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
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
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.
Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
Delicious sheet pan honey mustard chicken baked to perfection with potatoes, carrots, onion and brussels sprouts. You’ll love the kickin’ curry honey mustard in this incredible one pan chicken and vegetables! A wonderful, healthy chicken dinner for busy weeknights that’s paleo, gluten, grain and dairy free.
- For the chicken and veggies:
boneless skinless chicken thighs
1-inch diced yukon gold or baby red potatoes (or feel free to sub sweet potatoes)
large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
yellow onion, cut into chunks
brussels sprouts, cut in half and outer yellow leaves removed
- For the kickin’ curry honey mustard:
dijon mustard (I like the grainy dijon mustard!)
yellow curry powder
- Optional if you like a bit of heat: ¼ teaspoon cayenne pepper
- Freshly ground salt and LOTS of black pepper
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.
Servings: 4 servings
Serving size: 1 serving (1/4 of the chicken and veggies)
Saturated fat: 4g
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.