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Crispy Honey Mustard Chicken Recipe with Easy Roasted Summer Vegetables

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A quick and easy recipe featuring crispy honey mustard chicken paired with vibrant roasted summer vegetables, perfect for a satisfying yet light summer dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.25 lbs / 570g)
  • 1 cup panko breadcrumbs
  • 2 tablespoons cornstarch
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • 2 tablespoons olive oil (for searing)
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon olive oil
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and olive oil until smooth. Set aside.
  3. In a large bowl, combine panko, cornstarch, smoked paprika, salt, and pepper.
  4. Beat the eggs in a separate bowl. Dip each chicken breast first into the eggs, letting the excess drip off, then coat thoroughly in the panko mixture.
  5. Heat olive oil in a large skillet over medium-high heat. When hot, add the coated chicken breasts. Cook for 3-4 minutes on each side until golden and crispy but not fully cooked through.
  6. Transfer the seared chicken to a wire rack on a baking sheet. Brush each piece generously with the honey mustard sauce.
  7. Toss zucchini, bell pepper, cherry tomatoes, and onion with olive oil, oregano, salt, and pepper. Spread evenly on a separate baking tray lined with parchment paper.
  8. Place both the chicken and vegetables in the oven. Roast for 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with caramelized edges.
  9. Remove from oven and let chicken rest for 5 minutes.
  10. Serve chicken with a spoonful of extra honey mustard sauce and a generous helping of roasted summer vegetables.

Notes

If chicken browns too quickly during searing, lower heat to avoid burning. Baste veggies halfway through roasting with leftover honey mustard sauce for extra flavor. For gluten-free option, substitute panko with almond flour or crushed cornflakes. Air fryer adaptation: cook coated chicken at 400°F for 15 minutes, flipping halfway.

Nutrition

Keywords: honey mustard chicken, crispy chicken, roasted vegetables, summer dinner, easy chicken recipe, weeknight meal

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