This sheet pan honey mustard chicken recipe delivers a perfectly balanced meal with tender chicken breasts and caramelized roasted vegetables all cooked together.
The honey mustard glaze adds a delightful sweetness and tang to the chicken while the vegetables roast to tender, flavorful goodness.
It's an effortless one-pan dinner that saves time on cleanup and is ideal for busy weeknights or family meals.
Why You’ll Love This Recipe
- Roasting chicken and vegetables together allows flavors to meld while keeping the meal simple and easy to prepare.
- The honey mustard glaze caramelizes beautifully in the oven, giving the chicken a flavorful golden crust without extra effort.
- Using a variety of seasonal vegetables enhances texture, flavor, and nutrition in one convenient dish.
Sheet Pan Honey Mustard Chicken with Roasted Vegetables
A simple family-friendly sheet pan meal featuring honey mustard glazed chicken breasts roasted alongside mixed seasonal vegetables for an easy, flavorful dinner.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.25 lbs / 570 g)
- 3 cups mixed seasonal vegetables, cut into bite-sized pieces (such as carrots, bell peppers, zucchini, and red onion)
- 3 tablespoons olive oil, divided
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the honey mustard glaze In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, minced garlic, dried thyme, 1 tablespoon olive oil, salt, and pepper.
- Prepare chicken and vegetables Pat chicken breasts dry with paper towels. Place chicken on a large sheet pan. Arrange the mixed vegetables around the chicken in a single layer. Drizzle remaining 2 tablespoons olive oil over the vegetables and season with salt and pepper.
- Glaze the chicken Brush the honey mustard glaze generously over both sides of the chicken breasts.
- Roast the chicken and vegetables Place the sheet pan in a preheated oven at 425°F (220°C). Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized, stirring the vegetables halfway through cooking.
- Rest and serve Remove the sheet pan from the oven. Let the chicken rest for 5 minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve warm.
Helpful Tips
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Cut vegetables uniformly for even roasting.
- Feel free to substitute seasonal vegetables based on availability and preference.
- If your chicken breasts are very thick, consider slicing them horizontally to create thinner cutlets for faster cooking.
Storage and Make-Ahead
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers thoroughly to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. Adjust cooking time as thighs may take slightly longer to reach 165°F (74°C).
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free if you verify that your Dijon mustard does not contain gluten additives.
Can I prepare this meal ahead of time?
You can prepare the honey mustard glaze and chop vegetables in advance, but it's best to assemble and roast just before serving to maintain freshness and texture.
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