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    Home » Recipes » Dinner

    Published: Jul 26, 2022 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Honey Mustard Sheet Pan Chicken and Vegetables

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    Overhead view of chicken breasts, green beans, and potatoes cooked on a sheet pan with text overlay.
    Overhead view of chicken breasts, green beans, and potatoes cooked on a sheet pan with text overlay.

    This Honey Mustard Sheet Pan Chicken and Vegetables is a dream on a busy weeknight! The sauce is loaded with flavor for a sweet and savory dinner that’s accidentally healthy. Plus we share tips to keep the chicken breasts juicy and the potatoes and green beans perfectly roasted. 

    ***This recipe has been updated and revised in July 2022.

    Overhead view of sheet pan chicken breasts, green beans, and potatoes.
    This sheet pan chicken recipe is loaded with a flavorful sauce and served with potatoes and green beans!
    Skip to:
    • 🥇Why it’s great!
    • 🍗 Ingredients
    • 🔪 How to make sheet pan chicken and vegetables
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 More easy dinner recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    The universal search of anyone responsible for feeding their family is quick and easy dinners for busy weeknights. Like sheet pan meals, or this one-skillet Brown Butter Herb Chicken, or this simple Lemon Broccoli Pasta with Parmesan. It gets bonus points when it's fast to prepare, loaded with healthy vegetables, and utilizes pantry and freezer ingredients.

    Next time you're looking for an easy, complete meal, try this Honey Mustard Sheet Pan Chicken and Vegetables! The inspiration came from Carlsbad Cravings, with some simplifications and adjusted cooking times. We also use the same amazing sauce on our Grilled Honey Mustard Chicken Breasts.

    🥇Why it’s great!

    • Chicken stays moist without the extra step of brining.
    • Great way to get extra veggies and protein that the whole family will eat - even the kids!
    • The sauce and chicken can be prepped ahead and even frozen for a faster dinner.
    • Easy recipe that will feed 6-8 with the side dish built in. Of course you can scale it down to fit your family if desired.

    🍗 Ingredients

    Ingredients for sheet pan chicken breasts, honey mustard sauce, and vegetables on white counter top.
    You can make the sauce and prep the chicken ahead for a faster weeknight dinner.

    A full list of the ingredients for these sheet pan chicken breasts is in the recipe card below, but here are a few noteworthy tips:

    • Large chicken breasts: Slice the boneless skinless chicken breast in half horizontally so that they cook evenly. You can use boneless skinless thighs, but that will change the cooking time.
    • Potatoes: Russet, red, Yukon gold, fingerling, baby, or sweet potatoes will work. Just be sure to cut them all the same size.
    • Green beans: You can use fresh green beans or frozen green beans. Different veggies like Brussels sprouts or broccoli florets would also be delicious.
    • Honey: Nothing special here, but adds a ton of flavor.
    • Mustard: Two types of mustard make for a well rounded sauce. I use yellow and then either stone-ground or dijon.
    • Garlic: Fresh garlic that has been minced.
    • Dried herbs & spices: Onion powder, paprika, parsley, and thyme add the perfect punch of flavor.

    🔪 How to make sheet pan chicken and vegetables

    This healthy sheet pan dinner comes together in 3 main steps. My favorite sheet pans are these cookie sheets from Sam's Club, but these sheet pans (affiliate) are also good. Line your pans with aluminum foil for easy clean up.

    1. Prep the chicken, potatoes, and green beans.
      • Trim the chicken breasts, then slice in half horizontally. Sprinkle each side with kosher salt to keep them moist.
      • Cut the potatoes into evenly sized 1-inch pieces. Toss in a large bowl with oil, salt, and black pepper.
      • If using fresh green beans, trim the stems off. Toss with olive oil, salt, and pepper.
    2. Make the honey mustard sauce.
      • Mix all the ingredients in a small bowl.
    3. Bake following the cook time instructions.
      • Spread the potatoes in a single layer on a prepared sheet pan and bake at 450° for 20 minutes.
      • Add the green beans to the side of the potatoes. Put the chicken on its own sheet pan and cover in sauce.
      • Place both sheets in the oven and cook for another 15-20 minutes, or until the chicken has reached an internal temperature of 160°F (it will go up to 165° while sitting). The sauce may burn a bit on the edges, but this is normal. Add extra time if needed.

    Note:  If you have a double oven or three racks, you can opt place each ingredient on it's own pan. This will help the ingredients roast instead of steam.

    Honey and mustard chicken breast on a sheet pan with green beans and potatoes on the side.
    Pro-Tip: Bake the chicken on it's own sheet pan so that the juices don't make the potatoes soggy.

