Honey Mustard Chicken Sheet Pan Meal

5

2

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

This honey mustard chicken sheet pan meal is the perfect quick and easy recipe for busy weeknights. It combines tender chicken thighs with veggies all tossed in a flavorful honey mustard sauce.

If you’re looking for a new quick and easy dinner recipe let me introduce you to this honey mustard chicken sheet pan meal.

I love a good sheet pan meal, especially for busy weeknights. They typically cook up on one pan (hence the name), require minimal dishes and come together quickly! This honey mustard chicken recipe I’m sharing today has definitely been my new go-to sheet pan dinner. It’s loaded with veggies and protein and is jam-packed with flavor. I can’t wait for you to try this one!

A large sheet pan with honey mustard chicken and roasted sweet potatoes and brussels sprouts.

Why You’ll Love This Recipe

  • Easy to make: Everything cooks up on one (or two) baking sheet, resulting in minimal dishes and easy clean up!
  • Flavorful: The honey mustard sauce adds a perfect balance of sweetness and tang, enhancing the chicken and vegetables’ natural flavors.
  • Customizable: Feel free to swap in your preferred vegetables or adjust the spices, making the dish suit your taste or needs.
  • Great for meal prep: It stores well, making it an excellent option for meal prep or next-day lunches.
Ingredients measured out to make a Honey Mustard Chicken Sheet Pan Meal: chicken thighs, sweet potatoes, brussels sprouts, paprika, garlic powder, olive oil, salt, pepper, apple cider vinegar, grainy mustard, dijon and honey.

Ingredients Needed

  • boneless skinless chicken thighs – I went with boneless skinless chicken thighs for this recipe because they are more flavorful and juicier than chicken breasts! You’re going to want about 2 lbs, which should be 8 chicken thighs for this recipe.
  • brussels sprouts – these should be fresh, trimmed and halved.
  • sweet potatoes – the natural sweetness pairs perfectly with the tang of the honey mustard sauce. When picking a sweet potato choose a large, firm one that has smooth skin. You’re going to want to peel it and chop it into 1″ chunks for roasting.
  • olive oil – this helps in roasting the veggies to perfection and getting that nice, crispy exterior. You could also use avocado oil as a substitute.
  • spices – salt, pepper, garlic powder and paprika.
  • honey mustard sauce – the star of the show here! We’re making a delicious tang and sweet honey mustard sauce with both whole grain and dijon mustard, honey, extra virgin olive oil, apple cider vinegar, salt, pepper, garlic powder and paprika.
Collage of five photos showing the steps to make Honey Mustard Chicken Sheet Pan Meal: whisking together the honey mustard sauce, marinating the chicken thighs in honey mustard, tossing the chopped sweet potatoes and brussels sprouts in seasoning, and then adding the food to a sheet pan to roast.

How to Make

Step 1: Start by preheating your oven to 400°F. Prepare your baking sheet by lining it with parchment paper for easy cleanup.

Step 2: In a small mixing bowl, add the grainy mustard, dijon mustard, honey, olive oil, apple cider vinegar and spices (salt, black pepper, garlic powder and paprika). Whisk everything together until you have a smooth, well-incorporated sauce.

Step 3: Set aside ¼ cup of the honey mustard sauce for later use. Place your chicken thighs in the remaining sauce, making sure each piece is well-coated. Let the chicken marinate while you prepare the rest of your ingredients.

Step 4: Chop your brussels sprouts and sweet potatoes and add them to a large bowl. Add olive oil, salt, pepper, garlic powder and paprika and toss everything together until the veggies are evenly coated with the oil and seasonings.

Step 5: Spread out the veggies on one half of your prepared sheet pan. On the other half, place your marinated chicken thighs. Be sure to discard any leftover marinade that’s been in contact with raw chicken.

Step 6: Place your sheet pan in the preheated oven and cook for 25-35 minutes. Halfway through, you might want to flip the veggies to ensure they cook evenly. The dish is done when the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C). If you prefer your chicken with a crisper, golden-brown exterior, you can broil it for about 2 minutes at the end of baking. Keep a close eye during this step to avoid burning and over-cooking.

Step 7: Once everything is done cooking, remove the sheet pan from the oven. Drizzle the reserved sauce over your veggies and chicken for an extra burst of flavor right before serving.

Honey mustard chicken sheet pan meal with roasted vegetables on a large plate.

Substitutions

Protein – I used boneless chicken thighs for this recipe because they are more flavorful than chicken breasts, but feel free to use chicken breasts or bone-in chicken thighs if you prefer. The cook time will likely vary so you might have to adjust the timing of everything. You could also swap the chicken with another protein of choice like shrimp or salmon. The cook time will be less for shrimp or salmon so I recommend cooking either of those on a separate baking sheet from the veggies.

Vegetables – Feel free to swap out the sweet potato and brussels sprouts with other veggies. I like to use vegetables that roast well but aside from that, have at it! Some ideas: butternut squash, red onion, green beans, red potatoes, cauliflower, carrots or broccoli.

Sauce – I wouldn’t recommend substituting the sauce for something else as this recipe was created specifically with the honey mustard sauce. Trust me, it’s so delicious!

A large sheet pan with honey mustard chicken and roasted sweet potatoes and brussels sprouts.

