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Easy Honey Mustard Chicken Sheet Pan Dinner

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A quick and easy sheet pan dinner featuring juicy chicken breasts coated in a sticky, perfectly balanced honey mustard glaze, roasted alongside colorful vegetables for a wholesome, flavorful meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g)
  • 2 tablespoons honey (preferably raw)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound baby potatoes, halved or quartered
  • 3 medium carrots, peeled and cut into sticks or rounds
  • 2 cups broccoli florets (about 180g)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, whole-grain mustard, olive oil, minced garlic, and lemon juice. Season with salt and pepper to taste.
  3. Pat the chicken breasts dry with paper towels. Place them in the bowl with the honey mustard sauce and turn to coat evenly. Let marinate for about 10 minutes while prepping the veggies.
  4. Toss baby potatoes, carrots, and broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them evenly on a rimmed baking sheet, leaving space for the chicken.
  5. Place the coated chicken breasts on the baking sheet alongside the veggies. Spoon any leftover honey mustard sauce over the chicken for extra glaze.
  6. Roast in the oven for 20-25 minutes. Halfway through (around 12 minutes), carefully turn the chicken and toss the veggies for even cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
  7. Optional: Switch the oven to broil for 2-3 minutes at the end for extra caramelization, watching closely to avoid burning.
  8. Let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables.

Notes

Dry the chicken breasts before marinating to help the sauce stick better and create a sticky glaze. Cut vegetables into similar sizes for even cooking. Optionally parboil baby potatoes for 5 minutes to speed cooking. Add broccoli halfway through roasting to prevent mushiness. Broil for 2-3 minutes at the end for extra caramelization but watch closely to avoid burning. You can swap veggies seasonally or add spices like smoked paprika for a spicy kick.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, quick dinner, healthy chicken recipe, roasted vegetables, easy chicken dinner, weeknight meal

Find it online: https://ovenmila.com/easy-honey-mustard-chicken-sheet-pan-dinner-recipe-perfect-for-quick-healthy-meals/