    👨‍👩‍👧‍👦 For a crowd

    I don't recommend serving this Honey Mustard Sheet Pan Chicken and Vegetables to more than 8 people unless 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

    Can this easy sheet pan dinner be prepped ahead?

    That's the best part! You can make the sauce ahead and store in the fridge for up to a week or freeze for up to three months. You can also trim and cut the chicken to store in the fridge for 1-2 days or in the freezer for up to three months.

    Trim the green beans a few days before or use frozen green beans. The potatoes are the only part that need to be prepped right before cooking.

    How to keep chicken breast moist while baking?

    First, make sure to salt them before baking. This will act like a brine, adding flavor and trapping moisture. Next, cover them thoroughly with the sauce. Last, don't overbake! As soon as they reach 160°F, remove them from the oven.

    Can you cook chicken breasts and veggies on the same pan?

    Technically, yes. However, we get better results when we cook the chicken on it's own pan. This prevents the chicken juices from making the potatoes soggy and gives you the ability to take the chicken out early if you notice it is done before the veggies.

    How do I store leftover chicken and vegetables?

    Store leftovers in an airtight container in the fridge for 3-5 days. Leftovers are the best way to get a healthy dinner two nights in a row.

    Chicken sheet pan dinner with potatoes and green beans on a foil-lined sheet pan.
    To keep the chicken moist, salt it before cooking and cover well with 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.
    • Bake the chicken on its own sheet pan so the juices don't make the potatoes soggy.
    • Don't overcook the chicken. As soon as it reaches 160°F, remove it from the oven. It will rise to 165° as it sits.

    📖 More easy dinner recipes

    • Easy Skillet Apricot Chicken
    • Lemon Broccoli Pasta
    • Grilled Honey Mustard Chicken Breasts
    • Easy Pan Pizza in Cast Iron Skillet
    • 4 Ingredient Grilled Chicken Marinade

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating 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

    Overhead view of honey mustard chicken breasts, green beans, and potatoes cooked on a sheet pan.

    Honey Mustard Sheet Pan Chicken and Vegetables

    This Honey Mustard Sheet Pan Chicken and Vegetables is a dream on a busy weeknight! The sauce is loaded with flavor for a sweet and savory dinner that’s accidentally healthy. Plus we share tips to keep the chicken breasts juicy and the potatoes and green beans perfectly roasted. 
    ***This recipe has been updated and revised in July 2022.
    4.67 from 30 votes
    Print Pin Save Saved! Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6 -8 people
    Calories: 333kcal
    Author: Borrowed Bites

    Ingredients

    Sheet Pan Ingredients

    • 4 large chicken breasts trimmed and sliced in half horizontally
    • 1 lb green beans fresh or frozen
    • 2 lbs potatoes *See notes
    • olive oil
    • kosher salt
    • pepper

    Honey Mustard Sauce

    • ⅓ cup honey
    • 3 tablespoon yellow mustard
    • 3 tablespoon stone ground or dijon mustard
    • 1½ teaspoon garlic minced
    • 1 teaspoon onion powder
    • 1 tsp paprika
    • 1 teaspoon dried parsley
    • 1 tsp dried thyme
    • 1 tablespoon olive oil
    Prevent your screen from going dark

    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 use 3 sheet pans, one for each ingredient.
    • Cut the potatoes evenly in 1-inch pieces. Toss with 1 tablespoon of olive oil, 1 teaspoon salt and, ¼ teaspoon of black pepper. Place on one of the prepared sheet pans and bake for 20 minutes.
      olive oil, kosher salt, pepper, 2 lbs potatoes
    • Next, if using fresh green beans, trim off the stems. Toss with 1 tablespoon of olive oil, ½ teaspoon salt and, ¼ teaspoon of black pepper. Set aside.
      1 lb green beans, olive oil, kosher salt, pepper
    • Meanwhile, salt each side of the chicken breasts, using ¾ teaspoon of kosher salt total. Allow to sit.
      kosher salt
    • In a small bowl, mix together the honey, mustard, garlic, onion powder, paprika, dried parsley, dried thyme and olive oil. Stir until combined.
      ⅓ cup honey, 3 tablespoon yellow mustard, 3 tablespoon stone ground or dijon mustard, 1½ teaspoon garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon dried thyme, 1 tablespoon olive oil
    • After the potatoes have been cooking for 20 minutes, remove from the oven. Add the prepared green beans to the side of the potatoes (if they look squished, add some of the green beans with the chicken).
      Place the salted chicken breasts onto the second prepared sheet pan. Brush liberally with honey mustard sauce (you should use all the sauce).
    • Place both pans back into the oven and bake for 15-20 minutes, checking for doneness at the 15 minute mark. Remove once the potatoes are golden brown, the green beans are tender-crisp, and the chicken reaches 160°F. Cool for 5 minutes, then serve.
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Video

    Notes

    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.
    • Bake the chicken on its own sheet pan so the juices don't make the potatoes soggy.
    • Don't overcook the chicken. As soon as it reaches 160°F, remove it from the oven. It will rise to 165° as it sits.
     
