Easy Chicken Recipes
This sheet pan honey mustard chicken is a quick, healthy, and family-friendly dish that is ready in just 30 minutes. It combines tender chicken, colorful veggies, and a tangy-sweet marinade for a delicious meal.
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.
Notes
Letting the chicken rest after baking keeps it tender. You can customize by swapping veggies or adding spices. For storage, refrigerate leftovers for up to 3 days and freeze for up to 2 months.
Nutrition
Calories: 350kcal
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