Make life easy tonight with this Sheet Pan Honey Mustard Chicken Dinner! Honey mustard-slathered chicken thighs are roasted with butternut squash and potatoes to give you a simple, nourishing, and mostly hands-free one-pan meal in about 30 minutes.

What’s Included In This Post
If there’s anything I love more than roasted chicken for dinner, it’s cooking the chicken and all the fixings together on one pan. Sheet pan dinners are one of the best hassle-free cooking methods out there. The oven does most of the work for me and there’s almost no mess to clean up at the end. Talk about a perfect weeknight meal!
That’s why this Honey Mustard Chicken Sheet Pan Dinner is one of my favorite easy recipes for busy weeknights. Chicken thighs, butternut squash, and potatoes are drenched in a sweet and tangy honey mustard sauce before they’re dumped on a sheet pan and roasted in the oven.
In about 30 minutes, you have everything you need for a complete meal that’s nourishing and delicious.
Why You’ll Love This Honey Mustard Chicken Sheet Pan Dinner
- Sheet pan meals are the key to getting dinner on the table with minimal stress. If you’re as big of a fan as I am, you’ll want to try my Kielbasa Sheet Pan Dinner and Walnut Crusted Salmon recipes as well.
- If you’re like me and put honey mustard on almost everything, you’re gonna want to try this recipe for sheet pan chicken and vegetables. Everything is tossed in a healthy dose of homemade honey mustard for those sweet and tangy flavors we crave!
- The only dishes left to clean at the end are a couple of bowls and a sheet pan. That’s the beauty of these honey mustard chicken thighs—quick, stress-free cooking is the name of the game.

One-Pan Honey Mustard Chicken Ingredients
This recipe calls for a mix of fresh and comforting ingredients, like chicken, winter squash, and potatoes. The honey mustard sauce is also easy to make with pantry staples!
Here’s what you’ll need:
- Vegetables, like butternut squash, potatoes, and red onion, are cooked on the sheet pan with the chicken. I specifically chose hearty vegetables like this because they roast in the same amount of time as chicken thighs and they tend to be the most comforting (especially during fall and winter). Plus, I can never say no to a healthy dose of carbs!
- Olive oil
- All-Purpose MSG Seasoning. I use this simple MSG-based seasoning mix to enhance the flavors of endless meals in my kitchen!
- Chicken thighs (boneless and skinless, preferably, for a shorter cook time compared to bone-in chicken thighs)
- Honey mustard sauce. This delicious sauce is made with honey, olive oil, Dijon mustard or whole grain mustard, balsamic vinegar, garlic powder, and MSG.
(full ingredient list and quantities in the recipe card below)

Street Smart Nutrition Tip: Try to chop the veggies into similar sizes to help them cook evenly. If they’re all different sizes, the smaller pieces will be overcooked by the time the largest ones are just getting started.

Swaps and Substitutions
The only rule for this recipe is to cook all of the ingredients on one sheet pan. As for the ingredients themselves, the choices are up to you!
You can roast a variety of different veggies alongside the chicken. Try red potatoes, sweet potatoes, turnips, broccoli, green beans, brussels sprouts, or carrots. And if butternut squash isn’t your thing or available to you, use acorn, delicata, or pumpkin instead.
An easy way to upgrade the savory flavors here is to throw a few peeled garlic cloves on the pan. Your kitchen will smell amazing by the time dinner is ready.
Boneless and skinless chicken breasts or chicken drumsticks can both easily be used instead of chicken thighs. They’ll cook a little faster than the thighs, so keep a close eye on them and adjust the cooking time as needed.
How to Make Honey Mustard Chicken
These simple steps are all it takes to get this recipe for sheet pan chicken and vegetables on the table:
- Chop the onion, butternut squash, and potatoes into bite-sized pieces and add them to a large bowl. Drizzle some of the olive oil over the top and toss to coat.
- Make the honey mustard sauce by whisking the honey, remaining olive oil, mustard, balsamic vinegar, garlic powder, and MSG seasoning together in a small bowl.
- If not using a nonstick pan, line the bottom with parchment paper or aluminum foil coated lightly with cooking spray.
- Lay the vegetables on a large sheet pan in a single layer. Nestle the chicken thighs in the veggies and brush the tops and sides with the honey mustard. Drizzle the remaining sauce over the vegetables.
- Roast the honey mustard chicken and vegetables in the oven until the chicken is cooked through.
- Let the chicken and vegetables cool for a few minutes before garnishing with fresh thyme. Serve hot and enjoy!


