Honey Mustard Chicken Sheet Pan Dinner

Honey mustard, a classic flavor combo, takes center stage in this easy and satisfying sheet pan dinner. Chicken, bell peppers, onions, and potatoes all come together in harmony, infused with the sweetness of honey and tang of mustard.

It’s a one-pan wonder that’s perfect for a busy weeknight or a relaxed weekend dinner.

Ready Time

45 mins

Yields

4 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
1 large red onion, sliced
2 cloves garlic, minced
2 medium-sized potatoes, peeled and cubed

Instructions

Preheat your oven to 400°F (200°C).

Line a large sheet pan with aluminum foil or parchment paper, leaving some overhang on the sides for easy cleanup.

In a large bowl, whisk together the honey, Dijon mustard, olive oil, thyme, salt, and pepper.

Add the chicken pieces to the bowl and toss to coat with the honey mustard mixture.

Arrange the chicken pieces on one half of the prepared sheet pan, leaving some space between each piece.

On the other half of the sheet pan, arrange the sliced bell peppers, red onion, and garlic in a single layer.

Drizzle with a little bit of olive oil and sprinkle with salt and pepper to taste.

Add the cubed potatoes to the sheet pan, scattering them among the vegetables.

Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through, the potatoes are tender, and the vegetables are roasted to perfection.

Serve hot, garnished with fresh herbs if desired.

Notes

Use any color bell peppers you like or have on hand, and don’t be afraid to customize the veggies to your taste.

If using potatoes, try to keep them roughly the same size so they roast evenly.

You can also prep the veggies and chicken ahead of time, then assemble and bake when you’re ready.

For crisper potatoes, try soaking the cubed potatoes in cold water for about 30 minutes before baking to remove excess starch.

Keep an eye on the chicken towards the end of the baking time, as all ovens are different and you want to ensure it reaches an internal temp of 165°F.