Name: Irresistible Honey Mustard Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken thighs (or breasts); 1/4 cup honey; 1/4 cup Dijon mustard; 2 tablespoons whole-grain mustard; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 2 minced garlic cloves; 1/2 teaspoon kosher salt; 1 pound baby potatoes, halved; 1 pound Brussels sprouts, trimmed; Salt and pepper, to taste

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This Irresistible Honey Mustard Chicken Sheet Pan Dinner is a weeknight hero: sweet, tangy, and done with almost no babysitting. I’ve made this dozens of times and love how a single rimmed baking sheet delivers a complete, satisfying meal. If you enjoy easy one-pan dinners, I often rotate it with my Mediterranean chicken sheet pan dinner for variety.

Why Make This Recipe

Fast: Prep and roast in about 35–45 minutes, perfect for busy weeknights.
Balanced: Protein, roasted vegetables, and a flavorful glaze — minimal sides required.
Crowd-pleasing: The honey-mustard glaze hits sweet, tangy, and savory notes that most people love.
Minimal cleanup: One sheet pan, one bowl — I appreciate the low sink-time after dinner.
Seasonal flexibility: You can swap root vegetables year-round; it’s how I adapt this recipe when I make my Autumn Harvest Sheet Pan Dinner in cooler months.

Recipe Overview

Prep time: 10–15 minutes
Cook time: 25–30 minutes (plus a 5–10 minute glaze finish)
Total time: 35–45 minutes
Servings: 4
Difficulty: Easy
Method: Roast chicken and vegetables on a rimmed baking sheet at 425°F, glaze near the end and finish under the broiler if you like a caramelized top.

My Experience Making This Recipe

When I first tested this I over-glazed too early and the sugars burned, so now I add the honey-mustard in stages for the best caramelization. I also learned that arranging vegetables in a single layer and using similar-sized pieces gives the most even roast. A quick check with an instant-read thermometer (165°F internal for chicken) guarantees perfect doneness every time.

How to Make Irresistible Honey Mustard Chicken Sheet Pan Dinner

Start by tossing halved baby potatoes and trimmed Brussels sprouts in olive oil, salt, and pepper and roast them on a rimmed baking sheet at 425°F for about 15 minutes. Meanwhile whisk together 1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole-grain mustard, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, and 1/2 teaspoon kosher salt. Nestle 1.5 pounds boneless skinless chicken thighs (or breasts) among the par-roasted vegetables, brush with half the glaze, then roast 12–18 minutes more until the chicken reaches 165°F. Brush again and broil 1–2 minutes if you want a sticky, browned finish; rest 5 minutes before serving.

Expert Tips for Success

Use an instant-read thermometer: check the thickest part of the chicken for 165°F to avoid under- or overcooking.
Size matters for even roasting: halve potatoes and Brussels sprouts so everything finishes at the same time.
Par-roast vegetables first: giving root vegetables a head start prevents overcooking the chicken.
Save some glaze for finishing: brush the last layer in the final 5 minutes and broil briefly for caramelization without burning the sugars. Also try flavor inspiration from my Irresistible Honey Butter Chicken for a richer glaze idea.
Use a rimmed sheet and parchment or a light oil coating to prevent sticking and make cleanup easier.

How to Serve Irresistible Honey Mustard Chicken Sheet Pan Dinner

Serve with a crisp side salad; a carrot salad dressed with honey-mustard pairs beautifully and echoes the glaze flavors. For a ready reference, see my Irresistible Carrot Salad with Honey Mustard Dressing.
Add a grain: spoon the chicken and vegetables over cooked rice, quinoa, or couscous to soak up the glaze.
For a casual dinner, serve straight from the sheet pan on the table and garnish with chopped parsley or chives.
Prefer another cooking method? You can adapt the flavors for a slow cooker — try the approach used in the Slow Cooker Chicken Shawarma recipe for low-and-slow convenience.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for 3–4 days. For best texture, store chicken and vegetables together but separate any delicate garnishes. Freeze up to 3 months: cool completely, wrap tightly in foil or use freezer-safe containers, and label with the date. Reheat from refrigerated: warm in a 350°F oven for 10–15 minutes until 165°F internal, which helps revive roasted textures. From frozen: thaw overnight in the refrigerator before reheating. Microwave reheating works for quick meals — cover and heat in short bursts to avoid drying.

Recipe Variations

Gluten-free: Use verified gluten-free Dijon and whole-grain mustard; everything else is naturally GF.
Dairy-free: This recipe is dairy-free as written; avoid adding butter-based finishes.
Spicy: Stir 1–2 teaspoons Sriracha or 1/2 teaspoon cayenne into the glaze for heat.
Vegetarian: Swap chicken for extra-firm tofu (press and cube) or use seasoned chickpeas; roast until crispy and brush with the same honey-mustard glaze.

Nutritional Highlights

This dish delivers a lean protein source and vitamin-rich roasted vegetables in one pan. Be mindful of added sugars from honey — about 1/4 cup used across four servings adds sweetness but also sugar content. Allergen note: contains mustard and honey (not vegan); check packaged mustard for potential gluten cross-contact if you have celiac concerns.

Troubleshooting Common Issues

Chicken dry on the edges but raw inside: your oven may have hot spots; use an instant-read thermometer and rotate the pan halfway through cooking.
Glaze burned or overly dark: apply glaze in the last 5–10 minutes and broil only briefly; sugars burn quickly at high heat.
Vegetables not tender: cut pieces smaller for faster cooking or par-roast vegetables 10–15 minutes before adding chicken to the sheet.

Frequently Asked Questions

Q1: Can I use chicken breasts instead of thighs?
A1: Yes. Use boneless skinless breasts and reduce the roasting time slightly; check for an internal temperature of 165°F. Thinner breasts may finish in 10–14 minutes after the vegetables have par-roasted, while thicker ones need a few extra minutes.

Q2: How long can I marinate the chicken in the honey-mustard mixture?
A2: Marinating 15–30 minutes adds flavor, while up to 8 hours (overnight) is safe in the refrigerator. Avoid very long acidic marinades (over 24 hours) which can change texture, especially with breasts.

Q3: Can I prepare this ahead for a dinner party?
A3: Yes — you can chop and par-roast the vegetables the day before and store them in the fridge. On the day, arrange the chicken, reheat briefly in a 425°F oven, glaze, and finish under the broiler to crisp.

Q4: My glaze is thin — how do I thicken it?
A4: Simmer the glaze in a small saucepan for 3–5 minutes to reduce and thicken, or whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon water and simmer until glossy. Reduced glaze will cling better to chicken and vegetables.