Sheet Pan Honey-Mustard Chicken Breast with Roasted Vegetables
Juicy chicken breasts glazed with a sweet honey-mustard sauce roasted alongside colorful vegetables for an easy all-in-one dinner. This american-inspired chicken ready in about 40 minutes pairs honey, Dijon mustard, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 3 tbsp honey
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups broccoli florets
- 2 cups baby carrots
- 1 medium, sliced red bell pepper
Instructions
- Step 1: Preheat your oven to 425°F and line a large sheet pan with foil or parchment paper.
- Step 2: In a small bowl, whisk together 3 tbsp honey, 3 tbsp Dijon mustard, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 3: Place 4 boneless skinless chicken breasts (6 oz each) in the center of the sheet pan and brush each breast generously with half of the honey-mustard sauce.
- Step 4: Arrange 3 cups broccoli florets, 2 cups baby carrots, and 1 sliced medium red bell pepper evenly around the chicken on the pan.
- Step 5: Drizzle the remaining honey-mustard sauce over the vegetables and toss lightly to coat.
- Step 6: Roast everything in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
- Step 7: Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Honey-Mustard Chicken Breast with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Honey-Mustard Chicken Breast with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in Sheet Pan Honey-Mustard Chicken Breast with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Honey-Mustard Chicken Breast with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Honey-Mustard Chicken Breast with Roasted Vegetables?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
