Easy One Pan Honey Mustard Chicken and Veggies Recipe

When it comes to busy weeknights, nothing beats a wholesome, satisfying meal that’s both flavorful and easy to prepare. This One Pan Honey Mustard Chicken and Veggies recipe is everything you need in a dinner—minimal cleanup, big flavor, and nourishing ingredients all cooked together in one simple dish. Juicy, tender chicken coated in a tangy honey mustard glaze roasts alongside colorful vegetables, creating a complete meal the whole family will love. Not only does this recipe simplify your kitchen routine, but it also delivers a balance of protein, fiber, and essential nutrients that makes it both comforting and nutritious.

This dish is perfect for anyone looking for a quick and reliable dinner option that doesn’t require complicated steps or a mountain of dirty dishes. Whether you’re cooking for a crowd or just for yourself, the one pan approach ensures that everything is ready at the same time. Because everything cooks together on a single sheet pan, the flavors meld beautifully. The juices from the chicken seep into the veggies, while the mustard and honey caramelize into a flavorful coating that makes every bite irresistible. Moreover, this method is incredibly versatile—you can mix and match the vegetables, adjust the seasoning, or even swap out the protein for something new.

Why You’ll Love This One Pan Honey Mustard Chicken and Veggies

There are countless reasons why this one pan honey mustard chicken and veggies dish is a must-have in your weekly rotation. For starters, it’s incredibly easy to throw together. With just a few basic ingredients, most of which you probably already have in your pantry, you can prepare a delicious meal in under an hour. Additionally, the entire dish cooks in one pan, which means less time spent cleaning and more time enjoying your evening.

You’ll also appreciate how adaptable this recipe is. It’s perfect for meal prep, family dinners, or even casual entertaining. The balance of sweet honey and zesty mustard makes the chicken flavorful without being overpowering, while the roasted vegetables bring natural sweetness and texture. Because the recipe relies on whole, minimally processed ingredients, it’s a healthier alternative to takeout or frozen meals. And best of all, everyone at the table—even the picky eaters—will find something to love.

Kitchen Equipment You’ll Need for This One Pan Dinner

One of the best parts about this recipe is how little equipment you need. Here’s what to have ready before you begin:

• Large rimmed sheet pan or baking tray
• Mixing bowls (one large, one small)
• Whisk or fork
• Measuring spoons
• Sharp knife
• Cutting board
• Tongs or spatula
• Aluminum foil or parchment paper (optional for easier cleanup)

With just a few tools, you’ll be able to prep, cook, and serve this entire meal with ease.

Save

Ingredients for One Pan Honey Mustard Chicken and Veggies

To make this flavorful one pan dinner, gather the following fresh and pantry-staple ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup baby carrots, halved lengthwise
• 2 cups baby red potatoes, quartered
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• ¼ cup honey
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• Optional: fresh parsley or thyme for garnish

These ingredients work together to create a perfectly balanced meal that is both satisfying and full of flavor. The honey mustard glaze adds sweetness and tang, while the olive oil and roasted vegetables provide heartiness and depth.

How to Make One Pan Honey Mustard Chicken and Veggies – Step by Step

Start by preheating your oven to 400°F (200°C). Line your sheet pan with parchment paper or foil for easier cleanup, then set it aside. In a small bowl, combine Dijon mustard, whole grain mustard, honey, apple cider vinegar, and minced garlic. Whisk until smooth and set aside to let the flavors blend while you prep the rest of the dish.

Next, pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Place them on one side of the baking sheet. Drizzle about half of the honey mustard sauce over the chicken, making sure each piece is well-coated. Reserve the remaining sauce for basting during baking or serving on the side.

In a large bowl, toss the baby carrots, potatoes, broccoli, and bell pepper with olive oil, salt, and pepper until everything is evenly coated. Arrange the vegetables around the chicken on the baking sheet, spreading them out in a single layer for even cooking.

Place the sheet pan in the preheated oven and roast for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden. Halfway through cooking, you can brush more honey mustard sauce over the chicken and gently toss the vegetables to ensure even roasting.

Once everything is cooked, remove the pan from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley or thyme if desired, and serve with the remaining sauce on the side for dipping or drizzling.

Save

Tips for Perfectly Cooked One Pan Honey Mustard Chicken and Veggies

To get the best results every time, keep these helpful tips in mind:

• Cut vegetables into uniform sizes so they cook evenly and finish at the same time.
• Don’t overcrowd the pan. Giving the ingredients space allows them to roast properly instead of steaming.
• Use a meat thermometer to avoid overcooking or undercooking the chicken.
• Add more delicate vegetables like zucchini or asparagus during the last 10–15 minutes of baking so they don’t overcook.
• Let the chicken rest for a few minutes before slicing to retain juices and keep it moist.

These tips ensure that both your chicken and vegetables come out perfectly every time—tender, juicy, and packed with flavor.

