Honey Mustard Sheet Pan Chicken
Honey Mustard Sheet Pan Chicken is a delightful and easy-to-make dish that combines succulent chicken with roasted vegetables, all glazed in a sweet and tangy honey mustard sauce. This one-pan meal not only saves time on cleanup but also delivers vibrant flavors that will impress your family and friends. Perfect for weeknight dinners or special occasions, this recipe offers endless adaptability to suit various tastes and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/4 cup pure honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- 4 cups mixed seasonal vegetables (e.g., carrots, broccoli)
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme or rosemary
- 1 tsp paprika
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together honey, Dijon mustard, olive oil, balsamic vinegar, minced garlic, salt, pepper, thyme, and paprika.
- Coat chicken breasts in half of the honey mustard mixture.
- Place chopped vegetables on the baking sheet and drizzle with remaining sauce; toss gently.
- Add the coated chicken on top of the veggies.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 piece (170g)
- Calories: 350
- Sugar: 10g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
Keywords: Feel free to substitute vegetables based on availability; bell peppers or zucchini work well too. For added flavor, try using different types of mustard or fresh herbs.