Some weeknight dinners just earn a permanent spot in your rotation, and this Honey Mustard Chicken Sheet Pan Dinner is exactly that kind of meal.
Juicy, golden-brown chicken thighs coated in a sticky honey mustard glaze, roasted right alongside tender vegetables, all on a single pan with almost no cleanup.
The sauce is tangy, sweet, and rich all at once, and it caramelizes beautifully in the oven, turning every bite into something you’ll want to make again next week.
If you love easy oven dinners that feel special without the fuss, this one is about to become a household staple.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
If you enjoy simple sheet pan meals, you’ll also love this Lemon Chicken Sheet Pan Dinner, it’s bright, herby, and just as easy to throw together on a busy weeknight.
Why You’ll Love This Honey Mustard Chicken Sheet Pan Dinner
First and foremost, the cleanup is almost nonexistent. One pan, one bowl for the sauce, and you’re done, no stacks of dishes waiting for you after dinner.
The honey mustard glaze is the real star here. It strikes that perfect balance between sweet and tangy, and it creates a gorgeous caramelized crust on the chicken that looks like it took way more effort than it did.
This recipe is also incredibly flexible. You can swap in whatever vegetables you have on hand and the sauce works beautifully with all of them.
- One-pan wonder: Everything roasts together, so dinner and your sides cook at the same time with zero extra effort.
- Family-friendly flavors: Honey mustard is a crowd-pleaser across all ages — kids love the sweetness and adults appreciate the depth of the mustard.
- Minimal prep: A quick whisk of the glaze, a toss of the vegetables, and the oven does the rest.
- Meal-prep friendly: This recipe stores and reheats beautifully, making it perfect for prepping ahead for the week.
- Customizable: Works with chicken thighs, breasts, or drumsticks, and pairs with whatever seasonal vegetables you have available.
Another one-pan favorite worth bookmarking is this One Pan Ranch Chicken and Potatoes, equally simple, equally delicious.
Ingredients
This recipe keeps things simple, using pantry staples you likely already have on hand. The magic is all in the honey mustard sauce, use a good-quality Dijon for the best results.
- 2 lbs (about 4–6 pieces) bone-in, skin-on chicken thighs
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 2 tablespoons olive oil, divided
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 large bell pepper, sliced
- 1 medium red onion, cut into wedges
- Fresh parsley or thyme, for garnish (optional)
You might also enjoy making a batch of homemade Honey Mustard Sauce to drizzle over the top right before serving, it takes just minutes and elevates every bite.
Kitchen Equipment Needed
You don’t need a fully stocked kitchen to pull this off. Just a handful of basic tools and you’re all set.
- Half sheet baking pan (18×13 inch) — large enough to spread everything in a single layer
- Oven-safe wire rack (optional, but helps the chicken skin crisp up)
- Medium mixing bowl
- Whisk or fork
- Cutting board and sharp knife
- Measuring spoons
- Tongs
- Aluminum foil or parchment paper (for easier cleanup)
- Instant-read thermometer (recommended for checking doneness)
Recommended Products for This Recipe
I’ve tested this recipe more times than I can count, and these are the tools and ingredients that genuinely make a difference. I only recommend things I use in my own kitchen.
1. Nordic Ware Natural Aluminum Half Sheet Pan
A quality sheet pan makes a huge difference in how evenly your chicken and vegetables roast.
This Nordic Ware pan is warp-resistant, conducts heat beautifully, and gives you that gorgeous golden caramelization on the honey mustard glaze.
It’s the pan I reach for every single time I make sheet pan dinners.
2. Grey Poupon Country Dijon Mustard
The Dijon mustard is the backbone of this recipe, and the quality of the mustard matters more than you’d think.
Grey Poupon has that sharp, complex flavor that cheap mustards just can’t replicate, and it makes the glaze taste like something out of a restaurant kitchen.
A jar goes a long way, so it’s worth the small investment.
3. Kite Hill Raw Wildflower Honey
Using a good raw honey rather than the standard grocery store squeeze bottle gives the glaze a more complex, floral sweetness that really comes alive when it caramelizes in the oven.
