This honey mustard chicken recipe has a sweet and tangy honey mustard marinade and can be baked or grilled, making the perfect one-sheet pan meal for busy weekdays. The chicken thighs or breasts are tender, juicy, and super delicious!
Preparing a complete meal doesn't have to be complicated, especially after a busy day.
In 40 minutes, you can make and serve this gluten-free, low carb One Sheet Pan Honey Mustard Chicken with Vegetables...
... making your family happy without stretching their waistlines.
If desired, you can accompany the dish with rice or roasted potatoes -- but only if you don't mind adding carbs to your dinner.
As for my family, we kept it light... nevertheless, there were lots of smiles and compliments at dinnertime.
According to them, this dish has earned a spot on their list of their favorite meals. I know that I will have to do this again soon.
As for you, I hope you enjoy the time saved, the lack of a big mess in the kitchen as well as all the yumminess!
Well, ready to cook it and to hear compliments, too?
Honey Mustard Chicken Marinade
Although you can use the honey mustard sauce as a marinade for chicken breasts or thighs, I found it unnecessary.
But if you would prefer, place half of the honey mustard mixture and all the chicken thighs or breast in a Ziploc bag and allow to marinate for about 30 minutes at room temperature. Or you may marinate the chicken in the fridge overnight, removing it from the fridge 20-30 minutes before cooking.
Then follow the other recipe steps for baking or grilling.
Table of Contents
How To Make Honey Mustard Chicken
Baked Honey Mustard Chicken
- Preheat the oven to 425° F (220° C). Spray a large sheet pan with nonstick cooking spray. Alternatively, brush the pan with oil. You may line the pan with a foil to make cleaning it easier.
- Season chicken breasts (or thighs) with salt and pepper. Place onto a sheet pan along with lemon slices.
- In a small bowl, combine the juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous.
- Reserve ½ of the mixture for later, and then brush the other ½ all over the chicken.
- Pour about ½ cup water (or chicken broth for more flavor) into the sheet pan, distributing all over. This will prevent the honey/mustard mixture from burning in the oven.
- Bake for about 25 minutes.
- Meanwhile, brush the reserved honey mustard mixture over green beans and bell peppers, and season them with salt and pepper.
- Remove the sheet pan from the oven after those 25 minutes and arrange the vegetables in a single layer between the chicken thighs. Bake for 10 minutes.
- Although not necessary, place a sheet pan under the broiler to brown chicken skin for about 2-3 minutes. Watch it carefully so the chicken won't get burned!
- Baste the chicken well with the remaining reserved honey mustard mixture and pomegranate seeds. Serve with the vegetables while hot. Enjoy!
Grilled Honey Mustard Chicken
- Preheat the grill to 400° F (200° C). Season chicken thighs (or breasts) with salt and pepper.
- In a small bowl, combine the juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous. You can either marinate the chicken with half of the honey mustard mixture for at least 30 minutes at room temp, or you can use the mixture to baste the chicken if you are in a hurry,
- Then place your marinated/basted chicken on your oiled grill, and close the lid. Make sure to keep the lid of your grill closed while cooking the chicken so that no heat escapes.
- Cook your chicken on the grill for 6-8 minutes on one side. Then flip your chicken with tongs. TIP: Flip your chicken only once, after creating grill marks. Cook the chicken for 6-8 minutes more. In the last 2 to 3 minutes, brush the chicken with the remaining honey mustard mixture. NOTE: Cooking time will vary depending on the size/weight of your chicken and what type of cut (breast or thighs).
- While the chicken is grilling, place the veggies (green beans, bell peppers, and one sliced lemon) on the other side of the grill on a double sheet of heavy-duty aluminum foil, and foil up the edges to make a tray. Toss them with vegetable oil and season them with salt and pepper. Grill them with the lid closed. Toss the veggies every few minutes, until it’s charred (about 8 minutes).
- The chicken is done when it reaches 165° F ( 74° C). Be sure to insert a meat thermometer in the thickest part of the chicken breast or thighs without touching the bones to check the internal temperature. Transfer the chicken to a clean plate or cutting board, cover it with foil to seal in the juices, and let it rest for 5-10 minutes before cutting/slicing it. Also, remove the veggies from the grill.
