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Sheet pan meals have become a go-to option for busy home cooks, and for good reason. They offer a simple, one-pan solution that minimizes both prep time and cleanup. The Quick Honey Mustard Chicken & Veggies is no exception, making it an ideal choice for weeknight dinners.

Quick Honey Mustard Chicken & Veggies Sheet Pan

Discover the joy of easy weeknight meals with this Quick Honey Mustard Chicken & Veggies sheet pan recipe! Perfect for busy nights, this dish features tender chicken breasts and vibrant veggies, all drizzled with a delicious honey mustard glaze. With just 30 minutes of cooking time, you’ll enjoy a flavorful and nutritious meal that's a hit with everyone. Elevate your dinner routine with this simple yet satisfying recipe that promises both taste and convenience!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 pound baby potatoes, halved

2 cups green beans, trimmed

1 red bell pepper, sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    Make the Marinade: In a small mixing bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken breasts in a gallon-sized resealable bag or a shallow dish, and pour half of the honey mustard mixture over the chicken. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).

        Prepare the Veggies: In a large bowl, combine the halved baby potatoes, green beans, and sliced red bell pepper. Drizzle with olive oil, season with salt and pepper, and toss to coat.

          Arrange on the Pan: Remove the chicken from the marinade and place it on one half of the prepared sheet pan. Add the seasoned veggies to the other half of the pan, spreading them out in an even layer.

            Bake: Pour the remaining honey mustard mixture over the chicken and veggies. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.

              Garnish and Serve: Once done baking, remove the sheet pan from the oven. Let it rest for 5 minutes, then sprinkle with fresh parsley before serving. Enjoy this delicious, one-pan meal!

                Prep Time, Total Time, Servings

                  15 minutes | 40 minutes | 4 servings