It’s a simple swap that noticeably upgrades the flavor of the entire dish.
4. Thermoworks Thermapen Instant-Read Thermometer
Guessing whether chicken is cooked through is never a good idea. An instant-read thermometer takes all the guesswork out of it, so you pull the chicken at exactly the right temperature every time, juicy and perfectly cooked, not dried out or undercooked. This is genuinely one of the most useful tools in my kitchen.
Step-by-Step Instructions: How to Make Honey Mustard Chicken Sheet Pan Dinner
1. Preheat the Oven and Prepare Your Pan
- Position an oven rack in the center of your oven and preheat to 425°F (220°C). A high temperature is essential — it’s what gives the chicken skin that golden, slightly caramelized finish and roasts the vegetables quickly without turning them mushy.
- Line your large sheet pan with aluminum foil or parchment paper. This step is optional but makes cleanup dramatically easier, especially since the honey in the glaze can burn onto the pan.
- If you’re using an oven-safe wire rack, place it on top of the lined pan. This allows air to circulate under the chicken and helps the skin crisp up on all sides.
2. Make the Honey Mustard Glaze
- In a medium mixing bowl, add 3 tablespoons of Dijon mustard and 2 tablespoons of whole grain mustard. Using both types gives the sauce layers of flavor — Dijon is smooth and sharp while whole grain adds texture and a slightly milder, nuttier taste.
- Add 3 tablespoons of honey to the bowl. If your honey has crystallized, microwave it for 10–15 seconds to loosen it up before adding.
- Pour in 1 tablespoon of apple cider vinegar. This adds a subtle tanginess that balances the sweetness of the honey and keeps the glaze from tasting flat.
- Add the minced garlic (3 cloves), 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme.
- Drizzle in 1 tablespoon of olive oil and season with salt and black pepper to taste.
- Whisk everything together until fully combined. The glaze should be smooth and glossy with visible flecks of whole grain mustard seeds. Taste it and adjust — more honey if you want it sweeter, more Dijon if you want more bite.
- Set aside roughly 2 tablespoons of the glaze in a small bowl. You’ll use this to brush over the chicken partway through cooking for extra flavor and color. Do not use the reserved portion on raw chicken — keep it separate to avoid cross-contamination.
3. Prep and Season the Chicken
- Pat the chicken thighs completely dry with paper towels. This is one of the most important steps — moisture on the surface of the chicken steams instead of roasts, preventing that crispy, golden skin you’re going for.
- Season both sides of each piece with salt and black pepper. Don’t be shy — this is the base seasoning underneath the glaze.
- Using a spoon, brush or spoon the honey mustard glaze generously over each chicken thigh, making sure to coat the top and sides. Get some under the skin if you can — press the skin back gently, spoon a little glaze underneath, then press the skin back down. This gives you flavor all the way through, not just on the surface.
- Place the glazed chicken pieces skin-side up on the sheet pan (or on the wire rack if using). Space them out so they’re not touching. Crowding causes steaming rather than roasting.
4. Prepare the Vegetables
- Halve the baby potatoes. If any are particularly large, cut them into quarters so everything cooks at the same rate.
- Cut the broccoli into medium-sized florets — not too small, or they’ll burn before the chicken is done.
- Slice the bell pepper into strips roughly 1/2 inch wide.
- Cut the red onion into wedges. Keep the root end mostly intact so the wedges hold together during roasting rather than falling apart into thin strips.
- Add all the prepared vegetables to a large bowl. Drizzle the remaining 1 tablespoon of olive oil over them and season generously with salt and black pepper. Toss well to coat everything evenly.
- Arrange the vegetables around the chicken on the sheet pan in a single layer. Make sure the potatoes are cut-side down — they’ll get a better caramelized surface that way. Avoid piling the vegetables on top of each other; spread them out so they roast rather than steam.
5. Roast the Chicken and Vegetables
- Slide the sheet pan into the preheated oven and roast for 20 minutes undisturbed. Don’t open the oven during this time — let the heat build up and start working on both the chicken and the vegetables.
