Sheet Pan Honey Dijon Chicken with Veggies
A delicious and easy one-pan meal featuring chicken, potatoes, and green beans with a sweet and tangy honey mustard sauce.
Equipment
- Oven Preheat to 450°F (230°C)
- Sheet Pans Two or more, lined with foil
Ingredients
Main Ingredients
- 4 large chicken breasts, trimmed and sliced in half horizontally
- 1 lb green beans, fresh or frozen
- 2 lb potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon black pepper, divided
- 0.333 cup honey
- 3 tablespoons yellow mustard
- 3 tablespoons stone ground or Dijon mustard
- 1.5 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 450°F (230°C). Line two sheet pans with foil and lightly spray them with non-stick spray. If you have a double oven or three racks, feel free to use three sheet pans for each ingredient.
- In a large bowl, toss the potato pieces with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Spread the potatoes evenly on one of the prepared sheet pans and bake for 20 minutes. Make sure the potatoes are in a single layer for even cooking.
- While the potatoes are baking, if using fresh green beans, trim off the stems. In a bowl, toss the green beans with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Set aside.
- Season the chicken breasts by sprinkling ¾ teaspoon of kosher salt evenly on both sides. Let them sit for a few minutes to absorb the flavor.
- In a small bowl, mix together the honey, yellow mustard, stone ground or Dijon mustard, minced garlic, onion powder, paprika, dried parsley, dried thyme, and 1 tablespoon of olive oil. Stir until well combined.
- After the potatoes have baked for 20 minutes, remove them from the oven. Add the prepared green beans to the side of the potatoes on the same pan (if they look crowded, you can add some green beans to the chicken pan).
- Place the salted chicken breasts on the second prepared sheet pan. Brush them generously with the honey mustard sauce, using all of the sauce. For an extra flavor boost, consider marinating the chicken in the sauce for a few hours before cooking.
- Return both pans to the oven and bake for an additional 15-20 minutes. Check for doneness at the 15-minute mark. The dish is ready when the potatoes are golden brown, the green beans are tender-crisp, and the chicken reaches an internal temperature of 160°F (70°C).
- Allow the dish to cool for 5 minutes before serving. Enjoy your delicious sheet pan meal!
Notes
For a twist, try adding other vegetables like bell peppers or carrots. You can also marinate the chicken in the honey mustard sauce for a few hours before cooking for extra flavor.