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Honey mustard chicken and veggies on a plate.
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4.67 from 6 votes

Sheet Pan Honey Mustard Chicken and Veggies

Make weeknights easy, and prepare this sweet and tangy sheet pan baked honey mustard chicken recipe with veggies in under an hour!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Keyword: baked honey mustard chicken, Honey Mustard Chicken Recipe, Honey Mustard Chicken Salad
Method: Sheet Pan
Servings: 6 servings
Author: Lexi

Equipment

  • 1 Small Bowl
  • 1 Large Bowl
  • 1 Baking Sheet

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

Tips: 
  • 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.

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 49g | Protein: 39g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 911mg | Potassium: 1687mg | Fiber: 8g | Sugar: 17g | Vitamin A: 854IU | Vitamin C: 87mg | Calcium: 85mg | Iron: 3mg