Air Fryer Honey Mustard Chicken is Healthy, Easy and Delicious

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Air fryer honey mustard chicken is a complete dinner solution that offers restaurant-quality results with minimal effort! The juicy chicken is glazed with tangy-sweet honey mustard sauce, surrounded by perfectly roasted potatoes and rainbow bell peppers – all made easily in your air fryer.

A plate with grilled chicken breast, roasted cherry tomatoes, sliced yellow peppers, and potatoes, garnished with herbs.

This recipe is easy for a fast and healthy weeknight dinner that requires barely any cleanup. It’s perfect for those evenings when you want something special but don’t want to spend hours in the kitchen.

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This recipe is the perfect combo of flavor, convenience, and health. It is like a sheet pan recipe in which the meat and veggies cook together. The veggies take a little longer to cook, which gives the chicken time to soak up the marinade. 

I love how the air fryer caramelizes the honey mustard sauce onto the chicken while keeping it incredibly moist. The vegetables benefit, too – the potatoes develop crispy edges while staying fluffy inside, and the bell peppers take on a subtle sweetness as they roast alongside the chicken.

Let me show you how to make this satisfying one-basket meal that’ll have everyone thinking you spent hours in the kitchen when, really, your air fryer did most of the work. I’ll walk you through the simple steps, offering ideas, tips, and tricks. This delicious, healthy meal is faster than takeout and tastier too!

Looking for more easy air fryer dinners? Try air fryer Buffalo chicken breast, air fryer mac & cheese, or air fryer ranch chicken.

🥘Ingredient Notes

For exact amounts needed see the recipe card below

  • Chicken breasts: I’m using boneless, skinless chicken breasts here. They are versatile and always reliable.
  • Potatoes: I like to use baby potatoes or fingerling potatoes in this recipe.
  • Bell pepper: Use whatever colors you prefer.
  • Cherry tomatoes
  • Lemons: If you don’t want to juice a lemon, you can use bottled lemon juice.
  • Parsley
  • Garlic
  • Dijon mustard
  • Sea salt
  • Ground black pepper
  • Honey
  • Olive oil
A selection of ingredients including chicken breasts, potatoes, cherry tomatoes, garlic, lemon, bell peppers, olive oil, parsley, honey, Dijon mustard, sea salt, and ground black pepper.

🥣How to Make Air Fryer Honey Mustard Chicken

  1. Slice your chicken breast in half lengthwise. Slice the potatoes into thin rounds (about ¼-inch thick), cube up the bell peppers, and halve the cherry tomatoes.
  2. Now, make the marinade. Whisk together the lemon juice, Dijon mustard, honey, and all those lovely herbs and spices. Pour it over your chicken and veggies, and toss to coat them.
  3. Use tongs to remove the veggies from the marinade and put them in the air fryer basket. Leave the chicken to continue to marinate, and cook the veggies at 380 degrees F for 10 minutes.
  4. After 10 minutes, put the chicken on top. Then cook everything for another 15-20 minutes. 
  5. You’re good to go once that chicken hits 165 degrees F internal temperature.
A blue ceramic bowl with a creamy yellow dressing, containing visible herbs and spices, sits on a white marble surface.
Mix lemon juice, parsley, mustard and seasonings.
An air fryer basket filled with sliced potatoes, cherry tomatoes, and bell peppers.
Start the veggie while the chicken marinates.
Raw chicken breasts and vegetables inside an air fryer on a white surface.
Add the chicken to the air fryer basket.
Two seasoned chicken breasts with vegetables cook inside an air fryer basket.
After air frying.

🍴Serving Ideas

One of my favorite ways to serve air fryer honey mustard chicken is family-style. Put a big plate in the middle of the table, with the chicken nestled among the vibrant veggies, with that golden honey mustard sauce glistening.

If you want to stretch this meal further, turn it into grain bowls. Cook some quinoa or rice (use those microwaveable packets—I won’t tell!), and use it as a base. Top with the chicken and veggies, and enjoy.

Cooked chicken breasts with herbs being held by tongs over roasted potatoes and cherry tomatoes in a pot.

💭How to Store

If you plan to eat your leftovers within a few days, put the chicken and veggies in an airtight container. This dish will keep well in the fridge for up to three days

To reheat, give the chicken a quick zap in the microwave (1-2 minutes) usually does the trick. Pop it in the air fryer for a few minutes for crispier results.

Cooked chicken breasts with mixed vegetables in an air fryer basket.