Recipe Tips

  • Use a pan with raised edges: The edges will keep the juices from dripping down to the bottom of your oven, which will eventually burn.
  • Line with parchment paper: For easy clean up I highly recommend lining your baking sheet(s) with parchment paper!
  • Don’t cut veggies too small: Cut your brussels sprouts in half and your sweet potatoes into about 1-inch chunks. You don’t want your veggies to be cut too thin otherwise they’ll end up too soft and mushy. No thank you!
  • Marinate longer: The longer the chicken marinates the more flavorful it will be! For this recipe we’re just marinating the chicken for about 15-20 minutes while we prep the rest of our ingredients. But, if time allows, let the chicken marinate in the honey mustard sauce for a couple of hours or even overnight in the refrigerator. This extra time allows the meat to absorb the flavors more deeply.
  • Don’t overcrowd the pan: Make sure to keep everything in one single layer. If the pan is too crowded the veggies and chicken won’t cook evenly. Use either one large baking sheet one or two smaller baking sheets.
  • Flip veggies halfway through: To ensure even cooking I suggest flipping your veggies halfway through cooking.
  • Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to be safe for consumption.
Honey mustard chicken sheet pan meal with roasted vegetables on a large plate.

Serving Suggestions

I love serving this honey mustard chicken sheet pan meal all together on one plate with a drizzle of the honey mustard sauce and fresh herbs like parsley. You can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:

  • With a salad: For more veggie goodness serve this dish with a side salad like this easy kale salad.
  • With soup: For a more comforting meal, serve this sheet pan meal with a simple bowl of soup. Some ideas: butternut squash soup, cauliflower soup, sweet potato soup.
  • With grains: Serve the chicken and veggies on top of your favorite grain for a complete and nutritious meal. Wild rice, brown rice, white rice, quinoa or farro are all great options. For a low-carb option serve it over cauliflower rice.
  • As a bowl meal: Serve this dish over a grain or green with additional toppings like nuts or seeds, cheese, fresh fruit and a drizzle of sauce. You can use this roasted harvest bowl recipe as a guide for how to turn this into a bowl meal.
A large sheet pan with honey mustard chicken and roasted sweet potatoes and brussels sprouts.

How to Prep in Advance

If you don’t have time to make everything in one night, you can prep all of the components in advance for faster assembly. Here’s what I would prep in advance:

  • Chicken – let the chicken marinate in the sauce overnight.
  • Vegetables – chop your brussels sprouts and sweet potatoes the night before and store in the fridge until ready to bake.
  • Sauce – the sauce is so simple to whip up in advance!
Honey mustard chicken sheet pan meal with roasted vegetables on a large plate.

How to Store Leftovers

For leftovers, I recommend storing this honey mustard chicken sheet pan meal all together in an airtight container. Leftovers will last 3-4 days in the refrigerator.

To reheat, you can spread everything out on a sheet pan and reheat in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.

More Sheet Pan Recipes to Try

Be sure to check out all of my healthy sheet pan dinners as well as my full collection of dinner recipes.

5 from 4 votes

Honey Mustard Chicken Sheet Pan Meal

This honey mustard chicken sheet pan meal is the perfect quick and easy recipe for busy weeknights. It combines tender chicken thighs with veggies all tossed in a flavorful honey mustard sauce.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients  

  • 1 ¾-2 lbs boneless skinless chicken thighs
  • 1 lb brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and chopped into 1" chunks
  • 2 Tablespoons olive oil, or avocado oil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Honey Mustard Sauce

  • ¼ cup whole grain mustard
  • ¼ cup honey
  • 3 Tablespoons dijon mustard
  • 2 Tablespoon extra virgin olive oil
  • ½ Tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika

Instructions 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Whisk sauce ingredients together in a small bowl.
    A woman's hand using a metal whisk to whisk the honey mustard marinade in a mixing bowl for the chicken.
  • Reserve ¼ cup sauce for later and marinate chicken thighs in remaining sauce.
    Raw chicken marinating in a large bowl with a honey mustard marinade.
  • While chicken is marinating prep veggies. Add brussels and sweet potato together in a large bowl with oil, salt, pepper, garlic powder and paprika and toss to combine until veggies are evenly coated.
    Cubed sweet potato and halved brussels sprouts in a large glass bowl.
  • Add veggies to half of the sheet pan then add chicken thighs to other half of the pan. Discard rest of sauce. Roast for about 25-35 minutes, flipping veggies halfway, until veggies are tender and chicken is cooked through with an internal temp of 165°F. Broil at the end for about 2 minutes to crisp up the chicken, if desired.
    Multiple chicken thighs covered in a honey mustard marinade on one side of a large sheet pan, with the other side containing brussels sprouts and diced sweet potato.
  • Remove from oven and serve, drizzling 1 Tablespoon of sauce over veggies and chicken.
    A large sheet pan with honey mustard chicken and roasted sweet potatoes and brussels sprouts.

Nutrition

Serving: 1/4 recipe | Calories: 638kcal | Carbohydrates: 38g | Protein: 47g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 865mg | Potassium: 575mg | Fiber: 6g | Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Keyword: Honey Mustard Chicken Sheet Pan Meal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

    1. Ahh of course! Glad you loved this recipe and it turned out amazing for you. Thanks for coming back and sharing your review & star rating, I really appreciate it!