Honey Mustard One Pan Chicken

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   Prep the vegetables by cutting 4 carrots into large chunks and chopping 1 sweet onion.

3. 3

   In a large mixing bowl, combine the 4 chicken breasts, chopped carrots, and onions.

4. 4

   Drizzle the chicken and vegetables with olive oil.

5. 5

   Season generously with salt, black pepper, garlic powder, and paprika. Add honey mustard seasoning if using. Toss everything together until the chicken and vegetables are thoroughly coated.

6. 6

   Transfer the seasoned chicken and vegetables into a large baking dish, spreading them out into an even layer.

7. 7

   In a separate small bowl, whisk together 3 tablespoons of cold water and 3 tablespoons of cornstarch until smooth to create a slurry.

8. 8

   Add 2 cups of chicken stock, 3 tablespoons of honey, 2 tablespoons of Dijon mustard, and a pinch of black pepper to the cornstarch slurry. Whisk until well combined.

9. 9

   Pour the honey mustard sauce mixture over the chicken and vegetables in the baking dish.

10. 10

    Place several sprigs of fresh thyme on top of the dish.

11. 11

    Bake in the preheated oven for 30 minutes.

    Start 30-minute timer
12. 12

    Remove the dish from the oven, flip the chicken breasts over, and return to the oven to cook for an additional 25 minutes until the chicken is cooked through and the sauce has thickened.

    Start 25-minute timer