There’s something incredibly satisfying about a one-pan dinner that makes the end of a bustling day feel like a culinary victory. Enter my Honey Mustard Sheet Pan Chicken and Veggies—a dish that effortlessly marries savory and sweet with minimal cleanup. As the aroma of honey and Dijon mustard wafts through my kitchen, I can almost hear the chorus of satisfied “oohs” and “ahhs” from family and friends gathered around the table.
After a long week of fast food regrets, I found myself yearning for a wholesome meal that didn’t compromise on taste or time. This recipe not only ticks all the boxes for ease and flavor, but it also brings a pop of color from fresh vegetables, making it as visually appealing as it is delicious. The best part? You won’t spend hours just to impress your guests. With around 40 minutes total, you’ll create a dish that looks elegant while being unfussy enough for regular weeknight dinners.
Ready to elevate your mealtime? Let me show you how to whip up this delightful, hassle-free feast!
Why You'll Love This Honey Mustard Sheet Pan Chicken and Veggies
- This recipe is a breeze to prepare, allowing you to enjoy a delicious meal without spending hours in the kitchen.
- The combination of honey and Dijon mustard creates a flavor profile that is both sweet and tangy, pleasing to the palate of everyone at the table.
- It’s incredibly versatile, as you can swap in your favorite vegetables or adjust the marinade to suit your taste.
- Plus, with everything cooked on a single sheet pan, cleanup is quick and easy, making it a perfect weeknight dinner choice.
Honey Mustard Sheet Pan Chicken and Veggies Ingredients
• Everything you need for a hearty dinner.
For the Chicken
- 4 boneless, skinless chicken breasts – these tender pieces soak up the honey mustard marinade beautifully.
- 1/3 cup honey – offers a natural sweetness that balances the tanginess of Dijon mustard.
- 1/4 cup Dijon mustard – gives a delightful zing that’ll keep your taste buds guessing.
- 2 tbsp extra virgin olive oil – ensures the chicken stays moist and flavorful during baking.
- 1 tsp garlic powder – adds depth and brings a comforting warmth to the dish.
- Salt and pepper to taste – essential for enhancing all the wonderful flavors at play.
For the Vegetables
- 2 cups mixed fresh vegetables (carrots, bell peppers, broccoli) – feel free to mix it up with your favorites for a colorful presentation.
This Honey Mustard Sheet Pan Chicken and Veggies is a great way to enjoy a wholesome meal packed with flavor!
How to Make Honey Mustard Sheet Pan Chicken and Veggies
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Preheat the oven to 400°F (200°C). Begin by lining a baking sheet with parchment paper for easy cleanup. This step ensures that your chicken and veggies won’t stick, allowing for a crisp finish.
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Mix the marinade in a large bowl by combining honey, Dijon mustard, olive oil, garlic powder, salt, and pepper. Stir until well blended. Toss in the chicken breasts, ensuring they are fully coated in this sweet and tangy mixture.
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Chop the vegetables into bite-sized pieces. Choose colorful options like carrots, bell peppers, and broccoli, then toss them in a separate bowl with olive oil, salt, and pepper to enhance their natural flavors.
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Arrange the chicken in the center of the prepared baking sheet, placing the flavorful veggies around it. This layout will allow for even roasting, making everything beautifully caramelized.
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Bake the sheet pan in your preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables become tender and vibrant in color.
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Let rest the cooked chicken and veggies for 5 minutes before serving. This resting period allows the juices to redistribute, guaranteeing moist, flavorful pieces on your plate.
Optional: Serve garnished with fresh herbs for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Honey Mustard Variations
Feel free to make this recipe your own by mixing and matching flavors that inspire your taste buds!
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Spicy Twist: Add a dash of cayenne pepper or sriracha to the marinade for a delightful kick and an exciting flavor contrast.
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Herbaceous Upgrade: Toss in fresh herbs like rosemary or thyme with the veggies, enhancing the dish with earthy, aromatic notes.
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Maple Substitute: Swap honey for pure maple syrup for a unique maple-mustard combo that brings depth and richness to each bite.
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Veggie Variations: Experiment with seasonal vegetables, such as zucchini, asparagus, or sweet potatoes, to keep the dish fresh and exciting.
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Soy-Sauce Infusion: Introduce a splash of soy sauce to the marinade, providing a savory umami depth that beautifully complements the sweet honey.
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Citrus Splash: Squeeze in some fresh lemon or orange juice to brighten the flavors and give your dish a zesty, uplifting twist.
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Nuts & Seeds: Sprinkle chopped nuts or sesame seeds over the cooked veggies for an extra crunchy texture and nutty flavor that elevates the whole experience.
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Cheesy Finish: For a comforting touch, sprinkle a handful of shredded cheese over the chicken in the last few minutes of baking for a melty, irresistible finish.
How to Store and Freeze Honey Mustard Sheet Pan Chicken and Veggies
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through to keep the flavor intact.