    Potato Options: My favorite option for this recipe are baby gold and red potatoes. You can also use russet potatoes, fingerling, or even sweet potatoes. 
     
    Notes:
    *If your chicken breasts are on the large side, they may need an additional few minutes.
    **You can do some of each ingredient on each cookie sheet like a traditional sheet pan dinner. However, the juices from the chicken may make the potatoes soggy. 
    ***The sauce may burn slightly on the edges. This is normal. 
     

    Add Your Own Notes

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    Nutrition

    Calories: 333kcal | Carbohydrates: 37g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 924mg | Potassium: 1038mg | Fiber: 5g | Sugar: 14g | Vitamin A: 444IU | Vitamin C: 32mg | Calcium: 49mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Holly says

      January 11, 2023 at 2:31 pm

      2 stars
      This tastes like thyme, thyme, and more thyme. Cut the thyme down to 1/4 teaspoon or eliminate it completely. Also, nothing needs to be roasted at 450 degrees. Do 400 and only roast the potatoes for 10 minutes before adding everything else.

      Reply
      • Misty says

        January 12, 2023 at 8:03 pm

        Hi Holly, thank you for the feedback. You are welcome to adjust the amount of thyme to suit your tastes. Hope you enjoy!

        Reply
    2. Meagan says

      December 10, 2022 at 4:09 am

      5 stars
      I figured I’d leave a review since I keep coming back to “reprint” this recipe bc it’s delicious. I’ve saved it now to my tried and true favorites folder. It’s so good!.

      Reply
      • Misty says

        December 12, 2022 at 4:39 pm

        We're so glad you enjoy it! Thank you for taking the time to share, it makes our day!

        Reply
    3. Casey Ward says

      November 16, 2022 at 1:12 pm

      5 stars
      I made this but changed a few things and it turned out great. I like to make recipes specifically how it’s stated for the first time but I was out of a lot of ingredients so This how I made this recipe:
      Chicken thighs-
      For honey mustard I just measured with my heart when it came to everything. I didn’t have thyme or olive so I used canola oil.
      Frozen veggies with a little canola oil (out of olive) with salt and pepper on one pan

      I put everything in the oven at 450 and it was done by 20 min

      Reply
      • Danielle says

        November 17, 2022 at 7:30 am

        Thank you so much for taking the time to leave your feedback! I love that you made it your own!

        Reply
    4. Rachael says

      November 09, 2022 at 9:25 am

      5 stars
      Sooo good!! The chicken has so much flavoring and it was really easy to make! Will definitely be making this again.

      Reply
      • Misty says

        November 10, 2022 at 3:17 pm

        Thanks for taking the time to share. We're always happy to hear when someone enjoys one of our favorites!

        Reply
    5. KathyStyron says

      June 25, 2022 at 5:29 pm

      This is not "One sheet pan" recipe. Why is it posted in this section? What a hassle. Will not make it again.

      Reply
      • Misty says

        June 26, 2022 at 4:21 pm

        Hi Kathy, I'm sorry you were frustrated. Since this recipe makes enough for 6 people, we find it easier to use 2 sheet pans. But please feel free to make less and include it all on one sheet.

        Reply
    6. Kealy says

      March 11, 2022 at 12:03 pm

      Delicious! It was a hit for the whole family! Thanks for the great recipe!

      Reply
      • Misty says

        March 13, 2022 at 11:53 am

        So glad you enjoyed it!

        Reply
    7. Kristin says

      February 28, 2022 at 2:43 pm

      Within 15 min of grabbing the chicken in the oven smoke started coming out of the oven and my fire alarm went off! The mustard sauce was totally burnt all over the pan. I had to remove the chicken breasts from the sheet pan and instead put them in a 9x13 baking dish. It was a disaster. The foil in the sheet pan was crispy and black!!!

      Reply
      • Danielle says

        March 02, 2022 at 7:37 pm

        I am so very sorry to hear this! I would love to help you problem solve this as I make this frequently without any trouble. Was your oven set at the correct temperature? Which part of the oven was the pan in?

