This Baked Honey Mustard Chicken comes together on one sheet pan for minimal clean up – it's a 30-minute dinner with a delicious sauce!
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Ingredients in this recipe
Here's what you need to make this easy recipe – it comes together on one sheet pan for minimal clean and within 30 minutes so it's the perfect last minute dinner idea!
The key is to get cut the vegetables into very small pieces so that they cook quickly so just take note of how small to cut everything in the recipe card at the bottom of the post.
- olive oil
- chicken breasts
- Yukon gold potatoes
- carrots
- brussels sprouts
What is honey mustard sauce made of?
Surprising as it may sound, this succulent sauce is made up of only two ingredients! It’s simply what its name implies; a blend of tangy mustard and sweet honey. I used two types of mustard, added some rosemary and seasoned the sauce with salt & pepper to give it more flavour.
Here's what you need for the sauce:
- dijon mustard
- grainy mustard
- honey
- fresh or dried rosemary
- salt & pepper
How to make honey mustard chicken
- Add chicken, potatoes, carrots and brussels sprouts to a sheet pan. Drizzle with olive oil and season with a bit of salt & pepper. Bake mixture for 18 minutes.
- Meanwhile, mix mustards, honey, rosemary and salt & pepper together in a small bowl.
- Remove sheet pan from oven
- Drizzle sauce over chicken and veggies on sheet pan, then toss to coat.
- Bake another 2-3 minutes until sauce thickens.
- Remove from oven, garnish with a bit of extra fresh rosemary if desired, then serve and enjoy!
Making this recipe in a skillet
You can easily make this dish in a skillet instead of on the stovetop.
- Make the sauce as usual.
- Brown the chicken in the skillet for 2-3 minutes, then add in potatoes and veggies. Sauté for about 10 minutes until tender, stirring often.
- Add the sauce within the last 2 minutes of cook time, then remove from heat.
Using chicken thighs
Boneless, skinless chicken thighs cook just as quickly as breasts, and because it’s dark meat, it tends to be juicier. Cut chicken thighs up into 1-inch pieces and bake with the potatoes and vegetables.
Ingredient substitutions
- Olive oil – Just use any light-flavored oil to coat the veggies before roasting them.
- Chicken breast s- You can easily swap boneless, skinless chicken thighs or chicken tenders for the breasts.
- Yukon gold potatoes – Cut baby red potatoes or sweet potatoes into ½-inch pieces for an easy swap.
- Carrots – Use rainbow carrots to add more color or cut up some butternut squash instead. Parsnips and rutabaga are great options.
- Brussels sprouts – Green beans, asparagus, or broccoli cut into bite-sized pieces make great substitutions for the brussels sprouts.
- Dijon and grainy mustard – Don’t use regular mustard in this sauce. The rich spiciness of Dijon mustard cuts through the sweetness of the honey. Any style of whole-grain mustard will add extra tang and some texture to the sauce.
- Honey – Use any type of honey you may have on hand.
- Rosemary – Fresh thyme, sage, or marjoram can work if you don’t have rosemary on hand.
- Salt and pepper – Use some of your favorite season mix for your own spin on this. Throw in a pinch of cayenne for some heat.
What to serve with this recipe
Chicken, potatoes, and veggies – what else could you need for dinner? Here are a few suggestions just in case you need a little more.
- Crunchy green salad
- Fresh fruit salad
- Breadsticks or dinner rolls
Storing and reheating
Honey mustard chicken is an excellent dish to make ahead of time. Prep the chicken, potatoes and veggies and store them in the refrigerator in an airtight container before baking. Prepare the sauce and store separately in a covered container.
Before you start cooking, let the refrigerated ingredients sit at room temperature for 30 minutes. Then, follow the instructions in the recipe card below.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Sprinkle some water overtop before reheating the leftovers in the microwave.
To reheat in a skillet, cook leftovers over medium-low heat with the lid on until everything is heated through, about 5 minutes.
Can you freeze this recipe?
This isn’t the best dish to freeze after it has been cooked. This is because the texture and flavor of the potatoes and brussels sprouts can change during the thawing process.
However, you can easily freeze any chicken you might have left over. Store it in an airtight freezer container for up to 3 months.
More one pan chicken recipes
- Creamy Basil Chicken Skillet
- Chimichurri Chicken {Oven, Skillet or BBQ}
- 30-Minute One Pan Italian Chicken Skillet
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
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Baked Honey Mustard Chicken
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts, diced into 1-inch pieces
- 2 small Yukon gold potatoes, diced into 1-inch pieces
- 2 carrots, chopped into 1-inch pieces
- 1 cup brussels sprouts, sliced in half
- 2 tbsp dijon mustard
- 2 tbsp grainy mustard
- 2 tbsp honey
- 1 sprig fresh rosemary, chopped or 1 tsp dried
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 450 F. Line a baking sheet with parchment paper and add chicken, potatoes, carrots and brussels sprouts. Drizzle with olive oil and season with a bit of salt & pepper.
- Bake mixture for 18 minutes.
- Meanwhile, mix mustards, honey, rosemary and salt & pepper together in a small bowl. Remove sheet pan from oven and drizzle sauce over chicken and veggies on sheet pan, then toss to coat.
- Bake another 2-3 minutes until sauce thickens.
- Remove from oven, garnish with a bit of extra fresh rosemary if desired, then serve and enjoy!
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Sherri says
This was amaaaaaazing!! Fan favorite and will be made many times! Can’t wait to make for my family when they visit! Yummmm! Thanks for the easy recipe and the tips!
Taylor Stinson says
I’m so happy you enjoyed 🙂 Thank you Sherri!