- After 20 minutes, pull the pan out and use tongs to flip the vegetables. This ensures they brown evenly on both sides rather than getting color only on one side.
- Brush the reserved (clean) honey mustard glaze over the top of the chicken pieces. This second coat of glaze intensifies the flavor and creates that sticky, lacquered finish that makes the dish look and taste exceptional.
- Return the pan to the oven and continue roasting for another 15–20 minutes. The total cook time is approximately 35–40 minutes, but ovens vary, so start checking at the 35-minute mark.
6. Check for Doneness and Rest
- The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) reads 165°F (74°C). If you don’t have a thermometer, pierce the thickest part with a knife — the juices should run clear with no trace of pink.
- The skin should be deep golden brown and slightly caramelized around the edges. If it looks pale or hasn’t crisped up, switch your oven to broil for 2–3 minutes, watching very closely so it doesn’t burn — honey caramelizes quickly under the broiler.
- Check the vegetables: the potatoes should be fork-tender, the broccoli lightly charred at the tips, and the bell peppers and onion soft with some color on the edges.
- Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Resting allows the juices to redistribute inside the meat so they don’t all run out the moment you cut in.
- Garnish with fresh chopped parsley or a few sprigs of fresh thyme if desired, and serve directly from the pan.
For another effortlessly delicious roasted chicken dinner, check out this Sheet Pan Chicken and Veggies, it uses a different flavor profile but follows the same simple, minimal-cleanup approach.
Tips for The Best Honey Mustard Chicken Sheet Pan Dinner
A few small adjustments can take this recipe from good to genuinely outstanding. These are the tips I’ve learned after making this dish many times.
- Dry the chicken thoroughly: Patting the chicken completely dry before glazing is the single most impactful step for getting crispy skin. Even a little surface moisture will cause steaming and result in pale, soft skin.
- Use bone-in, skin-on thighs: They stay juicier during the longer roast time and have far more flavor than boneless skinless. The skin also crisps up beautifully with the glaze on top.
- Don’t crowd the pan: If your vegetables and chicken are piled on top of each other, the moisture released during cooking can’t escape and everything ends up steaming instead of roasting. Use two pans if you need to.
- Reserve some glaze for basting: Applying a second coat of glaze halfway through cooking is the secret to that deep, caramelized, restaurant-style finish. Just be sure the reserved portion never touched raw chicken.
- Cut vegetables evenly: Uniform sizes mean everything finishes cooking at the same time. Irregularly cut vegetables lead to some pieces burning while others are still underdone.
- Use a wire rack if you have one: Elevating the chicken lets heat circulate underneath and prevents the bottom from sitting in its own juices, which helps both the skin and the glaze crisp up evenly.
- Finish under the broiler: If the glaze hasn’t caramelized to your liking by the end of cook time, 2–3 minutes under the broiler works wonders. Watch it carefully, honey burns fast.
Serving Suggestions
This sheet pan dinner is a complete meal on its own thanks to the vegetables already on the pan, but there are a few easy additions that round it out even further.
A simple green salad on the side is always a good idea. The brightness and acidity of a dressed salad cuts through the richness of the honey mustard glaze beautifully.
Try a crisp Arugula Salad alongside for a peppery, refreshing contrast.
- Steamed white or brown rice: A bowl of fluffy rice soaks up the pan drippings and any extra glaze beautifully — don’t let those juices go to waste.
- Crusty bread: A slice of good bread is perfect for mopping up the caramelized honey mustard sauce from the bottom of the pan.
- Simple green salad: A light vinaigrette-dressed salad provides a fresh, bright counterpoint to the rich, savory chicken.
- Garlic mashed potatoes: If you skipped the baby potatoes on the pan, creamy mashed potatoes make a fantastic pairing with the honey mustard sauce as a gravy.
- Roasted asparagus: If you want more greens, asparagus spears can be added to the sheet pan in the last 15 minutes of cooking, or try this Roasted Asparagus with Chicken for a similar flavor idea.
- Extra honey mustard dipping sauce: Serve a small bowl of the sauce alongside for dipping — it’s especially popular with kids.
