Honey Mustard Chicken Recipe Easy One Pan Dinner

Posted on July 19, 2025

There’s something magical about a one-pan dinner, isn’t there? Less mess, fewer dishes, and all the flavors meld together beautifully. This Honey Mustard Chicken & Vegetables recipe is not only quick and simple but also bursting with sweet and tangy goodness. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this dish delivers big-time satisfaction with minimal effort. Plus, the combination of tender chicken, caramelized veggies, and a luscious honey mustard sauce is hard to resist!

What makes this recipe worth trying? For me, it’s all about the perfectly balanced sauce—it’s sweet, savory, tangy, and just a little bit creamy. And let’s face it, the convenience of tossing everything into one pan and letting the oven do the work is a game-changer. If you’re tired of juggling pots and pans, this recipe will be your new best friend in the kitchen.

The Story Behind Honey Mustard Chicken & Vegetables

The honey mustard flavor combo is a classic that’s been around for ages, and it’s easy to see why. The sweetness of honey paired with the tanginess of mustard creates a harmony that complements so many dishes. While honey mustard is often seen in salad dressings or as a dip, it shines when used as a glaze for chicken.

Growing up, I remember my mom whipping up honey mustard chicken on busy school nights. She’d pair it with roasted potatoes and green beans, and it always felt like a comforting hug on a plate. Over time, I’ve adapted her recipe to make it even easier—hello, one-pan cooking! It’s now one of my go-to meals when I want something wholesome but don’t have the energy for an elaborate prep.

This dish also feels perfect for any season. In summer, you can use fresh vegetables from the farmers’ market, while in winter, root veggies like carrots and parsnips make it hearty and satisfying. It’s versatile, approachable, and honestly, downright delicious.

Ingredients: What You’ll Need

The beauty of this recipe is its simplicity, but each ingredient plays a vital role in creating the perfect flavors. Here’s a breakdown:

Chicken thighs: I prefer bone-in, skin-on thighs for maximum flavor and juiciness. However, boneless thighs or chicken breasts can also work if you adjust the cooking time.
Honey: Opt for a good-quality honey—it’s the star of the sauce! Local, raw honey adds depth, but any honey you have on hand will do.
Dijon mustard: This gives the sauce its tangy kick. If you don’t have Dijon, whole-grain mustard or yellow mustard can be used, though the flavor will differ slightly.
Olive oil: A little olive oil helps keep the chicken and veggies moist while roasting. You can substitute avocado oil or melted butter if preferred.
Garlic: Fresh minced garlic adds a savory note. If you’re in a pinch, garlic powder can work, but fresh is always best.
Vegetables: I love using baby potatoes, carrots, and green beans for their color and texture. Feel free to mix things up with zucchini, bell peppers, or broccoli.
Paprika: A sprinkle of paprika adds a subtle smokiness and a pop of color.
Salt & pepper: Always season generously to bring out the best in your ingredients.

If you’re looking to make this dish gluten-free, rest assured—it already is! For a dairy-free option, just avoid butter in the sauce or cooking process.

Equipment Needed

This recipe requires only a few basic tools—perfect for anyone with a minimalist kitchen setup:

Large sheet pan: A sturdy, rimmed baking sheet is ideal for holding all the chicken and veggies. If you don’t have one, a large casserole dish can work as an alternative.
Mixing bowl: You’ll use this to whisk together the honey mustard sauce.
Tongs: Handy for tossing the chicken and veggies in the sauce and arranging them on the pan.
Parchment paper: Optional, but it makes cleanup a breeze!

Pro tip: Invest in a good-quality sheet pan that holds up to high heat without warping. It’ll make your one-pan dinners even better!

