Easy Sheet Pan Honey Mustard Chicken & Veggies: 25 Mins

Okay, friends, let’s talk about busy weeknights. You know those nights when cooking feels like climbing Mount Everest? I’ve SO been there. That’s why I’m obsessed with this Easy Sheet Pan Honey Mustard Chicken and Veggies recipe. Seriously, it’s a lifesaver!

What’s not to love? It’s all made on one pan (hello, easy cleanup!), and the flavor combo is just *chef’s kiss*. Plus, it’s actually pretty darn healthy – packed with protein and veggies. I’ve been making this for my family for years, tweaking it here and there until it’s reached total perfection. And now, I’m sharing my secrets with you. Trust me, you’re gonna want to add this Easy Sheet Pan Honey Mustard Chicken and Veggies to your regular rotation!

Why You’ll Love This Easy Sheet Pan Honey Mustard Chicken and Veggies

Quick and Easy Cleanup

Seriously, who loves doing dishes? Not me! This recipe is a dream because it all cooks on one sheet pan. That means minimal scrubbing and more time for, well, anything else! Trust me, you’ll thank me later.

Flavorful Honey Mustard Sauce

Oh, this sauce! It’s the perfect balance of sweet and tangy. The honey mellows out the mustard, and it creates this incredible glaze on the chicken and veggies. My favorite part is how it caramelizes in the oven. Yum!

Healthy and Balanced Meal

We all want to eat better, right? This sheet pan dinner is packed with protein from the chicken and tons of nutrients from the veggies. It’s a complete meal that you can feel good about serving your family (and yourself!).

Customizable Ingredients

Don’t like Brussels sprouts? No problem! Swap them out for broccoli or carrots. This recipe is super flexible, so you can use whatever veggies you have on hand or whatever’s in season. It’s all about making it work for you!

Ingredients for Easy Sheet Pan Honey Mustard Chicken and Veggies

Chicken

Okay, for the chicken, you’ll want to grab about 1 ¾-2 lbs of boneless, skinless chicken thighs. I usually get a pack of about 6-8, depending on the size. Chicken thighs are my go-to because they stay juicy and don’t dry out like breasts sometimes do. But hey, you do you!

Vegetables

For veggies, we’re doing a pound of Brussels sprouts – make sure you trim those ends and halve ’em! And one large sweet potato. Peel it, then chop it into about 1-inch chunks. This size seems to cook perfectly, not too mushy and not still hard as rocks. You know?

Honey Mustard Sauce

Now, for the star of the show: the honey mustard sauce! You’ll need: ¼ cup of whole grain mustard (I love the kind with the little seeds!), ¼ cup of honey (local if you can!), 3 Tablespoons of Dijon mustard, 2 Tablespoons of extra virgin olive oil, ½ Tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of garlic powder, and ¼ teaspoon of paprika. Trust me, don’t skip the paprika – it adds a little somethin’ somethin’!

How to Prepare Easy Sheet Pan Honey Mustard Chicken and Veggies: Step-by-Step Instructions

Preparing the Oven and Baking Sheet

First things first, let’s get that oven preheating to 400°F. This is important, trust me! While that’s heating up, grab your baking sheet and line it with parchment paper. Parchment paper is your best friend here – it makes cleanup a breeze. No one wants to scrub a sticky sheet pan, right?

Making the Honey Mustard Sauce

Now for the magic sauce! In a small bowl, whisk together that grainy mustard, Dijon mustard, honey, olive oil, apple cider vinegar, salt, pepper, garlic powder, and paprika. Whisk it all until it’s nice and smooth. Oh! And don’t forget to set aside about ¼ cup of the sauce – you’ll need it later. Trust me, you don’t want to skip this step!

Marinating the Chicken

Okay, grab those chicken thighs and coat them in most of the honey mustard sauce. Get them nice and covered! Then, let them marinate while you prep the veggies. The longer they marinate, the more flavorful they’ll be. But hey, even 15 minutes makes a difference. Just make sure to discard any leftover marinade after. We don’t want any raw chicken germs!

Preparing the Vegetables

Time for the veggies! Chop those Brussels sprouts and sweet potatoes. Add them to a large bowl with olive oil, salt, pepper, garlic powder, and paprika. Toss it all together until the veggies are coated. This helps them roast up perfectly.

Baking the Easy Sheet Pan Honey Mustard Chicken and Veggies

Alright, spread the veggies on one half of the prepared sheet pan. Then, place the marinated chicken thighs on the other half. You want to make sure everything is in a single layer so it roasts evenly. Pop it in the oven and bake for about 25-35 minutes. Don’t forget to flip the veggies halfway through! You’ll know it’s done when the veggies are tender and the chicken reaches 165°F (74°C). If you want a crispier chicken, broil it for the last 2 minutes, but watch it closely so it doesn’t burn!

Serving the Dish

Take that sheet pan out of the oven and let it cool for just a minute or two. Then, drizzle that reserved honey mustard sauce over the chicken and veggies before serving. And that’s it! Dinner is served. Enjoy!

Tips for the Best Easy Sheet Pan Honey Mustard Chicken and Veggies

Marinating Time

Okay, listen up! Don’t skimp on the marinating time. I know it’s tempting to rush, but trust me, marinating the chicken for at least 30 minutes makes a HUGE difference. The flavors really sink in, and you get this amazing, juicy chicken. If you’re super organized, you can even marinate it overnight. You won’t regret it!