Variations of Honey Mustard Chicken Sheet Pan Dinner
The basic formula here is endlessly adaptable. Once you have the honey mustard glaze down, you can customize nearly every other component to suit the season, your pantry, or your family’s preferences.
- Chicken breasts: Swap chicken thighs for boneless, skinless chicken breasts. Reduce the cook time to about 22–25 minutes at 425°F and check for an internal temperature of 165°F to prevent drying out. You might also enjoy the classic Baked Honey Mustard Chicken recipe for another take using breasts.
- Drumsticks: Chicken drumsticks work great here — cook time will be similar to thighs at around 35–40 minutes. They’re also kid-friendly and budget-friendly.
- Maple mustard variation: Swap the honey for pure maple syrup for a slightly earthier, deeper sweetness. This pairs especially well with root vegetables in the fall and winter.
- Spicy honey mustard: Add 1–2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze for a kick of heat that balances the sweetness perfectly.
- Seasonal vegetables: Swap in whatever’s in season — sweet potatoes, Brussels sprouts, zucchini, cherry tomatoes, asparagus, green beans, or cauliflower all work beautifully. Just adjust cut sizes and add more delicate vegetables later in the cook time.
- Lemon honey mustard: Add the zest and juice of one lemon to the glaze for a brighter, more citrus-forward version — similar in spirit to a Lemon Chicken Sheet Pan Dinner but with the tanginess coming from both the mustard and the lemon.
- Herb crust: Stir 2 tablespoons of finely grated Parmesan and a tablespoon of breadcrumbs into the glaze for a slight crust on the chicken that adds texture.
Storage and Reheating
This recipe keeps exceptionally well, making it a great option for meal prep or next-day lunches. Here’s how to store and reheat it so it tastes just as good the second time around.
- Refrigerator: Store leftover chicken and vegetables together in an airtight container for up to 4 days. The glaze actually deepens in flavor overnight, so leftovers can be even more delicious the next day.
- Freezer: Allow the chicken to cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the vegetables don’t freeze and reheat as well — they tend to become soft and watery, so it’s best to freeze only the chicken if possible.
- Reheating in the oven (best method): Preheat your oven to 375°F (190°C) and place the chicken on a baking sheet. Cover loosely with foil and heat for 12–15 minutes until warmed through. Remove the foil for the last 3–4 minutes to re-crisp the skin.
- Reheating in the air fryer: Place chicken pieces in the air fryer basket and heat at 370°F (188°C) for 5–7 minutes. This is the fastest method and does a great job of restoring crispness to the skin.
- Microwave: This is the most convenient option for busy days. Place chicken and vegetables in a microwave-safe dish, cover loosely, and heat in 90-second increments until hot throughout. The skin won’t be crispy using this method, but the flavor will still be excellent.
Read Also: Sheet Pan Chicken Thigh Dinner
Nutritional Facts
The following nutritional information is an estimate based on one serving (approximately 1–2 chicken thighs with a portion of vegetables), calculated using standard ingredient amounts.
Actual values will vary based on the size of chicken pieces, specific brands used, and any ingredient substitutions.
| Estimated Nutrition Per Serving | |
|---|---|
| Calories | ~480 kcal |
| Protein | ~35g |
| Total Fat | ~22g |
| Saturated Fat | ~5g |
| Carbohydrates | ~34g |
| Fiber | ~4g |
| Sugar | ~14g |
| Sodium | ~580mg |
For a lighter version, you can reduce the honey to 2 tablespoons and use chicken breasts instead of thighs.
Adding extra vegetables and cutting back on the olive oil can also bring down the calorie count while keeping the dish satisfying.
Health Benefits of Key Ingredients
Beyond tasting great, this recipe actually includes several ingredients that bring real nutritional value to the table.
It’s not health food in the strict sense, but it’s certainly not an empty meal either.
Chicken thighs are an excellent source of protein, B vitamins, and minerals like zinc and selenium, which support immune function and energy metabolism.
They also contain more iron and zinc than chicken breast, making them a genuinely nutritious option.
- Dijon and whole grain mustard: Both types of mustard are low in calories and contain glucosinolates — compounds that have been studied for their anti-inflammatory properties. They also add significant flavor without adding much fat or sugar.
