Sheet Pan Honey Mustard Chicken

Sheet Pan Honey Mustard Chicken is an easy oven-baked dinner made with juicy chicken, tender potatoes, fresh vegetables, and a sweet-tangy honey mustard sauce. Everything cooks together on one pan, so the chicken gets flavorful while the vegetables roast around it.

This recipe is great for busy weeknights, family dinners, or simple meal prep. The sauce is made with pantry basics, and the sheet pan method keeps the cooking process simple from start to finish.

Why You Will Love This Recipe

• It cooks on one sheet pan, so cleanup is simple.

• The honey mustard sauce is sweet, tangy, and easy to make.

• It includes chicken, potatoes, and vegetables in one meal.

• It is family-friendly and works well for leftovers.

Equipment Needed

• Large sheet pan

• Parchment paper or foil

• Small mixing bowl

• Whisk or spoon

• Cutting board

• Sharp knife

• Measuring spoons

• Tongs

• Meat thermometer

Ingredients List

For the Chicken and Vegetables

• 4 boneless, skinless chicken breasts, about 6 ounces each

• 1 pound baby potatoes, halved

• 2 cups broccoli florets

• 1 cup baby carrots or sliced carrots

• 1 small red onion, cut into wedges

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Honey Mustard Sauce

• 1/4 cup Dijon mustard

• 2 tablespoons honey

• 1 tablespoon whole grain mustard, optional

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar or lemon juice

• 2 garlic cloves, minced

• 1/2 teaspoon dried thyme or Italian seasoning

For Serving

• Fresh parsley, chopped

• Lemon wedges, optional

Timing & Servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

How to Make Sheet Pan Honey Mustard Chicken Step by Step

Step 1: Preheat the oven
Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easier cleanup.

Step 2: Make the honey mustard sauce
In a small bowl, whisk together Dijon mustard, honey, whole grain mustard if using, olive oil, apple cider vinegar, minced garlic, and dried thyme.

Step 3: Season the potatoes and carrots
Place the potatoes and carrots on the sheet pan. Drizzle with olive oil and season with garlic powder, paprika, salt, and black pepper. Toss well.

Step 4: Start roasting the firm vegetables
Spread the potatoes and carrots in an even layer. Roast for 12 minutes before adding the chicken and broccoli. This gives the potatoes a head start.

Step 5: Add the chicken
Remove the sheet pan from the oven. Add the chicken breasts and red onion to the pan. Brush the chicken generously with the honey mustard sauce.

Step 6: Continue baking
Return the pan to the oven and bake for 15 minutes.

Step 7: Add broccoli
Add the broccoli florets to the sheet pan and toss them lightly with a little pan oil or sauce. Bake for another 8 to 10 minutes, until the chicken reaches 165°F and the vegetables are tender.

Step 8: Rest and serve
Let the chicken rest for 5 minutes before slicing. Spoon any extra pan sauce over the chicken and vegetables. Top with fresh parsley and serve warm.

Tips for the Best Sheet Pan Honey Mustard Chicken

• Cut the potatoes small enough so they cook through on time. Halved baby potatoes work well, but larger potatoes should be cut into smaller pieces.
• Give the potatoes and carrots a head start in the oven. They take longer to cook than chicken and broccoli.
• Use a meat thermometer to check the chicken. Chicken breasts are done when the thickest part reaches 165°F.
• Do not overcrowd the pan. If everything is packed too tightly, the vegetables will steam instead of roast.
• Add broccoli near the end so it stays bright and tender instead of overcooking.
• Let the chicken rest before slicing. This helps keep it juicy.

Variations to Try

• Use boneless chicken thighs instead of chicken breasts. They stay juicy and may need a few extra minutes.
• Swap broccoli with green beans, Brussels sprouts, zucchini, or asparagus.
• Use maple syrup instead of honey for a slightly deeper sweetness.
• Add a pinch of red pepper flakes if you want a little heat.
• Use sweet potatoes instead of baby potatoes for a sweeter flavor.
• Add sliced chicken sausage to the pan for a heartier meal.

Serving Suggestions

1. Sheet Pan Honey Mustard Chicken already includes protein, potatoes, and vegetables, so it can be served as a complete meal.
2. If you want to add something extra, serve it with a simple green salad, dinner rolls, rice, quinoa, or garlic bread. For a lighter plate, skip the extra starch and add more roasted vegetables.
3. You can also slice the chicken and serve it over salad greens with the roasted vegetables on top.

