I’ve learned that having a meal plan is essential when you’re crazy busy in life, and that quick, easy meals are a lifesaver. I know those of you who are parents, career-focused, or in school feel the exact same way, which is one of the reasons why I love sharing easy one pan dinners — including this one pan honey mustard chicken!
I made this for Tony and me on a whim one night a few years ago based on what was in my fridge and pantry and it was freakin’ delish. All you have to do is throw some chicken, veggies and potatoes onto a baking sheet, toss it with a sweet homemade honey mustard marinade sauce (infused with a little curry powder + cayenne for heat!) and then roast to perfection.
Easy, simple, delicious, flavorful, unique, full of flavor AND only takes 30 minutes to cook all on one pan! What more could you want in a dinner?!
What’s in this one pan honey mustard chicken recipe?
Despite the length of the title, this sheet pan chicken recipe is simple, straightforward and of course, absolutely delicious. To make it all you’ll need is:
- Boneless skinless chicken thighs: I find chicken thighs to be the most flavorful and juicy compared to chicken breasts and cook perfectly with the vegetables, but feel free to use chicken breasts if you’d like.
- Potatoes: I love the buttery flavor of yukon gold potatoes for this sheet pan dinner, but you can also use sweet potatoes if you prefer.
- Carrots: feel free to use regular, large carrots or get a little fancy with smaller rainbow heirloom carrots. Yum!
- Yellow onion: for delicious sweetness and a little zing.
- Brussels sprouts: is there anything better than perfectly roasted brussels sprouts? These get deliciously caramelized with the sauce and add some green to your sheet pan chicken dinner.
- For kickin’ curry honey mustard sauce: you’ll use honey, dijon mustard, olive oil, curry powder, and a bit of cayenne pepper (if you like a little heat). The curry powder adds an incredible, unique flavor that kicks up this traditional honey mustard sauce. If you’re not a fan of curry, skip it — the sauce is delicious with or without it.
Customize this one pan meal
This easy one pan honey mustard chicken recipe is great for customizing with your fav veggies and proteins! Here are some suggestions:
- Try a new protein: feel free to use salmon or even shrimp in place of the chicken! I’d recommend cooking seafood on a separate sheet pan from the veggies as they take less time to cook. You could also grill your salmon using this tutorial!
- Swap your veggies: this recipe would be delicious with sweet potatoes, bell pepper, broccoli, and cauliflower. Whatever vegetables your heart desires.
- Add a grain: try adding your favorite grain to this recipe and make 6 servings for the week! I think this honey mustard chicken would be delicious with quinoa, rice, couscous or even cauliflower rice for a lower carb option.
Tips for making sheet pan recipes
- Keep everything in one layer. Make sure not to overcrowd your pan! If you have veggies sitting on top of each other chances are they will cook unevenly. Be sure to use a sheet pan that’s nice and large so that everything has a spot, or break up your ingredients into two smaller sheet pans.
- Cut your veggies nice and thick. These babies will be roasting for around 30 minutes, so make sure your veggies aren’t sliced too thin. I suggest 1-inch for your potatoes and 1/2 inch for carrots.
- Flip and rotate halfway through. I suggest rotating your pan halfway through and also flipping your veggies to ensure even cooking.
The perfect meal prep dinner
One of my favorite parts about sheet pan dinners is that they’re perfect for feeding the whole family or meal prepping for 1-2 people for the week. To meal prep this recipe simply:
- Let the chicken and vegetables cool completely
- Divide the entire recipe into 4 separate meal prep containers like these. Each container will then have 1/4 of the chicken, 1/4 of the potatoes, and so on
- Add your grains into your meal prep container (if including), and top with your chicken and vegetables
Storing tips
Store any leftover one pan honey mustard chicken and vegetables in an airtight glass container in the refrigerator for up to 3-4 days.
More chicken recipes you’ll love
- Sesame Chicken Cabbage Crunch Salad
- Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower
- One Pan Green Chicken and Rice (Green Arroz Con Pollo)
- How to Spatchcock a Chicken
- Grilled Tahini Chicken Caesar Sandwiches
Get all of my healthy chicken recipes here!