- Honey: Raw honey contains antioxidants and trace enzymes that processed sugar lacks. While it’s still a sweetener and should be used in moderation, it’s a more complex option than refined sugar.
- Garlic: Garlic is rich in allicin, a compound with well-documented antimicrobial and cardiovascular benefits. It’s also linked to immune support and reduced inflammation.
- Broccoli: Broccoli is one of the most nutrient-dense vegetables available — high in vitamin C, vitamin K, folate, and fiber, with cancer-protective compounds in the cruciferous family.
- Bell pepper: A single bell pepper contains more vitamin C than an orange. Red and yellow varieties are also high in antioxidants like beta-carotene.
- Baby potatoes: Despite their sometimes unfair reputation, potatoes are a good source of potassium, vitamin B6, and fiber (especially with the skin on). They provide steady energy without the blood sugar spike of more refined carbohydrates.
- Olive oil: The monounsaturated fats in olive oil are associated with heart health and anti-inflammatory effects. It also helps the vegetables roast evenly and absorb fat-soluble vitamins.
You might also enjoy: Honey Garlic Chicken Breast
FAQs About Honey Mustard Chicken Sheet Pan Dinner
1. Can I use boneless, skinless chicken thighs instead of bone-in?
Yes, boneless skinless chicken thighs work well in this recipe. However, they cook faster, so reduce the total roasting time to about 25–30 minutes and start checking the internal temperature at the 22-minute mark.
You won’t get the same crispy skin, but the glaze still caramelizes beautifully on the surface. They’re also great for slicing and serving over rice or in wraps with any leftovers.
2. What vegetables work best in this recipe?
Baby potatoes, broccoli, bell peppers, and red onion are the classic combination used here, but this recipe is very forgiving.
Zucchini, green beans, sweet potato, Brussels sprouts, asparagus, and cauliflower all roast beautifully alongside the chicken.
Just keep in mind that more delicate vegetables like zucchini or asparagus should be added to the pan in the last 15 minutes of cooking so they don’t overcook and turn mushy before the chicken is done.
3. Can I make the glaze ahead of time?
Absolutely. The honey mustard glaze can be made up to 3 days in advance and stored in an airtight jar or container in the refrigerator.
Give it a stir or shake before using, as it may separate slightly as it sits.
Making it ahead actually saves time on busy evenings, you can have the chicken glazed and vegetables prepped in under 10 minutes, then it’s straight into the oven.
4. My glaze is burning before the chicken is done. What should I do?
This can happen if your oven runs hot or if the honey content in your glaze is high.
If you notice the glaze darkening too quickly, tent the chicken loosely with aluminum foil and continue roasting.
Remove the foil for the last 5 minutes to let the surface caramelize properly.
You can also lower the oven temperature to 400°F and add a few extra minutes to the cook time, the chicken will still come out juicy and golden, just more gradually.
5. Can this recipe be made dairy-free and gluten-free?
This recipe is naturally dairy-free as written.
For a gluten-free version, simply check that the Dijon mustard and whole grain mustard you’re using are certified gluten-free, most standard brands are, but some specialty mustards may contain gluten-containing additives.
Everything else in the recipe, honey, olive oil, apple cider vinegar, spices, chicken, and vegetables, is naturally gluten-free, so just that one label check and you’re all set.
