Moist chicken, flavorful vegetables, and perfectly seasoned potatoes – Sheet Pan Honey Mustard Chicken is a simple dish that is sure to be a crowd-pleaser! Prepped and cooked in under an hour with only a few dishes to clean, this easy recipe is sure to be a family favorite!
This post is sponsored by Simply Potatoes. All opinions are 100% my own.
My husband is definitely a “meat and potatoes” kind of guy. His perfect dinner has meat, a hearty side, and some seasoned veggies (and of course a yummy dessert to round it all out…). However, making all of those elements of a meal from scratch can take time. Time that I don’t always have as a busy mom.
Well, this Sheet Pan Honey Mustard Chicken recipe solves that problem for us! I get all the elements of a hearty meal cooked together on one pan! Talk about a mom’s best friend kind of recipe. Love the idea of making easy sheet pan meals? Try these Sheet Pan Chicken Fajitas too!
SHEET PAN HONEY MUSTARD CHICKEN
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As a mom of two busy boys, I often feel like I’m constantly on the run. From baseball practice to swim lessons, it’s hard to make sure we fit in time to finish their homework. Finding enough time to make elaborate (or even complete) dinners is a RARE occurrence on top of all that.
As you know though, I love to cook. Yet I am frequently stuck between a rock and a hard place.
Do I take the easy way out and grab dinner to-go on our way home from practice? Or do I miss my boys’ games to cook dinner at home?
I love creating healthy and delicious meals for my family, but I also hate not being there to cheer on my kids!
Now don’t get me wrong – there is absolutely nothing wrong with “taking the easy way out” and grabbing some takeout once in a while. We are regulars at our local pizza place – they see my number calling and they already know what we’re going to order!
But, ordering takeout multiple times during the week just isn’t economical for our family. It also takes me away from my time in the kitchen and doing what I love. Cooking!
So, in order to feed my family in a way that works for all of us, I’ve found a love for sheet pan meals! They’re quick, simple, and save SO much time on washing dishes. This baked honey mustard chicken is no exception. You get a complete meal all cooked on one pan!
In under 45 minutes, you’ll have a main dish and side dish all baked to perfection and ready for a sit-down family meal. (Even if you all only sit to eat for 5 minutes before it’s time for showers, bed, and a repeat tomorrow.) Bonus – you’ll only have a sheet pan and a few mixing bowls to clean!
Another time-saving hack that I am loving these days is buying Simply Potatoes Diced Potatoes. They’re pre-washed, pre-cut, and ready to be popped right in the oven! They’re the perfect way to cut some prep time off your favorite home-cooked meals.
Ingredients for Sheet Pan Honey Mustard Chicken
Whenever I’ve got a busy week ahead I make sure to grab all the ingredients I need to make this easy sheet pan meal. I’m talking 2 baseball games, parent-teacher conferences, work meetings, endless loads of laundry… the list goes on. *sigh*
The thing I love most about this recipe is that you really only need some fresh chicken, diced potatoes, and a few veggies. The rest of the ingredients are staples in my pantry!
- Boneless skinless chicken breasts
- Vegetable oil
- Simply Potatoes Diced Potatoes
- Broccoli florets
- Yellow Squash
- Red Bell Pepper
- Dried oregano
- Dried thyme
- Dried basil
- Onion powder
- Garlic powder
Honey Mustard Chicken Sauce
- Dijon mustard
- Apple cider vinegar
- Vegetable oil
How to Make Honey Mustard Chicken
In addition to relying on Simply Potatoes to cut down on my meal prep, I save by prepping dinner ingredients earlier in the day. You can get a LOT more done in 5 minutes than you think!
Instead of scrolling my Instagram feed in the morning while the boys get ready for school, I cut some veggies and mix up the honey mustard sauce. That way when we get home from the extracurricular activity we have that night, all I have to do is throw it all together and let it bake.
- Start by preheating your oven to 400 degrees F.
- While the oven is preheating, make your honey mustard sauce. In a medium bowl, whisk together mustard, honey, cider vinegar, and salt. Drizzle in the oil while whisking until it is smooth and creamy. Set the sauce aside for use later.
If you’re making it ahead of time, cover it and pop it in the fridge. You’ll just need to give it a quick whisk when you’re ready to use it.
- Place chicken breasts on a sheet pan and brush with the honey mustard sauce – save a small amount later to drizzle over the veggies after they’ve cooked!
- In a small bowl, mix together the oregano, thyme, salt, basil, onion powder, and garlic powder.
- Add Simply Potatoes Diced Potatoes and carrots to a large mixing bowl. Drizzle with 2 tablespoons oil and add 1/2 seasoning mixture; toss to coat. Add the potatoes to the sheet pan with the chicken and spread out.
- Bake the chicken, potatoes, and carrots for 25 minutes.
- While the chicken cooks, add the broccoli, squash, and red pepper to the same mixing bowl (saving you dishwashing time right and left). Drizzle the veggies with the remaining 2 tablespoons oil and seasoning; toss to coat.
