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Easy Honey Mustard Sheet Pan Chicken: Best 30-Min Dinner

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This Easy Honey Mustard Sheet Pan Chicken and Veggies is a quick, 30-minute dinner featuring juicy chicken and caramelized vegetables coated in a sweet-tangy honey mustard glaze. Perfect for busy weeknights, it’s a crowd-pleaser that feels special with minimal effort.

Ingredients

Scale
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cups broccoli florets
  • 2 cups diced sweet potatoes (1/2-inch cubes)
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced into wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or foil.
  2. Make the honey mustard sauce: In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, smoked paprika, salt, and pepper. Set aside about 2 tablespoons for later.
  3. Prep the chicken: Pat the chicken dry with paper towels. Season both sides lightly with salt and pepper. Place on the prepared sheet pan, leaving space between pieces.
  4. Coat the chicken: Brush or spoon the honey mustard sauce over the chicken, coating both sides.
  5. Start roasting the chicken: Place the sheet pan in the oven and roast for 10 minutes.
  6. Prep the veggies while the chicken cooks: In a medium bowl, toss broccoli, sweet potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper.
  7. Add the veggies to the pan: After 10 minutes, remove the pan from the oven. Flip the chicken pieces over. Arrange the seasoned veggies around the chicken in a single layer.
  8. Finish roasting: Return the pan to the oven and roast for another 12-15 minutes, until chicken reaches 165°F (74°C) and veggies are tender and caramelized.
  9. Brush with reserved sauce: In the last 2 minutes of cooking, brush the reserved honey mustard sauce over the chicken.
  10. Rest and serve: Let the chicken rest on the pan for 5 minutes before serving. Serve chicken and veggies together, spooning any pan juices over the top.

Notes

Don’t overcrowd the pan to ensure proper caramelization. Cut sweet potatoes into uniform 1/2-inch cubes. Pat chicken dry for better browning. Use a meat thermometer for accuracy. Let chicken rest 5 minutes before serving.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, 30-minute meal, easy weeknight dinner, chicken and vegetables

Find it online: https://dinadishes.com/easy-honey-mustard-sheet-pan-chicken-best-30-min-dinner/