Make-Ahead, Storage, and Reheating

1. You can make the honey mustard sauce up to 3 days ahead and store it in the refrigerator.
2. You can also chop the vegetables ahead of time. Keep potatoes covered in cold water in the refrigerator if cutting them more than a few hours ahead.
3. Store leftovers in an airtight container in the refrigerator for up to 4 days.
4. To reheat, warm the chicken and vegetables in a 350°F oven until heated through. You can also microwave individual portions, but the vegetables will be softer.
5. Freezing is best for the cooked chicken only. Roasted potatoes and broccoli can change texture after thawing. Freeze the chicken for up to 2 months, then thaw overnight in the refrigerator before reheating.

Nutritional Facts

Calories: 430
Fat: 15g
Carbs: 38g
Protein: 36g
Sugar: 12g
Sodium: 610mg

Sheet Pan Honey Mustard Chicken

Sheet Pan Honey Mustard Chicken is an easy all-in-one dinner featuring juicy chicken, tender roasted vegetables, and a sweet and tangy honey mustard glaze. Everything cooks on a single pan, making it a flavorful, family-friendly meal with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 44 minutes mins

Course Dinner

Cuisine American

Servings 4 people

Calories 430 kcal

Equipment

• Large sheet pan
• Parchment paper or foil
• Small mixing bowl
• Whisk or Spoon
• Cutting board
• Sharp knife
• Measuring spoons
• Tongs
• Meat Thermometer

Ingredients

  

For the Chicken and Vegetables

• 4 boneless skinless chicken breasts, about 6 ounces each
• 1 pound baby potatoes halved
• 2 cups broccoli florets
• 1 cup baby carrots or sliced carrots
• 1 small red onion cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Honey Mustard Sauce

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon whole grain mustard optional
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 2 garlic cloves minced
• 1/2 teaspoon dried thyme or Italian seasoning

For Serving

• Fresh parsley chopped
• Lemon wedges optional

Instructions

 

Step 1: Preheat the oven

• Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easier cleanup.

Step 2: Make the honey mustard sauce

• In a small bowl, whisk together Dijon mustard, honey, whole grain mustard if using, olive oil, apple cider vinegar, minced garlic, and dried thyme.

Step 3: Season the potatoes and carrots

• Place the potatoes and carrots on the sheet pan. Drizzle with olive oil and season with garlic powder, paprika, salt, and black pepper. Toss well.

Step 4: Start roasting the firm vegetables

• Spread the potatoes and carrots in an even layer. Roast for 12 minutes before adding the chicken and broccoli. This gives the potatoes a head start.

Step 5: Add the chicken

• Remove the sheet pan from the oven. Add the chicken breasts and red onion to the pan. Brush the chicken generously with the honey mustard sauce.

Step 6: Continue baking

• Return the pan to the oven and bake for 15 minutes.

Step 7: Add broccoli

• Add the broccoli florets to the sheet pan and toss them lightly with a little pan oil or sauce. Bake for another 8 to 10 minutes, until the chicken reaches 165°F and the vegetables are tender.

Step 8: Rest and serve

• Let the chicken rest for 5 minutes before slicing. Spoon any extra pan sauce over the chicken and vegetables. Top with fresh parsley and serve warm.

Keyword Sheet Pan Honey Mustard Chicken

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well. They may need a few extra minutes depending on their size.

Can I make this recipe ahead of time?
Yes. You can prepare the sauce and chop the vegetables ahead. For best texture, bake everything fresh.

Why are my potatoes not fully cooked?
They may be too large. Cut them smaller and give them a head start before adding the chicken.

Can I use yellow mustard instead of Dijon mustard?
Yes, but Dijon gives the sauce a better tangy flavor. Yellow mustard will taste milder and slightly sharper.

Conclusion

Sheet Pan Honey Mustard Chicken is a simple, practical dinner with juicy chicken, roasted vegetables, and a sweet-tangy sauce that comes together easily. It is a good choice for busy nights when you want a full meal without using several pans. Try it with extra parsley and a squeeze of lemon for a fresh finish.