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Easy Sheet Pan Honey Mustard Chicken Dinner

sheet pan honey mustard chicken - featured image
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This comforting sheet pan dinner features juicy chicken breasts marinated in a sweet-tangy honey mustard glaze, roasted alongside colorful vegetables for a hearty, family-friendly meal ready in under 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups baby potatoes, halved
  • 1 cup carrots, peeled and sliced (or baby carrots)
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (for veggies)
  • 1/2 teaspoon kosher salt (for veggies)
  • 1/4 teaspoon ground black pepper (for veggies)
  • 1 teaspoon dried thyme or Italian seasoning (optional)
  • Chopped fresh parsley (optional garnish)
  • Extra honey mustard sauce (optional garnish)
  • Cracked black pepper (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a medium bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, apple cider vinegar, salt, and pepper to make the marinade.
  3. Place chicken breasts in a bowl or zip-top bag. Pour about two-thirds of the marinade over the chicken, turning to coat. Let sit for at least 10 minutes (or up to 2 hours in the fridge).
  4. While chicken marinates, toss baby potatoes, carrots, broccoli, bell pepper, and onion with olive oil, salt, pepper, and dried thyme/Italian seasoning until well coated.
  5. Spread veggies in a single layer on a large rimmed sheet pan, leaving room for the chicken. Nestle marinated chicken breasts among the veggies. Drizzle any remaining marinade from the bowl over the chicken.
  6. Bake for 20 minutes. After 20 minutes, use tongs to flip chicken and stir veggies gently. Return to oven and roast for another 15-20 minutes, until chicken is cooked through (internal temp of 165°F) and veggies are golden and tender.
  7. If veggies aren’t crisp enough, remove chicken and broil veggies for 2-3 minutes. If chicken is pale, brush with reserved marinade and broil for 1-2 minutes.
  8. Let chicken rest for 5 minutes before slicing. Sprinkle with fresh parsley, cracked pepper, and extra honey mustard sauce if desired.
  9. Serve chicken alongside roasted veggies, spooning any pan juices over the top. Enjoy while hot!

Notes

For extra juiciness, use chicken thighs and add a few minutes to the baking time. Cut veggies uniformly for even cooking. Marinate chicken for at least 10 minutes for best flavor. If veggies start to burn, cover loosely with foil. Swap veggies based on season or preference—zucchini, sweet potatoes, cauliflower, or green beans work well. Double-check mustard labels for gluten-free assurance.

Nutrition

Keywords: sheet pan chicken, honey mustard chicken, easy dinner, family meal, roasted vegetables, gluten-free, dairy-free, meal prep, weeknight dinner

Find it online: https://blingbite.com/easy-sheet-pan-honey-mustard-chicken-dinner-best-family-meal-in-40-minutes/