The new fad of sheet pan meals has met their master. This sheet pan Honey Mustard Chicken will knock your socks off. It has so much flavor and it is so incredibly easy! Honey Mustard Chicken is sweet and savory at its finest.
Honey Mustard Chicken
At first glance, Honey Mustard Chicken may appear to be a simple chicken and vegetable dish, but one bite of the honey mustard coated chicken and vegetables will reveal there’s nothing simple about it. As a one-pan dinner, Honey Mustard Chicken, Green Beans, and Potatoes are all cooked in the oven and are ready in under an hour. This dinner is made with dark meat and served alongside underrated vegetables for a healthy meal with minimal clean-up.
Honey Mustard Sauce
If you are anything like me, you will be tempted to go out and buy a bottle of honey mustard and call it a day. But if at all possible, try the homemade version first. The sugar in the homemade honey mustard sauce carmelizes so beautifully and the freshly made sauce adds a depth of flavor you can’t replicate with a bottle!
The honey mustard sauce is what dreams are made of. The perfect combination of sweet honey and bitter mustard. The moment that sweet sauce hits your lips you will understand the craze. The vegetables add so much depth and flavor to the meal. We like to switch it up from time to time.
Chicken Thighs versus Chicken Breasts
If you have used both chicken breasts and chicken thighs in your cooking you know how much flavor there is in the often underused chicken thigh. While a chicken breast can often be flavored to meet your tastes, the chicken thing adds a depth of flavor the chicken breast will never be able to. Thighs are juicier and more flavorful, often because they have a little more fat (they’re dark meat), they don’t dry out as easily.
Bonus: If you happen to raise your own chickens, you can also use this glaze over the entire bird when roasting!
The Sheet Pan Craze
What is so great about Sheet Pan meals? Simplicity. This meal cooks up on one dish. No messy pots and pans and switching back and forth. The entire meal pulls together in one pan.
You could swap out the potatoes and green beans for squash or carrots, or even cauliflower and Brussel sprouts. You can pick your favorites. Those of us who share the responsibility of cleaning up after we cook a meal understand what I am saying here!
HONEY MUSTARD CHICKEN, GREEN BEANS, AND POTATOES
- 2 tablespoons unsalted butter, melted
- Salt and pepper, to taste
- 3 to 4 medium red potatoes, cut into 1-inch pieces
- 4 boneless skinless chicken thighs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons minced garlic, about 3 cloves
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 3 tablespoons olive oil, divided
- 12 ounces frozen green beans
- Pre-heat oven to 400°F and line a rimmed sheet pan with aluminum foil or parchment paper.
- In a small bowl, stir together the butter, 2 tablespoons of oil, honey, brown sugar, mustard, garlic, oregano, and basil. Reserve half of the glaze in a clean bowl. Place the chicken thighs in the original bowl and toss to coat.
- Place the coated chicken on one half of the sheet pan. Place the potatoes on the other half. Drizzle the potatoes with the remaining tablespoon of oil and season both potatoes and chicken with salt and pepper.
- Bake for 20 minutes. To the side with the potatoes, add the green beans and drizzle with the reserved glaze.
- Use tongs to toss the potatoes and green beans to coat. Return to the oven for an additional 10 to 15 minutes until the thickest part of the chicken reads 165°F with a meat thermometer.
- Place under the broiler 500°F for a few seconds, just until browned.
- Serve the chicken with the green beans and potatoes while warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.