Preparation Method

Ready to get cooking? Follow these simple steps to create your delicious one-pan dinner:

Preheat the oven: Set your oven to 400°F (200°C) and line your sheet pan with parchment paper, if desired.
Make the sauce: In a mixing bowl, whisk together 1/4 cup (60 ml) honey, 2 tablespoons (30 ml) Dijon mustard, 2 tablespoons (30 ml) olive oil, and 2 minced garlic cloves. Add 1/2 teaspoon paprika, 1/2 teaspoon salt, and a pinch of black pepper. Taste and adjust as needed.
Prepare the chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Toss veggies: In a separate bowl, toss baby potatoes and carrots with a drizzle of olive oil, salt, and pepper.
Arrange on the pan: Place the chicken thighs skin-side up on the sheet pan. Scatter the potatoes and carrots around them. Brush half of the honey mustard sauce over the chicken and drizzle a little over the veggies.
Roast: Bake for 25 minutes. Remove the pan from the oven, add the green beans, and brush the chicken with the remaining sauce. Return to the oven and bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Broil for crispiness: If you want a golden, crispy finish, broil the pan for 2-3 minutes. Keep an eye on it to avoid burning!
Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Cooking Tips & Techniques

Here are a few helpful tips to make this recipe foolproof:

Don’t overcrowd the pan: Spread the chicken and veggies out evenly to ensure everything roasts properly.
Use a meat thermometer: This is the easiest way to guarantee perfectly cooked chicken. Aim for 165°F (74°C).
Adjust veggie sizes: Cut your potatoes and carrots into similar sizes so they cook evenly.
Double the sauce: If you love extra sauce, make a double batch and serve it on the side for dipping!

Trust me, once you master this recipe, you’ll have a foolproof one-pan dinner in your back pocket.

Variations & Adaptations

This recipe is super versatile! Here are some ideas to switch things up:

Low-carb option: Swap the potatoes for cauliflower florets or zucchini slices.
Seasonal twist: Use asparagus in spring or butternut squash in fall for a seasonal vibe.
Spicy kick: Add a dash of cayenne pepper or chili flakes to the sauce for a little heat.
Vegan adaptation: Replace chicken with tofu or tempeh, and use maple syrup instead of honey.

Personally, I love adding a squeeze of lemon over the finished dish for extra brightness—it’s a game-changer!

Serving & Storage Suggestions

This dish is best served warm, straight from the oven. Here are some pairing and storage tips:

Serving: Plate the chicken alongside the roasted veggies and drizzle with any leftover sauce. Pair it with a crisp green salad or crusty bread for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave, though the veggies may lose their crispness.
Freezing: Freeze cooked chicken and veggies for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: The flavors deepen after a day or two, making leftovers even tastier!

Nutritional Information & Benefits

Here’s an estimate per serving (based on four servings):

Calories: 420
Protein: 30g
Carbohydrates: 34g
Fat: 18g

This dish is packed with protein from the chicken and vitamins from the vegetables. Honey provides natural sweetness, while Dijon mustard adds a low-calorie punch of flavor. It’s gluten-free and can easily be adapted for other dietary needs!

Conclusion

If you’re looking for a no-fuss dinner that’s big on flavor, this Honey Mustard Chicken & Vegetables recipe is the answer. It’s comforting, wholesome, and perfect for busy weeknights or leisurely weekends. Plus, the one-pan method saves so much time and cleanup!

I love how customizable this dish is—you can make it your own by switching up the veggies or tweaking the sauce. It’s a recipe that grows with you, and I hope it becomes a staple in your kitchen like it is in mine.

Let me know if you try this recipe! Leave a comment below and share your variations—I’d love to hear your ideas. Happy cooking!

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but they tend to cook faster than thighs. Keep an eye on them to avoid overcooking.

What other vegetables can I use?

Feel free to use zucchini, bell peppers, broccoli, or sweet potatoes—whatever you have on hand!

How do I make the sauce thicker?

If you prefer a thicker sauce, simmer it on the stovetop for a few minutes before brushing it onto the chicken.

Is this recipe kid-friendly?

Absolutely! The sweet honey flavor balances the tanginess, making it a hit with kids.

Can I make this ahead of time?

You can prep the chicken and veggies with the sauce and refrigerate them for up to 24 hours. Bake when ready to serve!