Vegetable Size

This is a little thing, but it matters! Make sure you chop your veggies in similar sizes. If you have some tiny pieces and some huge chunks, they’ll cook unevenly. You’ll end up with some that are mushy and some that are still hard. Aim for about 1-inch pieces, and you’ll be golden.

Don’t Overcrowd the Pan

This is KEY. Don’t pile everything on top of each other! Spread the vegetables and chicken in a single layer on the sheet pan. If you overcrowd the pan, the veggies will steam instead of roast, and the chicken won’t get that nice, crispy glaze. If you need to, use two sheet pans. It’s worth it!

Ingredient Notes and Substitutions for Easy Sheet Pan Honey Mustard Chicken and Veggies

Chicken Options

Okay, so chicken thighs are my fave for this, but if you’re more of a chicken breast person, that’s totally fine! Just keep in mind that chicken breasts cook a bit faster, so you might want to shave off a few minutes from the baking time. Keep an eye on it and make sure it hits that 165°F mark!

Vegetable Variations

Brussels sprouts and sweet potatoes are awesome, but feel free to mix it up! Broccoli florets, carrots (cut into chunks), bell peppers (any color!), or even red potatoes would all be delicious. Just remember to adjust the cooking time if you’re using something that cooks faster or slower!

Honey Substitute

If you’re not a honey fan (or you’re all out!), maple syrup or agave nectar work great as substitutes. They’ll give you that same sweetness and stickiness. Just use the same amount as the honey called for in the recipe, and you’re good to go!

Serving Suggestions for Your Easy Sheet Pan Honey Mustard Chicken and Veggies

Grain Options

This Easy Sheet Pan Honey Mustard Chicken and Veggies is fantastic on its own, but it’s also super yummy served over some fluffy rice, quinoa, or even couscous. It soaks up all that delicious honey mustard sauce! I usually make a big batch of quinoa while the chicken and veggies are roasting.

Salad Pairing

Want to keep things light and fresh? A simple green salad is the perfect side dish. You could also do a cucumber and tomato salad with a light vinaigrette. It adds a nice little crunch and some extra vitamins!

How to Store & Reheat Easy Sheet Pan Honey Mustard Chicken and Veggies

Storage Instructions

Got leftovers? Lucky you! Just pop the chicken and veggies into an airtight container and stick it in the fridge. They’ll keep for about 3-4 days. Make sure it’s a good airtight container, though, or things can get a little…sad.

Reheating Methods

Okay, reheating time! You can zap it in the microwave (easy peasy!), but honestly, the oven is the way to go if you want it to taste almost-as-good-as-fresh. Just spread it on a baking sheet and heat at 350°F until warmed through. Microwaving can make the chicken a little rubbery, you know?

Frequently Asked Questions About Easy Sheet Pan Honey Mustard Chicken and Veggies

Can I use frozen vegetables?

Okay, so frozen veggies *can* work in a pinch, but honestly, fresh is best for this Easy Sheet Pan Honey Mustard Chicken and Veggies. Frozen veggies tend to release a lot of water, which can make your sheet pan dinner a little soggy. If you *have* to use frozen, try to thaw them a bit and pat them dry before tossing them with the oil and spices. Also, you might need to add a few extra minutes to the cooking time.

How long does the chicken need to marinate?

I know I already mentioned this, but it’s worth repeating! For the best flavor, aim to marinate that chicken for at least 30 minutes. Seriously, it makes a difference! If you’re short on time, even 15 minutes will help. And if you’re super organized, you can marinate it overnight. The longer it sits in that honey mustard goodness, the more amazing it’ll taste!

Can I use different cuts of chicken?

Yep, you can definitely use different cuts of chicken. Chicken thighs are my go-to because they stay so juicy, but chicken breasts work too! Just remember that chicken breasts cook faster, so you’ll want to check them earlier. You want to make sure the internal temperature reaches 165°F (74°C) – that’s the magic number!

What if I don’t have parchment paper?

Oops! No parchment paper? No worries! You can grease your sheet pan really well with olive oil or cooking spray. Just make sure you get every nook and cranny, or things might stick. You could also line the pan with foil, but be warned – it doesn’t prevent sticking quite as well as parchment paper. So, grease that foil, too!

Estimated Nutritional Information for Easy Sheet Pan Honey Mustard Chicken and Veggies

Okay, so here’s the deal: I’m not a nutritionist, but I did some digging to give you a rough idea of what you’re looking at, nutrition-wise, with this Easy Sheet Pan Honey Mustard Chicken and Veggies. Keep in mind, these are *estimates*, and they can change depending on the exact brands you use and how generous you are with the honey!

Per serving, you’re probably looking at around:

• Calories: 450
• Fat: 25g
• Protein: 30g
• Carbohydrates: 30g
• Sugar: 15g

Not too shabby, right? It’s a pretty balanced meal, and you can always tweak it to fit your needs. For example, use less honey if you’re watching your sugar intake. Just sayin’!

Enjoy Your Easy Sheet Pan Honey Mustard Chicken and Veggies!

Okay, my friend, that’s it! I truly hope you give this Easy Sheet Pan Honey Mustard Chicken and Veggies a try. It’s become a staple in my house, and I’m betting it’ll become one in yours, too!

If you do make it, PLEASE let me know how it turns out! Snap a picture, tag me on social media, leave a comment below – I wanna see your creations! And most importantly, enjoy every single bite!

Print