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.
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.