        Reply
      • Misty says

        July 26, 2022 at 8:53 pm

        Hello Kristin! I just wanted to share that this recipe has been revised and updated in July 2022 to ensure you don't encounter this issue again. Thank you for sharing.

        Reply
    8. Tootsie says

      November 22, 2021 at 2:14 pm

      2 stars
      Wanted to love this so badly as I was looking for something healthy and quick … a last minute dinner. But typical sheet pan dinners only call for one sheet pan!
      Too much clean up for a quickie !

      Reply
      • Danielle says

        November 22, 2021 at 3:52 pm

        This recipe is written to feed 8 people and, unfortunately all that food will not fit onto one sheet pan and still cook properly. However, if you are wanting to serve 4 or less, feel free to adjust the recipe and only use one sheet pan. The important tip for even cooking and crispy potatoes is to not overcrowd the pan. Either way it calls for lining the pan with foil in order to keep clean up at a minimum. If you end up making the recipe we would love to hear how it turns out.

        Reply
        • Tootsie says

          December 06, 2021 at 4:06 pm

          I did make it! I’m a fairly avid cook so was able to adjust to do on one pan. It was DELICIOUS!! The sauce for the chicken was amazing. My family gobbled it up..
          Thank you !!

          Reply
          • Danielle says

            December 07, 2021 at 10:43 am

            We agree! The sauce is delicious! So happy to hear you were able to make it work for you, and thanks for taking the time for letting us know.

            Reply
    9. Jonathan says

      September 12, 2021 at 4:16 pm

      5 stars
      I used chicken thighs so I cooked them for 20 min @ 450 and then another 10 after the timer went off. For the green beans, I cooked with sweet potatoes and for the 20 minutes I reapplied olive oil.

      Reply
      • Misty says

        September 13, 2021 at 9:23 am

        Thanks for sharing what you tried!

        Reply
      • Lbags says

        November 09, 2021 at 3:26 pm

        Omg mine was burnt to a crisp!!! All of it was burnt

        Reply
        • Danielle says

          November 09, 2021 at 4:04 pm

          I am truly so sorry to hear that you had such a bad experience with this recipe. It is so frustrating to ruin food! I have made this many times and it has never burned. The pictures you see in the post are literally taken right after following the directions precisely. I would love to help you troubleshoot why this happened. Feel free to email me danielle at borrowedbites dot com if you want assistance.

          Reply
          • Em Bee says

            February 20, 2022 at 2:46 pm

            I think people are burning because when you said cut horizontally maybe they take it to read “butterfly” (on the horizon, like I did) and maybe you just meant to cut in half but having the breasts be the same thickness as they started out as. This would require less cooking time for sure since they are thinner when butterflied. Might be why people are having bad luck. I am making it now and mine are done at 20 min for sure. Thanks for the recipe!

            Reply
            • Danielle says

              February 21, 2022 at 3:34 pm

              Hello! We actually do mean to 'butterfly" the chicken breast. The chicken breasts we get are quite large so cutting them helps them to cook evenly and with plenty of flavor. Of course, if you have smaller chicken breasts skip the cutting in half or remove them from the oven earlier. Glad you enjoyed the recipe and thanks for taking the time to comment!

        • Misty says

          July 26, 2022 at 8:54 pm

          Hello! This recipe has been updated in July 2022 to ensure you don't encounter this issue again. Thank you for sharing.

          Reply
    10. Dozier says

      September 01, 2021 at 7:05 pm

      1 star
      The recipe calls for the chicken to bake for a total of 40 minutes at 450 which is way too long. At 450, Chicken breasts should only need about 20 min top.

      Reply
      • Danielle says

        September 07, 2021 at 2:55 pm

        Feel free to begin checking the chicken breasts at 20 minutes, but we make this all the time and it needs 40 minutes. Maybe your chicken breasts are smaller than ours? If you try it, please let us know how it turns out. Have a great day!

        Reply
      • Misty says

        July 26, 2022 at 8:55 pm

        Hello! This recipe has been updated in July 2022 to ensure that smaller chicken breasts are accounted for. Thank you for sharing.

        Reply
    11. Brittany says

      February 19, 2021 at 1:14 pm

      5 stars
      We loved this!

      Reply
      • Misty says

        February 19, 2021 at 1:26 pm

        That's great! Thanks for sharing.

        Reply
    12. Cheri says

      January 30, 2021 at 7:42 pm

      5 stars
      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!

      Reply
      • Misty says

        January 30, 2021 at 10:30 pm

        Thanks for sharing, we're glad you liked it!

        Reply

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