I know you’re going to love this sheet pan honey mustard chicken recipe. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy – xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
Ingredients
- For the chicken and veggies:
- 1 ½ pounds boneless skinless chicken thighs
- 2 cups 1-inch diced yukon gold or baby red potatoes (or feel free to sub sweet potatoes)
- 3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
- 1 yellow onion, cut into chunks
- 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
- For the kickin’ curry honey mustard:
- ¼ cup honey
- ¼ cup dijon mustard (I like the grainy dijon mustard!)
- 2 tablespoons olive oil
- 1 tablespoon yellow curry powder
- Optional if you like a bit of heat: ¼ teaspoon cayenne pepper
- Freshly ground salt and LOTS of black pepper
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
- Add chicken thighs, potato cubes, carrot chunks, onion chunks and halved brussels sprouts into a large bowl.
- In a medium bowl, mix together honey, dijon mustard, olive oil, yellow curry powder, cayenne pepper and salt and pepper. Use clean hands or a tong to toss all of the ingredients together until well combined and spices and sauce evenly coat the chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, potatoes in one section and brussels and onions in one section (as indicated in the photos). Season with additional salt and pepper. Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and potatoes are fork tender and chicken reaches an internal temperature of 165 degrees F.
- Once chicken and veggies are done cooking, remove from the oven and immediately garnish with fresh chopped parsley, if desired. Serve immediately. Serves 4.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 9th, 2020, and republished on April 10th, 2023.
97 comments
Very yummy! Made this last night (subbed a mix of cumin/tumeric/tandori marsala for curry). The chicken thighs were moist & very flavourful.
Delicious! Such a great weeknight dinner 🙂
Delicious and so easy. I swapped out honey for maple syrup due to food intolerances. Took closer to 45-60min in my oven. I will definitely be adding this to our regular dinner rotation.
Perfect! Such a great meal prep dinner.
LOVE this recipe! Super easy and a nice way to change up a classic dinner. The sauce is really yummy and I can’t wait to try it with other things too.
I used chicken legs instead of boneless thighs and they worked great. I put them in the oven for about 10 mins before adding the veggies to make sure they got enough time to cook. I also used broccoli instead of brussels and they were a little overcooked, but got a little crispy because of the sauce and tasted really good!
So happy you loved this one! And yes, this one’s great for customizing with your fav veggies. Broccoli can tend to cook a bit quicker but the crispiness definitely helps 🙂
This was even more delicious than I expected!!! The sauce was so good – a little sweet and a little spicy! I was even able to make it one bowl – stirred the potatoes and carrots in the bowl with some sauce, followed by brussels and onion and then chicken on it’s own – this helped keep things somewhat separated for the baking sheet. I did split between 2 pans and rotated them halfway through. Served over brown rice – stirred in a little garlic olive oil with a sprinkle of cayenne and curry – we LOVED this dish!!! And so easy!!!
How thick should the chicken be? I feel like I always struggle trying to figure out thickness with cooking temp and time…
Cooking time will vary with thickness so I’d recommend using a meat thermometer to make sure your chicken reads 165 degrees F 🙂
Super easy and very delicious!
Glad you loved it! One of our fav dinners 🙂
Delicious. I did not have dijon mustard. I used yellow mustard. I ran out of curry powder, so I googled a substitute and used that(a homemade curry powder). I had asparagus, not brussel sprouts. Potatoes, sweet potatoes, onion, asparagus and the chicken were so good! It was so easy to make and clean up. There was nothing to clean up, except throw away the foil from the pan. Thank you!!
This one’s great for customizing! So easy 🙂 glad you enjoyed!
Made this last night and it was great! The chicken cooked up much faster than the veggies and potatoes so I had to remove the chicken and continue cooking the rest. But super easy low maintenance meal!
