Print

Baked Honey Mustard Chicken with Roasted Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

This Baked Honey Mustard Chicken recipe features juicy boneless skinless chicken breasts marinated in a flavorful honey mustard blend, seared to perfection, and roasted alongside fresh mushrooms, tomatoes, and asparagus. The dish is finished with a tangy honey mustard sauce and fresh parsley, offering a delightful balance of sweet, savory, and herbaceous flavors in just 35 minutes.

Ingredients

Chicken and Marinade

  • 2 pounds boneless skinless chicken breast, pounded to ¾-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 ¼ teaspoons kosher salt (divided)
  • 1 ¼ teaspoons black pepper (divided)
  • 1 ½ teaspoons Dijon mustard

Vegetables

  • 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

Garnish

  • 1 tablespoon minced parsley

Instructions

  1. Preheat Oven: Adjust the oven rack to the center position and preheat the oven to 450°F (232°C) to ensure even roasting later.
  2. Prepare Marinade: In a medium bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon honey, minced garlic, chopped thyme, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper to create a fragrant marinade.
  3. Marinate Chicken: Place the chicken breasts in a large resealable plastic bag and pour in the marinade. Seal and marinate for 30 minutes, flipping the bag over after 15 minutes to coat evenly. Avoid marinating longer than 1 hour to prevent texture changes.
  4. Mix Honey Mustard 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 black pepper. Set this sauce aside for serving.
  5. Sear Chicken: Heat a large 12-inch ovenproof skillet over medium-high heat and add 2 tablespoons olive oil. Once hot, add the chicken breasts and sear for 5 minutes on one side, then flip and sear an additional 3 minutes until golden but not fully cooked. Transfer the chicken to a plate and clean the pan.
  6. Prepare and Roast Mushrooms and Tomatoes: In a medium bowl, toss the mushrooms and tomatoes with 2 teaspoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Add them to the same ovenproof pan and roast in the preheated oven for 5 minutes to start softening.
  7. Prepare Asparagus: In the same medium bowl, toss the asparagus with 1 teaspoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
  8. Add Asparagus and Chicken to Pan: Remove the pan from the oven and add the asparagus along with two rosemary sprigs. Nestle the seared chicken breasts on top of the vegetables.
  9. Roast Until Done: Return the pan to the oven and roast for 10 to 15 minutes more, or until the chicken reaches an internal temperature of 160 to 165°F (71 to 74°C) and the vegetables are tender.
  10. Final Seasoning: Taste the vegetables and season with additional salt and pepper as desired for enhanced flavor.
  11. Serve: Plate the chicken with the roasted vegetables, drizzle with the reserved honey mustard sauce, and garnish with minced parsley. Serve immediately for best taste and texture.

Notes

  • Do not marinate the chicken for more than 1 hour to maintain optimal texture.
  • Pounding the chicken breasts to an even thickness ensures even cooking and juiciness.
  • Using an ovenproof skillet simplifies cooking by allowing stovetop searing and oven roasting in the same pan.
  • Check chicken doneness with a meat thermometer to ensure safe internal temperature without overcooking.
  • Fresh herbs like thyme and rosemary add aromatic depth to the dish, but can be adjusted based on preference.

Find it online: https://marthatasty.com/baked-honey-mustard-chicken-with-roasted-vegetables-recipe/