Street Smart Nutrition Tip: Chicken thighs are cooked through and safe to eat when the internal temperature reaches 165ºF. Stick a meat thermometer into the thickest part of the thigh to check for doneness.
A good sheet pan meal uses minimal dishes, but you don’t want to overcrowd your pan. That leads to more steaming vs. roasting during the cooking process. If needed, spread the chicken and veggies between two pans to leave a little bit of room for hot air to circulate in between.

What to Serve with Honey Mustard Chicken
This sheet pan supper includes a mix of carbs, protein, and veggies. So technically, you don’t have to pair with any extras unless you want to…and I won’t try to stop you if you do!
If you cooked these sheet pan honey mustard chicken thighs on their own (without the squash or potatoes) they can easily be paired with any warm or cold sides you like:
- A side of crusty bread or dinner rolls is always a classic.
- Enjoy them with a side of rice, quinoa, farro, or another fiber-rich whole grain.
- A simple Caesar Side Salad or Massaged Kale Caesar Salad.
- Make this Kale and Brussels Sprout Salad or this Pearled Couscous Salad while you wait for the chicken and veggies to finish cooking.
- Keep things warm and cozy with a side of my Butternut Squash and Sweet Potato Soup.

Sheet Pan Honey Mustard Chicken Storage Tips
Once the leftover chicken and vegetables are cool, transfer them to an airtight container. They’ll keep for 3 to 4 days in the refrigerator, which makes this delicious dinner perfect for meal prep.
To reheat, add the chicken and veggies to a baking sheet and heat them in a 350ºF oven until warmed through. You can also microwave in short bursts until heated through. Enjoy as-is or drizzle extra honey mustard sauce over top.

Honey Mustard Chicken Sheet Pan Meal
Ingredients
- 3 cups butternut squash, about 1 small squash, peeled and cubed into 1” pieces or smaller
- 3 cups chopped potatoes, about 1 large Russet/Idaho potato or 6 red or gold potatoes (about 10-12 oz)
- ½ red onion, chopped
- 1 tbsp olive oil
- ½ tsp All-Purpose MSG Seasoning
- 4 to 6 chicken thighs, boneless, skinless
Homemade Honey Mustard Glaze
- 1 1/2 tbsp honey
- 2 tbsp olive oil, divided
- 1 ½ tbsp dijon mustard or whole grain mustard
- 1 tbsp balsamic vinegar
- ¼ tsp garlic powder
- ¼ tsp All Purpose MSG Seasoning
- Fresh or dried thyme, optional
Instructions
- Preheat oven to 400 degrees F.
- Peel the red onion and cut in half. Chop into large pieces or chunks, roughly the same size. Add to a large mixing bowl with the cubed butternut squash and potatoes. Toss with half of the olive oil (1 tbsp) to coat and combine.
- Mix the honey, remaining olive oil, mustard, balsamic vinegar, garlic powder, and All-Purpose MSG seasoning (or salt and pepper) in a small measuring cup or prep bowl. Set aside.
- Line a sheet pan with parchment paper or foil, or spray with nonstick cooking spray. Distribute the vegetable mixture evenly in one layer.
- Nestle the chicken thighs amongst the vegetables. Use a spoon or basting brush to brush the tops and sides of the chicken thighs. Drizzle any remaining honey mustard over the vegetables and potatoes.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked to an internal temperature of 165 degrees F. Option to broil for the final 3-4 minutes to brown the vegetables and potatoes.
- Remove from the oven and allow to cool slightly before serving. Garnish with fresh thyme (if using) and serve hot.
Notes
Nutrition
If this recipe made your family dinners a breeze, I’d love for you to try even more of my one-pan meals, like Leftover Turkey Fried Rice, Savory Pork Egg-Roll-In-A-Bowl, and Baked Caprese Chicken and Rice!
As always, thanks for stopping by the Street Smart Nutrition blog! For more posts like this, follow along on social media (Instagram, YouTube, and all the rest). And don’t forget to sign up for my newsletter so you never miss a new recipe.
Cheers to more fearlessly nourishing meals!
Disclosure: This post was originally published in September 2017. It has since been updated with an improved recipe, new photos, and additional suggestions for swaps and substitutions.
Questions & Reviews
Sheet pan dinners are the best! I’m always on the lookout for different ways to prepare chicken because I don’t cook it that often. I will definitely try this recipe soon. I’m hoping I can find this mustard in Atlanta. It sounds so good. Thanks Cara!
This mustard is seriously the best! I’ve switched over to using it almost exclusively now that I’ve worked through the other bottles of stone ground mustard that I had. I hope you enjoy it once you give it a try!
GREAT recipe! I love how easy it was to make, and everyone enjoyed it. Thanks!
Delicious sheet pan chicken meal! Very easy to put together and lots of good flavor. Will make again!
The chicken dinner to fight for! Easy to make but so incredibly delicious. Thanks!