One Pan Honey Mustard Chicken and Vegetables: A Heartfelt Family Favorite

Imagine the comforting aroma of chicken gently simmering in a sweet, tangy honey mustard glaze, mingling with the earthy scent of roasted vegetables. As the savory smells envelop your kitchen, you can’t help but feel a sense of warmth and familiarity. This is the magic of my One Pan Honey Mustard Chicken and Vegetables recipe. It’s more than just dinner; it’s an experience that brings families together, fills homes with laughter, and nourishes both body and soul.

Why You’ll Love This Recipe

This dish is a true hero in the world of weeknight dinners. Here are just a few reasons to fall in love with it:

Quick and Easy: Ready in just 30 minutes, it’s perfect for busy families.
One-Pan Wonder: Minimal cleanup means more time for what truly matters—enjoying time with loved ones.
Flavorful Feast: The combination of honey and mustard creates a scrumptious glaze that you’ll crave again and again.
Customizable: Use seasonal vegetables or your family’s favorites for a personal touch.
Healthy Option: Packed with protein and veggies, it’s a wholesome choice that doesn’t sacrifice flavor.

Ingredients with Notes

Chicken Thighs (4 pieces): Juicy and tender; they hold up beautifully during cooking. You can substitute with chicken breasts if preferred.
Carrots (2 medium): Add sweetness and color; feel free to swap for sweet potatoes or bell peppers.
Green Beans (2 cups): Crisp and vibrant; fresh or frozen works well.
Honey (¼ cup): Sweetens the glaze; consider maple syrup for a unique twist.
Dijon Mustard (2 tablespoons): Provides a tangy bite; whole grain mustard can add texture.
Olive Oil (2 tablespoons): For sautéing; avocado oil is a great alternative.
Garlic (3 cloves, minced): A must for depth; fresh is preferred, but garlic powder can work in a pinch.
Salt and Pepper: To taste; essential for enhancing all your flavors.
Fresh Parsley (for garnish): Brightens up the dish; you can also use thyme or rosemary for an earthier flavor.

Prep and Cook Time

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

In just half an hour, you can create a comforting meal that feels indulgent yet simple.

Step-by-Step Cooking Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). You want that perfect roasting temperature for those veggies and chicken.
Prepare the Chicken: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined. This will become your glaze.
Mix the Vegetables: On a large baking sheet, toss your carrots and green beans in olive oil, salt, and pepper. Spread them out evenly on one side of the sheet.
Add the Chicken: Place the chicken thighs on the other side of the baking sheet. Brush them generously with the honey mustard glaze—don’t be shy, let that flavor soak in!
Roast It All Together: Pop the baking sheet into the preheated oven. Roast for about 20 minutes or until the chicken is cooked through (165°F or 75°C internally) and the vegetables are tender. You’ll notice the sauce thickening and caramelizing, giving off an irresistible aroma.
Garnish and Serve: Remove from the oven and sprinkle fresh parsley over the dish. This adds a nice pop of color. Serve directly from the pan for a rustic feel, and enjoy the warmth of this delightful meal together.

Tips and Variations

Healthier Swaps: Feel free to use skinless chicken thighs for a lighter version.
Seasonal Twists: Try swapping in squash or Brussels sprouts in the fall, or asparagus in spring.
Flavors Upgrade: Add a splash of apple cider vinegar or lemon juice to the sauce for extra zing.

Serving Ideas

This flavorful One Pan Honey Mustard Chicken and Vegetables is perfect for cozy weeknights or festive gatherings. Pair it with a light salad and a glass of crisp white wine for a special touch, or serve with warm crusty bread to soak up all that delicious glaze. The beauty of this dish is its versatility—make it for a family dinner or a casual friend gathering!

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooled dish for up to three months. To reheat, simply warm it up in the oven at 350°F (175°C) until hot, ensuring the chicken stays juicy and the vegetables remain crisp.

Chef’s Pro Tips

Let It Rest: Allow the chicken to rest for a few minutes before slicing; this keeps the juices locked in.
Layer Flavors: Don’t hesitate to marinate the chicken in the honey mustard sauce for an hour or two before cooking for even more depth.
Fresh Herbs at the End: Top your dish with fresh herbs right before serving to add a burst of freshness and aroma.

FAQs

Can I substitute the chicken for other proteins? Yes, you can use pork chops or even tofu for a vegetarian option.
What can I use instead of green beans? Feel free to use asparagus, broccoli, or any veggies you love.
How do I ensure my chicken isn’t dry? Monitor the internal temperature, and don’t overcook; resting the meat after cooking helps retain moisture.

Conclusion

I hope you give this One Pan Honey Mustard Chicken and Vegetables a try! This dish isn’t just food; it evokes love, laughter, and the simple joys that come from gathering around the dining table. So gather your loved ones, share this meal, and savor the happiness it brings. After all, it’s these moments that create memories, one delicious bite at a time. Enjoy!

Contents

1 One Pan Honey Mustard Chicken and Vegetables

One Pan Honey Mustard Chicken and Vegetables

A comforting dish featuring juicy chicken thighs simmered in a sweet and tangy honey mustard glaze alongside vibrant roasted vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 420 kcal

Ingredients

For the Chicken and Glaze

4 pieces Chicken Thighs Juicy and tender; can substitute with chicken breasts.
¼ cup Honey Sweetens the glaze; consider maple syrup for a unique twist.
2 tablespoons Dijon Mustard Provides a tangy bite; whole grain mustard can add texture.
2 tablespoons Olive Oil For sautéing; avocado oil is a great alternative.
3 cloves Garlic, minced Fresh is preferred, but garlic powder can work in a pinch.
to taste Salt and Pepper Essential for enhancing all flavors.

For the Vegetables

2 medium Carrots Add sweetness and color; can substitute with sweet potatoes or bell peppers.
2 cups Green Beans Fresh or frozen works well.
Fresh Parsley for garnish Brightens the dish; thyme or rosemary can also be used.

Instructions

Preparation

Preheat the Oven: Start by preheating your oven to 400°F (200°C).
Prepare the Chicken: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined to create the glaze.
Mix the Vegetables: In a large baking sheet, toss the carrots and green beans in olive oil, salt, and pepper. Spread them out evenly on one side of the sheet.
Add the Chicken: Place the chicken thighs on the other side of the baking sheet. Brush them generously with the honey mustard glaze.

Cooking

Roast It All Together: Pop the baking sheet into the preheated oven. Roast for about 20 minutes or until the chicken is cooked through (165°F or 75°C internally) and the vegetables are tender.
Garnish and Serve: Remove from the oven and sprinkle fresh parsley over the dish. Serve directly from the pan.

Notes

Leftovers can be stored in an airtight container for up to three days or frozen for up to three months. Reheat at 350°F (175°C).

Keyword Easy Dinner, Family Recipe, Honey Mustard Chicken, One Pan Dinner, Weeknight Meal