This is one our family favorite dinners. A quick and easy One Sheet Pan dinner made with chicken breasts, potatoes, and vegetables covered in a delicious honey mustard sauce and baked in the oven.
For days when I don’t want to spend hours in the kitchen after a long day of work or when Lucas is needing that “extra” attention, this One Sheet Pan Honey Mustard Chicken dish is my go to. In less than an hour I have a full dinner ready with minimal work. Plus it has all you need in a healthy and filling meal – protein, veggies, and carbs. Add a side of avocado and you got all your bases covered.
You can practically add any flavor you want to this Sheet Pan dish, but the honey and mustard combo is one of my favorites. It’s the perfect balance of tangy and sweet. I find it to be such a versatile combo that works great as a marinade for chicken breasts, thighs, salmon, pork tenderloin, and even as a salad dressing. You really can’t go wrong with these flavors.
And the best part? It saves time on dishes, yay! I mean, who likes doing dishes? Not me.
WHAT INGREDIENTS DO YOU NEED?
- Chicken – For this recipe I use chicken breasts, but you can easily swap it for chicken thighs. The cooking time will vary slightly. For instance, chicken breasts cook quicker than thighs (especially bone in thighs). Yet either way they are done cooking when the internal temperature reads 165°F.
- Potatoes – Either red or yellow baby potatoes will do the trick. You can use the big potatoes too, just make sure to cut them equal size so they cook evenly.
- Vegetables – The vegetables I use for this recipe are carrots, broccoli, and red onion. Those are my go-to vegetables for anything, yet feel free to use whatever you have available (asparagus, brussels sprouts, cauliflower, etc). I highly recommend red onions though – roasted red onions are a game changer.. Yum!
- Mustard – I use a mix of dijon and yellow. This is the right balance of spice and sweet for me and my family, but feel free to alter the ratio to suit your tastebuds.
A FEW NOTES:
- Rest the meat for 3-5 minutes before slicing. This allows time for the juices to redistribute.
- Have extra time? Go ahead and add 1 tbsp avocado oil to a cast iron skillet or pan and once hot, sear chicken over medium high heat for 2-3 minutes on each side. This will ensure a deeper color and flavor, but if you are short on time (or don’t feel like it), just skip it! Follow the recipe as it is.
Buen Provecho! -xo
♡♡♡
HONEY MUSTARD CHICKEN (ONE SHEET PAN)
Ingredients
- 2 Chicken Breasts
- 10 Baby Potatoes washed and cut into 1 inch size pieces
- 1 small head Broccoli cut into 1 inch pieces
- 3-4 Carrots chopped into 1/2 inch size pieces
- 1/2 Red onion cut into 1-2-inch wedges
- 1/4 cup avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper to taste
Honey Mustard Sauce
- 1/4 cup Dijon Mustard
- 1/4 cup Yellow Mustard
- 1/2 cup Honey
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Pre heat oven at 400°F.
- Pat chicken dry and season with garlic powder, salt, and pepper.
- Lay parchment paper on the sheet pan and spray oil.
- Lay chicken in the middle of the sheet pan and add the potatoes and vegetables around it.
- In a small bowl, combine all the Honey Mustard sauce ingredients and stir until smooth. (Set 1/4 cup of the sauce aside for after).
- Brush the chicken breasts with the Honey Mustard sauce.
- Pour sauce all over the sheet pan. Making sure to coat all the vegetables and chicken.
- Bake in the oven for 30 mins or until the internal temperature reaches 165° F.
- Pour the remaining of the sauce you set aside over the cooked dish.
- Let the chicken rest 3-5 mins before slicing.