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.
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***This recipe has been updated and revised in July 2022.
The universal search of anyone responsible for feeding their family is quick and easy dinners for busy weeknights. Like Sheet Pan Honey Garlic Chicken, 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.
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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.
I love this easy prep, low calorie meal!
⭐⭐⭐⭐⭐ - Beth
Ingredients for honey mustard sheet pan chicken
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 veggies
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.
- 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.
- Make the honey mustard sauce.
- Mix all the ingredients in a small bowl.
- 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.
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.
FAQs
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.
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.
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.
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.
Tips and 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.
Recipe
Honey Mustard Sheet Pan Chicken and Vegetables
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
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, 4 large chicken breasts
- 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.
Video
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.
- 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.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Judy says
I used boneless chicken thighs and it was delicious! Next time I’m going to put a bit of sauce on the potatoes too. So tasty!
Danielle says
So happy to hear that you enjoyed this and found a way to use what you had on hand!
Alli says
Thank you for specifying what ingredients go in each step. Very helpful!
Danielle says
We are so happy that you find that helpful! Thanks for letting us know!
Beth says
I love this easy prep, low calorie meal! Thank you so much for the recipe!
Danielle says
Thank you for the kind words! Happy eating!
Sue McIsaac says
Very good!
Desi says
The homemade honey mustard glaze is AMAZING. I added minced shallot and fresh rosemary to the potato’s. So good. Only thing is the glaze didn’t crust up on the chicken as much as it did in the photos. Was kind of runny even after being fully cooked. Still, will be making again!
Danielle says
So glad you liked the mustard glaze. If the chicken isn't glazing up you can try broiling it for a minute or two. Just be careful not to overcook the chicken breast. Every oven cooks differently and depending on full your pan is it can have a slightly different result. I hope that helps.