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–+ servings
Sheet pan of honey mustard chicken breast pieces with broccoli, red onion, and red bell peppers, sprinkled with sesame seeds.

Honey Mustard Chicken and Vegetables Sheet Pan Dinner

A simple and flavorful sheet pan dinner featuring chicken breast 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 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Marinade
  • 4 boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Vegetables
  • 1 pound broccoli florets
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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, 2 tablespoons of olive oil, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat evenly.
  3. Add the broccoli florets, red bell pepper pieces, and red onion wedges to the same bowl. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat the vegetables.
  4. Arrange the coated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even roasting.
  5. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. You can flip the chicken and vegetables halfway through cooking if desired.
  6. Serve immediately. This dish is great on its own or with a side of rice or quinoa.

Notes

Feel free to substitute the vegetables with others you enjoy, such as Brussels sprouts, sweet potatoes, or zucchini. Adjust roasting times as needed for different vegetables.

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