Sheet-Pan Honey Mustard Chicken & Carrots
A quick and flavorful weeknight meal featuring succulent chicken breasts and roasted carrots in a sweet honey mustard glaze. Ready in 45 minutes with minimal effort and vibrant flavors.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 medium carrots, peeled and sliced into sticks
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C)
- In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper
- Place chicken breasts on a parchment-lined baking sheet and season with salt and pepper
- Pour half the honey mustard mixture over the chicken and coat evenly
- Add carrots to the baking sheet and drizzle with remaining sauce, tossing gently to coat
- Bake for 30 minutes or until chicken reaches 165°F (75°C)
- Broil for 2-3 minutes for golden crust if desired
- Let rest before garnishing with parsley and serving
Notes
Cut carrots into even sticks for uniform cooking
Marinate chicken in sauce for 30 minutes or overnight for deeper flavor
Add bell peppers or zucchini for extra color and nutrition
Serve with quinoa or brown rice to complete the meal
Substitute chicken thighs or use sweet potatoes instead of carrots
Marinate chicken in sauce for 30 minutes or overnight for deeper flavor
Add bell peppers or zucchini for extra color and nutrition
Serve with quinoa or brown rice to complete the meal
Substitute chicken thighs or use sweet potatoes instead of carrots