Name: Honey Mustard Sheet Pan Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large chicken breasts, trimmed and sliced in half horizontally; 1 lb green beans, fresh or frozen; 2 lbs potatoes, cut into 1-inch pieces; Olive oil; Kosher salt; Black pepper; ⅓ cup honey; 3 tablespoons yellow mustard; 3 tablespoons stone ground or Dijon mustard; 1½ teaspoons garlic, minced; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon dried parsley; 1 teaspoon dried thyme; 1 tablespoon olive oil

Jump to Recipe· 4.3 from 22 reviews

There is something utterly comforting about this Honey Mustard Sheet Pan Chicken and Vegetables Recipe that makes it a go-to for any night when you want dinner with minimal fuss but maximum flavor. The sweet tang of honey mustard perfectly complements juicy chicken breasts, while the potatoes and green beans roast to tender, caramelized perfection all on one pan. It’s not just a meal; it’s an experience that brings ease, taste, and a splash of color to your table in under an hour. I can’t wait for you to try this delicious and accidentally healthy recipe that feels like a warm hug after a long day.

Ingredients You’ll Need

The image shows a collection of fresh cooking ingredients arranged on a white marbled surface. In the center front, there is a white plate with three smooth, pale pink raw chicken pieces stacked. To the left, a clear glass bowl is filled with fresh green beans, bright and firm. Behind the bowl, there are two medium-sized light brown potatoes with a slightly rough texture. To the right of the potatoes, a tall wooden pepper grinder stands with warm brown tones and smooth curves. Next to it is a clear glass bottle filled with golden yellow olive oil. On the far right, a small clear glass bowl contains a dark reddish-brown sauce or marinade with a slightly thick texture. A small glass bowl with white granulated salt is placed near the green beans. The background matches the white marbled surface, creating a bright and clean setting. Photo taken with an iphone --ar 4:5 --v 7

This Honey Mustard Sheet Pan Chicken and Vegetables Recipe requires simple ingredients you likely already have in your pantry and fridge. Each element plays a crucial role: from the juicy chicken breasts that soak up the tangy sauce to the potatoes and green beans that add heartiness, texture, and vibrant green and golden hues to your meal.

4 large chicken breasts (trimmed and sliced in half horizontally): This ensures the chicken cooks quickly and evenly, staying juicy throughout.
1 lb green beans (fresh or frozen): Fresh green beans add a crisp snap, while frozen ones are a convenient alternative that still roast beautifully.
2 lbs potatoes: Choose your favorite variety, and cut into 1-inch pieces for even cooking and that wonderful crispy edge.
Olive oil: A drizzle brings out the best roasting qualities in vegetables and keeps the chicken moist.
Kosher salt: Essential for seasoning every layer of flavor and enhancing the natural tastes.
Pepper: Adds a gentle kick that balances the honey’s sweetness.
⅓ cup honey: The star sweetness that makes the sauce both sticky and irresistible.
3 tablespoons yellow mustard: Brings a smooth, mellow tang to the sauce.
3 tablespoons stone ground or Dijon mustard: Adds a bit of texture and a deeper mustard flavor, giving the sauce complexity.
1½ teaspoons minced garlic: Garlic’s earthy aroma adds warmth and depth.
1 teaspoon onion powder: Enhances savory notes without overpowering the sauce.
1 teaspoon paprika: For a subtle smoky undertone and lovely color.
1 teaspoon dried parsley: Adds a touch of herbaceous freshness to the flavor profile.
1 teaspoon dried thyme: Complements the mustard with gentle earthiness.
1 tablespoon olive oil (for the sauce): Helps bind the sauce ingredients and keeps it luscious and spreadable.

How to Make Honey Mustard Sheet Pan Chicken and Vegetables Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 450°F and lining two sheet pans with foil for easy cleanup. Spritz them lightly with non-stick spray to make sure nothing sticks. If your oven is roomy or you have multiple racks, feel free to grab a third pan to keep everything perfectly roasted without crowding.

Step 2: Prepare the Potatoes

Cut your potatoes into evenly sized 1-inch pieces. Toss them in a bowl with a tablespoon of olive oil, a teaspoon of kosher salt, and a quarter teaspoon of black pepper. Spread the potatoes out on one sheet pan so they roast evenly and get those golden crispy edges we all love. Pop them in the oven for 20 minutes to start the magic.

