You’re going to love our newest sheet pan dinner of juicy Honey Mustard Chicken baked with butternut squash, red onion, and Brussels sprouts. This healthy and delicious dinner is ready in 30 minutes!
I’m a huge fan of 30-minute meals like this, and Sheet Pan Chicken Fajitas, Salmon Tacos, Mediterranean Meatball Bowl, or Chicken Caprese!
Winner, winner, Honey Mustard Chicken Dinner
Winner, winner, Honey Mustard Chicken DinnerI mean, what’s not to love about dinner baked on one sheet pan, high protein, and ready in 30 minutes? I’m obsessed with our honey mustard chicken thighs recipe and the veggie and seasoning pairings are so on point for a delicious dinner, or even batch meal prepping for a week of lunches. Whether you’re counting your macros, or just looking for a tasty meal, this dinner will become a staple in your home, and you can’t beat the clean up of a one-pan meal!
How to make Honey Mustard Chicken:
Make Sauce: Mix the honey mustard sauce ingredients together in a bowl: honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.
Bake Chicken: Pat chicken dry with paper towels and place in center of baking sheet then spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.
Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven then add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.
Make Ahead Instructions:
To Make Ahead: Make marinade ahead and chop all the veggies ahead of time. Store separately in the fridge, until ready to assemble dinner.
More Easy and Healthy Dinner Ideas:
- Korean Beef Tacos
- Chicken Shawarma Bowl
- Slow Cooker Chicken Tacos
- Meatballs Arrabbiata
- Gyros
- Salmon Bowls
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Recipe
Honey Mustard Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs or breasts , excess fat trimmed off
- 1 ½ cups butternut squash , cut into 1-inch cubes
- ½ large red onion , cut into chunks
- 1 ½ cups Brussels sprouts , halved
Honey Mustard Sauce:
- 3 Tablespoons honey
- 3 Tablespoons dijon mustard
- 1 Tablespoon olive oil
- 2 cloves garlic , minced
- 2 teaspoons fresh rosemary , chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet with non-stick cooking spray.
- Honey Mustard Sauce: Mix together honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.
- Prep chicken: Pat chicken dry with paper towels and place in center of baking sheet and spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.
- Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven and add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.
Notes
Nutrition
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This is really easy.I didn’t have the exact vegetables, but what I used worked.
I followed the recipe and no way the butternut was done in that amount of time, at least mine are not
This was delicious!! So quick and easy! I did swap out the Brussels for broccoli, but only cause my teen still won’t eat Brussels.
Tasty sauce and a great one-pan meal!
Oven temperature would help
Recipe has it listed as 400