temperature of 160 to 165°F for doneness of the chicken.
Baked Honey Mustard Chicken
- 2 pounds boneless skinless chicken breast, pounded to 3/4-inch thickness
- 7 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar, divided
- 2 tablespoons water
- 1 tablespoon honey, divided
- 2 garlic cloves, minced
- 1 teaspoon chopped thyme
- 2 1/4 teaspoons kosher salt, divided
- 1 1/4 teaspoons black pepper, divided
- 1 1/2 teaspoons dijon mustard
- 8 ounces brown mushrooms, washed, dried, cut in half
- 12 ounces vine ripened tomatoes, cut in half, or quartered if large
- 1 pound asparagus, cut into 3-inch long pieces
- 2 rosemary sprigs
- 1 tablespoon minced parsley
- Adjust oven rack to the center position. Preheat oven to 450°F.
- To make the marinade, in a medium-sized bowl whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon honey, garlic, thyme, 1 ½ teaspoon salt and ½ teaspoon pepper.
- Place chicken in a large resealable plastic bag, top with marinade. Marinate chicken for 30 minutes, flipping bag over after 15 minutes. Do not marinate longer than 1 hour.
- To make the sauce, in a small bowl whisk together 1 tablespoon apple cider vinegar, 2 teaspoons honey, 2 teaspoons Dijon mustard, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Set aside.
- Heat a large 12-inch oven proof pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the chicken. Sear chicken for 5 minutes, flip and cook another 3 minutes.
- Transfer chicken to a plate and clean the pan.
- In a medium-sized bowl add tomatoes and mushrooms. Toss with 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Add to the same large oven proof pan used to cook the chicken. Place in oven and roast for 5 minutes.
- In the same medium-sized bowl add asparagus. Toss with 1 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
- Remove pan from the oven. Add in asparagus, top with 2 sprigs rosemary and seared chicken. Roast until the chicken is cooked through and internal temperature reaches 160 to 165°F, about 10 to 15 minutes.
- Season vegetables with more salt and pepper as desired.
- Serve chicken with vegetables, honey mustard sauce and top with parsley.
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