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–+ servings
A full pan of golden-brown Honey Mustard Chicken Breasts roasted with colorful vegetables like tomatoes, zucchini, bell peppers, and red onion.

Honey Mustard Chicken Breasts

This recipe offers a simple, flavorful, and satisfying dinner that feels both comforting and elevated. It is perfect for gluten-free individuals or families who want a quick weeknight meal without compromising on taste. You will create tender, juicy chicken with a deliciously tangy-sweet sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 chicken thighs
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Chicken and Vegetables
  • 6 chicken thighs bone-in, skin-on
  • 1 zucchini halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ red onion thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Small bowl
  • Baking sheet

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour ⅔ of the marinade over the chicken, then use your hands to toss the chicken until it is well coated. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken is marinating, spread the sliced zucchini, chopped bell pepper, red onion wedges, and tomatoes onto a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Add the marinated chicken thighs to the baking sheet, arranging them around the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the pitted Kalamata olives and feta cheese to the sheet pan. Return the pan to the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken reaches an internal temperature of 165°F (74°C).
  6. Before serving, sprinkle the chicken and vegetables with the finely chopped fresh parsley.

Notes

This recipe was inspired by a busy weeknight when a flavorful meal was desired with minimal preparation. The combination of honey and mustard with pantry staples resulted in tender, golden chicken. This dish is a go-to for a quick, satisfying meal that feels both cozy and special, proving that simple dishes can be delicious.

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