Sheet Pan Honey Mustard Chicken (Ready in 30 Minutes)

5 from 2 votes

A quick and easy meal to put together that is loaded with flavor. If you love a sweet and savory meal you will love this quick dinner idea!

Course: Dinner

Cuisine: American

Keyword: Honey mustard chicken, Sheet Pan Chicken Parmesan

Servings: servings

Calories: 354cal

Author: Jared Desrosiers

Cost: $8

1½ pounds white meat chicken cutlets
1½ cups red baby potatoes
1½ cups trimmed green beans
½ cup mini rainbow peppers trimmed, seeded
½ cup baby carrots
3 tablespoons extra virgin olive oil
3 tablespoons prepared mustard
3 tablespoons honey
½ cup light brown sugar *optional, but provides a thicker glaze) this is the variation in my recipe
½ teaspoon black pepper
½ teaspoon sea salt
1 teaspoon whole mustard seeds *divided into 2 halves
½ tablespoon complete seasoning

Preheat oven to 350° F.
In a large bowl add trimmed green beans, baby carrots, and halved potatoes.
Add 1 tablespoon oil, 1 tablespoon of Colman’s Mustard, 1/2 mustard seed, 1/2 black pepper, 1/4 tablespoon of all seasoning, and 1 tablespoon of honey; toss vegetables in seasonings.
In another bowl, add chicken, remaining oil, honey, and spices. *if using brown sugar add that in here. Combine fully until breasts are evenly coated.
Add breasts to the baking sheet, and sprinkles veggies around them.
Bake at 350° F. for 30-35 minutes or until a thermometer read 165° F for the internal chicken temperature. Serve warm and enjoy!

Nutritional values may vary and are meant to be a guide.