Name: One Pan Honey Mustard Chicken and Veggies : Healthy & Delicious
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup Dijon mustard; ¼ cup honey; 1 tablespoon olive oil; 1 tablespoon red wine vinegar or apple cider vinegar; Salt and pepper to taste; 4 boneless, skinless chicken breasts; 1 pound baby red potatoes, halved; 2 cups baby carrots; 2 cups broccoli florets; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish (optional)

Dinner doesn’t have to be complicated to be absolutely delicious. This One Pan Honey Mustard Chicken and Veggies recipe is the perfect example of how simple ingredients, easy prep, and one single pan can result in a meal that’s both healthy and bursting with flavor. With tender chicken breasts coated in a sweet and tangy honey mustard glaze and roasted alongside perfectly seasoned vegetables, this recipe is everything you want in a wholesome weeknight dinner.

If you’re tired of spending hours in the kitchen and want a balanced, home-cooked meal without the cleanup nightmare, this dish is for you. Made in one pan, it’s efficient, family-friendly, and ready in under an hour. Plus, it’s easy to customize based on what you have in your fridge. Let’s dig into what makes this dish so special and how you can whip it up effortlessly.

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

There are so many reasons to fall in love with this dinner. First, it’s a one pan recipe, meaning fewer dishes and less cleanup. Who doesn’t love that after a long day?

Second, the honey mustard sauce brings the perfect balance of sweetness and tang, elevating the entire dish. It complements the chicken beautifully while soaking into the vegetables for a full-flavored bite every time.

Third, the versatility. You can switch up the vegetables, adjust the sweetness, or even swap the protein if you prefer something different. It’s a great meal prep recipe, reheats well, and is suitable for both casual weeknights and meal planning.

Lastly, this recipe is naturally gluten-free and can easily be made dairy-free. It’s a feel-good, better-for-you option that doesn’t skimp on taste.

Ingredients for One Pan Honey Mustard Chicken and Veggies

This dish uses pantry staples and fresh ingredients to create something truly mouthwatering. Here’s what you’ll need:

For the honey mustard sauce:

½ cup Dijon mustard
¼ cup honey
1 tablespoon olive oil
1 tablespoon red wine vinegar or apple cider vinegar
Salt and pepper to taste

For the main dish:

4 boneless, skinless chicken breasts
1 pound baby red potatoes, halved
2 cups baby carrots
2 cups broccoli florets
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

You can adjust the veggies based on your preferences or what’s in season—zucchini, green beans, or bell peppers work wonderfully here too.

Kitchen Tools You’ll Need for This One Pan Chicken Dinner

You don’t need any fancy gadgets to make this one pan dinner. Just a few basic kitchen tools:

Large baking sheet or sheet pan
Mixing bowls
Measuring cups and spoons
Silicone spatula or spoon
Tongs
Aluminum foil or parchment paper (optional for easy cleanup)

A baking sheet with a rim is best to hold all the juices and keep everything nicely roasted.

Step-by-Step Instructions: How to Make One Pan Honey Mustard Chicken and Veggies

This recipe comes together quickly and easily. Follow these simple steps for perfect results every time.

Step 1: Preheat the oven
Start by preheating your oven to 400°F (200°C). Lightly grease your baking sheet or line it with parchment paper or foil for easy cleanup.

Step 2: Make the honey mustard sauce
In a small bowl, whisk together the Dijon mustard, honey, olive oil, and vinegar. Season with salt and pepper to taste. Set aside.

Step 3: Prep the chicken
Place the chicken breasts on the baking sheet. Spoon or brush half of the honey mustard sauce over the top, making sure each piece is coated well.

Step 4: Prepare the vegetables
In a separate bowl, toss the potatoes and carrots with olive oil, garlic powder, salt, and pepper. Spread them around the chicken on the baking sheet. These vegetables take longer to roast, so they go in first.

Step 5: Bake part one
Place the pan in the oven and roast for 15–20 minutes.

Step 6: Add broccoli and glaze
After 15–20 minutes, remove the baking sheet from the oven. Add the broccoli florets to the pan and drizzle with a bit of olive oil and a pinch of salt. Spoon the remaining honey mustard sauce over the chicken and return the pan to the oven.

Step 7: Finish baking
Continue roasting for another 10–15 minutes, or until the chicken is fully cooked (internal temp of 165°F/74°C) and the vegetables are tender and golden.

Step 8: Rest and serve
Let the chicken rest for 5 minutes before slicing. Sprinkle with fresh parsley if desired and serve everything straight from the pan.