Glad you enjoyed! Hmmm that can depend a bit on the size of your chicken vs. the veggies. For reference, I usually do about 1 inch for the potatoes and 1/2 inch for the carrots 🙂
I made this last night for my family and I am SHOOK at how good it was! Everyone went back for seconds. I served it over rice pilaf and made both breasts and thighs. We doubled the sauce recipe and wished we had tripled it because it was THAT good. Thanks for another winner Monique!
Amazing! So happy to hear that, Cadence. Perfect dinner!
Oh my gosh this turned out amazing! I marinated the chicken in the sauce for 45 minutes before adding veggies and then cooking. Everything came out perfect (soft veggies, and moist chicken).
Perfect! So happy to hear that!
Winner winner, curry chicken dinner! We love sheet pan meals, and this was delicious and healthy! The kids loved the honey mustard-y flavors and everything was so perfectly coated. Next time I’m going to try to sneak a little kick in there (I left out the cayenne due to my daughter always complaining I make the food too spicy), because yum. Thanks for another keeper. 🙂
Love that! And yes a little spice would be amazing (even just on your plate – yum!)
Soooooo good. Surprisingly easy. Made this for dinner today with carrots, potatoes, onions and a side of brown rice. Def adding to our rotation, but will make a little more marinade for my son who likes to dip! Even my selective 14 yo daughter liked it. Also made the vegan Reese’s cups for dessert. YUM!
Perfect! Love that!
Inn in used chicken breast and then broccoli in place of Brussels sprouts because it’s what I had. (Because Quarantine!) It was very easy and very good. And my kids ate it and liked it too! (8 yo and 6 yo) I will definitely make again!
Perfect! So glad this was kiddo approved!
I’ve recommended this recipe to all my friends. It’s super easy and healthy with great flavor,
I’m so glad!
It’s become one of my go-to meals because it’s simple, and packed with flavor! Love it.
I was looking for something simple, healthy, with easy cleanup and this was perfect. Didn’t have brussels so I used broccoli (cooked half the time) and it worked great. Will definitely make again
Perfect! Love the idea of broccoli here. Glad you liked this one!
Oh my goodness this sauce!! While the chicken and veggies were baking, for some reason it made our home smell like butter chicken! (Which is my hubby’s favorite Indian food). I couldn’t find a quality grainy Dijon mustard so I just got a regular grainy mustard (which honestly may be Dijon-I have no idea 😅). We also used sweet potatoes and marinated the chicken in the sauce overnight. Delicious!
Love that! Such a great dinner 🙂
This was Soooo Good!!! I wasn’t sure there would be enough sauce, but it was perfect and flavorful. I subbed the curry for 1 tbsp of cajun. Ill def make this again!! Wow!
Amazing! So glad you enjoyed!
I’m looking forward to trying this with tofu instead of chicken. I’m not sure what kind of curry powder you used, though. Is it Indian or Thai? I know there’s a Thai yellow curry dish, but when I do a search on yellow curry powder, it mostly brings up Indian curry powder. The only specifically “yellow curry” I found was Jamaican! I’m sure that any of them might be good, but I’d like to try it they way you did first. Thank you!
I use curry powder found at most grocery stores, and I’m not sure if it’s Indian or Thai. Either way, it’s delicious!
This was SO good! And SO easy! Whole family loved it. Will be making again and again. Used sweet potatoes and cauliflower instead of the brussel sprouts and white potatoes.
Amazing! So happy to hear that!
Love this easy weeknight sheet pan dinner! The flavors are on point. Love the spicy sweet combo! It works so well with the chicken and veggies. I also appreciate that you are able to make a well balanced meal on one sheet! Less mess makes me a happy mama 😄
Absolutely! Gotta love the zero cleanup 🙂 Glad you enjoyed!
This was so easy and delicious! I love how the marinade is really simple and few ingredients. I had everything on hand for this. My 1 year old gobbled it up too! Thanks for a great, easy recipe!
Absolutely! Perfect easy dinner 🙂
Good recipe! The sauce was phenomenal! We must have had a bit too much veggies because it seemed we just did not have enough sauce. Would definitely recommend doubling this to ensure you have plenty to go around!
