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