A sweet-tangy, one-pan weeknight hero. Juicy honey mustard–glazed chicken roasts alongside tender, caramelized veggies for a complete dinner with minimal prep and even less cleanup. Toss, spread on a sheet pan, bake, and dinner’s done simple, satisfying, and wildly adaptable to whatever vegetables you have on hand.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cups assorted vegetables (broccoli, carrots, bell peppers), chopped
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- In a bowl, whisk together honey, Dijon, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Place chicken breasts on the sheet pan and brush generously with half of the honey mustard sauce.
- In a separate bowl, toss vegetables with the remaining sauce. Arrange them around the chicken in a single layer.
- Bake 25–30 minutes, until chicken reaches 165°F (75°C) and vegetables are tender and lightly caramelized.
- Rest 5 minutes. Garnish with chopped parsley and serve warm.
Variation
- Swap chicken thighs: use 4 boneless, skinless thighs; bake 25–30 minutes until 175°F for ultra-juicy results.
- Add potatoes: toss 2 cups baby potatoes (halved) with a drizzle of oil and salt; start them 10 minutes early, then add chicken and remaining veg.
- Spicy maple mustard: replace honey with maple syrup and add 1–2 teaspoons hot sauce or red pepper flakes.
Cooking Notes
- Veggie size matters: cut broccoli florets medium, carrots into 1/2-inch coins or batons, peppers into strips for even cooking.
- If chicken breasts are very thick, butterfly or pound; thin pieces cook faster than dense veg.
- Pan rotation helps: rotate the sheet pan halfway through baking for even browning.
Serving Suggestions
- Serve over rice, quinoa, or couscous to catch the extra sauce.
- Pair with garlic bread or warm pita and a simple green salad.
- Drizzle with a quick yogurt-garlic sauce or extra Dijon on the side.
Tips
- Pat chicken dry so the sauce clings and browns better.
- Don’t overcrowd space between pieces promotes caramelization.
- Mix the sauce in a measuring cup for easy pouring and less cleanup.
Prep & Cook Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 32 g
- Sodium: 480 mg
Frequently Asked Questions
- Can I make this ahead?
Yes toss chicken and veg in the sauce up to 12 hours ahead and refrigerate. Bake just before serving. - Can I marinate the chicken?
Absolutely. Marinate 15–60 minutes for deeper flavor; pat lightly and brush with fresh sauce before baking. - How do I store and reheat?
Refrigerate in an airtight container up to 4 days. Reheat at 350°F until warm or microwave in short bursts. - Can I use frozen vegetables?
Yes, but expect less browning. Thaw and pat dry, or roast them 5–10 minutes before adding chicken.
Conclusion
Sweet, tangy, and comfortingly simple, this Honey Mustard Chicken Sheet Pan Dinner brings juicy chicken and caramelized veggies to the table with almost no cleanup. It’s weeknight-fast, crowd-pleasing, and endlessly adaptable swap veggies, use thighs, or add a kick. Dinner solved in one pan, every time.
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Honey Mustard Chicken Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A sweet-tangy, one-pan weeknight hero. Juicy honey mustard–glazed chicken roasts alongside tender, caramelized veggies for a complete dinner with minimal prep and even less cleanup. Toss, spread on a sheet pan, bake, and dinner’s done simple, satisfying, and wildly adaptable to whatever vegetables you have on hand.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cups assorted vegetables (broccoli, carrots, bell peppers), chopped
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- In a bowl, whisk together honey, Dijon, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Place chicken breasts on the sheet pan and brush generously with half of the honey mustard sauce.
- In a separate bowl, toss vegetables with the remaining sauce. Arrange them around the chicken in a single layer.
- Bake 25–30 minutes, until chicken reaches 165°F (75°C) and vegetables are tender and lightly caramelized.
- Rest 5 minutes. Garnish with chopped parsley and serve warm.
Notes
- For juicier results, pound chicken to even thickness (about 3/4 inch).
- If your veggies are crowded, use two pans to encourage browning instead of steaming.
- Broil the last 2–3 minutes for extra caramelization watch closely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Sheet Pan, Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: honey mustard chicken, sheet pan dinner, one-pan, weeknight dinner, gluten-free, baked chicken