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This Honey Mustard Chicken Recipe with Vegetables is a healthy, easy, weeknight win! It’s customizable, hearty, and has a sweet and tangy flavor that everyone in your home will love.
Quick and easy to make, this protein-rich baked honey mustard chicken is also gluten-free, dairy-free, and Paleo-friendly!
Sheet Pan Honey Mustard Chicken and Veggies
We’re big honey mustard fans around here, especially since, gasp, I’m not a ketchup fan! However, you find me a good honey mustard, and I’m putting it on everything from honey mustard chicken wings to baked sweet potato fries.
So, using honey mustard in a sheet pan meal felt like such a no-brainer! If you’re new to sheet pan meals, prepare to fall in love. We have quite a variety that we sort through week to week! With options like our sheet pan classic breakfast, sheet pan root vegetable and sage pesto salmon, sheet pan buffalo chicken and veggies, and even sheet pan marinated steak tips with veggies, you can never go wrong.
They’re all fairly hands-off, come together quickly, and are truly delicious. Plus, this delicious honey mustard chicken is an easy way to get little ones to eat their veggies!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
For the Veggies
- Seasonings: Garlic powder, paprika, fine sea salt, and black pepper add a savory flavor with just a touch of heat.
- Oil: I prefer the strong flavor of extra-virgin olive oil, but avocado oil will also work.
- Vegetables: I use cauliflower (or broccoli), green beans, carrots, potatoes, and red onions. However, you can mix and match any veggies you have on hand!
For the Chicken
- Chicken: I use boneless skinless chicken breasts, but boneless skinless chicken thighs also taste great. You can use bone-in chicken if preferred, but note that the cooking times will vary.
- Mustard: I love the combination of both whole-grain mustard and Dijon mustard!
- Honey: Adds the perfect touch of sweetness to balance the tanginess of the mustard. Maple syrup will also work.
- Apple Cider Vinegar: The acidity balances all the ingredients for a well-rounded taste.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make This Baked Honey Mustard Chicken Recipe with Veggies
- Season the veggies: Whisk the seasonings for the veggies in a small bowl. Then, add the vegetables to a large bowl, and pour the oil and spices on top. Toss to combine, and coat the vegetables.
- Bake: Arrange the vegetables in an even layer on a rimmed baking dish, and bake until they start to become tender.
- Season the chicken: Place the chicken in the bowl used for the veggies, and sprinkle salt and pepper on top.
- Prepare the honey mustard marinade: Whisk both mustards, honey, and apple cider vinegar in a small bowl.
- Marinate the chicken: Brush the honey mustard over the chicken, and let it marinate while the veggies cook.
- Bake: Move the vegetables to the sides of the pan, and place the chicken breasts in the center. Pour any marinade on top. Then, bake until the chicken is fully cooked.
- Serve: Let the chicken rest for at least 5 minutes. Then, season to taste, and serve warm with the juices from the pan. Feel free to make extra honey mustard sauce for dipping, too!
Kitchen Tools I Use
Tips for Success
- Prep ahead of time. Chop all the veggies, and marinate the chicken the night before. Then, all you have to do is bake the next day!
- Chop equal pieces. Cut the chicken and vegetables into equal-sized pieces to help them cook evenly.
- Mix and match different veggies. Feel free to use any vegetables you like best and have on hand! For the best results, I recommend trying to use vegetables that cook at roughly the same speed.
- Use a large sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18×13 inches. The size of the sheet pan matters, because you do not want to overcrowd the pan when cooking. So, if you are using a smaller sheet pan you may need to use 2 to achieve the same result!
- Cook the chicken completely. Use a meat thermometer to eliminate any guesswork and ensure your chicken reaches an internal temperature of 165°F.
- Adjust the cooking time. If your veggies need more time based on your desired likeness, remove the chicken from the pan. Then, roast for 10 minutes longer, or broil for 2-3 minutes to achieve a crispy texture.
- Double the recipe. Use two sheet pans, or add more food to one, and save leftovers for meal prep!
FAQs
This recipe is plenty filling enough to serve on its own. However, when cooking for a hungry crowd, we love to pair it with rice pilaf, herb and garlic quinoa, or a Caesar salad!
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 3 days.
Yes! This recipe makes for a great freezer meal and will keep fresh for up to 3 months. Thaw in the fridge overnight, and reheat in the oven when you’re ready to serve. You can also reheat leftovers in the microwave, but they’re more likely to come out soggy.
More Sheet Pan Recipes To Try
Watch the video:
Sheet Pan Honey Mustard Chicken and Veggies
Ingredients
Veggies:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1/4 cup extra-virgin olive oil or avocado oil more as desired/needed
- 1 medium cauliflower or broccoli cut into florets (about 3 cups)
- 1 pound green beans trimmed (about 3 cups)
- 4 medium carrots diced to 1/2″
- 2 pound potatoes cubed (about 3-4 cups)
- 1/2 red onion sliced
Honey Mustard Chicken Marinade:
- 4-6 Farmer Focus boneless skinless chicken breasts, about 2 lbs. (see note)
- ½ teaspoon salt and pepper
- 2 tablespoons whole grain mustard
- 2 tablespoons dijon mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 400ºF.
- In a small bowl mix together the spice blend: garlic powder, paprika, salt, and pepper.
- In a large bowl combine vegetables: cauliflower or broccoli, green beans, carrots, potatoes, red onion with oil and spice blend. Pour onto rimmed baking sheet and bake for 25 minutes.
- Meanwhile place chicken breasts into the large bowl used for the vegetables and add sprinkle with salt and pepper.
- In a small bowl, mix together the mustards, honey, and apple cider vinegar. Brush onto chicken and let marinade while your vegetables are cooking.
- After 20 minutes take out the sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
- Continue to bake for 15 minutes, or until chicken is fully cooked through.
- Remove from the oven and serve hot with pan juices! Sprinkle veggies with additional salt and pepper as desired, and any herbs!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- You can alternatively use boneless, skinless chicken thighs.
- If your veggies need more time based on your desired likeness, remove chicken and set aside, and roast for 10 minutes longer or broil for 2-3 minutes to get them crispier.
- Want to make more for meal prep? You can totally use more. You can actually break it up into two sheet pans, or throw on more chicken. Cut up too many veggies? The more the merrier, in my opinion! Just adjust the amount of oil/sauce as needed.
Easy, quick, delicious
This recipe was so simple and SO tasty! The honey mustard sauce is delicious and there was enough of everything for leftovers the next day. Will definitely be making this again!
Soooo good! The honey mustard sauce is so tasty! I’m definitely going to be utilizing it with other recipes!
Easy and Delicious!
Loved this recipe! Bonus is that is really easy prep and clean up.