Honey Mustard Chicken Bake

$- 4 boneless, skinless chicken breasts - 1/2 cup honey - 1/4 cup Dijon mustard - 2 tablespoons apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The main ingredients make this dish shine. The chicken breasts are the star. They cook well and stay juicy. Honey adds sweetness, while Dijon mustard gives a tangy kick. Apple cider vinegar brightens the flavor. Garlic and onion powder enhance the taste. Salt and pepper round it all out. - 1 cup fresh green beans, trimmed - 1 cup baby carrots, peeled Fresh green beans and baby carrots bring color and crunch. They soak up the honey mustard flavor during baking. The green beans stay crisp, while the carrots become tender. Both are healthy choices that pair well with chicken. - 1 tablespoon olive oil - Fresh parsley, chopped for garnish Olive oil helps the veggies cook nicely. It adds a bit of richness to the dish. Fresh parsley is a lovely touch. It adds a bright color and fresh flavor. A sprinkle of parsley makes your dish look fancy and appetizing. {{ingredient_image_1}} Preheating the oven First, turn your oven to 375°F (190°C). This step is key for even cooking. A hot oven helps the chicken cook through and stay juicy. Preparing the marinade In a bowl, mix together the honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Stir until smooth. This marinade gives the chicken a sweet and tangy flavor. It is the heart of this dish. Coating the chicken Place the chicken breasts in a baking dish. Pour half of the honey mustard mixture over the chicken. Make sure each piece is coated well. This will help lock in flavor and moisture. Adding vegetables and final marinade In another bowl, toss the green beans and baby carrots with olive oil, salt, and pepper. Arrange these veggies around the chicken in the baking dish. Pour the rest of the honey mustard mixture over everything. This adds even more flavor to the vegetables. Covering and cooking time Cover the baking dish with aluminum foil. This keeps the moisture in while baking. Bake in the preheated oven for 25 minutes. Checking for doneness After 25 minutes, remove the foil. Bake for another 15 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat. Let the dish rest for 5 minutes before serving. This helps the juices settle. Choosing the right marinating time For the best flavor, marinate your chicken for at least 30 minutes. If you have more time, try to marinate for up to 2 hours. This helps the honey and mustard soak into the meat. Ensuring even coating of chicken To coat the chicken evenly, I recommend using a shallow dish. Pour half the marinade over the chicken, then flip each piece. This way, every side gets the sweet and tangy taste. How to achieve the perfect bake Bake your chicken at 375°F (190°C). This temperature cooks the chicken evenly and keeps it juicy. After 25 minutes, remove the foil. This helps the chicken brown nicely. Experimenting with cooking times Cooking time can vary with chicken size. Always check the thickest part of the breast. It should reach 165°F (75°C) to be safe to eat. If your chicken is thicker, add a few extra minutes. Ideal side dishes Serve your Honey Mustard Chicken with fresh green beans and baby carrots. They add color and crunch to your plate. You can also try rice or mashed potatoes for a hearty meal. Pairing with sauces or dressings A light drizzle of extra honey mustard sauce can enhance the dish. You can also serve it with a side of ranch or a tangy vinaigrette. These options add a nice contrast to the dish. Pro Tips Marinate Longer: For deeper flavor, marinate the chicken for at least 1 hour, or overnight in the refrigerator if time allows. Vegetable Variety: Feel free to add other vegetables such as bell peppers or zucchini for more color and nutrition. Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Resting Time: Let the chicken rest for 5-10 minutes after baking; this helps retain its juices for a more tender bite. {{image_2}} You can switch Dijon mustard for other types. Try yellow mustard for a milder taste. If you want a spicy kick, go for whole grain mustard. You can also use honey mustard dressing if that’s what you have. For the veggies, feel free to mix it up. Use broccoli or bell peppers instead of green beans. Zucchini or squash can also add a nice touch. Choose what you enjoy or have on hand. To boost flavor, add spices or herbs. Smoked paprika gives a nice warmth. You can also sprinkle in thyme or rosemary for a fresh taste. Garlic powder works well, but fresh garlic packs a punch too. You can change the sweetener if you like. Maple syrup or agave nectar can replace honey. They both bring a unique flavor. Just keep the balance in mind when mixing sweet and savory. You can adapt this recipe for grilling too. Marinate the chicken as usual, then grill it over medium heat. Check often to avoid burning. This gives a nice smoky flavor. Baking keeps the chicken juicy. It also makes for easy cleanup. Grilling adds char and crispness. Both methods are tasty, so pick what you enjoy most. After you enjoy your Honey Mustard Chicken Bake, store any leftovers right away. Place the chicken and veggies in a container. I suggest using an airtight container for the best results. This keeps the dish fresh and tasty. You can store it in the fridge for up to three days. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. This will help prevent freezer burn. To thaw, move it to the fridge the night before you want to eat it. Reheat it in the oven at 350°F (175°C) until hot. You can also use the microwave, but the oven gives better results. In the fridge, your Honey Mustard Chicken Bake lasts about three days. When frozen, it can stay good for up to three months. Always check for signs of spoilage before eating. Look for a strange smell or changes in color. If it looks or smells off, it's best to toss it out. You should bake Honey Mustard Chicken for about 40 minutes total. If your chicken breasts are thick, add a few more minutes. A good rule is 25 minutes covered with foil and 15 minutes uncovered. Always check the chicken's internal temperature; it should reach 165°F (75°C) for safety. This ensures the chicken stays juicy and tender. Yes, you can use chicken thighs! They are more moist and flavorful. Adjust the cooking time slightly, as thighs may need a few extra minutes. Always check for that 165°F (75°C) mark. Bone-in thighs can take longer, so keep an eye on them. Enjoy the rich taste; it's a great option for this dish. Many sides go well with Honey Mustard Chicken. Here are some great ideas: - Steamed rice - Mashed potatoes - Quinoa - Roasted vegetables - Green salad - Garlic bread These sides balance the sweet and tangy flavors. They also add color and nutrition to your meal. Enjoy mixing and matching! This blog post covered a simple and tasty honey mustard chicken recipe. You learned about the key ingredients like chicken, honey, and green beans. We walked through preparation steps, baking instructions, and easy tips for the best results. I shared how to customize the dish and store leftovers too. In the end, this recipe is flexible and perfect for any meal. Enjoy cooking and sharing this delicious dish!$

Honey Mustard Chicken Bake

A delicious and easy chicken bake with a sweet and tangy honey mustard glaze, served with fresh vegetables.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.5 cup honey
0.25 cup Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
1 cup fresh green beans, trimmed
1 cup baby carrots, peeled
1 tablespoon olive oil
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, combine honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth to create the marinade.
Place the chicken breasts in a baking dish and pour half of the honey mustard mixture over the top, ensuring each piece is coated evenly.
In a separate bowl, toss the green beans and baby carrots with olive oil and a pinch of salt and pepper.
Add the vegetables around the chicken in the baking dish. Pour the remaining honey mustard marinade over the chicken and vegetables.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Once baked, remove from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped parsley before serving for an accent of color and flavor.

Notes

Let the chicken rest before serving for better flavor.

Keyword bake, chicken, easy dinner, honey mustard