Go Back
For this dish, you need 4 boneless, skinless chicken thighs. Chicken thighs stay juicy and tender when cooked. They soak up the honey mustard sauce well, adding great flavor. The honey mustard sauce brings this recipe together. You will need: - 3 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Whisk these ingredients in a bowl for a tasty marinade. The honey adds sweetness, while the mustard gives a nice kick. Apple cider vinegar adds brightness, and smoked paprika gives depth. Colorful veggies add nutrition and crunch. You will need: - 1 cup baby carrots - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - Fresh parsley, chopped (for garnish) These veggies are not just pretty; they are healthy too! The carrots and peppers add sweetness, while the broccoli gives a nice bite. The fresh parsley at the end brightens the dish and makes it look great. First, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, grab a small bowl. In it, mix 3 tablespoons of honey, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Sprinkle in salt and pepper to taste. Whisk until everything blends well. Next, take 4 boneless, skinless chicken thighs and place them in a large bowl. Pour the honey mustard mixture over the chicken. Make sure each piece gets a good coat. This marinade adds flavor. Let the chicken sit for at least 15 minutes. For a stronger taste, marinate for up to 2 hours in the fridge. While the chicken marinates, it’s time to prepare the veggies. Grab a separate bowl and toss together 1 cup of baby carrots, 1 cup of broccoli florets, and sliced red and yellow bell peppers. Drizzle a bit of olive oil over the veggies and add salt and pepper. Toss until the veggies are covered. Line a large sheet pan with parchment paper for easy cleanup. Place the marinated chicken thighs in the center of the pan, leaving space around them. Now, surround the chicken with your seasoned veggies, spreading them evenly. Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender. For an extra crispy finish, turn on the broiler for 2-3 minutes. Keep a close watch to avoid burning. This step gives a nice golden color to the chicken. Once done, take the sheet pan out of the oven. Let it rest for a few minutes. This allows the juices to settle. Serve the chicken and veggies family-style on the pan. You can also plate them individually. Drizzle any leftover sauce from the pan on top for added flavor. Finish with a sprinkle of fresh parsley for a bright touch. Enjoy your delicious meal! I find that marination makes a big difference. For the best taste, let the chicken sit in the honey mustard mix for at least 15 minutes. If you have time, let it marinate in the fridge for up to 2 hours. This longer time helps the flavors soak into the chicken. The honey and mustard work together to create a sweet and tangy taste that brings the dish to life. Feel free to switch up the veggies! Use what you love or what you have on hand. Zucchini, asparagus, or even sweet potatoes work great. Each veggie brings its own flavor and texture. Just remember to cut them into similar sizes for even cooking. This way, they all cook at the same time and stay tender. To ensure your chicken turns out perfect, check its temperature. The internal temp should reach 165°F (74°C). This keeps the chicken juicy and safe to eat. If you want a crispy skin, broil it for a couple of minutes at the end. Just keep an eye on it! You don’t want it to burn. Letting the chicken rest after cooking also helps it stay moist. {{image_2}} You can easily switch the chicken thighs for other proteins. Try chicken breasts for a leaner choice. If you want to go meatless, use firm tofu. Tofu absorbs flavors well and works great with the honey mustard sauce. For a different taste, consider shrimp. Shrimp cooks fast, so reduce your baking time to 15-20 minutes. Feel free to mix up the veggies. Use zucchini, asparagus, or sweet potatoes for a twist. Each vegetable brings a unique flavor and texture. You can even add seasonal veggies like squash or green beans. Remember to cut them into similar sizes for even cooking. You can also toss in some cherry tomatoes for a burst of color. This recipe is mostly gluten-free, but check your mustard label. Some Dijon mustards may contain gluten. Use a gluten-free mustard to keep it safe. The honey, olive oil, and seasonings are all gluten-free. If you want to add a grain, consider quinoa or brown rice. Cook these separately and serve them alongside the chicken and veggies. After you cook your sheet pan honey mustard chicken, let it cool down. Store leftovers in an airtight container. Keep it in the fridge for up to three days. If you want to enjoy it later, always check for freshness before eating. Want to keep it longer? You can freeze it! Place cooled chicken and veggies in a freezer-safe bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you can use the oven or microwave. If you use the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Warm it for about 15-20 minutes, or until hot. If you prefer the microwave, heat it in short bursts, stirring in between. Always check that the chicken reaches 165°F (74°C) to be safe. Enjoy your tasty meal again! Yes, you can use chicken breasts. They are leaner than thighs. This change may need a shorter cooking time. Aim for an internal temperature of 165°F (74°C). Chicken breasts can dry out faster, so watch them closely. You can add many veggies to this dish. Here are some tasty options: - Zucchini, sliced - Red onion, sliced - Asparagus, cut into pieces - Sweet potatoes, cubed - Cauliflower florets Feel free to mix and match based on your taste! Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (74°C). If you cut into the chicken, the juices should run clear, not pink. Always ensure your chicken is cooked well for safety. Yes, this recipe is great for meal prep. You can make it ahead and store leftovers. Divide the chicken and veggies into containers. They will stay fresh for up to four days in the fridge. Reheat in the microwave or oven before serving. This blog post covered how to make a tasty dish using chicken thighs, honey mustard sauce, and fresh veggies. I shared step-by-step instructions for marinating, baking, and broiling for the best flavor. You learned helpful tips for cooking and storage so you can enjoy this meal later. I encourage you to try variations with different proteins and veggies to keep it fun. Cooking at home can be easy, healthy, and enjoyable. Dive into your kitchen and bring these ideas to life!

Sheet Pan Honey Mustard Chicken Veggies

Looking for a delicious dinner idea? Try this Sheet Pan Honey Mustard Chicken & Colorful Veggies recipe! It's a simple, flavorful dish that combines tender chicken thighs with vibrant veggies, all baked to perfection in just 45 minutes. Ideal for busy weeknights, this meal is not only easy to prepare but also packed with flavor. Click through to explore this recipe and make your family mealtime special! #SheetPanDinner #HealthyRecipes #QuickMeals #ChickenRecipes
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup baby carrots

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, smoked paprika, salt, and pepper until well combined.

      Place the chicken thighs in a large mixing bowl and pour the honey mustard mixture over them, ensuring the chicken is well coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

        While the chicken is marinating, prepare your vegetables. In a separate bowl, toss the baby carrots, broccoli florets, and sliced bell peppers with a drizzle of olive oil, salt, and pepper.

          Line a large sheet pan with parchment paper for easy cleanup. Lay the marinated chicken thighs in the center of the pan, leaving space around them.

            Surround the chicken with the seasoned vegetables, spreading them out evenly on the pan.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.

                Optional: For a crispy finish, broil the dish for an additional 2-3 minutes, keeping a close eye on it to prevent burning.

                  Remove the sheet pan from the oven and let it rest for a few minutes before serving.

                    Garnish with fresh chopped parsley for a pop of color and extra flavor.

                      Prep Time: 15 min | Total Time: 45 min | Servings: 4

                        - Presentation Tips: Serve the chicken and veggies family-style on the sheet pan or plate individually, arranging the chicken on top of the colorful vegetables for a vibrant display. Drizzle any remaining sauce from the pan over the top before serving.