Quick Honey Mustard Chicken Sheet Pan

Disclaimer: Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

Here is my favorite honey mustard chicken sheet pan recipe, with tender chicken thighs, roasted vegetables, and a sweet and tangy honey mustard glaze that brings everything together.

This sheet pan dinner is my go-to meal when I need something simple but tasty on busy weeknights. I love that everything cooks on one pan, which means less cleanup for me. Plus, my kids actually eat their vegetables when they’re coated in that honey mustard sauce!

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are really the star of this recipe, and there’s a good reason for that. Thighs stay much more tender and juicy than chicken breasts, especially when roasted at high heat on a sheet pan. If you only have chicken breasts on hand, they’ll work too, but keep a close eye on them since they can dry out faster. You can use either fresh or frozen chicken thighs – just make sure frozen ones are completely thawed before cooking. When shopping, look for thighs that are roughly the same size so they cook evenly, and don’t worry if they have a little extra fat on them since that will help keep the meat moist.

Options for Substitutions

This sheet pan dinner is pretty forgiving when it comes to swaps and substitutions:

• Chicken thighs: You can use chicken breasts instead, but reduce the cooking time by about 5-10 minutes since they cook faster. Bone-in thighs work too – just add an extra 10-15 minutes to the cooking time.
• Brussels sprouts: Not a fan of brussels sprouts? Try broccoli florets, cauliflower, or green beans instead. They’ll all roast nicely with similar cooking times.
• Sweet potato: Regular potatoes, butternut squash, or carrots make great substitutes. Just keep the pieces about the same size so everything cooks evenly.
• Whole grain mustard: If you don’t have whole grain mustard, you can use all dijon mustard instead – just increase the dijon to about 6 tablespoons total for the sauce.
• Honey: Maple syrup or brown sugar work well as honey replacements. If using brown sugar, start with 3 tablespoons and add more to taste.
• Apple cider vinegar: White wine vinegar or lemon juice can step in for the apple cider vinegar – you just need that little bit of acid to balance the sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake with sheet pan dinners is overcrowding your pan, which causes everything to steam instead of roast – make sure your chicken thighs, Brussels sprouts, and sweet potato chunks have enough space to breathe for proper browning.

Another common error is not cutting your vegetables to similar sizes, so aim for 1-inch pieces on both the Brussels sprouts and sweet potatoes to ensure even cooking times.

Don’t add the honey mustard glaze too early in the cooking process, as the honey can burn and turn bitter – brush it on during the last 10-15 minutes of roasting instead.

Finally, resist the urge to flip the chicken thighs multiple times, as this prevents that golden, crispy skin from forming that makes this dish so satisfying.

What to Serve With Honey Mustard Chicken Sheet Pan?

This honey mustard chicken sheet pan is pretty much a complete meal on its own with the Brussels sprouts and sweet potatoes, but I love adding a simple side of fluffy rice or quinoa to soak up all that delicious honey mustard sauce. A fresh green salad with a light vinaigrette is perfect for cutting through the richness of the dish, or you could go with some crusty dinner rolls if you want something to help scoop up every bit of sauce. Since the flavors are already so well-balanced with the sweet and tangy elements, keep any additional sides simple so they don’t compete with the main event.

Storage Instructions

Refrigerate: This honey mustard chicken keeps really well in the fridge for up to 4 days in an airtight container. I love having leftovers because the flavors actually get even better overnight! It’s perfect for meal prep lunches or quick weeknight dinners when you don’t feel like cooking.

Freeze: You can freeze portions of this sheet pan meal for up to 3 months in freezer-safe containers. Just make sure everything is completely cooled before freezing. The chicken and sweet potatoes freeze better than the brussels sprouts, but it all still tastes great when reheated.

Reheat: To warm up your leftovers, pop them in the oven at 350°F for about 10-15 minutes until heated through. You can also use the microwave, but the oven keeps everything from getting soggy. If the chicken seems a bit dry, just drizzle a little extra honey mustard sauce on top.

Preparation Time	10-20 minutes
Cooking Time	25-35 minutes
Total Time	35-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-180 g
• Fat: 90-110 g
• Carbohydrates: 230-250 g

Ingredients

For the chicken:

• 1 3/4 to 2 lb boneless, skinless chicken thighs

For the vegetables:

• 1 lb brussels sprouts, trimmed and split
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 2 tbsp olive oil (or avocado oil)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

For the honey mustard sauce:

• 1/4 cup whole grain mustard
• 1/4 cup honey
• 3 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1/2 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Step 1: Preheat the Oven and Prepare the Sheet Pan

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

This will ensure an even cook and make it simple to transfer your food later.

Step 2: Mix the Sauce for Chicken

• 1/4 cup whole grain mustard
• 1/4 cup honey
• 3 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1/2 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

In a small bowl, whisk together the whole grain mustard, honey, dijon mustard, extra virgin olive oil, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth and fully combined.

Reserve 1/4 cup of this sauce in a separate container to use for drizzling at the end, and use the remaining sauce as a marinade for the chicken.

Step 3: Marinate the Chicken Thighs

• 1 3/4 to 2 lb boneless, skinless chicken thighs
• sauce (from Step 2, minus reserved 1/4 cup)

Place the chicken thighs in a bowl or resealable bag and pour the marinade, except for the reserved 1/4 cup, over the chicken.

Toss well to ensure all the chicken is coated.

Allow to marinate while you prepare the vegetables.

I like to let it marinate for at least 15-20 minutes if I have the time—it gives the chicken extra flavor.

Step 4: Prepare the Vegetables

• 1 lb brussels sprouts, trimmed and split
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 2 tbsp olive oil (or avocado oil)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

While the chicken is marinating, combine the trimmed and halved brussels sprouts and peeled, chopped sweet potato in a large bowl.

Add olive oil (or avocado oil), salt, black pepper, garlic powder, and paprika.

Toss everything together until the veggies are evenly coated in the oil and spices.

Step 5: Arrange and Roast Chicken and Vegetables

• marinated chicken thighs (from Step 3)
• seasoned brussels sprouts and sweet potatoes (from Step 4)

Spread the seasoned brussels sprouts and sweet potato evenly over half of the prepared baking sheet.

Lay the marinated chicken thighs on the other half of the sheet pan.

Discard any remaining marinade.

Roast in the preheated oven for 25-35 minutes, flipping the vegetables halfway through, until the veggies are tender and the chicken reaches an internal temperature of 165°F.

For extra crispy chicken, broil everything for an additional 2 minutes at the end.

I like to use the broiler to get a beautifully caramelized finish on the chicken.

Step 6: Plate and Serve

• reserved sauce (from Step 2)

Remove the sheet pan from the oven and divide the roasted chicken and vegetables among four plates.

Drizzle each serving with 1 tablespoon of the reserved sauce for an extra hit of flavor.

Serve immediately and enjoy!