Sheet Pan Honey Mustard Chicken and Veggies

Tender chicken marinated in a sweet and savory sauce with juicy roasted vegetables on the side, make this Sheet Pan Honey Mustard Chicken and Veggies a delicious and super easy family-friendly meal.

Sheet pan honey mustard chicken with zucchini and tomatoes on a baking sheet. Black and white dish towel and thyme.

If your kids are anything like mine they’ll gobble up anything dipped in honey mustard sauce. As I was working on back to school recipes, it dawned on me that I should make a honey mustard flavored chicken. So, voila, here it is! Needless to say the kids absolutely loved it!

Marinating the chicken in a sweet and savory sauce renders it super tender, juicy and uber flavorful. As no meal is complete without a few vegetables, I added zucchini and tomatoes to the sheet pan as that’s what I had on hand from my garden. If your gang prefers different veggies, go ahead and use them instead.

Perfect for a busy weeknight dinner or to meal prep over the weekend, you’ve got to love a healthy one pan meal that comes together in about 30-40 minutes.

Sheet pan meals are absolutely ideal for a quick dinner. No pots and pans to clean up is always appealing.

If your family prefers chicken thighs to chicken breasts this Sheet Pan Chicken Thighs and Veggies is a great alternative.

Fresh thyme, raw chicken, white and black dish towel,

Ingredients

Chicken breasts: Deboned, skinless chicken breasts, cubed, are great for sheet pan meals.
Olive oil: Use extra virgin olive oil for the best flavor.
Country Dijon mustard: You can use Country Dijon which is a blend or Dijon mustard and coarse-ground mustard or use regular Dijon mustard.
Honey: Any type of honey will add a touch of sweetness.
Seasonings: Use a combination of paprika, salt and pepper.
Garlic: Fresh minced garlic cloves taste the best but jarred will work if you don’t have fresh. Feel free to add a few more if you like your chicken extra garlicky.
Zucchini: Fresh zucchini, cubed, gets roasted next to the chicken. No need to peel.
Tomatoes: Any type of tomato will work. Use all the same type or a combination of different tomatoes, cut into bite-sized pieces.

Fresh thyme, honey mustard sauce in a bowl with a whisk, raw chicken cubed in a white bowl and a black and white dish towel.

Raw cubed chicken in a white bowl, fresh thyme and a black and white dish towel.

How To Make Honey Mustard Sheet Pan Chicken

Step 1: Whisk oil, honey Dijon mustard, paprika, garlic, salt and pepper in a small bowl and pour over the cubed chicken. Allow the chicken to marinate for at least an hour or up to overnight. Make sure to refrigerate the chicken while it marinates.

Step 2: Place cubed zucchini and chopped tomatoes on a baking sheet. Feel free to mix them together or leave them separate like I did.

Step 3: Place the marinated chicken on the sheet pan next to the vegetables. I prefer to keep my chicken separate from the veggies before cooking. You can combine them after they are cooked if you like.

Step 4: Drizzle the veggies with some oil and then sprinkle with salt and pepper.

Step 5: Bake in an oven preheated to 400F degrees for 25 minutes.

RECIPE TIP

Do your best to cut the chicken and vegetables the same size so they cook up at the same pace. You don’t want some pieces to over cook and some to under cook.

Cubed zucchini, marinated chicken cubes and sliced tomatoes on a baking sheet, white and black dish towel, fresh thyme.

Want to Turn This Dinner Into Meal Prep Bowls?

Sheet pan dinners are great if you are into meal prepping as it saves time and it helps us stay accountable with our health and budget goals. Here are my tips to successfully meal prep this sheet pan chicken and veggies meal:

Allow the food to cool down completely by letting it sit out for a few minutes.
Divide the food on the sheet pan into four equal parts using a spatula. I like to do this while the food is still on the sheet pan so I can visualize the portions.
Transfer each portion of chicken and veggies to meal prep bowls. My favorite are these glass meal prep containers with dividers. Got to love the dividers!
Put the meal prep containers in the back of the fridge and enjoy the meal throughout the week.

Roasted zucchini and tomatoes with cooked honey mustard chicken on a cookie sheet and a black and white dish towel.

Storage and Make Ahead Instructions

Storage

Leftovers of this honey mustard chicken and veggie sheet pan meal will keep in the fridge in an airtight container for 3-4 days. Reheat in the oven or microwave.

The chicken will freeze well but the zucchinis and tomatoes may get soggy after they are frozen and reheated. You could freeze the chicken and use leftover veggies in a stir fry or add them to a pasta dish.

Make ahead

This honey mustard sheet pan chicken and veggies recipe is a great make ahead meal option. Be sure to allocate time for the chicken to marinate before you prepare it. Store meal prep chicken and veggies in the fridge for up to 4 days.

What to Serve with Sheet Pan Chicken and Veggies

Though this sheet pan chicken dinner is a meal in and of itself you could serve it with this Arugula Citrus Salad or this Brussel Sprout Kale Green Salad or go for the classic side of rice which is my favorite!

FAQs

Can i use chicken thighs to make this sheet pan meal?

Yes, if you want to use deboned chicken thighs they will work well.

should i make sure to remove the skin before marinating the chicken?

Skinless chicken will absorb the marinade better which will result in tastier chicken. If you like the skin, you can leave it on. Note your chicken will turn out crispier with the skin on.

what is the shortest amount of time I can marinate the chicken for?

The chicken needs at least an hour or so in order for it to absorb the flavors well.

Roasted zucchini and tomatoes with cooked honey mustard chicken on a cookie sheet.

Looking for more sheet pan meals for next time?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!

In a small bowl whisk oil, honey, Dijon mustard, paprika, garlic, salt, and pepper. Pour over cubed chicken. Marinate chicken for at least an hour up to overnight.
Add cubed zucchini and tomatoes to a sheet pan. You can mix the veggies or leave them separate like I did.
Add the marinated chicken to the sheet pan. I prefer to keep my chicken separate from the veggies before cooking, you can always mix afterwards.
Drizzle a little oil, salt and pepper over the veggies.
Bake at 400F degrees for 25 minutes.