I’ve learned that having a meal plan is essential when you’re crazy busy in life, and that quick, easy meals are a lifesaver. I know those of you who are parents, career-focused, or in school feel the exact same way, which is one of the reasons why I love sharing easy one pan dinners — including this one pan honey mustard chicken!
I made this for Tony and me on a whim one night a few years ago based on what was in my fridge and pantry and it was freakin’ delish. All you have to do is throw some chicken, veggies and potatoes onto a baking sheet, toss it with a sweet homemade honey mustard marinade sauce (infused with a little curry powder + cayenne for heat!) and then roast to perfection.
Easy, simple, delicious, flavorful, unique, full of flavor AND only takes 30 minutes to cook all on one pan! What more could you want in a dinner?!
What’s in this one pan honey mustard chicken recipe?
Despite the length of the title, this sheet pan chicken recipe is simple, straightforward and of course, absolutely delicious. To make it all you’ll need is:
- Boneless skinless chicken thighs: I find chicken thighs to be the most flavorful and juicy compared to chicken breasts and cook perfectly with the vegetables, but feel free to use chicken breasts if you’d like.
- Potatoes: I love the buttery flavor of yukon gold potatoes for this sheet pan dinner, but you can also use sweet potatoes if you prefer.
- Carrots: feel free to use regular, large carrots or get a little fancy with smaller rainbow heirloom carrots. Yum!
- Yellow onion: for delicious sweetness and a little zing.
- Brussels sprouts: is there anything better than perfectly roasted brussels sprouts? These get deliciously caramelized with the sauce and add some green to your sheet pan chicken dinner.
- For kickin’ curry honey mustard sauce: you’ll use honey, dijon mustard, olive oil, curry powder, and a bit of cayenne pepper (if you like a little heat). The curry powder adds an incredible, unique flavor that kicks up this traditional honey mustard sauce. If you’re not a fan of curry, skip it — the sauce is delicious with or without it.
Customize this one pan meal
This easy one pan honey mustard chicken recipe is great for customizing with your fav veggies and proteins! Here are some suggestions:
- Try a new protein: feel free to use salmon or even shrimp in place of the chicken! I’d recommend cooking seafood on a separate sheet pan from the veggies as they take less time to cook. You could also grill your salmon using this tutorial!
- Swap your veggies: this recipe would be delicious with sweet potatoes, bell pepper, broccoli, and cauliflower. Whatever vegetables your heart desires.
- Add a grain: try adding your favorite grain to this recipe and make 6 servings for the week! I think this honey mustard chicken would be delicious with quinoa, rice, couscous or even cauliflower rice for a lower carb option.
Tips for making sheet pan recipes
- Keep everything in one layer. Make sure not to overcrowd your pan! If you have veggies sitting on top of each other chances are they will cook unevenly. Be sure to use a sheet pan that’s nice and large so that everything has a spot, or break up your ingredients into two smaller sheet pans.
- Cut your veggies nice and thick. These babies will be roasting for around 30 minutes, so make sure your veggies aren’t sliced too thin. I suggest 1-inch for your potatoes and 1/2 inch for carrots.
- Flip and rotate halfway through. I suggest rotating your pan halfway through and also flipping your veggies to ensure even cooking.
The perfect meal prep dinner
One of my favorite parts about sheet pan dinners is that they’re perfect for feeding the whole family or meal prepping for 1-2 people for the week. To meal prep this recipe simply:
- Let the chicken and vegetables cool completely
- Divide the entire recipe into 4 separate meal prep containers like these. Each container will then have 1/4 of the chicken, 1/4 of the potatoes, and so on
- Add your grains into your meal prep container (if including), and top with your chicken and vegetables
Storing tips
Store any leftover one pan honey mustard chicken and vegetables in an airtight glass container in the refrigerator for up to 3-4 days.
More chicken recipes you’ll love
- Sesame Chicken Cabbage Crunch Salad
- Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower
- One Pan Green Chicken and Rice (Green Arroz Con Pollo)
- How to Spatchcock a Chicken
- Grilled Tahini Chicken Caesar Sandwiches
Get all of my healthy chicken recipes here!
I know you’re going to love this sheet pan honey mustard chicken recipe. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy – xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
Ingredients
- For the chicken and veggies:
- 1 ½ pounds boneless skinless chicken thighs
- 2 cups 1-inch diced yukon gold or baby red potatoes (or feel free to sub sweet potatoes)
- 3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
- 1 yellow onion, cut into chunks
- 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
- For the kickin’ curry honey mustard:
- ¼ cup honey
- ¼ cup dijon mustard (I like the grainy dijon mustard!)
