This post may contain affiliate links.
This simple sheet pan honey mustard chicken is a complete dinner made on one pan. A tangy sweet honey mustard marinade that doubles as a sauce to finish the chicken gives it extra flavor and juiciness. Simple prep, kitchen and pantry staple ingredients make this the perfect weeknight meal!
Why We Love This Honey Mustard Sheet Pan Chicken
Sheet pan dinners are always a favorite in our house. With reader favorites like this Parmesan Crusted Chicken Sheet Pan Dinner and this Sheet Pan Orange Chicken, I love to add even more flavors and combos to the chicken sheet pan repertoire.
My husband always swears he hates honey mustard so I never tell him that is what I made until he is done eating it–he thoroughly enjoyed this chicken dinner, so joke’s on him!
This honey mustard chicken sheet pan dinner:
- packs in over 50 grams of protein per serving
- is a complete meal: meat, potatoes, and veggies cooked on the same pan
- can be prepped in advance so that you only have to toss it all on the pan when it’s time to cook
- has so much tangy honey mustard flavor thanks to a combination of ground mustard, dijon mustard and yellow mustard in the sauce!
Love sheet pan dinners as much as we do? Try these other favorites: Greek Chicken Sheet Pan Dinner, Sheet Pan Lemon Chicken and Broccoli, Parmesan Crusted Steak and Potato Sheet Pan Dinner, or this Honey Garlic Chicken Thigh Sheet Pan Recipe!
Ingredient Notes
- We use boneless skinless chicken thighs in this recipe but chicken breast can work, cook time may be slightly different though so it’s best to keep an eye on them. Chicken thighs tend to be more forgiving when it comes to over cooking or drying out. The size of the chicken thighs can still make the cook time vary slightly if they are on the large side, etc.
- Brussels sprouts are certainly not for everyone, I get it. You can easily sub broccoli for the sprouts, or cut out the veggies completely and just do the chicken and potatoes.
- If you want to make this chicken sheet pan dinner gluten free, make sure to use tamari instead of soy sauce and you should be ok!
- We use baby gold potatoes or red potatoes when making this recipe They hold up well and get a nice crisp outside with soft tender centers.
Ways To Vary This Recipe
- vary the mustards: you can use some stone ground mustard, a spicy mustard, or a specialty mustard of any kind to amp up the flavor and add more layers to this sheet pan meal
- vary the vegetable: you can use broccoli as noted above, but also green beans will cook at about the same rate as well. Use a veggie the family will love
Step-By-Step Instructions
Step 1: Add the honey mustard sauce/marinade ingredients to a small bowl together and whisk to combine.
Step 2: Reserve about 3 tablespoons of the honey mustard mixture and then pour the rest over the chicken thighs and stir to coat.
Step 3: While chicken marinates, add the potatoes and brussels sprouts to a large sheet pan. Pour the olive oil and seasonings over top and toss well to combine. Place in the oven and cook for about 10-15 minutes to give them a head start.
Step 4: After 15 minutes, remove and shift the potatoes and brussels sprouts all to one side. Add the chicken evenly on the sheet pan, trying keep them from touching. Discard any of the contaminated marinade.
Step 5: Bake for 20-25 minutes, or until the chicken has reached about 165°F. Shift the oven to Broil, and brush the chicken with remaining honey mustard. Broil on high for another 2-4 minutes.
Step 6: Remove from oven and rest several minutes before serving. Drizzle some hot honey over top, especially on the veggies and sprinkle with fresh thyme.
Recipe Tips
Prep in advance: you can chop the brussels sprouts and potatoes and marinate the chicken earlier in the day and then pop it all in the oven before baking. If doing so, store the potatoes in cold water in the refrigerator for best results.
Keep ingredients uniform in size. Try to use chicken thighs that are similar in size and cut the potatoes and veggies into even pieces so that the ingredients cook at an even rate.
Give the potatoes a good head start for extra crispy and golden brown potatoes. For a classic golden brown potato, 10-15 minutes in the oven before adding remaining ingredients is great, but if you like them extra crispy, you can bake for 20 minutes even to start.
Use two sheet pans if your sheet pan is not large enough to give ingredients enough room. If you find that your ingredients don’t have enough space, spread them across two pans. If the sheet pan is too crowded, the meal will not cook evenly.
Storage and Reheating
Store leftovers in an airtight container for about 3-4 days. You can also freeze leftovers for up to 3 months. Make sure you allow the meal to cool completely before freezing for best results. Thaw overnight before cooking.
To reheat, bake in a single layer at 350°F for about 15 minutes. You can also air fry at the same temperature for about 6-8 minutes.
More One-Pan Dinners
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Honey Mustard Sheet Pan Chicken Dinner
Ingredients
Chicken
- 8 boneless skinless chicken thighs, about 1 ½ lbs.
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 2 tsp yellow mustard, you can use stone ground mustard here instead if preferred
- 2 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp each: sea salt and pepper, more or less as desired
Veggies
- 1 ½ lb mini gold potatoes, cut in quarters
- 1 lb brussels sprouts, halved and trimmed
- 2- 3 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp ground mustard
- ½ tsp each: sea salt and pepper, more to taste
- hot honey and fresh thyme to serve
Instructions
- Preheat oven to 425°F.
- In a small bowl, add the honey mustard sauce/marinade ingredients together and whisk well. Reserve about 3 tbsp. and then pour the rest over the chicken thighs and stir to coat.
- While chicken marinates, add the potatoes and brussels sprouts to a large sheetpan. Drizzle with olive oil and and the seasonings and toss to evenly coat.
- Place in the oven and cook for about 10-15 minutes to give them a head start. If your chicken thighs are on the larger/thicker side, you can do more on the 10 minutes side, and for thinner thighs, aim for the 15 minutes.
- Once the veggies have roasted a bit, remove and shift them all to one side. Add the marinated chicken evenly on the sheetpan, trying keep them from touching. Discard any of the contaminated marinade.
- Bake for about 20-25 minutes, or until the chicken has reached about 165°F. Shift the oven to Broil, and brush the chicken with remaining honey mustard. Broil on high for another 2-4 minutes.
- Remove from oven and rest for about 5 minutes before serving. We like to drizzle some hot honey over top, especially on the veggies and sprinkle with fresh thyme.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a comment