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Honey Mustard Sheet Pan Dinner with chicken and veggies right out of the oven.
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5 from 4 votes

Honey Mustard Chicken Sheet Pan Dinner (with veggies and potatoes)

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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Servings: 8 people
Calories: 333kcal

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
  • tsp kosher salt divided
  • ½ tsp pepper

Honey Mustard Sauce

  • cup honey
  • 3 tbsp yellow mustard
  • 3 tbsp stone ground or dijon mustard
  • 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

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.
 
Notes
If your chicken breasts are on the small side check them once the green beans have been in for 10 minutes. If they are done remove them and keep cooking the potatoes and green beans until they are finished. 

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