Honey Mustard Chicken Sheet Pan Meal

This sheet pan dinner features boneless, skinless chicken thighs glazed with a homemade honey mustard dressing. Pair with butternut squash and potatoes for an all-in-one meal, or swap for your favorite roasted vegetables or side dishes.

Course Main Course

Cuisine American

Keyword Chicken, Sheet Pan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 548kcal

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

Overcrowding your sheet pan will result in steaming vs. roasting. If your sheet pan is too small, distribute between two pans or reduce the amount of vegetables and potatoes.

As written, recipe yields four larger servings or six smaller servings. Adjust accordingly for your personal preferences and appetite.

Nutrition