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Honey Mustard Chicken Sheet Pan Dinner

This sweet and tangy chicken dinner is a huge hit with kids and grown-ups alike! The honey mustard glaze gets all caramelized and delicious in the oven, creating those crispy edges everyone fights over. Plus, the veggies get perfectly tender and pick up all that amazing flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 pound baby carrots
  • 1 pound green beans trimmed
  • ⅓ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper or aluminum foil.
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
  3. Place chicken pieces in a bowl and toss with half of the honey mustard sauce. Set aside the remaining sauce.
  4. Toss carrots and green beans with remaining 1 tablespoon olive oil and a pinch of salt.
  5. Arrange vegetables on one side of the sheet pan and chicken pieces on the other side.
  6. Bake for 15 minutes, then brush chicken with half of the reserved honey mustard sauce. Stir the vegetables.
  7. Continue baking for 10 more minutes until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.
  8. Drizzle with remaining honey mustard sauce, garnish with fresh parsley, and serve immediately!