Sticky Honey Mustard Glazed Chicken with Roasted Sweet Potatoes and Zucchini

Forget the bottled stuff-this homemade honey mustard sauce is a game-changer. With a touch of garlic and a splash of white wine vinegar, it reduces into a sticky, flavorful glaze that coats tender chicken breasts beautifully. Paired with roasted sweet potatoes, zucchini and red onion, this dish strikes the perfect balance between sweet and savory.

This recipe comes together quickly, making it ideal for busy weeknights. The vegetables roast in the oven while you prepare the glaze and sear the chicken, then everything finishes together for a seamless, satisfying meal. Serve it straight from the pan for a rustic, family-style dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Whole Grain MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Halve, peel and cut the red onion into ½-inch-thick wedges. Halve the zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potatoes into 1-inch cubes.
2. Place the prepared vegetables on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper and toss to coat. Roast until tender and lightly browned, 25-35 minutes.
3. While vegetables roast, mince or grate the garlic. In a medium bowl, whisk together the garlic, honey, whole grain mustard, white wine vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper. Add the chicken breasts and toss to coat evenly.
4. Heat a medium ovenproof pan over medium-high heat. Remove chicken from the marinade, letting excess drip off. Sear the chicken until browned on the surface, 2-3 minutes per side, brushing with a bit of reserved marinade as it cooks.
5. Pour any remaining marinade into the pan with the chicken. Transfer the pan to the oven (if your pan is not ovenproof, transfer chicken and marinade to a small baking dish). Roast until chicken is firm and no longer pink in the center, 8-10 minutes.
6. Divide the roasted vegetables and chicken between plates. Drizzle with any pan juices. Tear parsley leaves over the top and serve.

Recipe Tips

FAQ

Can I use bone-in chicken thighs instead of breasts?

Yes, bone-in thighs will work. Adjust cooking time: sear until golden, then roast until internal temperature reaches 165°F, about 15-20 minutes.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check mustard and vinegar labels to ensure no gluten-containing additives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.