Honey Mustard Chicken with Glazed Baby Carrots
Savor the perfect harmony of sweet, tangy, and savory with this Honey Mustard Chicken with Glazed Baby Carrots recipe! Tender, golden-seared chicken breasts are brushed with a luscious honey Dijon glaze and baked to juicy perfection. Paired with buttery baby carrots infused with a caramelized brown sugar glaze, this dish strikes the ideal balance between comfort and gourmet. Ready in just 45 minutes, it’s an elegant yet easy-to-make dinner that’s sure to impress. Perfect for weeknights or special occasions, this recipe is a crowd-pleaser that features wholesome ingredients and vibrant flavors. Serve it with a sprinkle of fresh parsley for a bright finishing touch and enjoy a meal that’s both satisfying and unforgettable.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound baby carrots
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 0.25 cup chicken broth
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together honey, Dijon mustard, 1 tablespoon of olive oil, minced garlic, paprika, salt, and black pepper until well combined.
Place the chicken breasts in a baking dish and brush the honey mustard mixture evenly over the chicken.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven, or if using a baking dish, place it directly in the oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is cooking, prepare the glazed baby carrots. In a large skillet, melt the butter over medium heat.
Add the baby carrots to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
Sprinkle the brown sugar over the carrots and pour in the chicken broth. Stir well to coat the carrots in the glaze.
Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the honey mustard chicken alongside the glazed baby carrots. Garnish with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 69.8 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
