Save This honey mustard chicken sheet pan dinner has transformed my weeknight cooking routine, combining tender chicken breasts with colorful vegetables all coated in a sweet and tangy sauce that caramelizes beautifully in the oven.
I first created this recipe during a particularly busy week when I needed something impressive yet effortless. My family was so captivated by the combination of flavors that it's now requested at least twice a month, even by my formerly vegetable averse teenagers.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and cook perfectly alongside the vegetables. Look for pieces of similar size for even cooking
- Baby potatoes: add heartiness and absorb the delicious sauce. Choose firm potatoes with unblemished skin
- Carrots: bring natural sweetness that complements the honey mustard. Select bright orange carrots with no splits
- Red bell pepper: adds vibrant color and vitamin C. Choose peppers that feel heavy for their size with glossy skin
- Red onion: provides aromatic depth and caramelizes beautifully. Look for firm onions with dry papery skins
- Dijon mustard: creates the tangy foundation of the sauce. Use a good quality brand for the best flavor
- Whole grain mustard: adds texture and visual interest to the sauce. The mustard seeds provide little pops of flavor
- Honey: balances the tang of the mustards with natural sweetness. Local or raw honey offers the most complex flavor
- Fresh lemon juice: brightens all the flavors. Always use freshly squeezed for the best results
- Garlic and dried thyme: provide aromatic depth to the sauce. Fresh thyme can be substituted if available
Instructions
- Prepare the vegetables:
- Cut all vegetables to similar sizes to ensure even cooking. The potatoes and carrots should be small enough to cook through in the same time as the chicken. Toss them with olive oil and seasoning until every piece is lightly coated.
- Create the honey mustard sauce:
- Whisk together both mustards, honey, lemon juice, and seasonings until completely smooth. The sauce should have a pourable consistency that will coat the back of a spoon. This sauce is the heart of the dish, so take time to taste and adjust the sweet tangy balance to your preference.
- Arrange the sheet pan:
- Place the seasoned vegetables in a single layer on your parchment lined baking sheet, making sure not to overcrowd them. Leave spaces for the chicken breasts to nestle among the vegetables so everything gets properly caramelized rather than steamed.
- Apply the first sauce layer:
- Place chicken breasts on top of the vegetables and brush generously with half the honey mustard sauce. Make sure to cover all surfaces of the chicken for maximum flavor penetration. This first layer will bake into the chicken, infusing it with flavor.
- First bake:
- During the initial 20 minutes of roasting, the chicken will begin to cook through and the vegetables will start to soften. The honey in the sauce will begin to caramelize, creating those delicious golden edges on both chicken and vegetables.
- Apply the second sauce layer:
- Brushing the chicken with the remaining sauce halfway through cooking creates a second flavor layer that becomes a beautiful glaze. Stirring the vegetables ensures they cook evenly and get coated with the drippings from the chicken and sauce.
- Final cooking:
- The last 15 minutes allows the sauce to caramelize into a gorgeous glaze while finishing the cooking process. The chicken is done when it reaches 165°F internally and the vegetables are fork tender with caramelized edges.
Pin it The honey mustard sauce is truly the magical element of this dish. I discovered its perfect balance through many iterations, and now I make extra to keep in the refrigerator for salad dressings and quick marinades. My daughter even dips her vegetables in it, which is nothing short of miraculous given her usual vegetable avoidance.
Make Ahead Options
This dish is perfect for meal prep and can be prepared in several ways ahead of time. You can chop all the vegetables and mix the sauce up to 2 days in advance, storing them separately in airtight containers in the refrigerator. For even more flavor, you can combine the chicken with the sauce and marinate overnight, which results in incredibly tender and flavorful meat. The entire dish can also be assembled on the baking sheet up to 4 hours before cooking just keep refrigerated until ready to bake.
Serving Suggestions
While this one pan meal is complete on its own, there are several ways to round out the meal. A simple green salad with a light vinaigrette provides a fresh contrast to the warm, roasted flavors. For a more substantial meal, serve alongside fluffy quinoa or brown rice to soak up the delicious sauce. For special occasions, a crusty artisan bread makes an excellent addition for scooping up every last bit of the honey mustard goodness from your plate.
Seasonal Adaptations
Spring Version Add asparagus, spring onions, and fresh herbs like dill or tarragon to brighten the dish
Summer Variation Incorporate zucchini, yellow squash, and cherry tomatoes for a lighter version
Fall Favorite Swap in butternut squash, Brussels sprouts, and add a pinch of cinnamon to the sauce
Dietary Modifications
This versatile recipe can be easily adapted to suit various dietary needs without sacrificing flavor. For a dairy free and gluten free complete meal, the recipe works perfectly as written just double check your mustard ingredients. To make it paleo friendly, substitute the honey with maple syrup and ensure your mustard is compliant. For a vegetarian version, replace the chicken with firm tofu or portobello mushroom caps, reducing the cooking time by about 10 minutes. Those following a lower carb diet can replace the potatoes with cauliflower florets or radishes for a similar textural experience with fewer carbohydrates.
Pin it Enjoy this flavorful and easy sheet pan dinner that’s perfect for busy weeknights or casual entertaining. It’s a complete meal packed with delicious flavors and wholesome ingredients.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and may even stay juicier during roasting. Adjust cooking time as needed.
- → What vegetables can I substitute?
Swap in sweet potatoes, parsnips, broccoli, or zucchini for more variety or to suit seasonal produce.
- → How can I add extra flavor?
Marinating the chicken in the honey mustard sauce beforehand intensifies flavor throughout the meat.
- → Is this dish suitable for gluten-free diets?
Yes, but double-check mustard brands and condiments to ensure they are fully gluten-free.
- → How do I know when the chicken is done?
Chicken is cooked through when it reaches 165°F (74°C) at the thickest point and juices run clear.
- → Can leftovers be reheated?
Leftovers reheat well in the oven or microwave; add a splash of broth to keep them moist.