- 2 tablespoons olive oil
- 1 tablespoon yellow curry powder
- Optional if you like a bit of heat: ¼ teaspoon cayenne pepper
- Freshly ground salt and LOTS of black pepper
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
- Add chicken thighs, potato cubes, carrot chunks, onion chunks and halved brussels sprouts into a large bowl.
- In a medium bowl, mix together honey, dijon mustard, olive oil, yellow curry powder, cayenne pepper and salt and pepper. Use clean hands or a tong to toss all of the ingredients together until well combined and spices and sauce evenly coat the chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, potatoes in one section and brussels and onions in one section (as indicated in the photos). Season with additional salt and pepper. Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and potatoes are fork tender and chicken reaches an internal temperature of 165 degrees F.
- Once chicken and veggies are done cooking, remove from the oven and immediately garnish with fresh chopped parsley, if desired. Serve immediately. Serves 4.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 9th, 2020, and republished on April 10th, 2023.
Delicious! It was so easy to make and my toddlers loved it. Next time I’ll double the sauce for dipping!
So happy to hear that! Great idea to make extra sauce, too 🙂
You will make this meal on repeat. It’s absolutely delicious. This dish will win you friends 🙂
Agreed! Glad you love it!
This sheet pan is so yummy and easy. I am a mom so, any dish that I can make in one bowl!!?? Yes please. I sub the veggies and potatoes for other options, like sweet potatoes and broccoli so I also like how you can make it your own,
Easy and delicious! This one’s great for customizing 🙂
This recipe is absolutely incredible and so quick and easy to make! The flavor medley comes together to nicely and the leftovers are delicious. I like to reserve a little more of the honey mustard as I’m a dip-a-holic (or I will have some tzaziki on the side). LOVE LOVE
Absolutely! Feel free to double the dip, too 😉
I think I had some user error on this one. All of the pieces looked and smelled so good, but after 30 minutes of cooking the veggies were still very crunchy. Here’s what I think may have happened— I poured the sauce on top of everything in the pan instead of mixing in a bowl then pouring it all out. It had a lot of liquid in the pan so I wonder if maybe that lengthened the cook time? Either that or I need a new oven.
Hmm next time I’d recommend marinating everything in a bowl before adding to your sheet pan, and then make sure the veggies aren’t cut too large! Did your chicken cook all the way? I might also suggest a oven thermometer to be sure the temperature is correct!
Hi Monique,
I would love to try this lovely chicken recipe and I was wondering because I am highly disabled in my hands. Do you think that this would work when placed in the slow cooker on the low setting for approximately four hours? I would not worry about the vegetables in the slow cooker but just the protein. Thank you so very much, I look forward to your response.
Hi Nancy! I would recommend 5-6 hours on low 🙂
Made this for dinner tonight and my picky, only likes “plain food,” 4-year-old son said “mom this chicken is really good.” And if that’s not the only review you need, idk what is.
The best feeling!!
This was SO FREAKING GOOD and easy! I followed the recipe but used two kinds of potatoes and skipped the brussels sprouts. I topped it all with creamy goat cheese and I already can’t wait to eat leftovers tomorrow. Will be making this again!
The perfect dinner!! Great idea to add goat cheese 🙂
Turned out great! What is the best way to reheat when meal prepping?
I typically just reheat in the microwave, but you could do so in the oven in an oven-safe dish, too!
Such a delicious and flavorful meal! We have this on repeat at least 2x a month! And the sheetpan meals are the best because less dishes to wash! Seriously though, make this! It will make your tastebuds very happy!
So happy you loved it! I’m all about one pan meals for fewer dishes 😉
For this not liking curry, don’t worry about leaving it out. I got distracted and forgot it. Although I had added a bit of lemon juice, it still turned out delicious!!!
Glad this still turned out well! Perfect dinner 🙂
This is one of my standard go-tos for dinner.
Absolutely incredible!! So easy and so delicious. Made it with sweet potato and broccoli and it was absolute perfection. Thank you for such a great recipe!
YUM! Love this one so much, glad it turned out great for you and you’re loving it, Kaitlin 🙂
Love this recipe! I first made this back in the fall of 2020 during the Covid shutdown and already loved this dinner then, but I just made it again for my mom and her boyfriend while on vacation back home and I’m happy to say they loved it too! We love how flavorful and healthy this is, and my mom’s boyfriend isn’t normally big into spicy food and still loved eating it. He used plain Greek yogurt to help tone down the spice. Thanks for reposting this!
The “marinade” was delish, I would 100% make it again and use it on any combination of protein and veggies! The only reason I give this 4 stars is because I disagree with one sheet pan dinners that involve proteins/starches/veggies that cook at different times. I cooked my sweet potatoes, chicken, and brussels sprouts separately and it was fantastic.
