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.
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 vinegar is one of my top kitchen tricks to add flavor to any dish instantly. The acidity in Nature’s Intent Organic Apple Cider Vinegar is a natural flavor enhancer, seamlessly brightening the flavors 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 Nature’s Intent Organic 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 is marinated 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.
An easy dinner is served! Using simple cooking techniques like pan searing and baking, a satisfying meal filled with lean protein and fresh garden vegetables is instantly transformed into a delicious meal 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.
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 an internal temperature of 160 to 165°F for doneness of the chicken.