0 from 12 votes
Sheet Pan Honey Mustard Chicken
Moist chicken, flavorful vegetables, and perfectly seasoned potatoes - Sheet Pan Honey Mustard Chicken is a simple dish that will become a family favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 654 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup vegetable oil divided
- 20 ounces Simply Potatoes Diced Potatoes
- 2 carrots cut in half & cut into 1-inch pieces
- 1 ½ cups broccoli florets
- 1 yellow squash cut in half & cut into 1/4-inch slices
- 2 red bell peppers seeded & cut into 1-inch pieces
Seasoning Blend
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Honey Mustard
- ¼ cup Dijon mustard
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 teaspoon salt plus more to taste
- ⅓ cup vegetable oil
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together mustard, honey, cider vinegar, and salt. Drizzle in oil while whisking until smooth and creamy. Set aside.
- Place chicken breasts on a sheet pan and brush with honey mustard.
- In a small bowl, mix together oregano, thyme, salt, basil, onion powder, and garlic powder.
- Add Simply Potatoes Diced Potatoes and carrots to a large mixing bowl. Drizzle with 2 tablespoons oil and add ½ seasoning mixture; toss to coat.
- Add potatoes and carrots to sheet pan with chicken and spread out. Bake for 25 minutes.
- While chicken cooks, add broccoli, squash, and red pepper to the same mixing bowl used for the potatoes. Drizzle with remaining 2 tablespoons oil and seasoning; toss to coat.
- Carefully remove pan from oven. Use a spatula to turn the potatoes and carrots. Add the broccoli, squash, and bell pepper to the sheet pan. and drizzle everything with some more honey mustard.
- Return to oven and bake for another 15 minutes until chicken is browned and vegetables are fork-tender. (Chicken should read 165 degrees F internal temp.)
- Remove sheet pan from oven. Plate chicken and vegetables and serve warm with any leftover honey mustard on the side.
Cup of Yum
Nutrition Information
Calories
654kcal
(33%)
Carbohydrates
57g
(19%)
Protein
30g
(60%)
Fat
36g
(55%)
Saturated Fat
27g
(135%)
Cholesterol
72mg
(24%)
Sodium
1315mg
(55%)
Potassium
921mg
(26%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
7303IU
(146%)
Vitamin C
118mg
(131%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 72mg | 24% |
| Sodium | 1315mg | 55% |
| Potassium | 921mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 7303IU | 146% |
| Vitamin C | 118mg | 131% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.