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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard The main ingredients in this dish are simple yet full of flavor. The boneless, skinless chicken thighs provide a juicy base. I love using thighs because they stay moist as they cook. Honey adds a sweet touch, while Dijon mustard gives a nice tang. This mix creates a sauce that sticks to the chicken, making each bite delicious. - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium red onion, cut into wedges The veggies in this recipe bring color and crunch. Broccoli florets are great for soaking up the sauce. Red and yellow bell peppers add sweetness and brightness. The red onion gives a mild bite. Together, they make the dish look stunning and tasty. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste For seasoning, olive oil helps the veggies roast nicely. Garlic powder gives a savory kick. Smoked paprika adds warmth and depth. A sprinkle of salt and pepper enhances all the flavors. This simple mix makes everything pop, ensuring you enjoy every forkful. - Preheat your oven to 400°F (200°C). - In a medium bowl, whisk together 1/4 cup of honey, 1/4 cup of Dijon mustard, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, salt, and pepper until well blended. - Place 4 boneless, skinless chicken thighs in a large bowl. - Pour half of the honey mustard mixture over the chicken. Coat it well. - Set aside the remaining sauce for later use. - Take a large sheet pan and prepare the vegetables. - Arrange 2 cups of broccoli florets, sliced red bell pepper, sliced yellow bell pepper, and red onion wedges on the pan. - Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. - Place the marinated chicken thighs on top of the mixed vegetables. - Bake in the preheated oven for 25-30 minutes. - Make sure the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. - During the last 5 minutes of cooking, brush the remaining honey mustard sauce over the chicken for added flavor. - Once done, remove the sheet pan from the oven and let it rest for a few minutes before serving. How to ensure chicken is juicy To keep chicken juicy, avoid overcooking. Use a meat thermometer. Cook the chicken until it reaches 165°F (74°C). Marinating the chicken adds moisture and flavor. The honey and mustard mix helps too. Achieving perfectly roasted vegetables Cut vegetables into similar sizes. This ensures even cooking. Toss them in olive oil and season with salt and pepper. Bake them with the chicken. This way, they soak up all the tasty juices. Extra spices or herbs to boost flavor You can add more spice if you like heat. Try chili powder or cayenne pepper. Fresh herbs like thyme or rosemary add great taste, too. Just sprinkle them on before baking. Suggested side dishes for complementing meal Serve with rice or quinoa for a filling meal. A fresh salad adds crunch and brightness. Garlic bread can also be a nice touch. All of these pair well with honey mustard chicken. Marinating chicken ahead of time Marinate the chicken for at least an hour. For best results, do this overnight in the fridge. This gives the chicken time to soak up the flavors. Storing vegetables for freshness Store your cut veggies in a sealed container. Keep them in the fridge for up to three days. This keeps them crisp and ready for your next meal. {{image_2}} You can switch the chicken thighs for chicken breasts if you want a leaner option. Chicken breasts cook faster, so check them at 20 minutes. If you prefer plant-based proteins, try firm tofu or tempeh. Marinate them with the honey mustard mix for a tasty twist. Feel free to get creative with your veggies. Zucchini, carrots, or asparagus can add great flavors. Use seasonal vegetables for a fresh taste. In fall, try butternut squash. In summer, add cherry tomatoes for a burst of sweetness. Do you like some heat? Add chili flakes or hot sauce to the honey mustard mix. You can also change the honey mustard. Swap honey for maple syrup for a different flavor. Whole grain mustard gives a rustic touch that’s really nice too. To store leftovers, place the chicken and veggies in an airtight container. This keeps them fresh. Make sure to cool them to room temperature first. For reheating, you can use a microwave or an oven. Heat the chicken and veggies until they are warm. You can freeze the chicken and veggies for later use. Place them in a freezer-safe bag or container. Be sure to remove as much air as possible. When ready to eat, thaw them in the fridge overnight. This keeps them safe and tasty. In the fridge, your leftovers can last for about three days. After that, they may not taste good. Signs of spoilage include a bad smell or slimy texture. If you notice either, it’s best to throw it away. Keeping an eye on your food helps you enjoy the best flavors! What can I serve with Honey Mustard Chicken? You can serve this dish with rice, quinoa, or a fresh salad. These sides add texture and flavor. For a heartier meal, consider mashed potatoes or crusty bread. The sweet and tangy sauce pairs well with these options. Can I use another type of mustard instead of Dijon? Yes, you can use yellow mustard or whole grain mustard. Each type adds a different flavor. Yellow mustard is milder, while whole grain gives a nutty taste. Choose based on your preference for flavor. Can I cook this dish on the grill? You can grill the chicken and veggies if you prefer. Just marinate the chicken as usual. Then, grill over medium heat. Cook until the chicken reaches 165°F (74°C). Grill veggies in a grill basket for even cooking. How do I know when the chicken is fully cooked? Check the chicken’s internal temperature with a meat thermometer. It should read 165°F (74°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients are safe for those with gluten allergies. Just make sure to check labels on mustard and other condiments, as some may contain gluten. Can I make this dish in advance? You can prepare the chicken and veggies a day ahead. Just marinate the chicken and chop the veggies. Store them in the fridge until you're ready to cook. This saves time and makes dinner easy. This recipe for honey mustard chicken is simple and delicious. We covered the main ingredients, including chicken thighs, honey, and Dijon mustard, plus fresh veggies. You learned the step-by-step process, from marinating to baking. I shared tips for juicy chicken and great flavor, along with storage advice for leftovers. Feel free to mix it up with alternative proteins and vegetables. This meal can easily fit your tastes. Enjoy cooking and tasting new flavors while creating a healthy dish!

Sheet Pan Honey Mustard Chicken & Veggies

Elevate your dinner game with this delicious sheet pan honey mustard chicken and veggies recipe! In just 40 minutes, you'll whip up tender chicken thighs glazed in a sweet and tangy honey mustard sauce, paired perfectly with vibrant broccoli and bell peppers. This easy one-pan meal makes cleanup a breeze. Click through to explore the full recipe and transform your weeknight dinners into something special!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well blended.

      Place the chicken thighs in a large mixing bowl. Pour half of the honey mustard mixture over the chicken, coating it well. Set aside the remaining sauce for later.

        On a large sheet pan, arrange the broccoli, red and yellow bell peppers, and red onion. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

          Place the marinated chicken thighs on top of the mixed vegetables.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F or 74°C) and the vegetables are tender and slightly caramelized.

              During the last 5 minutes of cooking, brush the remaining honey mustard sauce over the chicken for added flavor.

                Once done, remove the sheet pan from the oven and let it rest for a few minutes.

                  Garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4