⭐Tips

Be sure to check out the step by step instructions

  • If you haven’t already, invest in a good meat thermometer. It tells you exactly when your chicken is perfectly cooked. No more cutting into the middle and hoping for the best!
  • Halving the chicken breast will reduce the cooking time and ensure it cooks more evenly.
  • The potatoes will take the longest to cook. Slice them to be about ¼ inch thick so they are done when the chicken is done.
  • Switch up the veggies based on what’s in your fridge. Zucchini, carrots, or even Brussels sprouts all work well. It’s a great way to clean out that veggie drawer!
  • You can use chicken thighs instead of breasts. Thighs are juicier and more forgiving if you overcook them a bit. The only adjustment you need to make is that you don’t need to slice them in half.
  • Use whatever mustard you like. Dijon is my go-to for its tangy kick, but feel free to experiment! Whole-grain mustard adds a nice texture, while regular yellow mustard works in a pinch.

⭐Did You Make This? Leave a Star Rating!

Grilled chicken breast with roasted cherry tomatoes, bell peppers, and potatoes, garnished with herbs, on a textured plate.
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Air Fryer Honey Mustard Chicken Recipe

Published By Anne
Discover a quick and delicious Air Fryer Honey Mustard Chicken recipe that combines juicy chicken, roasted veggies, and a tangy-sweet glaze.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 2
Print Save Rate Pin

Ingredients
 

For the Chicken

  • 1 large chicken breasts skinless, boneless
  • 5-6 small size potatoes sliced
  • 1 medium green bell pepper diced
  • 1 medium yellow bell pepper diced
  • 1 cup cherry tomatoes

For the Honey Mustard Marinade

  • 2 lemons or 4 tablespoons lemon juice
  • 1 tablespoon parsley chopped
  • ½ teaspoon garlic minced
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon olive oil

Instructions

  • Slice the chicken breast in half lengthwise to ensure it cooks evenly.
    1 large chicken breasts
  • Slice the potatoes about ¼ inch thick. Cube the bell peppers into bite-sized pieces. Halve the cherry tomatoes.
    5-6 small size potatoes, 1 medium green bell pepper, 1 medium yellow bell pepper, 1 cup cherry tomatoes
  • Cut the lemons in half and squeeze the juice into a small bowl, being careful to avoid seeds.
    2 lemons
  • Mix the lemon juice with the chopped parsley, minced garlic, Dijon mustard, salt, black pepper, honey, and olive oil until well combined.
    1 tablespoon parsley, ½ teaspoon garlic, 1 ½ tablespoons Dijon mustard, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 2 tablespoons honey, 1 tablespoon olive oil
  • Place the chicken, sliced potatoes, bell peppers, and cherry tomatoes into a large mixing bowl.
  • Pour the honey mustard marinade over the chicken and veggies. Toss well to ensure the marinade coats everything evenly.
  • Place the marinated veggies (potatoes, bell peppers, and tomatoes) into the air fryer basket. Spread them out into a single layer for even cooking.
  • Air fry for 10 minutes at 380 degrees F. This will soften the vegetables and start crisping up the potatoes.
  • When the 10 minutes are up, open the air fryer and place the chicken breasts on top of the veggies.
  • Pour the remaining marinade from the mixing bowl over the chicken.
  • Continue to air fry for an additional 15-20 minutes. The exact cooking time will depend on the thickness of your chicken, but you’re looking for an internal temperature of 165 degrees F. Check the chicken after 15 minutes; if it’s not fully cooked, continue air frying for another 5 minutes.
  • Serve the chicken and veggies immediately while hot, and garnish with extra fresh parsley if desired.

Notes

  • Use a meat thermometer to verify your chicken is cooked.
  • Halving the chicken breast will reduce the cooking time and make sure it cooks more evenly.
  • The potatoes take the longest to cook. Slice them to be about ¼ inch thick so they are done when the chicken is done.
  • Switch up the veggies based on what’s in your fridge. Zucchini, carrots, or even Brussels sprouts all work well. It’s a great way to clean out that veggie drawer!
  • You can use chicken thighs instead of breasts. Thighs are juicier and more forgiving if you overcook them a bit. The only adjustment you need to make is that you don’t need to slice them in half.
  • Use whatever mustard you like if you don’t have Dijon mustard.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 747kcal | Carbohydrates: 131g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 884mg | Potassium: 3250mg | Fiber: 18g | Sugar: 28g | Vitamin A: 951IU | Vitamin C: 341mg | Calcium: 133mg | Iron: 7mg

Nutrition facts are estimates.

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A hand holding a fork with roasted chicken, potatoes, and cherry tomatoes in a gray bowl.
anne

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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