Sheet Pan Honey Mustard Chicken and Potatoes
Sheet Pan Honey Mustard Chicken and Potatoes is a delightful one-pan meal that brings together juicy chicken breasts and vibrant baby potatoes, all enveloped in a sweet and tangy honey mustard glaze. This recipe is perfect for busy weeknights or casual gatherings, ensuring minimal cleanup while delivering maximum flavor. Gather your loved ones around the table and enjoy this comforting dish that’s as easy to prepare as it is satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 lb baby potatoes, halved
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 3 tbsp olive oil
- 1 tsp garlic powder
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, soy sauce, garlic powder, salt, and pepper.
- Place chicken breasts on the prepared baking sheet and pour half of the marinade over them, coating thoroughly.
- Toss the halved baby potatoes in the remaining marinade until well-coated.
- Arrange chicken on one side of the baking sheet and spread out potatoes on the other side.
- Roast in the preheated oven for 25-30 minutes or until chicken is golden brown and cooked through (internal temperature of 165°F).
- Serve hot, drizzling any leftover sauce from the pan over the dish.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 12g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added flavor, consider using bone-in chicken pieces. - Customize by adding seasonal vegetables like carrots or Brussels sprouts. - If you prefer a spicier kick, add smoked paprika or chili flakes to the marinade.