Step 3: Ready the Green Beans

While the potatoes start roasting, trim the ends off your fresh green beans. Toss them in olive oil with half a teaspoon of salt and a quarter teaspoon of pepper. If you’re using frozen green beans, no need to trim—just toss and get ready to add them later.

Step 4: Salt the Chicken

Pat your chicken breasts dry and sprinkle each side with kosher salt — about three-quarters of a teaspoon total. This simple step seasons the chicken deeply and helps keep it juicy once roasted.

Step 5: Whip Up the Honey Mustard Sauce

In a small bowl, whisk together honey, yellow mustard, stone ground or Dijon mustard, minced garlic, onion powder, paprika, dried parsley, dried thyme, and olive oil. This sauce is the heart of the dish, marrying sweet and savory with bright herbal notes.

Step 6: Combine and Continue Roasting

After the potatoes have cooked for 20 minutes, take the pan out carefully and nestle your prepared green beans alongside the potatoes. If your pan feels crowded, you can split the green beans between the chicken pan and the veggie pan to give everything room to roast properly.

Step 7: Coat and Bake the Chicken

Place the salted chicken breasts on the second sheet pan and brush each piece generously with the honey mustard sauce, ensuring every bite will be bursting with flavor. Slide both pans back into the oven and roast for an additional 15 to 20 minutes, checking at 15 minutes for doneness. The chicken is perfectly cooked when it reaches 160°F, the potatoes are tender and golden, and the green beans are tender-crisp.

Step 8: Rest and Serve

Let the chicken rest for about 5 minutes before serving to lock in all those luscious juices. Your Honey Mustard Sheet Pan Chicken and Vegetables Recipe is now ready for the table!

How to Serve Honey Mustard Sheet Pan Chicken and Vegetables Recipe

The image shows two pieces of cooked meat covered with a shiny orange-brown sauce with herbs, placed side by side in the middle of a white plate with a white marbled texture background. To the left, a bunch of bright green, slightly charred green beans lay next to the meat, with their long and thin shapes adding contrast. On the right side, there are several golden-brown roasted potato slices, showing a crispy texture on the edges. The whole dish is presented close up, showing small details of the sauce and textures on the vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or thyme adds a pop of color and an herbaceous finish that brightens this dish wonderfully. For a bit of texture, cracked black pepper or a few chili flakes are lovely if you like a hint of spice.

Side Dishes

Although this recipe is a complete meal, pairing it with a light garden salad or a grain like quinoa or wild rice makes for a more substantial feast. A dollop of Greek yogurt or a wedge of lemon can also lift the flavors for a fresh twist.

Creative Ways to Present

Serve the chicken sliced on a platter with the roasted potatoes and green beans artistically arranged around it. Drizzle any extra honey mustard sauce left in the pan over everything for a glossy, appetite-rousing finish. For a casual family meal, individual plates with a bright napkin on the side add a touching homey vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Mustard Sheet Pan Chicken and Vegetables Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making it perfect for next-day lunches.

Freezing

You can freeze leftover chicken and vegetables separately in meal prep containers, but roasted potatoes may lose some texture after defrosting. Use frozen portions within two months for the best quality.

Reheating

To enjoy leftovers, reheat gently in a preheated 350°F oven for 10-15 minutes to bring back crispiness, or use a microwave if you’re short on time, but cover to retain moisture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra juiciness and flavor, but they might need a slightly longer cooking time. Keep an eye on them to prevent overcooking.

What if I don’t have stone ground mustard?

No worries! Dijon mustard is a great substitute and will still give you that delicious tangy depth the recipe needs.

Can I prepare this recipe for fewer people?

Yes! Just halve all the ingredients and use a smaller sheet pan. Cooking times may vary slightly so keep an eye on the chicken and vegetables.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as all the ingredients contain no gluten. Just double-check your mustard labels to be sure.

How do I keep the chicken juicy?

Salting the chicken before cooking and not overbaking are key. Using a meat thermometer helps you pull the chicken out perfectly at 160°F to ensure juiciness.

Final Thoughts

If you’re looking for a dinner that feels special but doesn’t eat up your evening, this Honey Mustard Sheet Pan Chicken and Vegetables Recipe is exactly what you need. It’s got the perfect balance of sweet and savory, a colorful plate, and so much ease in preparation. I promise once you try it, this recipe will become a beloved staple in your kitchen. Give it a whirl tonight, and savor every bite!