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Sheet-Pan Honey Mustard Chicken

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Created by Dionna
Updated Sep 9, 2025
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We always try to have a bag of pre-prepped, bagged fresh vegetables on hand, and this is why! Perfect for a weeknight when you’re just not in the mood for cooking, this simple and nourishing meal doesn’t even require a cutting board. Just dump those veggies on the sheet pan—carrots, broccoli, and cauliflower (often called “vegetable medley”) work best. The baked chicken thighs get loads of flavor from the quick, sticky, sweet-and-savory coating. Serve this with rice pilaf, butter noodles, or even Pillsbury™ Grands!™ Biscuits for a stick-to-your-ribs, simple meal.

Recipe Ingredients

Here are the ingredients you’ll need to make Sheet-Pan Honey Mustard Chicken.

Dijon Mustard: Mustard is the key ingredient in the sticky honey-mustard coating that gives the chicken bold flavor. Any brown mustard will work; if you don’t have Dijon, try whole grain or spicy brown.

Honey: The other essential ingredient in the sauce! Honey adds sweetness and classic honey-mustard flavor. Any variety you have will work.

Chicken Thighs: Look for larger bone-in, skin-on chicken thighs, about 6 to 8 ounces each.

Vegetable Medley: We used a pre-cut mix of carrots, broccoli, and cauliflower that’s often sold as “vegetable medley” in the produce section. It’s a helpful shortcut that cuts prep to nearly zero. If you can’t find it or prefer not to use it, try another fresh veggie mix or prep your own. Just keep the quantity about the same.

Other Ingredients You’ll Need: Olive oil, butter, salt, garlic powder.

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How to Make Sheet-Pan Honey Mustard Chicken

1. Make the Sauce

Mix together the sauce ingredients to make the sticky honey-mustard sauce.

2. Add the Vegetables and Chicken

Season the vegetables and spread them on the pan. Coat each thigh in the sauce completely, and nestle the chicken into the vegetables on the pan.

3. Bake and Serve

Place your sheet pan in the oven, and bake until the vegetables are tender and the chicken is nicely browned and cooked through. Let the chicken rest for 5 minutes before digging in. Enjoy!

How to Store (and Reheat) Sheet-Pan Honey Mustard Chicken

If you have leftovers, here are some tips on how to store and reheat them.

Refrigerator

Store any leftovers within 2 hours of serving. Transfer the food to an airtight food storage container and store in the refrigerator for 2 to 3 days. You can store the chicken and vegetables together or separately.

Reheating

To reheat the chicken and vegetables, place in a baking dish and cover lightly with foil. Heat in a 350°F oven for 10 to 15 minutes or until hot. Use a food thermometer to ensure the chicken is at least 165°F.

Alternatively, place the food on a microwave-safe plate and lightly cover. Microwave on Medium-High (70%) for 2 to 3 minutes, or until the vegetables are hot and the chicken is at least 165°F in the center (use a food thermometer).

Sheet-Pan Honey Mustard Chicken

  • Prep Time 15 min
  • Total 50 min
  • Ingredients 8
  • Servings 4
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Ingredients

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon butter, melted
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon garlic powder
  • 1 bag (16 oz) fresh vegetable medley (carrots, broccoli, and cauliflower)
  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs

Instructions

  • Step 
    1

    Heat oven to 400°F.

  • Step 
    2

    In a large bowl, whisk together the mustard, honey, melted butter, 1/2 teaspoon salt, and garlic powder.

  • Step 
    3

    On a large sheet pan, spread out the vegetable medley and drizzle with the olive oil. Sprinkle with remaining 1/2 teaspoon salt and toss to coat.

  • Step 
    4

    Add chicken thighs to the bowl with the honey-mustard mixture, and turn to coat the chicken completely. Add the chicken thighs on top of the vegetables, leaving as much sauce as possible on the chicken thighs.

  • Step 
    5

    Bake chicken and vegetables for 35 minutes or until chicken reaches an internal temperature of 165°F. Remove sheet pan from the oven, and let the food rest for 5 minutes. Serve hot with vegetables alongside.

Nutrition

No nutrition information available for this recipe
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