Honey Mustard Chicken with Spring Vegetables

Easy Sheet-Pan Spring Dinner

This Honey Mustard Chicken with Spring Vegetables is the kind of bright, comforting dinner busy weeknights were made for. Juicy chicken breasts roast alongside tender potatoes and crisp green beans, all coated in a sweet-and-tangy honey mustard sauce that caramelizes beautifully in the oven. It’s a simple sheet-pan chicken dinner that feels fresh enough for spring yet hearty enough to satisfy everyone at the table. With minimal prep, easy cleanup, and bold flavor in every bite, this recipe is perfect for family dinners, meal prep, or even casual entertaining when you want something impressive without extra effort.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6

Ingredients List

Chicken & Vegetables

• 2 pounds boneless, skinless chicken breasts
• 1½ teaspoons sea salt
• ¼ cup extra-virgin olive oil
• 2 large shallots, roughly chopped (about 1 cup)
• 1 pound fingerling or Yukon gold potatoes, cut into 1½-inch pieces
• 1 tablespoon minced fresh rosemary
• ½ pound green beans, trimmed
• Freshly cracked black pepper, to taste

Honey Mustard Sauce

• ¼ cup whole grain mustard
• 2 tablespoons Dijon mustard
• ⅓ cup honey
• 1 tablespoon unfiltered apple cider vinegar
• ½ teaspoon paprika
• ½ teaspoon garlic powder

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large rimmed baking sheet
• Mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Tongs or spatula

Step-by-Step Beginner-Friendly Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Season the chicken on both sides with sea salt and black pepper. Set aside.
3. Prepare the vegetables: Add potatoes and shallots to the baking sheet. Drizzle with half of the olive oil and sprinkle with rosemary. Toss well and spread into an even layer.
4. Roast potatoes first for 15 minutes until just starting to soften.
5. Make the sauce: In a bowl, whisk together whole grain mustard, Dijon mustard, honey, apple cider vinegar, paprika, and garlic powder until smooth and glossy.
6. Add chicken & beans: Remove the pan from the oven. Push potatoes aside, add chicken breasts and green beans. Drizzle remaining olive oil over beans.
7. Brush generously with honey mustard sauce.
8. Return to oven and roast for 18–20 minutes, until chicken reaches 165°F internally and sauce is lightly caramelized.
9. Rest & serve: Let rest 5 minutes before serving so juices stay locked in

Pro Tips

• Meal prep: Store leftovers in airtight containers for up to 4 days.
• Extra veggies: Asparagus or carrots work beautifully here.
• Sauce boost: Double the honey mustard sauce if you love extra drizzle.
• Serving idea: Pair with crusty bread or a light spring salad.

Print