- Carefully remove the pan from the oven. Use a spatula to turn the potatoes and carrots. Add the broccoli, squash, and bell pepper to the sheet pan. Make sure it’s all spread out so that all the ingredients have a chance to cook equally!
- Return to oven and bake for another 15 minutes. Use an instant-read thermometer to check the internal temperature of the chicken. If it reads 165 degrees F, you know your chicken is cooked and ready to eat! Poke the vegetables and potatoes with a fork to make sure they’re tender.
- Once everything is cooked through, remove the sheet pan from the oven and call your family to the table because dinner is ready!
- As you plate your meal, drizzle the remaining honey mustard sauce over the vegetables to give them an extra boost of flavor… YUM!
How long do you bake chicken breasts at 400?
In all my cooking adventures, I’ve found that 400 degrees F is the ideal temperature for baking chicken breasts. It’s a middle of the road temperature which helps to ensure your chicken is cooked all the way through, but also maintains it’s moisture (and it’s tastiness!). A lower temperature would take a much longer cook time (and risks an undercooked chicken breast….) and a higher temperature has the tendency to dry out the chicken.
If you’re cooking chicken breasts at 400 degrees, allow yourself about 25-35 minutes for them to bake fully. Actual bake time depends on the thickness of the chicken you’re cooking, but I’ve found it rarely takes longer than 35 minutes! To be completely sure your chicken is cooked through, make sure your meat thermometer reads 165 degrees F when inserted into the middle of the breast.
What is grainy mustard?
Who knew there were so many different varieties of mustard? Growing up, we only used your typical yellow mustard from a squeeze bottle. I was not a huge fan of it, so when I started cooking for myself, I shied away from any recipes that called for mustard.
I have since, however, developed my palate a bit and I am so glad that I have! I have learned to love grainy mustards – they’re spicy, full of flavor, and make excellent sauces.
Grainy mustard (like the dijon mustard called for in this recipe!) are simply mustards made without grinding down the mustard seeds completely. Often grainy mustards use black or brown mustard seeds which are spicier and bolder than the seeds used to make yellow mustard.
By using Dijon mustard to create your honey mustard sauce, you’re giving your chicken a little extra kick from the spicier, grainy mustard seeds. Believe me, it’ll be delicious!
What can I use honey mustard for?
While you’re mixing up some yummy homemade honey mustard for your dinner, make yourself a double batch of sauce! This honey mustard can be used for SO much! Here are some of my favorite ways to use honey mustard:
- As a classic dipping sauce – chicken fingers, french fries, veggies, the list is endless!
- A healthy Chicken Salad – this salad is one of my summertime go-to’s!
- Bacon-Wrapped Chicken Skewers with Honey Mustard Dipping Sauce – everything is better with bacon, right?
- Slow Cooker Honey Mustard Kielbasa Bites – these are a potluck staple in our house! So simple and so delicious (especially when made with the dijon honey mustard sauce from this recipe!).
Need some more dinner inspiration? Check out these other Real Housemoms favorites!
- Baked Chicken Parmesan
- Salisbury Steak
- Instant Pot Pork Chops
- One Pot Pad Thai
- Classic 30 Minute Chili
- More MAIN DISH recipes…
- 4 boneless skinless chicken breasts
- 1/4 cup vegetable oil divided
- 20 ounces Simply Potatoes Diced Potatoes
- 2 carrots cut in half & cut into 1-inch pieces
- 1 1/2 cups broccoli florets
- 1 yellow squash cut in half & cut into 1/4-inch slices
- 2 red bell peppers seeded & cut into 1-inch pieces
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1 teaspoon salt plus more to taste
- 1/3 cup vegetable oil
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together mustard, honey, cider vinegar, and salt. Drizzle in oil while whisking until smooth and creamy. Set aside.
- Place chicken breasts on a sheet pan and brush with honey mustard.
- In a small bowl, mix together oregano, thyme, salt, basil, onion powder, and garlic powder.
- Add Simply Potatoes Diced Potatoes and carrots to a large mixing bowl. Drizzle with 2 tablespoons oil and add ½ seasoning mixture; toss to coat.
- Add potatoes and carrots to sheet pan with chicken and spread out. Bake for 25 minutes.
- While chicken cooks, add broccoli, squash, and red pepper to the same mixing bowl used for the potatoes. Drizzle with remaining 2 tablespoons oil and seasoning; toss to coat.
- Carefully remove pan from oven. Use a spatula to turn the potatoes and carrots. Add the broccoli, squash, and bell pepper to the sheet pan. and drizzle everything with some more honey mustard.
- Return to oven and bake for another 15 minutes until chicken is browned and vegetables are fork-tender. (Chicken should read 165 degrees F internal temp.)
- Remove sheet pan from oven. Plate chicken and vegetables and serve warm with any leftover honey mustard on the side.
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