Chef’s Tips for the Best One Pan Chicken and Veggie Dinner

Make sure your chicken breasts are of similar thickness so they cook evenly. You can gently pound them to uniform size if needed.

Cut vegetables to consistent sizes. Halved baby potatoes and whole baby carrots work well, but if using regular carrots or larger potatoes, cut them to 1-inch pieces so everything roasts at the same speed.

Don’t skip pre-roasting the carrots and potatoes. They need a little extra time compared to the broccoli and chicken to get tender and golden.

Double the sauce if you love extra flavor! It’s delicious spooned over the final dish or served on the side as a dipping sauce.

For even more browning, broil the dish for the last 2–3 minutes of cooking, keeping a close eye to avoid burning.

Common Mistakes to Avoid When Cooking One Pan Chicken Meals

Using a small baking sheet. Overcrowding the pan causes steaming instead of roasting, leading to soggy vegetables and pale chicken. Always use a large sheet with space between each item.

Skipping the sauce halfway through. Applying the second half of the honey mustard sauce after partial roasting helps avoid burning and gives the dish richer flavor.

Not checking chicken temperature. Dry or undercooked chicken can ruin the meal. Always use a thermometer and aim for 165°F (74°C) internal temp.

Adding all veggies at once. Broccoli cooks faster than carrots and potatoes. Staggering their roast times is key to perfectly cooked veggies.

Forgetting to let the chicken rest. Letting it sit after baking helps retain juices and results in tender, moist slices.

Variations to Try: Customize Your Honey Mustard Chicken Dish

This one pan wonder is easy to tweak to your preferences. Here are a few fun and delicious variations:

Swap the protein: Use boneless thighs, turkey breast, or even tofu for a vegetarian version.

Use different mustard: Try whole grain mustard or spicy brown mustard for a bolder flavor profile.

Add sweetness: Toss apple slices or sweet potatoes on the pan for a sweet-savory twist.

Spice it up: Add red pepper flakes or a pinch of cayenne to the sauce for heat.

Try different vegetables: Brussels sprouts, cauliflower, asparagus, or squash are all great seasonal choices.

These variations keep the dish interesting and adaptable for different tastes and dietary needs.

Serving Suggestions for Honey Mustard Chicken and Veggies

This dish is complete on its own, but here are a few ideas to make it part of a larger meal:

Serve over cooked quinoa or brown rice to soak up the extra sauce.

Pair with a fresh green salad dressed with lemon or balsamic vinaigrette.

Add a side of warm crusty bread or garlic naan to round out the meal.

Finish with a light fruit dessert, such as baked apples or a citrus fruit salad.

You can also pack leftovers in meal prep containers for a healthy lunch the next day.

How to Store and Reheat Leftovers Properly

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place the chicken and vegetables on a baking sheet and warm in the oven at 350°F (175°C) until heated through, about 10–15 minutes.

You can also reheat individual portions in the microwave for 1–2 minutes, though this may soften the vegetables slightly.

Avoid freezing unless absolutely necessary, as the sauce may separate and the vegetables can become mushy.

Perfect Side Pairings for One Pan Honey Mustard Chicken

Looking to round out your meal with non-alcoholic pairings? Here are some ideas:

Serve with sparkling lemon water or a homemade lemonade to brighten the flavors.

Pair with iced herbal tea or green tea for a clean and refreshing drink.

Enjoy with a smoothie made from spinach, banana, and pineapple for a nutrient-packed complement.

Add a cup of light vegetable soup on the side for a cozy, comforting touch.

These sides keep the meal light, fresh, and well-balanced without overshadowing the main dish.

Frequently Asked Questions About Honey Mustard Chicken and Veggies

Can I make this recipe ahead of time?
Yes! You can prep the sauce, marinate the chicken, and chop the veggies ahead. Assemble on the pan when ready to bake.

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work perfectly and stay juicy. Adjust cooking time slightly if they’re thicker.

Is this recipe gluten-free?
Yes, just make sure your Dijon mustard and vinegar are certified gluten-free.

Can I make this dairy-free?
This recipe is naturally dairy-free as written.

How do I make it more kid-friendly?
Use milder mustard and add a drizzle of honey to each chicken piece for extra sweetness.

This One Pan Honey Mustard Chicken and Veggies recipe is proof that quick, healthy meals can still be bursting with flavor. With minimal cleanup, flexible ingredients, and a perfectly balanced sauce, it’s a recipe you’ll find yourself coming back to again and again.

Whether you’re cooking for a busy family or meal prepping for the week ahead, this dish is sure to become a favorite. If you loved this recipe, be sure to share it with your friends and family, and don’t forget to subscribe to our blog for more easy, wholesome recipes made with love.