Irresistible Honey Mustard Sheet Pan Chicken & Creamy Veggies
A delightful one-pan dish featuring juicy chicken and a colorful medley of roasted vegetables, all drizzled in a sweet and tangy honey mustard glaze.
Servings: 4 servings
Calories: 400kcal
Equipment
- Baking Sheet
- Parchment Paper
- Large bowl
Ingredients
For the Chicken
- 4 pieces Boneless, Skinless Chicken Breasts Adjust quantity based on servings needed
- 1/3 cup Honey Opt for high-quality local honey for enhanced flavors
- 1/4 cup Dijon Mustard Consider using a spicy version for extra zing
- 2 tablespoons Olive Oil Use extra virgin for the best results
For the Vegetables
- 4 cups Fresh Vegetables (Carrots, Bell Peppers, Broccoli) Choose seasonal produce
- 1 teaspoon Garlic Powder Fresh garlic can be used for stronger flavor
- to taste Salt Essential for enhancing overall flavors
- to taste Pepper Generous seasoning is crucial
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine honey, Dijon mustard, olive oil, garlic powder, salt, and pepper. Stir until well mixed.
- Take boneless chicken breasts and toss them in the honey mustard mixture until they’re fully coated.
- Chop your fresh vegetables into bite-sized pieces and toss them lightly with olive oil and a pinch of salt and pepper.
- Place the coated chicken in the center of the baking sheet and scatter the seasoned vegetables around it.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.
- Allow the dish to rest for 5 minutes before serving.
Notes
Drizzle with extra honey before serving for added sweetness. Adjust vegetables based on personal preference or seasonal availability.