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Easy Crispy Honey Mustard Chicken Recipe with Roasted Root Vegetables

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A quick and easy sheet pan dinner featuring crispy honey mustard coated chicken breasts paired with caramelized roasted root vegetables. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) Dijon mustard
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (60 g) panko breadcrumbs
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium parsnip, peeled and cut into 1-inch chunks
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, olive oil, smoked paprika, salt, and pepper until smooth. Set aside.
  3. Toss carrots, parsnips, and sweet potato chunks with olive oil, dried thyme, salt, and pepper. Spread evenly on one side of a large rimmed baking sheet.
  4. Pat chicken breasts dry with paper towels. Brush each breast generously with the honey mustard sauce on all sides.
  5. Spread panko breadcrumbs on a plate. Press each sauced chicken breast into the panko, coating thoroughly and pressing lightly so it sticks. Place coated chicken on the other side of the baking sheet.
  6. Bake for 20–25 minutes. At around 12 minutes, carefully flip the chicken breasts and stir the vegetables to promote even crisping.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the coating is golden and crispy. Vegetables should be tender and caramelized.
  8. Let the chicken rest for 5 minutes before slicing to keep it juicy and allow the glaze to set.

Notes

Pat chicken dry before saucing to ensure panko sticks and crisps well. Flip chicken halfway through baking for even crisping. If breadcrumbs brown too fast, tent with foil. Stir veggies halfway to avoid steaming. For gluten-free, use gluten-free panko or crushed nuts. Maple syrup can substitute honey but alters flavor. Reheat in oven to keep crust crispy.

Nutrition

Keywords: honey mustard chicken, crispy chicken, roasted root vegetables, sheet pan dinner, easy chicken recipe, weeknight dinner, gluten-free option, dairy-free

Find it online: https://evabake.com/easy-crispy-honey-mustard-chicken-recipe-with-roasted-root-vegetables/