Baked Honey Mustard Chicken {Sheet Pan Recipe}
This Baked Honey Mustard Chicken comes together on one sheet pan for minimal clean up - it's a 30-minute dinner with a delicious sauce!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 290kcal
- 1 tbsp olive oil
- 1 lb chicken breasts, diced into 1-inch pieces
- 2 small Yukon gold potatoes, diced into 1-inch pieces
- 2 carrots, chopped into 1-inch pieces
- 1 cup brussels sprouts, sliced in half
- 2 tbsp dijon mustard
- 2 tbsp grainy mustard
- 2 tbsp honey
- 1 sprig fresh rosemary, chopped or 1 tsp dried
- 1/2 tsp each salt & pepper
Preheat oven to 450 F. Line a baking sheet with parchment paper and add chicken, potatoes, carrots and brussels sprouts. Drizzle with olive oil and season with a bit of salt & pepper.
Bake mixture for 18 minutes.
Meanwhile, mix mustards, honey, rosemary and salt & pepper together in a small bowl. Remove sheet pan from oven and drizzle sauce over chicken and veggies on sheet pan, then toss to coat.
Bake another 2-3 minutes until sauce thickens.
Remove from oven, garnish with a bit of extra fresh rosemary if desired, then serve and enjoy!
Swap out the veggies for any other veggies of your choice – just make sure they’re cut into small-enough pieces that they cook quickly.
Serve with a side salad, fresh bread or dinner rolls.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave or in a skillet on the stovetop.
Freeze the chicken for up to 3 months.
Calories: 290kcal | Carbohydrates: 29g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 981mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5295IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 2mg