Sheet Pan Honey Mustard Chicken
This Sheet Pan Honey Mustard Chicken is a simple, flavorful meal that’s perfect for busy weeknights or effortless entertaining.
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Juicy chicken breasts are coated in a sweet and tangy honey mustard glaze that caramelizes beautifully as it roasts. Paired with vibrant green beans and roasted red potatoes that soak up all the delicious flavors, this one-pan wonder delivers a complete meal with minimal cleanup. Every bite is tender, savory, and packed with the perfect balance of sweetness and zing—comfort food made easy!
Why I LOVE Sheet Pan Meals
I feel like there are too many reasons to list! But I’ll try:
- You can cook a whole meal on one sheet pan, in the oven, in a short amount of time. A whole meal at once-What a genius concept!
- Very minimal clean up! The only dishes I dirty when making a sheet pan meal is typically a cutting board and knife, if I’m chopping vegetables, a bowl to mix everything, and the sheet pan itself. You could oil and season right on the sheet pan to omit the mixing bowl and line your sheet pan with foil for even easier clean up.
- For most recipes you can have dinner on the table in about 30 minutes. Especially on those busy week nights or when everyone is extra
whinyhungry. Win! - There’s so many possibilities! The skies the limit with sheet pan meals. You can use any protein/veggie combination. Make a “meat and potatoes” meal, tacos and fajitas, even pancakes!
What you’ll need:
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Chicken breasts: I’m using 4, but add or subtract to fit your needs. Make sure they are relatively the same size and thickness. I would say the chicken I used is “medium” thickness, not cutlet thin and not very thick. Keep in mind cooking time changes according to the size of the chicken, so I recommend pounding or slicing very thick chicken breasts to save on cooking time.
- Green beans: You can use fresh green beans or frozen green beans. I’m using fresh, but whatever you have on hand works! You could also use a different veg like broccoli or brusselsprouts.
- Honey: Because it is honey mustard chicken of course! Use your favorite.
- Mustard: Using two mustard types makes it extra yummy! I use yellow mustard and usually either spicy brown, dijon, or stone ground. Use whatever you happen to have.
- Garlic: minced cloved or pre-minced from the jar.
- Seasonings: Onion powder, paprika, salt, pepper, and cumin round it out.
How to make it
Preheat your oven to 400 F.
Line a large sheet pan (or divide the chicken and green beans between 2 sheet pans) with foil for easy clean up, or spray with nonstick cooking spray.
Place the chicken on the sheet pan, salt and pepper each one to taste, on both sides.
In a small bowl, whisk all the sauce ingredients together (honey, both mustards, garlic, seasonings, and 2 tablespoons of olive oil) and brush half of the mixture over the chicken.
Bake the chicken for 20 minutes.
While the chicken is baking, toss the green beans with 1 tablespoon of olive oil, salt and pepper.
After 20 minutes remove the chicken from the oven, flip and brush the remaining sauce over the chicken. Place the green beans on the sheet pan with the chicken or on a separate pan in a single layer.
Continue to bake the chicken and green beans for an additional 15-20 minutes until the chicken is 165ºF and the green beans are golden brown.
Tips & Tricks
- Keep in mind the thickness of the chicken will determine the cook time. If your chicken breast is very thin, you’ll only need about 20-30 minutes cook time. If the chicken is very thick you might need up to 45 minutes cook time.
- If you have more time, marinate the chicken in the honey mustard sauce for 1 hour before baking.
- Use boneless or bone-in chicken thighs or drumsticks instead of breasts. Reduce cooking time for the chicken to 20-30 minutes
- Keep the chicken moist by salt and peppering the chicken breasts and letting them sit 5-10 minutes before adding the honey mustard sauce and baking. Take the chicken out when the internal temperature is 160º and the temperature will rise to the recommended 165º as they rest, do not over bake.
- Leftover honey mustard chicken breast is excellent over a salad for lunch the next day! Put leftovers in an air tight container in the fridge up to 4 days.
Try these sheet pan dinners:
- Shrimp fajitas
- Mini Meatloaf
- Sheet Pan Italian Chicken
- Pineapple Chicken
- Turkey and Cheddar Hasselback Sandwiches
- Stove Top Stuffing Meatloaf
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Sheet Pan Honey Mustard Chicken
Equipment
Ingredients
- 4 boneless skinless chicken breast
For the honey mustard sauce
- 1/3 cup honey
- 3 tbsp yellow mustard
- 3 tbsp dijon mustard or stone ground or spicy brown
- 2 cloves minced garlic
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
For the green beans
- 1 pound green beans, ends trimmed
- 1 tbsp olive oil
- 1 tsp salt and pepper, to taste
Instructions
- Preheat your oven to 400 F.
- Line a large sheet pan (or divide the chicken and green beans between 2 sheet pans) with foil for easy clean up, or spray with nonstick cooking spray.
- Place the chicken on the sheet pan, salt and pepper each one to taste, on both sides.
- In a small bowl, whisk all the sauce ingredients together (honey, both mustards, garlic, seasonings, and 2 tablespoons of olive oil) and brush half of the mixture over the chicken.
- Bake the chicken for 20 minutes.
- While the chicken is baking, toss the green beans with 1 tablespoon of olive oil, salt and pepper.
- After 20 minutes remove the chicken from the oven, flip and brush the remaining sauce over the chicken. Place the green beans on the sheet pan with the chicken or on a separate pan in a single layer.
- Continue to bake the chicken and green beans for an additional 15-20 minutes until the chicken is 165ºF and the green beans are golden brown.
Notes
- Keep in mind the thickness of the chicken will determine the cook time. If your chicken breast is very thin, you’ll only need about 20-30 minutes cook time. If the chicken is very thick you might need up to 45 minutes cook time.
- If you have more time, marinate the chicken in the honey mustard sauce for 1 hour before baking.
- Use boneless or bone-in chicken thighs or drumsticks instead of breasts. Reduce cooking time for the chicken to 20-30 minutes
- Keep the chicken moist by salt and peppering the chicken breasts and letting them sit 5-10 minutes before adding the honey mustard sauce and baking. Take the chicken out when the internal temperature is 160º and the temperature will rise to the recommended 165º as they rest, do not over bake.
- Leftover honey mustard chicken breast is excellent over a salad for lunch the next day! Put leftovers in an air tight container in the fridge up to 4 days.
It looks very yummy