Honey Mustard Chicken Sheet Pan Dinner
Ingredients
- 2 lbs bone-in, skin-on chicken thighs about 900g; 4–6 pieces
- salt to taste
- black pepper to taste
- 3 tablespoons Dijon mustard use a good-quality smooth Dijon for best flavor
- 2 tablespoons whole grain mustard adds texture and a slightly milder, nuttier taste
- 3 tablespoons honey raw or wildflower honey preferred; microwave briefly if crystallized
- 2 tablespoons olive oil divided — 1 tbsp for glaze, 1 tbsp for vegetables
- 1 tablespoon apple cider vinegar balances the sweetness of the honey
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 lb baby potatoes about 450g; halved, or quartered if large
- 2 cups broccoli florets about 180g; cut into medium florets
- 1 large bell pepper any color; sliced into ½-inch strips
- 1 medium red onion cut into wedges; keep root end intact so wedges hold together
- fresh parsley chopped; for garnish
- fresh thyme sprigs for garnish
Equipment
- Half sheet baking pan (18×13 inch) Large enough to spread everything in a single layer
- Oven-safe wire rack (optional) Helps chicken skin crisp up by allowing air circulation underneath
- Medium mixing bowl For whisking the honey mustard glaze
- Whisk or fork For combining the glaze ingredients
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs For flipping vegetables and handling chicken
- Aluminum foil or parchment paper (optional) For easier cleanup
- Instant-read thermometer Recommended for checking chicken doneness at 165°F
Method
- Preheat oven to 425°F (220°C) with a rack in the center position. Line a large sheet pan with aluminum foil or parchment paper, and place an oven-safe wire rack on top if using.
- In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, 1 tablespoon olive oil, apple cider vinegar, minced garlic, onion powder, smoked paprika, dried thyme, and salt and pepper until smooth and glossy. Reserve 2 tablespoons of the glaze in a separate small bowl for basting later.
- Pat the chicken thighs completely dry with paper towels, then season both sides with salt and black pepper. Spoon the honey mustard glaze generously over each piece, pressing some under the skin, and place skin-side up on the prepared pan.
- Toss the halved baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges in a bowl with the remaining 1 tablespoon olive oil and salt and pepper. Arrange the vegetables in a single layer around the chicken, placing potatoes cut-side down.
- Roast in the preheated oven for 20 minutes undisturbed, allowing the chicken to begin browning and the vegetables to start softening.
- Remove the pan from the oven, flip the vegetables with tongs, and brush the reserved (clean) honey mustard glaze over the top of each chicken piece. Return to the oven.
- Continue roasting for another 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the skin is deep golden and caramelized, and the potatoes are fork-tender. Broil for 2–3 minutes at the end if more caramelization is desired.
- Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley or thyme sprigs and serve directly from the pan.
Nutrition
Notes
- Dry the chicken thoroughly: Patting the chicken skin completely dry before glazing is essential for crispy, golden skin. Even slight surface moisture causes steaming rather than roasting.
- Bone-in thighs are best: Bone-in, skin-on chicken thighs stay juicier during the longer roast time and have more flavor than boneless cuts. Boneless thighs work but reduce cook time to 25–30 minutes.
- Reserve the glaze for basting: Always keep the basting portion separate from the glaze that touched raw chicken to avoid cross-contamination. Apply it halfway through for a deeper, stickier finish.
- Don’t crowd the pan: Overcrowding causes steaming instead of roasting. If needed, use two sheet pans to keep everything in a single layer.
- Prevent burning: If the glaze darkens too quickly, tent the chicken loosely with foil and remove it for the last 5 minutes. You can also reduce oven temp to 400°F and add a few extra minutes.
- Vegetable swaps: Zucchini, sweet potato, Brussels sprouts, cauliflower, asparagus, or green beans all work well. Add delicate vegetables like asparagus or zucchini only in the last 15 minutes of cooking.
- Make-ahead glaze: The honey mustard glaze can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. Stir before using.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 12–15 minutes, or in an air fryer at 370°F for 5–7 minutes to restore crispness.
- Freezer: Freeze cooked chicken (without vegetables) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Glaze variations: Swap honey for maple syrup for a deeper, earthier sweetness. Add 1–2 teaspoons of sriracha or a pinch of cayenne for a spicy version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Honey Mustard Chicken Sheet Pan Dinner checks every box a great weeknight meal should: it’s fast, it’s flavorful, it’s barely any cleanup, and it genuinely makes everyone at the table happy.
The glaze is the kind of thing that people ask about, that sticky, sweet-tangy caramelized coating makes this chicken look and taste like you put in way more effort than you actually did.
Give it a try this week. Trust me, once you make it, it’s going on permanent rotation.
If you do try it, I’d love to hear how it went, drop a comment below and let me know what vegetables you used or any tweaks you made to the glaze.
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