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Quick Sheet Pan Honey Mustard Chicken & Veggies – Easy Dinner

honey mustard sheet pan chicken - featured image
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A quick and easy sheet pan dinner featuring tender chicken and roasted vegetables coated in a sweet and tangy honey mustard glaze. Ready in under 40 minutes with minimal cleanup, this recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cups broccoli florets
  • 2 cups red potatoes, chopped into 1-inch cubes
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 red onion, chopped into 1-inch wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small mixing bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, salt, pepper, and smoked paprika (if using). Set aside about 3 tablespoons of the sauce for later.
  3. Pat chicken breasts dry with a paper towel. Place them on the prepared sheet pan. In a separate large bowl, toss broccoli, red potatoes, bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper.
  4. Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.
  5. Brush the honey mustard sauce generously over the chicken breasts.
  6. Roast for 20 minutes.
  7. Remove the pan from the oven. Brush the chicken with the reserved honey mustard sauce. Return to the oven and roast for another 10-15 minutes, until chicken is cooked through (internal temperature reaches 165°F or 74°C) and vegetables are tender and caramelized.
  8. Let the chicken rest on the pan for 5 minutes before slicing. Serve immediately with the roasted veggies.

Notes

For best results, pat chicken dry before coating. Cut vegetables into uniform 1-inch pieces for even cooking. The second glaze of reserved sauce at 20 minutes creates a sticky, caramelized finish. Use a meat thermometer to ensure chicken reaches 165°F. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: sheet pan dinner, honey mustard chicken, easy weeknight dinner, roasted vegetables, one pan meal

Find it online: https://lolaspoon.com/quick-sheet-pan-honey-mustard-chicken-and-veggies-easy-dinner/