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A close-up of honey mustard chicken breast recipes with sheet pan vegetables like broccoli, bell peppers, and red onion.

Honey Mustard Chicken and Vegetables Sheet Pan Dinner

A simple and flavorful sheet pan dinner featuring chicken breasts coated in honey mustard sauce, roasted alongside your favorite vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Marinade
  • 4 boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Vegetables
  • 1 pound broccoli florets
  • 1 cup chopped bell pepper any color
  • 1 cup chopped red onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Baking sheet
  • Large bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the honey, Dijon mustard, 2 tablespoons of olive oil, garlic powder, salt, and pepper to make the honey mustard sauce.
  3. Add the chicken pieces to the bowl with the sauce and toss to coat evenly. Set aside.
  4. In the same bowl (no need to wash), add the broccoli florets, chopped bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat the vegetables.
  5. Arrange the seasoned vegetables in a single layer on one side of the prepared baking sheet.
  6. Place the honey mustard-coated chicken pieces in a single layer on the other side of the baking sheet, ensuring they are not overcrowded.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  8. Serve immediately directly from the sheet pan.

Notes

Feel free to substitute other vegetables like zucchini, asparagus, or Brussels sprouts. Adjust baking time as needed based on the size of your chicken pieces and vegetables.

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