Freezer: Freeze the chicken and veggies in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating: When ready to enjoy again, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring the chicken stays juicy.
Meal Prep: This Honey Mustard Sheet Pan Chicken and Veggies is perfect for meal prep; simply portion out servings in individual containers for easy grab-and-go lunches!
Make Ahead Options
These Honey Mustard Sheet Pan Chicken and Veggies are perfect for meal prep enthusiasts! You can easily marinate the chicken breasts up to 24 hours in advance, allowing the flavors to penetrate deeply and enhance the dish’s deliciousness. Simply combine the honey, Dijon mustard, olive oil, garlic powder, salt, and pepper, coat the chicken, and store it in an airtight container in the refrigerator. The mixed vegetables can be chopped and tossed with olive oil, salt, and pepper a day ahead, stored in another container. When you’re ready to serve, arrange both on the baking sheet and roast straight from the fridge, ensuring you’re just minutes away from a tasty, home-cooked meal!
What to Serve with Honey Mustard Sheet Pan Chicken and Veggies?
A delightful meal deserves delightful companions to enhance its flavors and textures.
- Creamy Mashed Potatoes: The buttery richness of mashed potatoes perfectly contrasts the sweetness of the chicken, creating a comforting balance.
- Steamed Garlic Broccoli: Bright green and tender, steamed broccoli adds a fresh bite alongside the honey mustard flavors, making each bite refreshing.
- Crispy Roasted Brussels Sprouts: Their nutty flavor and crispy leaves add depth and texture, harmonizing beautifully with the dish’s sweet elements.
- Quinoa Salad: A light and wholesome salad with a hint of lemon will brighten up your plate while adding a nutty chewiness to each forkful.
- Garlic Bread: Crisp, warm garlic bread invites you to soak up the delightful juices from the chicken and veggies, enhancing the overall experience.
- Sparkling Lemonade: This vibrant and refreshing drink cleanses the palate, allowing the sweet and savory notes of the chicken to shine through.
- Chocolate Mousse: End your meal on a sweet note with silky chocolate mousse; its rich texture beautifully contrasts with the savory main course.
- Fruit Salad: A light, fruity medley will cleanse your palate and offer a refreshing, sweet ending to your meal.
Chef's Helpful Tips
- When making Honey Mustard Sheet Pan Chicken and Veggies, ensure your chicken is at room temperature before marinating for better flavor absorption.
- A common mistake is overcooking the chicken; use an instant-read thermometer to check for the 165°F internal temperature.
- For even cooking, cut all vegetables to a similar size, allowing them to roast uniformly and achieving that perfect tenderness.
- Remember to let the dish rest for a few minutes after baking; this helps retain the juices in the chicken and enhances the overall flavor experience.
Honey Mustard Sheet Pan Chicken and Veggies Recipe FAQs
What type of vegetables should I use for the Honey Mustard Sheet Pan Chicken and Veggies?
Very! You can use a variety of fresh vegetables depending on your preference. Carrots, bell peppers, and broccoli work beautifully, but feel free to experiment with zucchini, asparagus, or even green beans for a colorful dish. Just remember to chop them into similar-sized pieces to ensure even cooking.
How should I store leftovers of this dish?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will keep the chicken and veggies fresh and flavorful. I recommend reheating them in the oven or microwave until warmed through to retain their taste and texture.
Can I freeze Honey Mustard Sheet Pan Chicken and Veggies?
Yes, you can! Freeze the chicken and veggies in a freezer-safe bag or container for up to 2 months. To thaw, simply place them in the fridge overnight. When you’re ready to enjoy, reheat them in the oven at 350°F (175°C) for about 15-20 minutes until heated through—this helps maintain that juicy chicken!
What should I do if my chicken is overcooked?
Oops! If you find your chicken has become dry, try making a simple sauce with a bit of chicken broth, butter, and herbs to drizzle over the finished dish. This can help add moisture back. For next time, investing in an instant-read thermometer to check for an internal temperature of 165°F (74°C) can help prevent overcooking.
What are some dietary considerations for this recipe?
Great question! This recipe is naturally gluten-free, but always check your Dijon mustard to ensure it fits your dietary needs, especially for those with gluten sensitivities. If you’re cooking for little ones or pets, be cautious about seasoning; simply remove the salt and pepper from portions meant for them!
Honey Mustard Sheet Pan Chicken and Veggies
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Begin by lining a baking sheet with parchment paper for easy cleanup.
- Mix the marinade in a large bowl by combining honey, Dijon mustard, olive oil, garlic powder, salt, and pepper. Stir until well blended.
- Toss in the chicken breasts, ensuring they are fully coated in this sweet and tangy mixture.
- Chop the vegetables into bite-sized pieces. Toss them in a separate bowl with olive oil, salt, and pepper.
- Arrange the chicken in the center of the prepared baking sheet, placing the veggies around it.
- Bake the sheet pan in your preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- Let rest the cooked chicken and veggies for 5 minutes before serving.
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