Easy Chicken Recipes
This Easy Chicken Recipes don’t have to be fancy to taste amazing—this sheet pan honey mustard chicken is quick, healthy, and family-friendly, ready in just 30 minutes.
I first whipped this up on a crisp fall evening when the leaves were turning golden. A simple mix of Dijon mustard, sweet honey, a squeeze of lemon, and pantry spices comes together to coat tender chicken and colorful veggies, caramelizing under high heat. One sheet pan is all you need—no multiple pots, no grease splatters, and a whole dinner roasts at once. How can something so simple taste so good? Honestly, it’s become my go-to when I want something delicious, wholesome, and fuss-free.
You know what? Chicken remains the top protein on American tables. According to the National Chicken Council, nearly nine in ten households cook chicken each week, and sheet pan recipes have grown 40% on Pinterest this year. As a 50-year-old mom and grandma, making sure we hit our protein goals is a must—this dish delivers about 30 grams of lean protein per serving, which meets CDC recommendations for women over 50. Plus, the colorful mix of baby potatoes and carrots brings in fiber, Vitamin A, and a pop of color that makes it feel festive—even on a busy weeknight.
Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for busy weeknights
• One-pan cleanup—just slide that sheet pan into the sink
• Family-friendly—kids and grown-ups both give it a thumbs-up
• Balanced meal with protein, carbs, and veggies all in one
• Naturally gluten-free and dairy-free (check your mustard label)
• Customizable—swap veggies or spices on the fly
• High-protein (about 30 g per serving)—great for staying strong
• Uses pantry staples—no last-minute grocery runs
Ingredients for Easy Chicken Recipes
– 4 boneless, skinless chicken breasts (about 1.5 lb): pat dry so marinade sticks
– 2 Tbsp Dijon mustard (Grey Poupon or Maille for bright flavor)
– 2 Tbsp honey (wildflower or clover)
– 1 Tbsp extra-virgin olive oil (California Olive Ranch recommended)
– Zest and juice of 1 lemon (for brightness)
– 1 tsp paprika (smoked for depth, sweet if you prefer)
– ½ tsp garlic powder (McCormick or organic)
– Salt and freshly ground black pepper, to taste
– 1 lb baby potatoes, halved (Yukon Gold or red; pat dry)
– 1 cup baby carrots (or 2 medium carrots, sliced)
– 4 sprigs fresh thyme (or 1 tsp dried)
– Optional garnish: chopped parsley (adds freshness)
Directions
1. Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
2. In a medium bowl, whisk together Dijon mustard, honey, olive oil, lemon zest, lemon juice, paprika, garlic powder, salt, and pepper. A small spatula helps scrape every last drop of that tangy-sweet mixture.
3. Pat the chicken breasts dry with paper towels, then coat them in half of the honey mustard sauce. Let them sit for 5–10 minutes if you have time for deeper flavor.
4. Toss the baby potatoes and carrots in the remaining sauce, making sure each piece is well coated. Drizzle an extra teaspoon of olive oil if the veggies look dry.
5. Arrange the chicken and veggies on the prepared sheet pan in a single layer—give each piece a little breathing room so everything roasts evenly (crowding leads to steaming).
6. Bake for 20–25 minutes, or until the chicken reaches 165°F (74°C) on an instant-read thermometer and the veggies are tender. If you love a bit of char, switch to broil for 2–3 minutes—keep an eye on it!
7. Remove from the oven and let the chicken rest for 5 minutes before slicing (that locks in the juices). Sprinkle fresh thyme leaves and parsley on top, then serve directly from the pan.
Servings & Timing for Easy Chicken Recipes
Makes 4 servings
Prep Time: 10 minutes (including a quick marinade)
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: about 40 minutes
Nutrition per serving: approx. 350 calories, 30 g protein, 20 g carbs, 12 g fat
Variations
– Swap chicken breasts for bone-in thighs and bake 5 minutes longer for extra juiciness.
– Add halved Brussels sprouts or broccoli florets in step 4 for more green goodness.
