Healthy Honey Mustard Chicken Sheet Pan Dinner

Name: Healthy Honey Mustard Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 chicken thighs, boneless and skinless; 2 cups broccoli florets; 1 cup baby carrots; 1 red bell pepper, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup honey; 1/4 cup Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon garlic powder; 1/2 teaspoon paprika

Highlighted under: Light Nutrition Kitchen

I absolutely love this Healthy Honey Mustard Chicken Sheet Pan Dinner! It’s a quick and nutritious meal that comes together effortlessly, making it perfect for busy weeknights. The combination of tender chicken, vibrant vegetables, and a tangy honey mustard dressing creates a flavorful dish that everyone enjoys. Plus, I appreciate that everything cooks on one sheet pan, which means less cleanup for me. This recipe has become a staple in my kitchen, and I know it will be a winner for your family too!

Created by

Megan Douglas

Last updated on 2026-02-24T00:21:36.217Z

When I first tried this Healthy Honey Mustard Chicken Sheet Pan Dinner, I was amazed at how simple yet delicious it was. It quickly became a go-to recipe in my house. The honey mustard sauce not only adds a wonderful flavor but also helps keep the chicken moist while roasting. I suggest marinating the chicken for about 15 minutes if you have the time, as this really enhances the taste.

One of the aspects I love about this recipe is its versatility. You can play with the vegetables based on the season or whatever you have on hand. For those busy evenings when I want something wholesome but don’t want to spend hours in the kitchen, this dish has truly saved the day. Plus, I love how colorful it looks on the plate!

        Why You Will Love This Recipe
        Balanced meal with protein and vegetables in one dish
Easy cleanup with just one sheet pan to wash
Sweet and tangy flavor that everyone will love

      

Key Ingredient Insights

The honey in this recipe not only provides sweetness but also helps with browning the chicken due to its natural sugars. When combined with the Dijon mustard, it creates a flavorful glaze that caramelizes beautifully in the oven. Choosing a high-quality honey will elevate the dish, so consider local or artisanal options for the best flavor. Remember, the balance of sweet and tangy is crucial, so feel free to adjust the honey to your personal taste preferences.

Dijon mustard is a key element for adding depth to the dish. Its sharpness cuts through the sweetness of the honey and acts as an emulsifier for the sauce, helping the ingredients to blend seamlessly. If you prefer a milder flavor, you can substitute half of the Dijon with yellow mustard. Also, adding a touch of whole grain mustard can add texture and an extra layer of flavor.

Baking Tips for Perfect Chicken and Veggies

To ensure your chicken thighs cook evenly, make sure they are roughly the same size, or consider cutting larger pieces in half. This will help prevent any pieces from being undercooked while others are perfectly done. You should aim for a minimum internal temperature of 165°F (75°C) for safe consumption. If you have a meat thermometer, it’s an invaluable tool for this recipe, providing peace of mind about doneness.

When adding the vegetables to the sheet pan, make sure they are not overcrowded. This allows them to roast rather than steam, resulting in crisp-tender veggies with golden edges. If you find that the veggies aren't getting enough heat, you can switch it to broil for the last few minutes of cooking for added color and char. Just be sure to keep an eye on them to avoid burning!

Ingredients

For the Chicken and Vegetables

4 chicken thighs, boneless and skinless
2 cups broccoli florets
1 cup baby carrots
1 red bell pepper, sliced
2 tablespoons olive oil
Salt and pepper to taste

For the Honey Mustard Sauce

1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon paprika

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Sauce

In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, and paprika until smooth.

Season the Chicken

Place the chicken thighs on the prepared sheet pan. Drizzle half of the honey mustard sauce over the chicken, and season with salt and pepper.

Add Vegetables

Add the broccoli, carrots, and bell pepper to the sheet pan. Drizzle with olive oil and toss to coat. Pour the remaining honey mustard sauce over the vegetables.

Bake

Bake in the preheated oven for 30 minutes or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven and let it rest for a few minutes before serving.

Pro Tips

Feel free to substitute any vegetables you have on hand. Zucchini, asparagus, or sweet potatoes work great in this dish too!

Make-Ahead and Storage

This Honey Mustard Chicken is perfect for meal prepping! You can marinate the chicken thighs in the honey mustard sauce a day ahead for enhanced flavor. Just keep everything in an airtight container in the refrigerator. The vegetables can also be cut and stored separately until you're ready to bake. This not only saves time but also maintains the freshness and crunch of the veggies during cooking.

Leftovers can be stored in the refrigerator for up to 3 days. When reheating, I suggest placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, which helps retain the dish's crispy texture. You can also use a microwave; just cover it to prevent drying out, but the oven method is preferable for preserving that original roasted flavor.

Variations to Try

Feel free to experiment with different vegetable combinations based on what you have on hand. Zucchini, asparagus, or even sweet potatoes would work well in this dish. Just be mindful of cooking times; harder vegetables like sweet potatoes may need to be pre-cooked for a few minutes before adding them to the sheet pan to ensure everything finishes cooking together.

For a spice boost, consider adding a teaspoon of chili flakes or swapping the paprika with smoked paprika for a hint of smokiness. You could also make it a one-pot meal by serving the roasted chicken and veggies over a bed of cooked quinoa or brown rice, which absorbs the leftover honey mustard sauce beautifully.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but they may cook faster, so adjust the cooking time accordingly.

→ Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Be sure to check the labels of the honey and mustard to ensure they are gluten-free.

→ Can I make this ahead of time?

Yes, you can marinate the chicken and chop the vegetables a day in advance. Store them in the refrigerator until ready to cook.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.