Description

This Honey Mustard Chicken Sheet Pan Dinner is a flavorful, all-in-one meal perfect for busy weeknights. Featuring juicy chicken breasts, tender baby potatoes, and crisp green beans roasted together in a sweet and tangy honey mustard glaze, it’s easy to prep, cooks in under 40 minutes, and leaves you with minimal cleanup. The combination of natural honey, Dijon mustard, and garlic creates a glossy finish that’s both comforting and crave-worthy. Ideal for families, meal prep, or last-minute guests, this dish is as flexible as it is delicious.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
1 pound green beans, trimmed
2 tablespoons olive oil
Salt and pepper to taste

For the honey mustard sauce:

¼ cup Dijon mustard
¼ cup honey
1 tablespoon whole grain mustard (optional)
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C) and lightly grease a large sheet pan.

In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), garlic, olive oil, salt, and pepper to make the sauce.

Place the chicken breasts on the sheet pan and brush generously with the honey mustard sauce.

In a separate bowl, toss baby potatoes with olive oil, salt, and pepper. Spread them around the chicken on the sheet pan.

Bake for 15 minutes.

Remove the pan from the oven, add green beans, and drizzle them with a little olive oil, salt, and pepper.

Return to oven and bake for another 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.

Brush any remaining honey mustard sauce over the chicken before serving, if desired

Notes

For extra depth, add a splash of lemon juice to the honey mustard sauce.
Swap green beans for asparagus or broccoli for seasonal variation.
If using chicken thighs, increase cooking time by 5–7 minutes for even roasting.
Double the sauce if you like extra glaze to drizzle over your plate.
Use parchment paper for quick cleanup and less sticking.