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 Recipe
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 Chicken Dinner

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!

Baken on Honey Mustard Sauce

More Chicken Recipes

5 from 1 vote

Honey Mustard Chicken, Green Beans, and Potatoes

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
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.


  • 2 tablespoons unsalted butter, melted
  • salt and pepper, to taste
  • 3-4 medium red potatoes, cut into 1-inch pieces
  • 4 boneless skinless chicken thighs
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 ½ teaspoons garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar, packed
  • 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.


[brid autoplay=”true” video=”385565″ player=”16519″ title=”Honey Mustard Chicken “]


TO STORE LEFTOVERS:  Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Reader Comments

  1. 5 stars
    I’m cooking this tonight and it’s only been n for 15 mins but my house smells amazing. I tasted the mixture and that’s amazing as well.. mmm thanks for a great recipe. Gonna do the same tmrw but with pork and asparagus and yellow potatoes

  2. I did it right yes, I am slower than usual today lol and it is amazing!!!! thank you so much for sharing

  3. Call me stupid but the directions were not clear on the steps and I added the glaze right away, no I have never made anything with a glaze before so I didn’t know that is the last step. It seems to me that bake for 20 min… then add the next step not let it run into the next step. I am hoping it doesn’t burn too bad I did however make another batch of glaze if it’s needed to doctor my screw up. All’s good and I am very willing to try it the right way the next time I make it. Well the oven just went off so I shall see how it goes

    1. I agree, Sulli…. geezers…what have you done, someone is trying to give information how to make a great meal, so easy to understand…or it should be!


      1. Looks delicious! Definitely will try it. Love trying new ways to make a sauce.

        Thank you for sharing!

    1. I am not a nutritionist, I am a home cook. There are plenty of apps and websites that you can use to determine nutritional information, please feel free to utilize them.

  4. Im trying out your recipe and realize your instructions leave out what to do with the first part of the glaze. The mixture tastes amazing as is, by the way!

    1. You’re right, The video has the glaze added before its cooked then researve is added to the green beans when they’re pkaced on the pan 20 min into the process. It is then roasted..
      The written instructions only have you add oil, salt & pepper to the chicken & potatoes for the first 20 min in the oven.

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating