Chicken sheet pan dinners are a dream on a busy weeknight! This Honey Mustard Chicken Sheet Pan Dinner (with veggies and potatoes) won’t disappoint! The sauce is loaded with flavor for a sweet and savory dinner that’s accidentally healthy. Plus tips for keeping the chicken breasts juicy and the veggies perfectly roasted whether cooking for a large or small family.
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I think the universal search of anyone who is responsible for feeding their family is "quick and easy weeknight dinners". Anything that is one pot, one pan, or one bowl always rates extra high in my book. It gets bonus points when it's fast to prepare, loaded with healthy vegetables, utilizes pantry and freezer ingredients, and is loved by everyone in the family.
This sheet pan dinner with chicken, potatoes, and veggies is a winner! The inspiration came from Carlsbad Cravings. As delicious as the original is, I simplified it and changed the cooking times.
🥇Why it’s great!
- Chicken stays moist without the extra step of brining.
- The potatoes and green beans get roasted to perfection.
- It will feed 6-8. Of course you can scale it down to fit your family if desired.
🍯 Ingredients
Chicken breasts: Slice the chicken breasts in half so that they cook evenly. You can use boneless, skinless thighs, but that will change the cooking time.
Potatoes: Russet, red, gold, fingerling, baby, or sweet potatoes will work. Just be sure to cut them all the same size.
Green Beans: I prefer to use frozen small green beans known as haricots verts (pronunciation). However, fresh green beans work as well.
Olive oil, kosher salt, pepper: These simple ingredients flavor the potatoes and green beans before roasting.
Honey: Regular store-bought honey is preferred.
Mustard: Two types of mustard make for a well rounded sauce. I use yellow and then either stone-ground or dijon depending on what is in the fridge or which one you prefer.
Garlic: Fresh garlic that has been minced.
Dried herbs & spices: Onion powder, paprika, parsley, and thyme add the perfect punch of flavor to the sauce.
🔪 How to make Honey Mustard Chicken Breasts in the oven.
This Honey Mustard Sheet Pan Dinner with Potatoes and Green Beans is so easy to throw together. In 3 steps dinner is ready.
- Prep your chicken, potatoes, and green beans.
- To prep the chicken breasts trim off all the extra fat and then slice the breast in half horizontally. This will ensure that the breast isn’t too thick. Five minutes before placing on the sheet pan, sprinkle each side with kosher salt. It helps ensure moist chicken without the extra step of brining.
- Cut the potatoes into similar sized pieces. That way they will all finish cooking at the same time.
- If the green beans need to be trimmed, take a small handful and line up the stem end and trim the bunch all at once.
- Mix together the honey mustard sauce.
- Following the timing instructions place everything in the oven. Note: If you have a double oven or three racks in your oven you can place each ingredient on its own sheet pan. If your oven only has two racks then place half of each ingredient between two sheet pans like shown in the pictures. My favorite sheet pans are from Sam's Club. You can't beat $6 a pan!
Bam! Dinner is done. Of course you can serve salad and/or bread to go with this, but it makes a fantastic dinner all on its own.
👨👩👧👦 For a crowd
Honey Mustard Chicken Sheet Pan Dinner (with veggies and potatoes) is only recommended for serving to more than 8 if you have access to two ovens. If you do, feel free to double the recipe and split evenly between the two ovens.
🙋 Questions and Answers
This meal is truly great for stashing in the freezer! I like to make one for tonight and one for the freezer. Prep the chicken breasts (don’t salt them) and mix up the honey mustard sauce. Freeze separately in the container of your choice. I buy frozen green beans from Trader Joe’s so they are ready to go. The only thing that has to be prepared fresh are the potatoes.
This recipe is such an easy way to do meal prep. Follow the steps as listed above but place in the refrigerator up to two days ahead. As stated above, the potatoes should be cut at the time of cooking.
The easiest way to keep chicken breasts moist when baking is to sprinkle them with kosher salt five minutes before covering in the sauce.
👨🏼🍳 Tips & Tricks
- Cut the chicken breasts in half horizontally and sprinkle with kosher salt before baking. The salt acts like a dry brine to keep the breasts moist.
- Cut the potatoes as evenly as possible so that they all finish cooking at the same time.
- Use two types of mustard for a well rounded honey mustard sauce.
📖 Quick and easy dinner recipes
- Lemons and parmesan create an amazing flavor profile in lemon broccoli pasta. An all-time favorite that’s done in 25 minutes!
- White Chicken Chili on the stovetop is warm and hearty all year round!
- These chicken fajitas in a skillet are crave worthy!
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Honey Mustard Chicken Sheet Pan Dinner (with veggies and potatoes)
Ingredients
Sheet Pan Ingredients
- 4 chicken breasts sliced in half horizontally
- 1 lb green beans trimmed, if needed
- 2 lbs potatoes cut evenly
- 2 tbsp olive oil divided
- 2¼ tsp kosher salt divided
- ½ tsp pepper
Honey Mustard Sauce
- ⅓ cup honey
- 3 tbsp yellow mustard
- 3 tbsp stone ground or dijon mustard
- 1½ tsp garlic minced
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tbsp olive oil
Instructions
- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray. **If you have a double oven or three racks, you can opt to cook each ingredient on its own sheet pan.
- Toss the potatoes with 1 tbsp of olive oil, 1 tsp salt and, ¼ tsp of black pepper. Place on cookie sheet and set in the oven. Set the timer for 10 minutes.
- While the potatoes begin roasting salt each side of the chicken breasts using ¾ tsp of kosher salt. Allow to sit while you mix together the honey, mustard, garlic, onion powder, paprika, dried parsley, dried thyme with the remaining tablespoon of olive oil. Stir until combined.
- When the timer goes off, place the chicken breasts onto their own sheet pan and brush liberally with honey mustard sauce. You should use all the sauce. Place into the oven and set the timer for 20 minutes.
- In the meantime, toss the green beans with 1 tbsp of olive oil, ½ tsp salt and, ¼ tsp of black pepper. Once the timer goes off place the green beans on the sheet pan with the potatoes. Place back in the oven and set the timer for 20 more minutes. If the green beans look squished, you can place some of them with the chicken.
- Remove everything from the oven and serve.
Notes
- Cut the chicken breasts in half horizontally and sprinkle with kosher salt before baking. The salt acts like a dry brine to keep the breasts moist.
- Cut the potatoes as evenly as possible so that they all finish cooking at the same time.
- Use two types of mustard for a well rounded honey mustard sauce.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Brittany says
We loved this!
Misty says
That's great! Thanks for sharing.
Cheri says
I made this recipe tonight and we all LOVED it! The chicken was tender and full of flavor. This is a make-again for me!
Misty says
Thanks for sharing, we're glad you liked it!