- Before serving, top them with pom seeds though.
Ingredients and Substitutions
To make this recipe for honey mustard chicken you will need:
Chicken Thighs or Breasts
- 6 bone-in chicken breasts or thighs (skin-on or off), about 6 to 8-ounce each
- salt and ground black pepper to season
Marinade or Sauce
- 2 lemons (one sliced and one juiced), or limes
- ⅓ cup olive oil, or avocado oil
- ⅓ cup honey (or maple syrup)
- 3 tablespoons Dijon mustard
- 1 teaspoon sweet paprika
- 4 garlic cloves, minced
Vegetables
- 8 ounces fresh whole green beans
- 6 small sweet peppers, sliced (optional)
- ¼ cup fresh pomegranate seeds (optional)
Tips For the Best Honey Mustard Chicken Recipe
- To make cleaning easier, line the baking sheet with foil.
- Make sure to grease the surface where the chicken and vegetables will sit.
- Adjust the cooking time for chicken breasts or thighs according to their size/weight.
- The chicken is done when it reaches an internal temperature of 165 degrees F.
- If grilling the chicken, only flip it once though.
- Do not overcook the chicken. In addition, let the chicken rest before cutting. These will help to retain its natural juices and avoid drying.
Recipe FAQs
You should bake it uncovered until the internal temperature of the chicken reaches 165°F (74° C). We add ½ cup of water to the pan to keep the chicken moist and prevent the honey mustard mixture from burning at the bottom of the pan. Avoid covering the chicken with foil to prevent sticking.
The best temperature to bake chicken breasts or thighs is 425°F. High temperatures help seal in the juices and brown the exterior, resulting in a juicy chicken with a crispy crust or skin.
Variations
- Protein: You can use skinless chicken breasts, thighs, or drumsticks. You can also replace chicken with pork chops, pork tenderloin, or salmon. In addition, you can also try this honey-glazed ham and honey garlic butter shrimp.
- Vegetables: Some great options are cauliflower or broccoli florets, green beans, bell peppers, or carrots.
How To Store
- FRIDGE: Store leftover chicken in the fridge for 4 to 5 days. It makes a great meal prep for the week!
- FREEZE: Store honey mustard chicken thighs or breasts in a freezer-safe container for up to 2 months. Then, thaw it in the fridge the day before to reheat it.
- REHEAT: Place honey mustard chicken breasts or thighs in a microwave-safe container with a loosely fitting lid and heat for 3-4 minutes until hot.
Other Chicken Recipes
- Honey Soy Chicken
- Slow Cooker Chicken Curry
- Chicken Scaloppine
- Keto Chicken Fajitas
- Honey Butter Chicken
- Baked Chicken Breast
- Baked Chicken Thighs
PIN AND ENJOY!
Honey Mustard Chicken (Baked or Grilled)
Equipment
- 1 oven or grill
- 1 sheet pan if baking
- 1 small bowl
Ingredients
- 6 bone-in chicken thighs (skin-on or off) or skinless chicken breast, about 6 to 8 ounces each.
- salt and ground black pepper to season
- 2 lemons (one sliced and one juiced), or limes
- ⅓ cup olive oil or avocado oil
- ⅓ cup honey or maple syrup
- 3 tablespoon Dijon mustard
- 1 teaspoon sweet paprika
- 4 garlic cloves, minced
- 8 ounces fresh whole green beans
- 6 small sweet peppers, sliced (optional)
- ¼ cup fresh pomegranate seeds (optional)
Instructions
Baked Honey Mustard Chicken
- Preheat the oven to 425° F (220° C). Spray a large sheet pan with nonstick cooking spray. Alternatively, brush the pan with oil. You may line the pan with a foil to make cleaning it easier.
- Season chicken breasts (or thighs) with salt and pepper. Place onto a sheet pan along with lemon slices.
- In a small bowl, combine the juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous.
- Reserve ½ of the mixture for later, and then brush the other ½ all over the chicken.
- Pour about ½ cup water (or chicken broth for more flavor) into the sheet pan, distributing all over. This will prevent the honey/mustard mixture from burning in the oven.
- Bake for about 25 minutes.