Glad you loved the sauce! Yes, feel free to double up next time 🙂
This meal was so tasty and easy, a great weeknight dinner. My Husband and I like spicy food so if I wasn’t cooking for my kids (age 6 and 7) I would have liked to have added the cayenne pepper. Otherwise I followed the recipe as is.
Amazing! All about adding extra heat 🙂
Made this recipe once and it’s now a go to staple in our house. The curry sauce is so delicious and everything cooks together so it’s such an easy mid week busy day meal.
Love it! Perfect dinner 🙂
The first AK recipe I made my boyfriend! Simple, easy and delicious. The honey mustard on the chicken was tangy and so so so good. Also who doesn’t love a sheet pan dinner?
Made this last night and it was amazing. I want to put that curry sauce ON EVERYTHING!
Isn’t that sauce incredible?? Glad you enjoyed!
Love love love this dish! I added a sprinkle of feta on top just to calm the heat a little (may have been heavy handed on the cayenne 😂) and swapped the brussel sprouts for zucchini which is ridic cheap and abundant here at the moment! I love your recipes sooo much, they are ALWAYS amazing!!!
Perfect! Love that. So glad you’re finding new fav recipes here!
Looks delish! Would you recommend a sub for mustard? I think I may be allergic.
Try one of our other chicken marinades! Any of them would be a great substitute 🙂
Made this on a whim tonight and was soo impressed. So easy and so delicious. My husband said it was a 21 out of 9 (don’t ask me about the scale). I used broccoli instead of Brussel sprouts since that’s what I had. I will definitely be making this again!
Amazing! So happy to hear that!
This recipe is so flavorful and easy! I love a one pan meal, it couldn’t get any simpler. It’s delicious. My husband doesn’t like Brussels so I just sub in cauliflower or broccoli.
Those are great subs! I’m so glad you enjoyed it 🙂
Have to confess I’ve made several of your recipes, all excellent but I’m terrible about leaving reviews. This was another easy and delicious dinner! Not a fan of cooked carrots so did Yukon and sweet potato, also threw in whole garlic cloves. I left the skin on, personal choice and threw it all together in a storage bag in the morning letting it marinate for several hours. So easy , so delicious. If you have hot honey like me use half hot be half regular for an extra kick! You won’t be disappointed !
Aw thanks so much for this review!! I’m so glad you loved it. And YES to the hot honey–sounds amazing!
I made this for the first time tonight and it turned out amazing! I was able to fit everything nicely onto one pan and cooked mine for about 30 minutes. The recipe is easy to follow, the simple prep and quick cook time made it perfect for a quick weeknight meal. In addition to my husband and I devouring our plates, our picky, twin toddlers even liked it (I omitted the cayenne for them and my husband). Can’t wait to make again and use sweet potatoes!
Amazing! SO happy it all worked out well and that you guys all loved it. Really appreciate the review!
10/10…A+…MVP. This was so easy and unbelievably delicious. I surprised myself thinking, “wow, did I just make something this good?” We just about doubled the veggies and sauce, omitted the cayenne, split between two cookie sheets, and cooked for 35min at 425 on convection, since our oven can be a little slow. We served over rice and it was the perfect dinner. Even my 16 month old loved it!
THIS WAS AWESOME! THE HONEY MUSTARD MADE A NORMAL WEEKNIGHT MEAL FEEL DIFFERENT AND DELICIOUS. WE WILL DEFINITELY MAKE AGAIN!
Yum! This was delicious. I found that my veggies needed longer to cook than the chicken so I am going to put it on two different pans the next that I make it, and will probably not divide the veggies as that took quite a while. But so good, and so easy, and perfect for meal prep!
Love this easy delicious recipe! Great flavors! I used maple syrup instead of honey (My little one is only 11 months) and I marinated the chicken in half the sauce for about 45 minutes prior. So good!
Yay!! So glad to hear you loved it, Cara! 🙂
this looks so delicious and yummy. i just love this recipe. i must try this one. thanks for sharing this amazing article.
