Sheet pan honey mustard chicken and potatoes is a simple and flavorful dinner with boneless skinless chicken thighs, potatoes, and veggies topped with a tangy honey mustard sauce. This dairy free, gluten free dinner is a weeknight winner!
Sheet pan meals are a wonderful way to save time and dishes when making a full meal. Everything is cooked at one time in one pan and there is very little cleanup. I love that all the flavors cook together and flavor everything else as well!
Sheet pan dinners and crock pot dinners are favorites in our house for ease or preparation and deliciousness. Our favorite slow cooker meals are Pepperoncini Pork Roast and Crock Pot Chicken Giardiniera.
Jump to:
Easy honey mustard chicken and potatoes
This cozy dinner is the perfect fall meal and a great weeknight dinner. This sheet pan dinner has very little chopping and a quick prep time. It does take a little while to bake in the oven but all of that is hands off time. The potatoes are what take the longest to cook, but chicken thighs are a lot more forgiving than breasts when it comes to moisture retention, so they don't dry out.
Chicken thighs are my favorite protein for sheet pan dinners, like the Greek Chicken Traybake, because of how moist they stay while cooking!
This baked honey mustard chicken recipe will take you around 5 minutes to prepare and then into the oven it goes!
Ingredient Notes
- Boneless skinless chicken thighs: Boneless skinless chicken thighs will always be my go to protein of choice. They are cheap, flavorful, and versatile.
- Potatoes: I love red potatoes or yukon gold. Use your favorite! Any potato works, as long as they are sliced into uniform pieces and seasoned well with salt and pepper.
- Veggies: Here I used broccoli, but use your favorite vegetable. Green beans, carrots, zucchini, all would be great options to go with this honey mustard chicken. Make sure to cut the vegetables into uniform pieces so that they cook evenly.
- Red onions: Red onions are awesome in traybakes because they only add to the flavoring and they cook down and cararmelize beautifully.
- Stone Ground Mustard: Stone ground mustard has a coarser texture from whole and crushed seeds, the flavor is slightly spicy and strong. Dijon mustard offers a smoother, milder, and more refined flavor, and you could certainly use that if preferred or combine the two.
- Honey: Honey adds a bit of sweetness to the tart mustard. Honey and chicken are a delicious combo if you haven't tried it much, try these honey teriyaki chicken thighs next!
- Fresh Lemon juice: The little bit of acid complements the honey and mustard really nicely.
For a full list of ingredients, see the recipe card below.
Variations and substitutions
- Bone in skin on chicken thighs can be used, but you will need to increase the cook time by 10-15 minutes
- Drizzle on the honey mustard sauce before baking the chicken if desired.
- Use frozen veggies for extra ease.
How to Make Oven Baked Honey Mustard Chicken
Step 1. Preheat oven to 400° F. On a large baking sheet, place cut potatoes, green beans, and red onion.
Step 2. Pour on a tablespoon of olive oil, make sure they are coated, and season with salt and pepper.
Step 3. To a bowl, add chicken thighs remaining two tablespoons of olive oil, italian seasoning, paprika, salt, and pepper
Step 4. Coat chicken thighs with seasonings.
Step 5. Lay chicken thighs on top of broccoli and potatoes and place in the oven.
Step 6. Bake for 30-35 minutes, until chicken is cooked through and potatoes are tender.
Step 7. Combine ingredients for honey mustard glaze.
Step 8. Drizzle over chicken thighs when serving.
Recipe tips
- Make sure you season the potatoes and green beans well with salt and pepper. By placing the seasoned chicken thighs on top of the potatoes and broccoli, the juices with help flavor the whole dish.
- Use an instant read thermometer to check the internal temperature of the chicken thighs and make sure they have reached 165 degrees F.
- The chicken can be prepared a day ahead of time and sit coated in the spice mixture overnight in the refrigerator. This will only make it more flavorful.
Recipe FAQs
Yes, you can. The flavor will be a little milder and the color and texture different without the whole grain mustard.
Yes, you will just want to increase the cook time to 40-45 minutes instead of 35. I suggest cooking the chicken and potatoes on their own for 10-15 minutes before adding the veggies, so that they don't overcook.
Yes you can! Cook time will depend on the size of your chicken breasts. They are done when they reach an internal temperature of 165 degrees F.
Sure! You can simply prepare the chicken as is, seasoned with olive oil and seasonings and then drizzle on the sauce after but before placing in the oven, if you prefer.
More chicken thigh recipes
If you tried this Honey Mustard Chicken and Potatoes Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the comments below. I love to hear from you.
Sheet pan honey mustard chicken and potatoes
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 lb potatoes (red or yukon gold) large dice
- 4 cups broccoli florets
- 1 small red onion sliced
- 3 tablespoon olive oil divided
- 2 garlic cloves minced
- 1 tbsp. italian seasoning
- ½ tbsp. paprika
- 1 tsp. salt
- 1 tsp. freshly cracked black pepper
Honey Mustard Sauce
- 1 tablespoon Stone Ground Mustard
- 2 tbsp. honey
- ½ lemon
- 2 tbsp. mayonnaise
Instructions
- Preheat oven to 400° F.
- On a large baking sheet, place cut potatoes, green beans, and red onion.
- Pour on a tablespoon of olive oil, make sure they are coated, and season with salt and pepper.
- Coat chicken thighs with remaining two tablespoons of olive oil, italian seasoning, paprika, salt, and pepper.
- Lay chicken thighs on top of broccoli and potatoes and place in the oven.
- Bake for 30-35 minutes, until chicken is cooked through and potatoes are tender.
- Combine ingredients for honey mustard glaze, and drizzle over chicken thighs when serving.
Leave a Reply