Discover a fuss-free weeknight dinner with this Quick Honey Mustard Chicken & Veggies Sheet Pan recipe. I love how it combines juicy chicken breasts with a medley of colorful vegetables, all tossed in a tangy-sweet honey mustard glaze. It comes together in under an hour with minimal cleanup, making it one of my favorite go-to meals when time is short but flavor still matters.
Why You’ll Love This Recipe
I always reach for this recipe when I need something fast, flavorful, and balanced. It’s a one-pan wonder that doesn’t sacrifice taste for convenience. The honey mustard marinade caramelizes beautifully in the oven, creating irresistible flavor on both the chicken and the veggies. Plus, I can easily swap out ingredients depending on what’s in season or in my fridge. It’s simple, satisfying, and completely adaptable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper, to taste
2 cups broccoli florets
1 cup baby carrots, halved
1 red bell pepper, sliced
1 medium red onion, cut into wedges
Fresh parsley, chopped for garnish
Directions
I start by preheating the oven to 400°F (200°C) and lining a large sheet pan with parchment paper for quick cleanup.
In a bowl, I whisk together honey, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper to make the marinade.
I place the chicken breasts in a resealable bag or shallow dish, pour in half the marinade, and let it sit for at least 15 minutes.
While the chicken marinates, I prepare the vegetables and toss them in the remaining marinade until well coated.
On the sheet pan, I arrange the marinated chicken in the center and spread the vegetables around the sides in a single layer.
I bake everything for 25 to 30 minutes, or until the chicken reaches 165°F (74°C) and the veggies are tender and slightly golden.
After removing the pan from the oven, I let the chicken rest a few minutes, then garnish with fresh parsley and serve warm.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 25–30 minutes Total time: 40 minutes
Variations
I like to switch things up based on what I have. Sometimes I use boneless chicken thighs for extra juiciness. For a vegetarian option, I swap the chicken for extra firm tofu or chickpeas. When I want a heartier version, I’ll throw in some baby potatoes or cauliflower florets. The honey mustard marinade also works beautifully with salmon, making this a flexible dish for all tastes.
Storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain texture, or I use the microwave for a quicker option. If freezing, I store the cooked chicken and veggies separately and thaw them overnight in the fridge before reheating.
FAQs
What can I use instead of Dijon mustard?
If I’m out of Dijon, I’ll use whole grain mustard or even yellow mustard for a milder taste. Spicy brown mustard adds a kick if I want more heat.
Can I make this recipe ahead of time?
Yes, I often marinate the chicken the night before and chop the veggies in advance. When I’m ready to cook, I just toss everything on the pan and bake.
Is this recipe gluten-free?
As long as the Dijon mustard is certified gluten-free, this dish is naturally gluten-free. I always double-check labels to be sure.
Can I add potatoes to the sheet pan?
Absolutely! I parboil baby potatoes for 5–7 minutes first so they cook evenly with the rest of the veggies. Then I coat them in the marinade and add them to the pan.
How do I know when the chicken is fully cooked?
I use a meat thermometer to make sure the thickest part of the chicken reaches 165°F (74°C). If I don’t have one on hand, I slice into the center to check that it’s no longer pink.
Conclusion
This Quick Honey Mustard Chicken & Veggies Sheet Pan has quickly become one of my weeknight staples. It’s everything I want in a dinner: fast, flavorful, and full of color. I love how easy it is to customize, and cleanup is always a breeze. Whether I’m cooking for myself or feeding the family, this one-pan meal never disappoints.
This Quick Honey Mustard Chicken & Veggies Sheet Pan meal is a simple, flavorful dinner featuring juicy chicken breasts and colorful roasted vegetables coated in a sweet and tangy honey mustard glaze. It’s perfect for busy weeknights with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper, to taste
2 cups broccoli florets
1 cup baby carrots, halved
1 red bell pepper, sliced
1 medium red onion, cut into wedges
Fresh parsley, chopped for garnish
Instructions
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Whisk together honey, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper in a bowl.
Place chicken breasts in a resealable bag or dish. Pour in half the marinade and marinate for at least 15 minutes.
Toss prepared vegetables in remaining marinade until well coated.
Arrange marinated chicken in the center of the sheet pan and spread vegetables around the sides in a single layer.
Bake for 25–30 minutes, until chicken is cooked through (165°F) and vegetables are tender and golden.
Let rest for a few minutes, garnish with parsley, and serve warm.
Notes
Swap chicken breasts with thighs or salmon for variety.
Use whole grain or spicy mustard if Dijon is unavailable.
Add baby potatoes or cauliflower for a heartier meal.
Vegetarian version: use tofu or chickpeas instead of chicken.
Marinate chicken overnight and prep veggies ahead for quicker cooking.
