Description
Sheet Pan Honey Mustard Chicken is a bold, high-heat dinner of sliced chicken breasts fully coated in a double-mustard honey glaze, roasted at 450°F alongside crispy potatoes and tender-crisp green beans . The sauce caramelizes into a thick, sticky lacquer under the intense heat and delivers rich, layered flavor.
Ingredients
4 large boneless, skinless chicken breasts, trimmed and sliced in half horizontally
2 pounds potatoes, cut into 1-inch pieces
1 pound fresh or frozen green beans, trimmed if fresh
3 tablespoons olive oil, divided
2¼ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
⅓ cup honey
3 tablespoons yellow mustard
3 tablespoons Dijon or stone-ground mustard
1½ teaspoons garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried thyme
1 tablespoon olive oil (for the sauce)
Instructions
1. Preheat the oven to 450°F (230°C). Line 2 sheet pans with foil or parchment paper and lightly coat with nonstick cooking spray.
2. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. Spread in a single layer on one sheet pan and roast for 20 minutes.
3. Trim the fresh green beans if using fresh. Toss the green beans with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
4. Sprinkle the chicken cutlets evenly with the remaining ¾ teaspoon kosher salt and allow them to rest while preparing the sauce.
5. Whisk together the honey, yellow mustard, Dijon mustard, minced garlic, onion powder, paprika, dried parsley, dried thyme, and 1 tablespoon olive oil in a small bowl until smooth and fully combined.
6. After the potatoes have roasted for 20 minutes, remove the pan and add the green beans alongside the potatoes in a single layer.
7. Arrange the chicken cutlets on the second prepared sheet pan. Brush the full batch of honey mustard sauce generously over every piece, using all of the sauce.
8. Return both sheet pans to the oven simultaneously and bake for 15–20 minutes, until the potatoes are golden and crispy, the green beans are tender-crisp, and the chicken reaches an internal temperature of 165°F (74°C) — or remove at 160°F (71°C) and rest to allow carryover cooking to finish.
9. Rest the chicken for 5 minutes, then serve alongside the roasted potatoes and green beans.
Notes
Two sheet pans are required — the honey mustard sauce belongs exclusively on the chicken and would char aggressively onto vegetables at 450°F; a single overcrowded pan also steams rather than roasts the ingredients.
Pull the chicken from the oven at 160°F (71°C) and rest for 5 minutes — carryover cooking brings it to a safe 165°F without the dry, chalky texture that results from leaving thin cutlets in the oven to the full target temperature.
Use every drop of the sauce on the chicken — the recipe calibrates the full batch for complete coverage across all 8 cutlets; holding back any produces a thinner, paler, less caramelized result.
Lightly spray the parchment paper in addition to lining the pan — honey caramelizes aggressively at 450°F and can bond to parchment; the spray keeps the glaze on the chicken rather than the liner.
Both yellow and Dijon mustard together are what make this sauce layered and complex — using only one produces a noticeably flatter result; the combination is the point.
| Storage method | Duration | Reheating instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat in a 375°F oven for 12–15 minutes to re-crisp the potatoes and restore the caramelized glaze on the chicken |
| Freezer | Up to 2 months | Thaw overnight in the refrigerator, then reheat in a 375°F oven for 15 minutes until warmed through |
| Microwave | Use within 4 days | Reheat in 60-second intervals on medium power — oven reheating produces significantly better texture and restores the glaze |
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American