Quick Honey Mustard Chicken & Vegetables

“No better flavor than honey mustard for chicken - Enjoy!!”

Ingredients Nutrition

  • 4 boneless skinless chicken breasts
  • 2 teaspoons vegetable oil
  • 12 cup apple juice
  • 2 cups baby carrots
  • 2 cups zucchini or 2 cups summer squash, cut in 2-inch pieces
  • 2 tablespoons honey mustard
  • 3 tablespoons toasted almonds, coarsely chopped


  1. Cut any larger chicken pieces in half.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes per side or until the chicken is nicely cooked on all sides.
  3. Add the apple juice and reduce heat to medium. Cover and cook for another 5 minutes.
  4. Add the washed baby carrots and summer squash. Cover and cook for 10-15 minutes or until the carrots are crisp-tender. (add zucchini during the last few minutes of cooking).
  5. Cook until the center of the thickest part of each breast reaches 165°F.
  6. Remove the chicken and vegetables from the skillet with a slotted spoon and cover to keep warm. Stir the mustard into the liquid to deglaze the skillet. If the pan juices have evaporated, add a little more apple juice.
  7. Spoon the mustard over the chicken and vegetables and garnish with coarsely chopped toasted almonds.

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