Description
Sheet Pan Honey Mustard Chicken effortlessly brings together golden chicken and roasted vegetables for a simple weeknight dinner that zings with tangy-sweet flavor. Crispy chicken and caramelized vegetables come together in one pan, making cleanup a breeze while delivering maximum taste with minimal effort.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Vegetables:
- 2 cups mixed fresh vegetables (bell peppers, broccoli, carrots)
Sauce and Seasoning:
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
Instructions
- Heat your oven to 400°F (200°C). Cover a large sheet pan completely with parchment paper to prevent sticking.
- Create your honey mustard glaze by combining ¼ cup honey, ¼ cup Dijon mustard, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon dried thyme in a small mixing bowl. Whisk until the mixture becomes smooth and fully integrated.
- Position 4 chicken breasts in the center of your prepared sheet pan. Pour half of the honey mustard mixture directly over the chicken, carefully massaging the glaze into every surface of the meat.
- Slice 2 cups of mixed vegetables (bell peppers, broccoli, and carrots) into uniform bite-sized chunks. Scatter these around the chicken breasts on the sheet pan.
- Drizzle the remaining honey mustard glaze evenly across the vegetables, ensuring each piece gets a nice coating.
- Slide the sheet pan into the preheated oven. Roast for 25-30 minutes, checking that the chicken reaches an internal temperature of 165°F (75°C) and the vegetables become tender but retain a slight crispness.
- Remove the pan from the oven. Allow the dish to rest for 3-5 minutes before serving, which helps the juices redistribute through the chicken.
Notes
- Create the marinade ahead of time and let chicken sit in it for 30 minutes for deeper flavor absorption.
- Select vegetables with similar cooking times like carrots, Brussels sprouts, and sweet potatoes to ensure even roasting.
- Use a meat thermometer to check chicken doneness precisely and prevent overcooking, which dries out the meat.
- For a gluten-free version, confirm your mustard is certified gluten-free and replace thyme with dried herbs like rosemary or oregano.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 11 g
- Sodium: 570 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg