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.
Love recipes like this? We got you! Check out our entire collection of one pan dinner recipes for more mealtime inspiration that's quick and easy.
***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.
Darla says
This recipe was very easy to make and had a lot of flavor. I really appreciate that. I used chicken tenderloins and baked at 400 for 20 minutes. I didn't roast veggies with it but served it with glazed edamame. The pairing was delicious.
Danielle says
Yay! Thanks for letting us know how long it took for tenderloins. That's a great idea. Just might try it myself one night! Happy eating!
Lynn says
This recipe was great - even though I forgot to add the garlic, was only able to use dijon mustard, had to use maple syrup instead of honey, and used chicken tenderloins instead of cut breasts. We all agreed that we will happily have this again!
Misty says
So glad you enjoyed it!
Brittany Baker says
My whole family absolutely loved this! We will definitely make it again!
Misty says
So glad you liked it! Thanks for sharing with us, it makes our day 🙂
Holly says
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.
Misty says
Hi Holly, thank you for the feedback. You are welcome to adjust the amount of thyme to suit your tastes. Hope you enjoy!
Meagan says
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!.
Misty says
We're so glad you enjoy it! Thank you for taking the time to share, it makes our day!
Casey Ward says
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
Danielle says
Thank you so much for taking the time to leave your feedback! I love that you made it your own!
Rachael says
Sooo good!! The chicken has so much flavoring and it was really easy to make! Will definitely be making this again.
Misty says
Thanks for taking the time to share. We're always happy to hear when someone enjoys one of our favorites!
KathyStyron says
This is not "One sheet pan" recipe. Why is it posted in this section? What a hassle. Will not make it again.
Misty says
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.
Kealy says
Delicious! It was a hit for the whole family! Thanks for the great recipe!
Misty says
So glad you enjoyed it!
Kristin says
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!!!
Danielle says
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?
Misty says
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.
Tootsie says
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 !
Danielle says
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.
Tootsie says
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 !!
Danielle says
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.
Jonathan says
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.
Misty says
Thanks for sharing what you tried!
Lbags says
Omg mine was burnt to a crisp!!! All of it was burnt
Danielle says
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.
Em Bee says
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!
Danielle says
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
Hello! This recipe has been updated in July 2022 to ensure you don't encounter this issue again. Thank you for sharing.
Debi says
Thank you Jonathan for the cooking time using chicken thighs. My personal preference is chicken thighs as I find them to be much juicier than chicken breasts.
Dozier says
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.
Danielle says
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!
Misty says
Hello! This recipe has been updated in July 2022 to ensure that smaller chicken breasts are accounted for. Thank you for sharing.
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!