So good! Prep took me more than 15 minutes bc it’s a lot of chopping. I also found that the carrots/potatoes took about 10 minutes longer to cook than the chicken and Brussel sprouts so I’d recommend having them on 2 different pans. Overall I’d make it again!
Good to know, thanks! Happy it was worth the effort 🙂
I made this for dinner last night, without the curry (because I didn’t have it) & it was delicious!! Easy meal prep, less than a 1/2 hour for those busy nights or when you don’t feel like cooking! Delicious & healthy!! Excellent!
Delicious! As other commenters tried, I subbed maple syrup for the honey and it was great. Thank you for all the wonderful recipes! I’ve tried seven recipes now and give them all 5 stars 🙂
Nice! I’m so happy you loved this one + the others, too 😊
This dish was a winner! I loved the sweet and spicy curry sauce, and I love that it’s a full meal all on its own without the need to make something else! The only thing I changed was to use chicken breasts instead of thighs because it’s what I had. I can’t wait to make this again!
Do you have a sodium content for this recipe?
Sorry, we don’t calculate sodium for our recipes because it can vary widely depending on the brands of ingredients used. Feel free to paste the ingredients into an online nutrition calculator!
We love this recipe. Chicken and veg are so moist and the flavour is great!
So happy to hear that! One of our fav dinners, too 🙂
Super easy and quick. I used my glass mister to apply some olive oil to veggies I’d cut night before. Next time I’ll use parchment paper to make clean up faster, too! Skipped cayenne pepper, so I added a bit of garlic (family preferences).
Yay! Happy to hear it came out great, easy and delicious 🙂
Made this last night and it was delicious. I didn’t have brussel sprouts so substituted red and yellow peppers. I think you could use many different vegetables in this recipe. We don’t like heat so just used a pinch of cayenne pepper.
Perfect! I am so glad you enjoyed this recipe 🙂
So so good! We don’t love Brussels sprouts so I subbed cauliflower. Seriously might be my new favourite dish! Thank you 🫶
Oh YUM! Such a great sub, glad you are loving this recipe ❤️
Great recipe! We improvised with what we had a bit. I used pork tenderloin cut into pieces as big as chicken thighs and I unfortunately didn’t have an onion or honey so I left out onion and used our own maple syrup instead. My husband and 3 year old son gobbled it all up. We will definitely make this again. Thanks!
The “marinade” was delish, I would 100% make it again and use it on any combination of protein and veggies! The only reason I give this 4 stars is because I disagree with one sheet pan dinners that involve proteins/starches/veggies that cook at different times. I cooked my sweet potatoes, chicken, and brussels sprouts separately and it was fantastic.
Love this recipe! I first made this back in the fall of 2020 during the Covid shutdown and already loved this dinner then, but I just made it again for my mom and her boyfriend while on vacation back home and I’m happy to say they loved it too! We love how flavorful and healthy this is, and my mom’s boyfriend isn’t normally big into spicy food and still loved eating it. He used plain Greek yogurt to help tone down the spice. Thanks for reposting this!
Absolutely incredible!! So easy and so delicious. Made it with sweet potato and broccoli and it was absolute perfection. Thank you for such a great recipe!
YUM! Love this one so much, glad it turned out great for you and you’re loving it, Kaitlin 🙂
This is one of my standard go-tos for dinner.
For this not liking curry, don’t worry about leaving it out. I got distracted and forgot it. Although I had added a bit of lemon juice, it still turned out delicious!!!
Glad this still turned out well! Perfect dinner 🙂
Such a delicious and flavorful meal! We have this on repeat at least 2x a month! And the sheetpan meals are the best because less dishes to wash! Seriously though, make this! It will make your tastebuds very happy!
So happy you loved it! I’m all about one pan meals for fewer dishes 😉
Turned out great! What is the best way to reheat when meal prepping?
I typically just reheat in the microwave, but you could do so in the oven in an oven-safe dish, too!