Mediterranean Honey Mustard Glazed Chicken
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
This Mediterranean Honey Mustard Glazed Chicken is a simple yet elegant dish that perfectly balances sweet, tangy, and savory flavors. Juicy chicken is coated in a golden honey-Dijon glaze and roasted or pan-seared to perfection, while a side of vibrant bell peppers and greens adds freshness and color. Finished with a creamy honey mustard sauce for dipping or drizzling, this meal is wholesome, satisfying, and full of Mediterranean flair.
Ingredients
For the Chicken:
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon soy sauce
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
4 boneless, skinless chicken breasts (or thighs)
For the Vegetables:
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups chopped kale or spinach
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
For the Creamy Honey Mustard Sauce:
2 tablespoons Greek yogurt (or mayonnaise)
1 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon lemon juice
¼ teaspoon dried parsley (optional)
Pinch of salt and pepper
Instructions
Preheat the Oven (if baking):
Set your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
Prepare the Honey Mustard Marinade:
In a small bowl, whisk together honey, Dijon mustard, olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
Marinate the Chicken:
Place the chicken breasts in a shallow dish or zip-top bag. Pour the honey mustard mixture over them, coating evenly. Let marinate for 15–30 minutes (optional but recommended for deeper flavor).
Cook the Chicken:
Oven method: Arrange the marinated chicken on the prepared baking dish. Bake for 20–25 minutes, or until the chicken is cooked through and golden.
Pan-seared method: Heat a skillet over medium heat. Add 1 tablespoon olive oil, then cook the chicken for 5–6 minutes per side, until fully cooked and nicely glazed.
Cook the Vegetables:
In another skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped bell peppers and cook for 3–4 minutes until tender-crisp. Add the kale or spinach, season with salt and pepper, and sauté for another 1–2 minutes until wilted.
Prepare the Creamy Sauce:
In a small bowl, mix Greek yogurt (or mayo), honey, Dijon mustard, lemon juice, dried parsley, salt, and pepper. Stir until smooth and creamy.
Assemble and Serve:
Plate the chicken alongside the sautéed vegetables. Drizzle with the creamy honey mustard sauce or serve it on the side for dipping.
Tips
Don’t skip the marinade: Even 15 minutes makes a difference. The honey and Dijon soak into the chicken, giving it a rich, tangy-sweet flavor and keeping it juicy.
Use medium heat for searing: Too high and the honey can burn; too low and the chicken won’t caramelize properly. Aim for a nice golden glaze.
Let the chicken rest: After cooking, rest it for about 5 minutes before slicing. This helps the juices redistribute for tender, flavorful meat.
Adjust sweetness and tang: If you prefer a sharper flavor, add a bit more mustard; for a sweeter glaze, increase the honey slightly.
Balance the sauce: The Greek yogurt version adds a fresh, tangy touch that complements the glaze perfectly. If using mayonnaise, the flavor will be richer and creamier.
Variations
Make it spicy: Add a pinch of chili flakes or a bit of harissa to the honey mustard glaze for a warm Mediterranean kick.
Try different proteins: This glaze works just as well with salmon, shrimp, or even tofu for a vegetarian twist.
Add herbs: Mix in some fresh thyme, oregano, or rosemary for an extra layer of aroma.
Sheet pan version: Toss the chicken and vegetables together on one pan, drizzle with the glaze, and bake for a quick, all-in-one meal.
Citrus touch: A squeeze of fresh lemon over the chicken before serving brightens up the flavors beautifully.
Cheesy finish: Sprinkle crumbled feta or shaved Parmesan over the vegetables for extra Mediterranean flavor.
Q&A
Q: Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work perfectly and tend to stay even juicier. You may need to cook them a few minutes longer, depending on their thickness.
Q: Can I grill this instead of baking or pan-searing?
Absolutely. The honey mustard glaze caramelizes beautifully on the grill. Just brush the chicken with the glaze while cooking and grill over medium heat for about 5–6 minutes per side.
Q: Can I make this dish ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance and keep it refrigerated. The sauce can also be made ahead and stored in a covered container for up to 3 days.
Q: Can I skip the soy sauce?
You can. The soy sauce adds umami depth, but you can replace it with a splash of balsamic vinegar or coconut aminos for a gluten-free option.
Q: What should I serve it with?
This dish pairs well with roasted potatoes, couscous, quinoa, or a light Mediterranean salad. For a low-carb option, serve it over cauliflower rice or zucchini noodles.
Nutrition
(Per serving, based on 4 servings using chicken breast and Greek yogurt sauce)
Calories: ~340
Protein: 33g
Fat: 15g
Carbohydrates: 16g
Fiber: 2g
Sugar: 12g
Sodium: ~520mg
(Values are approximate and can vary based on exact ingredients and cooking method.)
Conclusion
The Mediterranean Honey Mustard Glazed Chicken is a perfect blend of simplicity and flavor. The golden, tangy-sweet glaze gives the chicken a rich caramelized finish, while the colorful vegetables bring balance and freshness. The creamy yogurt-based sauce ties everything together with a cool, zesty note. This dish works equally well for a quick weeknight dinner or a weekend meal that feels special without much effort. It’s balanced, protein-rich, and full of Mediterranean character — proof that healthy eating can be satisfying and delicious.