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Honey Mustard Baked Chicken Breasts with Roasted Carrots

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chicken Recipes, Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken
  • 4 boneless, skinless chicken breasts
  • 3 tbsp Dijon mustard
  • 2 tbsp whole-grain mustard (optional for texture)
  • ¼ cup honey
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar (or lemon juice)
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • For the Roasted Carrots
  • 1 lb carrots, peeled and cut into sticks (or use baby carrots)
  • 2 tbsp olive oil
  • 1 tsp honey
  • ½ tsp thyme (fresh or dried)
  • Salt and black pepper, to taste
  • For Garnish
  • Fresh parsley, chopped
  • Lemon wedges (optional)

Instructions
 

  • Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil.
  • Prepare the Honey Mustard Glaze: In a bowl, whisk together Dijon mustard, whole-grain mustard, honey, olive oil, garlic, vinegar (or lemon juice), paprika, salt, and pepper until smooth.
  • Season the Chicken: Place chicken breasts on the prepared baking sheet. Pat dry with paper towels and season lightly with salt and pepper. Brush generously with the honey mustard glaze, reserving 2–3 tbsp for serving.
  • Prepare the Carrots: Toss carrots with olive oil, honey, thyme, salt, and pepper. Spread carrots evenly around the chicken on the baking sheet.
  • Roast: Roast in the preheated oven for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and carrots are tender with golden edges.
  • Rest and Serve: Let chicken rest for 5 minutes before slicing. Drizzle with reserved glaze and garnish with fresh parsley and lemon wedges.