Sheet pan honey mustard chicken dinner

One-pan meals are always a win, as they save dishes and time, and it’s even better when they’re effortlessly delicious. This sheet pan chicken dinner is no exception. It’s a simple, straightforward meal that satisfies both kids and adults. Sweet, homemade honey mustard chicken paired with roasted sweet potatoes and Brussels sprouts comes together for a warm, balanced meal, but it’s elevated with a fresh salad topping made with peppery arugula, sticky dates, tangy goat cheese, and bright lemon zest — all finished with more homemade honey mustard. This dinner is a no-brainer when it comes to cooking something quick and healthy that the whole family will enjoy. 

Sheet pan honey mustard chicken dinner

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20-25 minutes

Ingredients:

For the Honey Mustard Chicken

• 1 ½ lbs. chicken tenderloins
• 2 medium sweet potatoes (or 1 lb. baby potatoes, halved or quartered), cut into ½-inch cubes or quarters
• 1 lb. Brussels sprouts, trimmed and halved
• Olive oil spray or drizzle
• Garlic salt and pepper

Honey Mustard Sauce

• ¼ cup honey
• ¼ cup Dijon mustard
• 1-2 Tbsp. lemon juice
• ½ tsp. smoked paprika
• ¼ tsp. cayenne pepper (adjust for spice, or omit completely)
• ½ tsp. garlic powder
• Salt, to taste

Arugula Salad Topping (optional, but highly recommended)

• 2 cups fresh arugula, roughly chopped
• 4 oz. goat cheese or feta cheese, crumbled
• 4 large Medjool dates, pitted and chopped (or dried cranberries)
• Zest of 1 lemon
• Freshly ground black pepper
• Salt

Instructions:

1. Preheat the oven to 425°F. 
2. Prep the sauce – In a bowl, whisk together honey, Dijon, lemon juice, paprika, cayenne, garlic powder, and salt. Set aside.
3. Line a sheet pan or two (I recommend two for even cooking and to avoid overcrowding) with parchment or tin foil. Arrange chicken, sweet potatoes (or baby potatoes), and Brussels sprouts. Drizzle or spray the Brussels sprouts and sweet potatoes lightly with olive oil and season with garlic salt and pepper.
4. Pour about half of the honey mustard sauce over the chicken, tossing to coat. Reserve the rest for serving.
5. Bake for 20-25 minutes, until the sweet potatoes are tender and the chicken is cooked through and reaches an internal temperature of 165°F.
6. While the chicken, potatoes, and Brussels sprouts are baking, make the arugula salad topping. In a bowl, toss arugula, feta, dates, lemon zest, salt, and black pepper.
7. Finish & serve. Remove pan from oven. Serve the potatoes, Brussels sprouts, and chicken in shallow bowls or plates. Drizzle with the remaining honey mustard sauce. Scatter the arugula-feta-date salad topping over everything just before serving.

Notes:

• Use 2 sheet pans to avoid overcrowding and even cooking.
• You can also use chicken thighs (cook for 30-35 minutes) or halved chicken breasts (cook for 20-25 minutes, depending on thickness). 
• For the salad topping, you can substitute the goat cheese with feta and the dates with dried cranberries. 
• For meal prepping, store the chicken and veggies in an airtight container for up to 5 days. The honey mustard can also be made ahead of time and stored for up to a week. For the salad topping, store items separately and top right before serving.