Honey Mustard Sheet Pan Chicken and Vegetables

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

4.74 from 41 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Servings: -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

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.
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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.

Nutrition