Honey Mustard Chicken with Vegetables (One-Pan)

The easiest, happiest weekday dinner I’ve cooked this week

This Honey Mustard Chicken with Vegetables is bright, slightly sweet, tangy, and super satisfying. Best part? It’s all made in one pan, which means dinner is ready fast, and cleanup is basically a gift.

Yesterday was one of these days, I opened the fridge and hoped dinner would magically appear. Spoiler: it didn’t, and it never does.
So this dish was my “I need something easy right now” solution — and it turned out so delicious that I had to share it immediately.

Ingredients (2–3 servings)

For the chicken & vegetables

• 500 g chicken breast, sliced
• 1 onion, sliced
• 1–2 bell peppers, sliced
• 1 cup small cauliflower florets
• 1–2 tbsp olive oil
• Salt & pepper
• 1 tsp paprika
• 1/2 tsp garlic powder (optional)

For the honey mustard sauce

• 4 tbsp honey
• 4 tbsp mustard
• 2 tbsp lemon juice
• 1/2 cup water
• 1 tsp soy sauce

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Instructions

1. Sauté the vegetables

Heat 1 tbsp olive oil and add onion, peppers, and cauliflower.
Cook for 6–7 minutes, until softened and lightly golden.
Remove and set aside.

2. Cook the chicken

Add the remaining 1 tbsp olive oil to the same pan.
Add chicken, salt, pepper, paprika, and garlic powder.
Cook for 6–7 minutes, until browned.

3. Make the sauce

Mix honey, mustard, lemon juice, water, and soy sauce in a small bowl.
Pour into the pan and simmer for 2 minutes, until slightly thickened.

4. Combine

Return the veggies to the pan.
Mix everything and cook for 2–3 minutes, until glossy and lightly caramelised.

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Vegan Version Note

For a vegan version of this recipe, replace the 500g chicken with an equivalent amount of cauliflower florets.

• Follow the same steps: sauté, add the honey–mustard sauce, and combine.
• The dish will be just as flavorful, colourful, and satisfying.
• Optional: add a handful of chickpeas or tofu for extra protein.

Tip: Since cauliflower cooks faster than chicken, keep an eye on it and sauté until just tender, about 5–6 minutes.

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What to Serve It With

This recipe goes great with:

• White rice or basmati rice
• Brown rice
• Quinoa
• Couscous
• Mashed potatoes
• Roasted baby potatoes
• Steamed green beans
• A simple green salad with lemon dressing

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Storage & Meal Prep

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Suitable for freezing for up to 2 months.
• Reheat: Warm gently in a pan over medium heat or microwave for 1–2 minutes.

Tip: If freezing, cook the veggies slightly less so they stay firmer after reheating.

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Nutrition Facts (per serving)

(Values are approximate and may vary based on ingredients used.)

Next time you’re running late, your stomach’s growling, and takeout feels too sad, just throw this one-pan honey mustard chicken together — your taste buds (and your fridge) will thank you!

Let me know in the comments how they turned out — and stay tuned, because more deliciousness is on the way.

Love P.

🠚Still hungry? Try this recipe: Healthy Baked Donuts No Sugar – Light, Fluffy & Delicious