Have dinner ready all-in-one easy pan with this sheet pan honey mustard chicken! With a homemade honey mustard sauce and oven-baked chicken, this easy dinner is a lighter, heart-healthy option.
Before we dive into this recipe, I want to share that I am normally NOT a fan of sheet pan meals. I’ve found so many of them to be flavorless, bland, and overcooked. So, when I share a sheet pan dinner, like easy sheet pan chicken fajitas, or oven baked Mahi Mahi, you know they’ve been tried and tested for flavor and deliciousness!
Sheet pan dinners really do make life easy. What’s better than having dinner all on one easy pan – I mean that’s easy to cook and easy to clean up – win-win! This sheet pan honey mustard chicken uses thin-cut chicken breasts and a homemade honey mustard sauce to lock in the juices while giving it great flavor. Throw on your favorite veggies and potatoes and you have a full meal all-in-one!
Ingredients needed
- 4 thin-cut chicken breasts
- 1 1/2 cup panko bread crumbs
- 1 1/2 tsp. smoked paprika – divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. raw honey
- 2 Tbsp. dijon mustard
- 1/2 tsp. red pepper flakes
- 16 oz. baby potatoes
- 1 head of broccoli
- 1/4 cup olive oil
How to make sheet pan honey mustard chicken
- Preheat oven to 425 degrees F.
- In a small bowl, combine the bread crumbs, salt, pepper, and 1 tsp. of smoked paprika and mix to combine.
- In a separate small bowl, combine 2 Tbsp. dijon mustard, 2 Tbsp. raw honey, and red pepper flakes, and stir to combine.
- Start preparing the chicken breasts. Brush both sides thoroughly with the homemade honey mustard sauce. Then dredge the chicken in the panko bread crumb mixture and place onto a lined baking sheet. Repeat for all four breasts.
- Slice the baby potatoes in half, and cut the broccoli florets from the head. Add to a large mixing bowl. Add the olive oil and 1/2 tsp. of smoked paprika and mix to coat. Place the broccoli and potatoes onto the sheet pan surrounding the chicken breasts.
- Bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165 degrees. F.
- Remove from oven and serve with additional honey mustard sauce –if preferred
Recipe FAQs and Variations
Is it OK to cook potatoes with raw chicken?
Yes, it is safe to cook both potatoes and raw chicken on the same sheet pan at the same time.
What is sheet pan cooking?
Sheet pan meals are essentially one-pot meals but cooked on a sheet pan in the oven. It makes for less cooking items and easier clean-up, too. The trick is combining ingredients that have just about equivalent cooking times and temperatures.
What is the safe minimum cooking temperature for chicken?
It’s recommended by FoodSafety.gov to cook chicken to an internal temperature of 165 degrees F.
Recipe variations
- Swap in additional vegetables, if preferred.
- Remove the red pepper flakes for less heat.
Recommended kitchen tools for this recipe
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Enjoy these additional “heart smart” recipes!
- Tangy Brussel Sprout Salad – perfect for picnics or a quick lunch
- Healthy Mahi Mahi Recipe – another heart-healthy sheet pan dinner
- Pan-Roasted Vegetables & Sausage with Maple Tahini – featuring heart-healthy vegetables and chicken sausage
- Chipotle Shrimp Guacamole – with heart-healthy avocados
Sheet Pan Honey Mustard Chicken Recipe
Sheet Pan Honey Mustard Chicken
Have dinner ready all-in-one easy pan with this sheet pan honey mustard chicken! With a homemade honey mustard sauce and oven-baked chicken, this easy dinner is a lighter, heart-healthy option.
Ingredients
- 4 thin-cut chicken breasts
- 1 1/2 cup panko bread crumbs
- 1 1/2 tsp. smoked paprika - divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. raw honey
- 2 Tbsp. dijon mustard
- 1/2 tsp. red pepper flakes
- 16 oz. baby potatoes
- 1 head of broccoli
- 1/4 cup olive oil
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, combine the bread crumbs, salt, pepper, and 1 tsp. of smoked paprika and mix to combine.
- In a separate small bowl, combine 2 Tbsp. dijon mustard, 2 Tbsp. raw honey, and red pepper flakes, and stir to combine.
- Start preparing the chicken breasts. Brush both sides thoroughly with the homemade honey mustard sauce. Then dredge the chicken in the panko bread crumb mixture and place onto a lined baking sheet. Repeat for all four breasts.
- Slice the baby potatoes in half, and cut the broccoli florets from the head. Add to a large mixing bowl. Add the olive oil and 1/2 tsp. of smoked paprika and mix to coat. Place the broccoli and potatoes onto the sheet pan surrounding the chicken breasts.
- Bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165 degrees. F.
- Remove from oven and serve with additional honey mustard sauce, if preferred.
Notes
- Swap in additional vegetables, if preferred.
- Remove the red pepper flakes for less heat.
- Be sure to use thin-sliced chicken breasts. If you only have thick chicken breasts, use a knife to slice in half.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 603Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 90mgSodium: 739mgCarbohydrates: 64gNet Carbohydrates: 0gFiber: 5gSugar: 13gSugar Alcohols: 0gProtein: 42g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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