This Honey Mustard Chicken recipe takes less than 30 minutes to bake, is full of flavor, and will please the whole family! Not to mention, it’s cooked on a single sheet pan with delicious vegetables, making it easy AND healthy.
I love sheet pan recipes—they make for easy prep AND easy cleanup! Some of our other favorites include Ranch Chicken (with carrots and potatoes) as well as Sheet Pan Chicken Fajitas.
A Healthy 30 minute dinner
Who doesn’t love a quick and easy dinner option?? I know I do! Especially when it doesn’t use any hard to find ingredients, and you may even have all of the items you need in your pantry already!
This honey mustard chicken is just that. Not to mention you get an entire healthy dinner made on ONE sheet pan!! The vegetables cook right on the same pan as the chicken, which means easy prep, and easy clean up.
My family really likes carrots and brussel sprouts, so that’s what we make, but feel free to change up the vegetables. You can also try potatoes (cut into small cubes), beets (cut into smallish cubes), green beans, zucchini…the list goes on.
Honey Mustard Chicken marinade
This Sheet Pan Honey Mustard Chicken recipe starts with a marinade. I found this necessary to provide flavor, otherwise it was very bland. The ingredients consist of:
- dijon mustard
- whole grain mustard
I like to make the marinade and place my chicken in it the night before. The marinade helps keep the chicken moist during cooking and it is what provides the flavor.
Please, don’t skip the marinade process. It’s pretty hands-off and doesn’t take very long to put together!
TO BAKE. When you are ready to bake, add your prepped veggies to a large rimmed baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss them to coat and add the chicken and it’s ready to bake!
Tips about this sheet pan meal
Chicken. Try to choose chicken breasts that are relatively close in size. Also, if you are using really big chicken breasts use 2 and cut them in half horizontally as I have done here. Otherwise, use 4 smaller breasts.
Thighs. I haven’t tested this with chicken thighs but it would be a great substitute! Boneless chicken thighs will cook similarly to breasts, but bone-in will take longer.
Make Ahead. To make this even faster, you can prep your veggies the night before and store them in a ziploc bag in the fridge until you are ready to use.
This is a great weeknight meal because it is so easy! Just marinate the chicken ahead of time so it’s full of flavor and pair it with a couple of vegetables and you have a delicious healthy meal.
For more baked chicken recipes, try:
- Baked BBQ Chicken
- Crispy Baked Ranch Chicken
- Baked Teriyaki Chicken
- Ranch Chicken
- Cheesy Chicken Broccoli Braid
- Baked Chicken
Honey Mustard Chicken Recipe
- ¼ cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 cloves garlic, minced
- 4 small boneless and skinless chicken breasts
- 1 pound brussel sprouts, cut in half
- 1 pound carrots, peeled and cut into ½" rounds
- 2 tablespoons olive oil
- salt and pepper to taste
- In a large ziploc bag combine the honey, mustards, and garlic. Massage bag to mix well. Add chicken breasts and massage to coat the chicken. Refrigerate for 4-24 hours.
- Preheat oven to 375°F. Place prepped vegetables on a large rimmed sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat. Place marinated chicken breasts on the sheet pan and bake for 25 minutes or until chicken reaches an internal temperature of 165°F.