– Trade lemon and thyme for lime and cilantro to give it a zesty, Tex-Mex twist.
– Stir in a pinch of red pepper flakes or drizzle sriracha before serving for a spicy kick.
– Replace honey with maple syrup and mustard with whole-grain mustard for a nutty flavor profile.
– Finish with a dollop of Greek yogurt mixed with chopped herbs to make it creamy and tangy.
Storage & Reheating
Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. To freeze, place cooled portions in freezer bags for up to 2 months—thaw overnight in the fridge. When reheating, preheat oven to 350°F (177°C) and heat covered for 10–12 minutes; or zap in the microwave on medium power, stirring halfway. For make-ahead ease, toss chicken and veggies in sauce and store separately without baking; assemble and bake on the day of serving.
Notes
– Letting the chicken rest after baking keeps it tender—resist the urge to slice immediately.
– If you’ve got time, marinate chicken for 30 minutes in the fridge to deepen the flavor.
– Patting your veggies dry before saucing helps them roast crisp instead of steam.
– Don’t skip the broil step if you crave golden edges—the high heat transforms the honey mustard glaze.
– Feel free to swap in sweet potatoes or bell peppers; just adjust the cooking time if veggies are larger.
FAQs
Q: Can I use frozen chicken?
A: Thaw fully in the fridge before baking—if it’s even slightly frozen, it won’t cook evenly.
Q: Is this recipe gluten-free?
A: Yes, as long as your mustard and spices are certified gluten-free.
Q: How can I tell when the chicken is done?
A: An instant-read thermometer should hit 165°F (74°C) at the thickest part.
Q: Can I meal prep this recipe?
A: Absolutely—portion into containers, store sauce separately to keep veggies crisp.
Q: What sides pair well?
A: I love serving this with a green salad, quinoa, or buttered rice to round out the meal.
Q: Can I make this spicy?
A: Yes—add chili powder, red pepper flakes, or drizzle on your favorite hot sauce.
Q: Do I need fresh herbs?
A: Dried thyme works fine; just use one-third the amount.
Q: Can I grill instead of baking?
A: Sure—grill chicken and veggies over medium heat, turning occasionally until charred and cooked through.
Conclusion
This sheet pan honey mustard chicken is the ultimate Easy Chicken Recipes pick—quick, simple, and packed with flavor. It’s a family-friendly, healthy dinner that needs just one pan and minimal cleanup, making it a win on busy evenings. Give it a try, leave a comment below, and don’t forget to pin this recipe for later or explore my healthy sheet pan salmon and one-pot pasta dinners for more fuss-free meals!
Easy Chicken Recipes
Ingredients
- 4 boneless, skinless chicken breasts pat dry
- 2 Tbsp Dijon mustard Grey Poupon or Maille
- 2 Tbsp honey wildflower or clover
- 1 Tbsp extra-virgin olive oil California Olive Ranch recommended
- 1 lemon zest and juice
- 1 tsp paprika smoked for depth, sweet if preferred
- 1/2 tsp garlic powder McCormick or organic
- Salt and freshly ground black pepper to taste
- 1 lb baby potatoes halved
- 1 cup baby carrots or 2 medium carrots, sliced
- 4 sprigs fresh thyme or 1 tsp dried
- Optional garnish: chopped parsley adds freshness
Instructions
- Preheat your oven to 400°F (204°C) and line a large sheet pan with parchment paper or a silicone mat.
- Whisk together Dijon mustard, honey, olive oil, lemon zest, lemon juice, paprika, garlic powder, salt, and pepper in a bowl.
- Pat the chicken breasts dry, coat them in half of the marinade, and let them sit for 5-10 minutes.
- Toss baby potatoes and carrots in the remaining marinade, making sure they are well coated.
- Arrange chicken and veggies in a single layer on the sheet pan and bake for 20-25 minutes.
- Let the chicken rest for 5 minutes before slicing, then garnish with fresh thyme and parsley before serving.
