Honey Mustard Sheet Pan Chicken
This honey mustard sheet pan chicken is golden, caramelized and the perfect weeknight dinner. Chicken gets coated in a garlicky Inglehoffer Honey Mustard marinade with smoked paprika and Worcestershire, then roasted on one pan with baby potatoes, carrots, Brussels sprouts and red onion. A quick broil with extra sauce gives this honey mustard chicken glossy, golden edges.
Love sheet pan dinners? Try my BBQ Chicken & Sweet Potato Bowls too.
Why You’ll Love This Honey Mustard Chicken
- One sheet pan for dinner.
- Sweet and tangy honey mustard glaze.
- Caramelized veggies cooked right alongside.
- Make-ahead marinade.
Ingredients for Honey Mustard Sheet Pan Chicken
The Honey Mustard Chicken
Boneless, skinless chicken breasts or thighs, Inglehoffer Honey Mustard, olive oil, garlic, salt, black pepper, smoked paprika and Worcestershire sauce.
The Veggies
Baby potatoes, sliced carrots, halved Brussels sprouts, a sliced red onion, olive oil, salt and pepper.
To Finish
Fresh parsley.
Dietary note: This dinner is naturally gluten free when your mustard and Worcestershire are gluten free.
How to Make Honey Mustard Chicken
Step 1: Roast the potatoes and carrots
Preheat the oven to 425°F. Toss the potatoes and carrots with olive oil, salt, pepper and paprika and roast 12 to 15 minutes.
Step 2: Make the sauce
Whisk the honey mustard, olive oil, garlic, spices and Worcestershire.
Step 3: Marinate
Coat the chicken in three-quarters of the sauce and marinate 15 minutes or up to 12 hours.
Step 4: Add the chicken
Add the Brussels sprouts and onion to the pan and nestle in the chicken. Roast 20 to 25 minutes until the chicken reaches 165°F.
Step 5: Glaze and serve
Brush with the remaining sauce and broil 2 to 3 minutes for glossy edges. Finish with parsley.
Carly’s Expert Tips
- Cut veggies evenly so they cook at the same rate.
- Marinate overnight for the most flavor.
- Use a thermometer to keep the chicken juicy.
- Don’t crowd the pan so everything caramelizes.
Make It Your Own
- Bone-in chicken: Use bone-in thighs and add 10 to 15 minutes.
- Sweet potatoes: Swap in cubed sweet potatoes.
- Broccoli: Use broccoli instead of Brussels sprouts.
- Spicy: Add a pinch of cayenne to the sauce.
Make-Ahead and Meal Prep: Marinate the chicken and chop the veggies up to 12 hours ahead. Leftovers make great lunches.
What to Serve With Honey Mustard Chicken
This is a full meal, but you can add a green salad or crusty bread.
Storing and Reheating
Store leftovers in the fridge for up to 4 days.
Reheat in a 375°F oven or air fryer.
What People Ask About Honey Mustard Chicken
Can I use bone-in chicken?
Yes. Add 10 to 15 minutes to the cook time.
Can I marinate the chicken overnight?
Yes, up to 12 hours.
What temperature should chicken reach?
165°F.
Can I use a different honey mustard?
Yes. Any honey mustard works.
Honey Mustard Sheet Pan Chicken
Ingredients
Method
- Preheat oven to 425°F.
- Toss potatoes and carrots with olive oil, salt, pepper, and paprika. Roast on a sheet pan for 12-15 minutes.
- Whisk together honey mustard, olive oil, garlic, spices, and Worcestershire sauce.
- Coat the chicken in ¾ of the sauce and let it marinate for 15 minutes or up to 12 hours.
- Remove the sheet pan from the oven, add Brussels sprouts and onion, then nestle the chicken onto the pan.
- Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized.
- Optional: Brush the chicken with the remaining sauce and broil for 2 to 3 minutes for glossy, golden edges.
- Finish with fresh parsley and serve.
Nutrition
Notes
- For extra flavor, marinate the chicken overnight in the honey mustard sauce.
- Cut the vegetables into uniform sizes to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to 165°F for safety.
- Broiling at the end adds a beautiful caramelized finish to the chicken.
