Honey Mustard Chicken Sheet Pan Dinner
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.
Servings: 4 servings
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts
Sauce
- 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
Vegetables
- 4 cups mixed vegetables (broccoli, carrots, bell peppers), chopped
Garnish
- to taste fresh parsley, chopped for garnish
Instructions
- 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 honey, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, and salt and pepper until the sauce is smooth and combined.
- Pat the 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 the mixed vegetables with the remaining honey mustard sauce until evenly coated. Spread the vegetables around the chicken on the sheet pan in a single layer.
- Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized at the edges.
- 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.
Notes
For more caramelization, finish under the broiler for 1–2 minutes — keep a close eye to prevent burning.