- Meanwhile, brush the reserved honey mustard mixture over green beans and bell peppers, and season them with salt and pepper.
- Remove the sheet pan from the oven after those 25 minutes and arrange the vegetables in a single layer between the chicken thighs. Bake for 10 minutes.
- Although not necessary, place a sheet pan under the broiler to brown chicken skin for about 2-3 minutes. Watch it carefully so the chicken won't get burned!
- Baste the chicken well with the remaining reserved honey mustard mixture and pomegranate seeds. Serve with the vegetables while hot. Enjoy!
Grilled Honey Mustard Chicken
- Preheat the grill to 400° F (200° C). Season chicken thighs (or breasts) with salt and pepper.
- In a small bowl, combine the juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous. You can either marinate the chicken with half of the honey mustard mixture for at least 30 minutes at room temp, or you can use the mixture to baste the chicken if you are in a hurry,
- Then place your marinated/basted chicken on your oiled grill, and close the lid. Make sure to keep the lid of your grill closed while cooking the chicken so that no heat escapes.
- Cook your chicken on the grill for 6-8 minutes on one side. Then flip your chicken with tongs. TIP: Flip your chicken only once, after creating grill marks. Cook the chicken for 6-8 minutes more. In the last 2 to 3 minutes, brush the chicken with the remaining honey mustard mixture. NOTE: Cooking time will vary depending on the size/weight of your chicken and what type of cut (breast or thighs).
- While the chicken is grilling, place the veggies (green beans, bell peppers, and one sliced lemon) on the other side of the grill on a double sheet of heavy-duty aluminum foil, and foil up the edges to make a tray. Toss them with vegetable oil and season them with salt and pepper. Grill them with the lid closed. Toss the veggies every few minutes, until it’s charred (about 8 minutes).
- The chicken is done when it reaches 165° F ( 74° C). Be sure to insert a meat thermometer in the thickest part of the chicken breast or thighs without touching the bones to check the internal temperature. Transfer the chicken to a clean plate or cutting board, cover it with foil to seal in the juices, and let it rest for 5-10 minutes before cutting/slicing it. Also, remove the veggies from the grill.
- Before serving, top them with pom seeds.
Recipe Notes
- If desired, serve chicken and vegetables over rice or with roasted potatoes. I prefer to keep the dish low carb, so I served the chicken with the vegetables only.
- Love one sheet pan meals? Try our Lemon Garlic Parmesan Shrimp with Asparagus!
How To Store
- FRIDGE: Store leftover chicken in the fridge for 4 to 5 days. It makes a great meal prep for the week!
- FREEZE: Store honey mustard chicken thighs or breasts in a freezer-safe container for up to 2 months. Then thaw it in the fridge the day before to reheat it.
- REHEAT: Place honey mustard chicken breasts or thighs in a microwave-safe container with a loosely fitting lid and heat for 3-4 minutes until hot.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on January 9, 2019.
Tracy says
Can this dish be frozen? Does it thaw well and reheat well?
Denise Browning says
Hi Tracy! Yes, you can freeze this honey mustard chicken in an airtight container for up to 2 months. Thaw it in the fridge and reheat covered in the microwave. Make sure to spoon over the chicken any pan liquids when reheating so the chicken won't get dry and burnt.
Tara Vandeventer says
This is so good. Bursting with flavor
Denise Browning says
So glad to hear you enjoyed our honey mustard chicken!
Sofia says
The beautiful colors and amazing sauce makes this dish a favorite for sure! Keep it up my friend!
Denise Browning says
Thanks a lot Sofia! I am so happy that you made this family favorite and enjoyed. Thanks for stopping by and rate this honey mustard chicken.
Barbara Whitney says
Fabulous cooking from Denise, like always!
I can only imagine the flavor of combined juices... Makes me want to start my oven right away.
Denise Browning says
Thank you, Barbara! So good to see you here. It was added to the list of my family favorite meals.
mimi rippee says
This is fabulous! And so colorful. Love the peppers.
Denise Browning says
Thank you so much! I hope you try and enjoy it.
Deb|EastofEdenCooking says
I adore sheet pan dinner recipes! We often have chicken for dinner making this a must try recipe!