Name: Honey Mustard Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces 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; 4 cups mixed vegetables (broccoli, carrots, bell peppers), chopped; to taste fresh parsley, chopped (for garnish)

Jump to Recipe

Creamy, tangy, and effortlessly juicy, this Honey Mustard Chicken Sheet Pan Dinner is the kind of meal that looks like you slaved over the stove but tastes like comfort-food magic. In about 30 minutes you get tender chicken breasts glazed in a sweet-and-savory honey mustard sauce and oven-roasted vegetables caramelized at the edges. Fun fact: sheet pan dinners became hugely popular because they combine speed with minimal cleanup — a busy-night hero.

This recipe is special because it’s simple to prep, quick to cook, and loved by kids and adults alike. If you like easy weeknight meals such as this, you might also enjoy the bold flavors in this Honey Bourbon Chicken Wings recipe from around the site: https://recipesfiber.com/honey-bourbon-chicken-wings/. It’s an approachable dish that proves great flavor doesn’t require fuss. Ready to try it? Grab a sheet pan and let’s get cooking.

What is Honey Mustard Chicken Sheet Pan Dinner?

What’s in a name? Honey Mustard Chicken Sheet Pan Dinner basically tells you everything you need to know — sweet honey, tangy mustard, and a single pan doing all the work. Why is it called that? Maybe because someone thought, why dirty three pots when a single sheet pan can do the heavy lifting? Or perhaps the chicken whispered, “the way to a man’s heart is through his stomach.” Either way, the name is honest, charming, and deliciously accurate.

This one-pan wonder is a playful twist on classic honey mustard chicken, with crisp-roasted vegetables soaking up the sauce and browning at the edges. Curious? Give it a try and see how quickly everyone asks for seconds.

Why You’ll Love This:

Flavor forward: The honey and Dijon balance perfectly so each bite is sweet, tangy, and slightly smoky from smoked paprika — think comfort with personality.
Budget friendly: Chicken breasts and seasonal vegetables are cost-effective. Making this at home saves money compared to takeout and stretches ingredients across meals.
Family friendly: Mild enough for picky eaters but customizable with extra heat or herbs for adults. Top it with fresh parsley or serve with an extra drizzle of sauce for more flavor.

If you enjoy hearty sheet pan meals, check out another weeknight favorite like this Buffalo Chicken Pasta Bake for variety and bold spice: https://recipesfiber.com/buffalo-chicken-pasta-bake/. Try this honey mustard version and you’ll see why it’s a regular in many home kitchens. Make it tonight — your family will thank you.

How to Make

Quick Overview

This recipe is a breeze: whisk a sticky honey mustard sauce, coat chicken and vegetables, spread on one sheet pan, and bake until the chicken hits 165°F (75°C) and the veggies are tender and caramelized. Preparation takes about 10 minutes and baking about 25–30 minutes, so you’ll have dinner on the table in roughly 35–40 minutes. The standout element is the glossy honey mustard glaze that caramelizes and keeps the chicken juicy while the vegetables roast to sweet, savory perfection.

Ingredients

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 pepper to taste
4 cups mixed vegetables (broccoli, carrots, bell peppers), chopped as needed
Fresh parsley, chopped (for garnish)

Directions

Preheat oven to 400°F (200°C). Position a rack in the center of the oven and line a large sheet pan with parchment paper or lightly oil it for easy cleanup.
In a medium bowl, whisk together 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, and salt and pepper until the sauce is smooth and combined.
Pat the 4 boneless, skinless chicken breasts dry with paper towels. Season lightly with salt and pepper.
Place the chicken breasts on the prepared sheet pan and coat each breast with half the honey mustard sauce, using a spoon or brush to get an even layer.
In a separate bowl, toss 4 cups mixed vegetables (broccoli, carrots, bell peppers) with the remaining honey mustard sauce until evenly coated. Spread the vegetables around the chicken on the sheet pan in a single layer so everything roasts evenly.
Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) measured at the thickest part and the vegetables are tender and caramelized at the edges. If vegetables need more color, broil 1–2 minutes while watching carefully.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes to lock in juices.
Garnish with chopped fresh parsley before serving and slice the chicken if desired.

Honey Mustard Chicken Sheet Pan Dinner

What to Serve With:

Fluffy rice or buttery mashed potatoes to soak up the honey mustard sauce.
A crisp green salad with vinaigrette to cut the richness.
Warm crusty bread or dinner rolls for mopping up every last drop.
Simple sides like steamed green beans or roasted sweet potatoes for heartier meals.
Drinks: a chilled Riesling or a light lager pairs beautifully; for nonalcoholic, sparkling water with lemon.

Top Tips for Perfecting:

Use room-temperature chicken breasts to ensure even cooking and avoid dryness.
If your chicken breasts are thick, pound them slightly to an even thickness so everything cooks at the same rate.
For more caramelization, finish under the broiler for 1–2 minutes — keep a close eye to prevent burning.
Swap vegetables based on seasonality: Brussels sprouts, green beans, or cauliflower work great.
If you like more tang, add a tablespoon of apple cider vinegar or extra Dijon to the sauce.
Avoid overcrowding the pan; if vegetables are piled, they steam instead of roasting.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: You can freeze cooked chicken and vegetables for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through to keep the texture close to freshly cooked. For quicker reheating, microwave in 1-minute bursts, then crisp in a hot skillet for a minute if desired.
To avoid soggy veggies on reheating, add a fresh drizzle of oil and roast at high heat for a few minutes to re-crisp.

FAQs

Is it okay to use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken thighs or breasts, but increase the baking time and use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Bone-in pieces may take 10–20 minutes longer.

Can I make the honey mustard sauce ahead of time?
Absolutely — the sauce can be mixed up to 3 days ahead and refrigerated. Mix again before using, as ingredients may settle.

What can I use instead of Dijon mustard?
Whole grain mustard or a tangy yellow mustard can be used in a pinch, though Dijon provides the smooth, slightly sharp flavor that balances the honey best.

Can I make this gluten-free?
Yes — the recipe as written is naturally gluten-free. Double-check your Dijon mustard label if you’re highly sensitive, but most are gluten-free.

How do I keep the chicken from drying out?
Avoid overbaking and rest the chicken for 5 minutes after it comes out of the oven. Using a meat thermometer to pull the chicken at 165°F (75°C) ensures juiciness.

Conclusion

This Honey Mustard Chicken Sheet Pan Dinner is a weeknight superstar — easy, flavorful, and family-approved. With minimal prep and a single pan to clean, it delivers a balanced plate of protein and veggies that feels homey and satisfying. If you want to compare variations and inspiration for other sheet-pan honey mustard meals, take a peek at this helpful version from Eating Bird Food for ideas and tweaks: Honey Mustard Chicken Sheet Pan Meal – Eating Bird Food (https://www.eatingbirdfood.com/honey-mustard-chicken-sheet-pan-meal/). For a heartier twist that includes sweet potato and bacon, check out this recipe too: Sheet Pan Honey Mustard Chicken, Sweet Potato & Bacon by Food52 (https://food52.com/recipes/91057-honey-mustard-chicken-sweet-potato-sheet-pan-meal). Give this recipe a try, invite someone you love, and watch how quickly it disappears.