4.84 8 Published Oct 27, 2023, Updated Oct 07, 2024 I love a good sheet pan meal, especially for busy weeknights. They typically cook up on one pan (hence the name), require minimal dishes and come together quickly! This honey mustard chicken recipe I’m sharing today has definitely been my new go-to sheet pan dinner. It’s loaded with veggies and protein and is jam-packed with flavor. I can’t wait for you to try this one!
Why You’ll Love This Recipe
Easy to make: Everything cooks up on one (or two) baking sheet, resulting in minimal dishes and easy clean up! Flavorful: The honey mustard sauce adds a perfect balance of sweetness and tang, enhancing the chicken and vegetables’ natural flavors. Customizable: Feel free to swap in your preferred vegetables or adjust the spices, making the dish suit your taste or needs. Great for meal prep: It stores well, making it an excellent option for meal prep or next-day lunches.
Ingredients Needed
boneless skinless chicken thighs – I went with boneless skinless chicken thighs for this recipe because they are more flavorful and juicier than chicken breasts! You’re going to want about 2 lbs, which should be 8 chicken thighs for this recipe. brussels sprouts – these should be fresh, trimmed and halved. sweet potatoes – the natural sweetness pairs perfectly with the tang of the honey mustard sauce. When picking a sweet potato choose a large, firm one that has smooth skin. You’re going to want to peel it and chop it into 1″ chunks for roasting. olive oil – this helps in roasting the veggies to perfection and getting that nice, crispy exterior. You could also use avocado oil as a substitute. spices – salt, pepper, garlic powder and paprika. honey mustard sauce – the star of the show here! We’re making a delicious tang and sweet honey mustard sauce with both whole grain and dijon mustard, honey, extra virgin olive oil, apple cider vinegar, salt, pepper, garlic powder and paprika.
How to Make
Step 1: Start by preheating your oven to 400°F. Prepare your baking sheet by lining it with parchment paper for easy cleanup. Step 2: In a small mixing bowl, add the grainy mustard, dijon mustard, honey, olive oil, apple cider vinegar and spices (salt, black pepper, garlic powder and paprika). Whisk everything together until you have a smooth, well-incorporated sauce. Step 3: Set aside ¼ cup of the honey mustard sauce for later use. Place your chicken thighs in the remaining sauce, making sure each piece is well-coated. Let the chicken marinate while you prepare the rest of your ingredients. Step 4: Chop your brussels sprouts and sweet potatoes and add them to a large bowl. Add olive oil, salt, pepper, garlic powder and paprika and toss everything together until the veggies are evenly coated with the oil and seasonings. Step 5: Spread out the veggies on one half of your prepared sheet pan. On the other half, place your marinated chicken thighs. Be sure to discard any leftover marinade that’s been in contact with raw chicken. Step 6: Place your sheet pan in the preheated oven and cook for 25-35 minutes. Halfway through, you might want to flip the veggies to ensure they cook evenly. The dish is done when the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C). If you prefer your chicken with a crisper, golden-brown exterior, you can broil it for about 2 minutes at the end of baking. Keep a close eye during this step to avoid burning and over-cooking. Step 7: Once everything is done cooking, remove the sheet pan from the oven. Drizzle the reserved sauce over your veggies and chicken for an extra burst of flavor right before serving.
Substitutions
Protein – I used boneless chicken thighs for this recipe because they are more flavorful than chicken breasts, but feel free to use chicken breasts or bone-in chicken thighs if you prefer. The cook time will likely vary so you might have to adjust the timing of everything. You could also swap the chicken with another protein of choice like shrimp or salmon. The cook time will be less for shrimp or salmon so I recommend cooking either of those on a separate baking sheet from the veggies. Vegetables – Feel free to swap out the sweet potato and brussels sprouts with other veggies. I like to use vegetables that roast well but aside from that, have at it! Some ideas: butternut squash, red onion, green beans, red potatoes, cauliflower, carrots or broccoli. Sauce – I wouldn’t recommend substituting the sauce for something else as this recipe was created specifically with the honey mustard sauce. Trust me, it’s so delicious!
Serving Suggestions
I love serving this honey mustard chicken sheet pan meal all together on one plate with a drizzle of the honey mustard sauce and fresh herbs like parsley. You can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:
With a salad: For more veggie goodness serve this dish with a side salad like this easy kale salad. With soup: For a more comforting meal, serve this sheet pan meal with a simple bowl of soup. Some ideas: butternut squash soup, cauliflower soup, sweet potato soup. With grains: Serve the chicken and veggies on top of your favorite grain for a complete and nutritious meal. Wild rice, brown rice, white rice, quinoa or farro are all great options. For a low-carb option serve it over cauliflower rice. As a bowl meal: Serve this dish over a grain or green with additional toppings like nuts or seeds, cheese, fresh fruit and a drizzle of sauce. You can use this roasted harvest bowl recipe as a guide for how to turn this into a bowl meal.
How to Prep in Advance
If you don’t have time to make everything in one night, you can prep all of the components in advance for faster assembly. Here’s what I would prep in advance:
Chicken – let the chicken marinate in the sauce overnight. Vegetables – chop your brussels sprouts and sweet potatoes the night before and store in the fridge until ready to bake. Sauce – the sauce is so simple to whip up in advance!
How to Store Leftovers
For leftovers, I recommend storing this honey mustard chicken sheet pan meal all together in an airtight container. Leftovers will last 3-4 days in the refrigerator. To reheat, you can spread everything out on a sheet pan and reheat in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
More Sheet Pan Recipes to Try
Sheet Pan Shrimp Fajitas One Pan Roasted Chicken with Butternut Squash and Brussels Sprouts Sheet Pan Chicken Sausage and Roasted Veggies Sriracha Cauliflower and Chickpea Sheet Pan Meal Asian Chicken Sheet Pan Meal Vegetarian Sheet Pan Dinner with Tofu Sweet Potato Nachos Shrimp Scampi Sheet Pan Meal Lemon Garlic Chicken Sheet Pan Meal One Pan Chicken Sausage and Orzo
Be sure to check out all of my healthy sheet pan dinners as well as my full collection of dinner recipes.