Best Vegetables to Use in One Pan Honey Mustard Chicken and Veggies

While the recipe calls for carrots, potatoes, broccoli, and bell pepper, you can easily switch things up based on what you have on hand or your personal preferences. Some great options include:

• Brussels sprouts, halved
• Cauliflower florets
• Sweet potatoes, cubed
• Zucchini or yellow squash
• Red onions or shallots
• Green beans
• Cherry tomatoes (added near the end)

Roasting brings out the natural sweetness in vegetables, making them a perfect pairing for the honey mustard glaze. Plus, including a variety of colors makes your plate look even more appetizing.

Flavor Variations and Ingredient Swaps for Honey Mustard Chicken

This recipe is wonderfully flexible. If you’re in the mood to try something new, consider these variations:

• Swap the chicken breasts for chicken thighs for more richness and tenderness.
• Use maple syrup instead of honey for a deeper sweetness.
• Add a pinch of smoked paprika or cayenne pepper for a spicy twist.
• Incorporate fresh herbs like rosemary or sage for added aroma.
• Substitute balsamic vinegar for apple cider vinegar for a richer glaze.

You can also add a sprinkle of shredded parmesan cheese over the vegetables in the last 5 minutes of baking for a cheesy finish.

Common Mistakes to Avoid with One Pan Chicken and Veggies

Even simple recipes have their pitfalls. Avoid these common mistakes to ensure success:

• Using too much sauce on the pan can make the veggies soggy instead of roasted.
• Not cutting the vegetables to size can result in uneven cooking.
• Skipping the seasoning step will leave the dish underwhelming—don’t forget the salt and pepper.
• Cooking at too low a temperature may prevent browning and caramelization.
• Not checking the chicken temperature could lead to dry or undercooked meat.

By following the recommended steps and avoiding these mistakes, you’ll end up with a restaurant-quality meal right from your oven.

Serving Suggestions for One Pan Honey Mustard Chicken and Veggies

This meal is wonderfully complete on its own, but you can easily enhance it with a few complementary sides. Try serving it with:

• Warm crusty bread or dinner rolls
• A simple side salad with vinaigrette
• Quinoa or couscous for added texture
• Brown rice or cauliflower rice for a grain-free option
• A dollop of plain Greek yogurt or extra honey mustard sauce

Presentation-wise, serve directly from the sheet pan for a rustic, casual dinner or plate everything neatly for a more elegant presentation.

How to Store and Reheat Leftovers of One Pan Chicken and Veggies

If you have leftovers, this dish stores and reheats very well. Place any remaining chicken and vegetables in an airtight container and refrigerate for up to 4 days. To reheat, use the oven at 350°F for about 10–15 minutes or warm individual portions in the microwave for 1–2 minutes.

For longer storage, freeze cooked chicken separately from the veggies in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Is One Pan Honey Mustard Chicken and Veggies Healthy?

Yes, this one pan honey mustard chicken and veggies recipe is a healthy, balanced meal. It provides a lean source of protein, a variety of fiber-rich vegetables, and heart-healthy fats from the olive oil. While the honey mustard glaze does include natural sugars, the overall sugar content remains moderate and is balanced by the other wholesome ingredients.

Moreover, by controlling the amount of salt and choosing your own vegetables, you can tailor the recipe to suit your dietary needs or goals. It’s an excellent choice for those seeking a clean, whole-food dinner that still feels indulgent.

Frequently Asked Questions About One Pan Chicken and Veggies

Can I make this recipe ahead of time? Yes, you can prep the chicken and vegetables the night before and store them separately in the fridge. Just add the sauce before baking.

Is this recipe gluten-free? It is naturally gluten-free, but double-check your mustard and vinegar labels to ensure there are no hidden gluten-containing ingredients.

Can I use frozen vegetables? You can, but fresh vegetables work best for roasting. If using frozen, thaw and pat dry before adding to the pan to avoid excess moisture.

What if I don’t have Dijon mustard? You can substitute with yellow mustard or spicy brown mustard, though the flavor will vary slightly.

Can I cook this in an air fryer? Yes, in batches. Air fry at 375°F for about 20 minutes, flipping halfway, depending on your appliance’s size and settings.

Final Thoughts: Why This One Pan Honey Mustard Chicken Recipe Works

This One Pan Honey Mustard Chicken and Veggies recipe is a go-to solution for busy weeknights, lazy weekends, or whenever you need a satisfying and easy dinner. With just one sheet pan, a handful of pantry staples, and fresh veggies, you can create a mouthwatering meal that looks and tastes like you spent hours in the kitchen. The sweet, tangy glaze combined with tender chicken and roasted vegetables creates a harmony of flavors that will have everyone asking for seconds.

Because it’s simple to prepare, endlessly customizable, and packed with nutrients, this recipe checks all the boxes. It’s healthy, it’s delicious, and it’s fast—and that’s exactly what home cooking should be.

📌 If you loved this recipe, don’t forget to pin it, share it with friends, and subscribe to our blog for more easy, healthy, and delicious one-pan meals!

Print