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–+ servings
Sheet pan of honey mustard chicken breast pieces with broccoli, red onion, yellow bell pepper, and cherry tomatoes.

Honey Mustard Chicken and Vegetables Sheet Pan Dinner

A simple and flavorful sheet pan dinner featuring chicken breasts coated in honey mustard sauce, roasted alongside your favorite vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 4 boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 lb bell peppers chopped (any color)
  • 1 cup cherry tomatoes
  • 1 medium red onion cut into wedges
For the Honey Mustard Sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Large Bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper to make the honey mustard sauce.
  3. Add the chicken pieces and all the prepared vegetables to the bowl with the sauce. Toss everything together until well coated.
  4. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
  5. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. You can flip the chicken and vegetables halfway through cooking if desired.
  6. Serve hot directly from the sheet pan.

Notes

Feel free to substitute other vegetables like zucchini, sweet potatoes, or Brussels sprouts. Adjust cooking time based on the vegetables you use.

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