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!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – you can use boneless skinless chicken thighs or chicken tenders instead.
- Yukon gold potatoes – feel free to swap out for another kind of potato, just make sure it’s diced into 1-inch pieces.
- Carrots – use rainbow carrots to add more colour or swap for butternut squash, parsnips or rutabaga.
- Brussels sprouts – green beans, asparagus or broccoli cut into bite-sized pieces would all be good here.
- Dijon and grainy mustard – any style of whole-grain mustard will add some extra tang and texture to the sauce.
- Honey – use any type of honey you have on hand.
- Rosemary – fresh thyme, sage or marjoram would be the best substitutes here.
- Salt & pepper – to taste. You could also swap out for some of your favourite seasoning mixes to add your own spin to this dish.
How to make honey mustard chicken
- Add the veggies and chicken to a sheet pan.
- Make the honey mustard sauce.
- Bake the veggies and chicken for 18 minutes.
- Drizzle on the sauce.
- Bake for another 2-3 minutes.
- Divide into meal prep bowls or serve fresh.
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.
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- Crunchy green salad
- Fresh fruit salad
- Breadsticks or dinner rolls
Frequently Asked Questions
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 and pepper to give it more flavour.
This recipe doesn’t call for marinating the chicken in the sauce, but you certainly can if you wish. I find that adding the sauce over top and baking for another 2-3 minutes brings plenty of flavour to the chicken and the veggies.
Since mustard is acidic, it makes the meat nice and tender while still providing plenty of flavour. Lots of people like using honey mustard sauce as a dip, but I love adding it all over the veggies and chicken for the last few minutes of cooking time.
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 over top before reheating the leftovers in the microwave.
To reheat in a skillet, cook the leftovers over medium-low heat with the lid on until everything is heated through, about 5 minutes.
Freezing this recipe
This isn’t the best dish to freeze after it has been cooked. This is because the texture and flavour 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 container and freeze for up to 3 months.
More sheet pan chicken recipes
- The Best Sheet Pan Chicken Fajitas
- Sheet Pan Chicken and Asparagus
- Sheet Pan Greek Chicken Meal Prep Bowls
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.
Baked Honey Mustard Chicken {Sheet Pan Recipe}
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!
Rhonda says
Hi, I’m want to try this recipe, but I’m not a fan of mustard. I have an old bottle of Gulden’s Spicy Brown Mustard, but don’t wish to go out and buy two more mustard flavors. Will it make this recipe less delicious if I just use the mustard I have or is the grainy mustard and Dijon mustard a critical part of the flavor?
Taylor Stinson says
Hi Rhonda! I believe the mustard you have will work perfectly fine. That said, if you don’t like mustard this recipe does really have that flavor so I’m not sure you would like it. Just wanted to provide that heads up!
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!