I’ve learned that a meal plan is essential when you’re insanely busy with life, and that quick, easy meals are a lifesaver. I know those of you who are parents, are career focused, or are in school feel the same way, which is one of the reasons I love sharing easy, one-pan dinners — including this one a pan of honey mustard chicken!
I made this for Tony and I on a whim a few years ago based on what was in my fridge and pantry and it was pretty damn delicious. All you have to do is toss some chicken, veggies, and potatoes onto a baking sheet, toss it with a sweet homemade honey-mustard marinade sauce (add some curry powder + cayenne for heat!), then fry to perfection.
Simple, easy, delicious, aromatic, unique, full of flavor AND it only takes 30 minutes to cook it all in one pan! What more could you want from a dinner?!
What’s in this One Pan Honey Mustard Chicken Recipe?
Despite the length of the title, this chicken recipe is simple, straightforward, and of course, absolutely delicious. To make it you only need:
- Boneless skinless chicken thighs: I find chicken thighs to be the tastiest and juiciest compared to chicken breast and cook perfectly with the veggies, but feel free to use chicken breast if you like.
- potatoes: I love the buttery flavor of Yukon Gold potatoes for this sheet pan, but you can use sweet potatoes if you prefer.
- carrots: Feel free to use regular, large carrots or go a little fancier with smaller rainbow carrots. Yummy!
- Yellow Onion: for delicious sweetness and a little zing.
- Cauliflower: Is there anything better than perfectly roasted Brussels sprouts? These are deliciously caramelized with the sauce and add some greenery to your sheet pan chicken dinner.
- For kick curry honey mustard sauce: They use honey, Dijon mustard, olive oil, curry powder and some cayenne pepper (if you like a little spiciness). The curry powder gives this traditional honey mustard sauce an incredible, unique flavor. If you’re not a curry fan, skip it – the sauce is delicious with or without the curry.
Customize this one-pan meal
This easy Honey Mustard One Skillet Chicken recipe is great to customize with your favorite veggies and proteins! Here are a few suggestions:
- Try a new protein: Feel free to use salmon or even shrimp in place of the chicken! I would recommend cooking seafood on a separate tray from the vegetables as they take less time to cook. You can also grill your salmon with this tutorial!
- Swap out your veggies: this recipe would be delicious with sweet potatoes, peppers, broccoli, and cauliflower. Whatever your vegetable heart desires.
- Add grain: Try adding your favorite cereal to this recipe and make 6 servings for the week! I think this Honey Mustard Chicken would be delicious with quinoa, rice, couscous, or even cauliflower rice for a lower carb option.
Tips for making sheet pan recipes
- Keep everything in one layer. Be careful not to overfill your pan! If you have veggies that sit on top of each other, they will likely cook unevenly. Make sure you use a sheet pan that is nice and big so everything has a spot, or divide your ingredients into two smaller sheets.
- Cut your vegetables nice and thick. These babies will roast for about 30 minutes, so make sure your veggies aren’t too thinly sliced. I suggest 1 inch for your potatoes and 1/2 inch for carrots.
- Twist and turn halfway. I suggest rotating the pan halfway through cooking and turning the veggies as well to ensure even cooking.
The perfect meal prep dinner
One of my favorite aspects of sheet pan dinners is that they are perfect for feeding the whole family or making meals for 1-2 people for the week. To easily prepare this recipe:
- Allow the chicken and vegetables to cool completely
- Divide the entire recipe into 4 separate meal prep containers like this one. Each container then contains 1/4 of the chicken, 1/4 of the potatoes, and so on
- Add your cereal to your meal prep container (if you have one) and fill it with your chicken and veggies
save tips
Store leftover honey mustard chicken and veggies in an airtight glass container in the refrigerator for up to 3-4 days.
More Chicken Recipes You’ll Love
Get all of my healthy chicken recipes here!
I know you’re going to love this Honey Mustard Chicken in a Sheet Pan recipe. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Have fun – xo.
Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
Delicious sheet pan honey mustard chicken baked to perfection with potatoes, carrots, onions and Brussels sprouts. You’ll love the kick curried honey mustard in this incredible Chicken and Vegetable One Pan! A wonderful, healthy chicken dinner for busy weeknights that’s paleo, gluten, grain and dairy free.
Ingredients
- For the chicken and veggies:
-
1½
Pound
boneless, skinless chicken thighs -
2
cups
1 inch diced Yukon Gold or baby red potatoes (or you can use sweet potatoes) -
3
large carrots, cut into ½ inch thick pieces (or use 6 small ole rainbow carrots) -
1
yellow onion, cut into pieces -
8th
ounces
Brussels sprouts, halved and outer yellow leaves removed - For the Kickin’ Curry Honey Mustard:
-
¼
Cup
Honey -
¼
Cup
Dijon mustard (I like the grainy Dijon mustard!) -
2
tablespoon
olive oil -
1
tablespoon
yellow curry powder - Optional if you like a bit of spiciness: ¼ teaspoon cayenne pepper
- Freshly ground salt and LOTS of black pepper
instructions
-
Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Put aside.
-
In a large bowl, combine the chicken thighs, diced potatoes, diced carrots, diced onions, and halved Brussels sprouts.
-
In a medium bowl, combine honey, Dijon mustard, olive oil, yellow curry powder, cayenne pepper, and salt and pepper. Using clean hands or tongs, mix all ingredients together until well combined and seasoning and sauce evenly coat the chicken and vegetables. Pour onto prepared baking sheet (or divide evenly between two baking sheets). You should group the veggies as best you can: carrots in one section, chicken in one section, potatoes in one section, and brussels and onions in one section (as indicated in the photos). Season with additional salt and pepper. Bake for 25-35 minutes, rotating the pan(s) and stirring the vegetables halfway through to promote even cooking. You’ll know it’s done when the carrots and potatoes are tender and the chicken reaches an internal temperature of 165 degrees F.
-
Once the chicken and veggies are done cooking, remove from the oven and garnish immediately with freshly chopped parsley, if desired. Serve immediately. Served 4
Nourishment
Servings: 4 servings
Serving size: 1 serving (1/4 of the chicken and veggies)
Calories: 488kcal
Fat: 19.3g
Saturated Fatty Acids: 4g
Carbohydrates: 42.3g
Fiber: 6.5g
Sugar: 21.6g
Protein: 37.2g
Recipe by: Monique Volz // Ambitious kitchen | Photography by: Eat Love Eats
This post was originally published on March 9, 2020 and republished on April 10, 2023.