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–+ servings
Close-up of honey mustard chicken breast recipes with sheet pan vegetables including broccoli and bell peppers in a white baking dish.

Honey Mustard Chicken and Vegetables Sheet Pan Dinner

A simple and flavorful sheet pan dinner featuring chicken breast 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 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 4 boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 lb bell peppers chopped (any color)
  • 1 cup red onion cut into wedges
For the Honey Mustard Sauce
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp 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 olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until well combined.
  3. Add the chicken pieces and chopped vegetables to the bowl with the honey mustard sauce. Toss everything together until the chicken and vegetables are evenly coated.
  4. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. You can flip the chicken and vegetables halfway through baking for even cooking.
  6. Serve hot directly from the sheet pan.

Notes

Feel free to substitute other vegetables like Brussels sprouts, sweet potatoes, or zucchini. Ensure vegetables are cut into similar-sized pieces for even cooking.

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