Great recipe! We improvised with what we had a bit. I used pork tenderloin cut into pieces as big as chicken thighs and I unfortunately didn’t have an onion or honey so I left out onion and used our own maple syrup instead. My husband and 3 year old son gobbled it all up. We will definitely make this again. Thanks!
So so good! We don’t love Brussels sprouts so I subbed cauliflower. Seriously might be my new favourite dish! Thank you 🫶
Oh YUM! Such a great sub, glad you are loving this recipe ❤️
Made this last night and it was delicious. I didn’t have brussel sprouts so substituted red and yellow peppers. I think you could use many different vegetables in this recipe. We don’t like heat so just used a pinch of cayenne pepper.
Perfect! I am so glad you enjoyed this recipe 🙂
Super easy and quick. I used my glass mister to apply some olive oil to veggies I’d cut night before. Next time I’ll use parchment paper to make clean up faster, too! Skipped cayenne pepper, so I added a bit of garlic (family preferences).
Yay! Happy to hear it came out great, easy and delicious 🙂
We love this recipe. Chicken and veg are so moist and the flavour is great!
So happy to hear that! One of our fav dinners, too 🙂
Do you have a sodium content for this recipe?
Sorry, we don’t calculate sodium for our recipes because it can vary widely depending on the brands of ingredients used. Feel free to paste the ingredients into an online nutrition calculator!
This dish was a winner! I loved the sweet and spicy curry sauce, and I love that it’s a full meal all on its own without the need to make something else! The only thing I changed was to use chicken breasts instead of thighs because it’s what I had. I can’t wait to make this again!
Delicious! As other commenters tried, I subbed maple syrup for the honey and it was great. Thank you for all the wonderful recipes! I’ve tried seven recipes now and give them all 5 stars 🙂
Nice! I’m so happy you loved this one + the others, too 😊
I made this for dinner last night, without the curry (because I didn’t have it) & it was delicious!! Easy meal prep, less than a 1/2 hour for those busy nights or when you don’t feel like cooking! Delicious & healthy!! Excellent!
So good! Prep took me more than 15 minutes bc it’s a lot of chopping. I also found that the carrots/potatoes took about 10 minutes longer to cook than the chicken and Brussel sprouts so I’d recommend having them on 2 different pans. Overall I’d make it again!
Good to know, thanks! Happy it was worth the effort 🙂
this looks so delicious and yummy. i just love this recipe. i must try this one. thanks for sharing this amazing article.
Love this easy delicious recipe! Great flavors! I used maple syrup instead of honey (My little one is only 11 months) and I marinated the chicken in half the sauce for about 45 minutes prior. So good!
Yay!! So glad to hear you loved it, Cara! 🙂
Yum! This was delicious. I found that my veggies needed longer to cook than the chicken so I am going to put it on two different pans the next that I make it, and will probably not divide the veggies as that took quite a while. But so good, and so easy, and perfect for meal prep!
THIS WAS AWESOME! THE HONEY MUSTARD MADE A NORMAL WEEKNIGHT MEAL FEEL DIFFERENT AND DELICIOUS. WE WILL DEFINITELY MAKE AGAIN!
10/10…A+…MVP. This was so easy and unbelievably delicious. I surprised myself thinking, “wow, did I just make something this good?” We just about doubled the veggies and sauce, omitted the cayenne, split between two cookie sheets, and cooked for 35min at 425 on convection, since our oven can be a little slow. We served over rice and it was the perfect dinner. Even my 16 month old loved it!
I made this for the first time tonight and it turned out amazing! I was able to fit everything nicely onto one pan and cooked mine for about 30 minutes. The recipe is easy to follow, the simple prep and quick cook time made it perfect for a quick weeknight meal. In addition to my husband and I devouring our plates, our picky, twin toddlers even liked it (I omitted the cayenne for them and my husband). Can’t wait to make again and use sweet potatoes!
Amazing! SO happy it all worked out well and that you guys all loved it. Really appreciate the review!
Have to confess I’ve made several of your recipes, all excellent but I’m terrible about leaving reviews. This was another easy and delicious dinner! Not a fan of cooked carrots so did Yukon and sweet potato, also threw in whole garlic cloves. I left the skin on, personal choice and threw it all together in a storage bag in the morning letting it marinate for several hours. So easy , so delicious. If you have hot honey like me use half hot be half regular for an extra kick! You won’t be disappointed !
Aw thanks so much for this review!! I’m so glad you loved it. And YES to the hot honey–sounds amazing!
This recipe is so flavorful and easy! I love a one pan meal, it couldn’t get any simpler. It’s delicious. My husband doesn’t like Brussels so I just sub in cauliflower or broccoli.
Those are great subs! I’m so glad you enjoyed it 🙂