Description
This Honey Mustard Chicken Foil Packets recipe offers a flavorful and easy-to-make meal perfect for weeknight dinners. Tender, juicy chicken breasts are coated in a sweet and tangy honey mustard sauce, then combined with a colorful mix of baby potatoes, broccoli, red bell pepper, and red onion, all cooked together in individual foil packets. Convenient for both oven baking and grilling, this dish is gluten-free and packed with wholesome ingredients for a balanced and satisfying dinner.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small red onion, sliced
Others
- Cooking spray or extra oil for foil
Instructions
- Preheat and Prepare Sauce: Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat. In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, dried thyme, salt, and black pepper until well combined and set aside.
- Prepare Foil Packets: Lay out 4 large pieces of heavy-duty aluminum foil and lightly spray or brush each with oil to prevent sticking. Place one chicken breast in the center of each foil piece.
- Add Vegetables and Sauce: Arrange halved baby potatoes, broccoli florets, sliced red bell pepper, and sliced red onion evenly around each chicken breast. Spoon the honey mustard sauce evenly over the chicken and vegetables, ensuring they are well coated.
- Seal Foil Packets: Fold the edges of the foil up and over the ingredients, then pinch the edges tightly to form sealed packets that will trap steam and juices during cooking.
- Cook: Place the foil packets on a baking sheet if using the oven, or directly on the grill grates. Cook for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables, especially the potatoes, are tender.
- Serve: Carefully open the foil packets to release steam and avoid burns. Serve the chicken and vegetables hot, optionally garnished with fresh herbs or a sprinkle of shredded cheese for added flavor.
Notes
- For extra richness, sprinkle shredded cheese over the ingredients before sealing the foil packets.
- You can substitute the vegetables with your favorites or seasonal produce, such as carrots, zucchini, or asparagus.
- Ensure foil packets are sealed tightly to keep moisture in and promote even cooking.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is fully cooked.
