How To Make Honey Mustard Chicken with Roasted Vegetables
Baked honey mustard chicken seasoned with delicious herbs and spices makes up this mouthwatering dish that is served with crisp roasted veggies!
Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F.
Combine the butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl. Add 2 tablespoons of olive oil, rosemary, ½ teaspoon of sea salt, and ¼ teaspoon of pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
Roast vegetables in the preheated oven for about 15 minutes, then stir and continue roasting for about 15 minutes until tender.
Pound the chicken to ½-inch thickness on a work surface, then season with ¼ teaspoon of salt and ground black pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium heat, then cook the chicken for about 5 minutes per side until no longer pink in the center. Transfer chicken to a bowl.
Pour the chicken broth and wine into the same skillet and bring to a boil for about 2 minutes while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Stir the honey and mustard into wine mixture then add chicken and turn pieces until coated.
Serve the chicken alongside roasted vegetables, and enjoy!
- Calories: 565.64kcal
- Fat: 27.19g
- Saturated Fat: 6.22g
- Trans Fat: 0.18g
- Monounsaturated Fat: 14.44g
- Polyunsaturated Fat: 4.71g
- Carbohydrates: 39.37g
- Fiber: 6.29g
- Sugar: 16.66g
- Protein: 39.77g
- Cholesterol: 112.26mg
- Sodium: 663.61mg
- Calcium: 114.88mg
- Potassium: 1165.76mg
- Iron: 2.90mg
- Vitamin A: 1029.11µg
- Vitamin C: 32.44mg
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