Name: Honey Mustard Sheet Pan Chicken and Vegetables - Borrowed Bites
Brand: borrowedbites.com
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Honey Mustard Sheet Pan Chicken and Vegetables - Borrowed Bites

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×Published: by · This post may contain affiliate links. For more information, see our privacy policy.Jump to RecipeJump to VideoThis Honey Mustard Sheet Pan Chicken and Vegetables is a dream on a busy weeknight! The sauce is loaded with flavor for a sweet and savory dinner that’s accidentally healthy. Plus we share tips to keep the chicken breasts juicy and the potatoes and green beans perfectly roasted.&nbsp;***This recipe has been updated and revised in July 2022.Skip to:The universal search of anyone responsible for feeding their family is quick and easy dinners for busy weeknights. Like sheet pan meals, or this one-skillet Brown Butter Herb Chicken, or this simple Lemon Broccoli Pasta with Parmesan. It gets bonus points when it's fast to prepare, loaded with healthy vegetables, and utilizes pantry and freezer ingredients.Next time you're looking for an easy, complete meal, try this Honey Mustard Sheet Pan Chicken and Vegetables! The inspiration came from Carlsbad Cravings, with some simplifications and adjusted cooking times. We also use the same amazing sauce on our Grilled Honey Mustard Chicken Breasts.A full list of the ingredients for these sheet pan chicken breasts is in the recipe card below, but here are a few noteworthy tips:This healthy sheet pan dinner comes together in 3 main steps. My favorite sheet pans are these cookie sheets from Sam's Club, but these sheet pans (affiliate) are also good. Line your pans with aluminum foil for easy clean up.Prep the chicken, potatoes, and green beans.Make the honey mustard sauce. Bake.Note: &nbsp;If you have a double oven or three racks, you can opt place each ingredient on it's own pan. This will help the ingredients roast instead of steam.I don't recommend serving this Honey Mustard Sheet Pan Chicken and Vegetables to more than 8 people unless you have access to two ovens. If you do, feel free to double the recipe and split evenly between the two ovens.Can this easy sheet pan dinner be prepped ahead? That's the best part! You can make the sauce ahead and store in the fridge for up to a week or freeze for up to three months. You can also trim and cut the chicken to store in the fridge for 1-2 days or in the freezer for up to three months. Trim the green beans a few days before or use frozen green beans. The potatoes are the only part that need to be prepped right before cooking. How to keep chicken breast moist while baking? First, make sure to salt them before baking. This will act like a brine, adding flavor and trapping moisture. Next, cover them thoroughly with the sauce. Last, don't overbake! As soon as they reach 160°F, remove them from the oven. Can you cook chicken breasts and veggies on the same pan? Technically, yes. However, we get better results when we cook the chicken on it's own pan. This prevents the chicken juices from making the potatoes soggy and gives you the ability to take the chicken out early if you notice it is done before the veggies. How do I store leftover chicken and vegetables? Store leftovers in an airtight container in the fridge for 3-5 days. Leftovers are the best way to get a healthy dinner two nights in a row.If you try this recipe, please leave a comment and star rating to let us know how it is!&nbsp;We’d also love to connect with you on&nbsp;Facebook,&nbsp;Instagram, or&nbsp;Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!from votesPrintPinRateClick here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.Thank you for specifying what ingredients go in each step. Very helpful!ReplyI love this easy prep, low calorie meal! Thank you so much for the recipe!ReplyVery good!ReplyThe homemade honey mustard glaze is AMAZING. I added minced shallot and fresh rosemary to the potato’s. So good. Only thing is the glaze didn’t crust up on the chicken as much as it did in the photos. Was kind of runny even after being fully cooked. Still, will be making again!ReplyThis recipe was very easy to make and had a lot of flavor. I really appreciate that. I used chicken tenderloins and baked at 400 for 20 minutes. I didn't roast veggies with it but served it with glazed edamame. The pairing was delicious.ReplyThis recipe was great - even though I forgot to add the garlic, was only able to use dijon mustard, had to use maple syrup instead of honey, and used chicken tenderloins instead of cut breasts. We all agreed that we will happily have this again!ReplyMy whole family absolutely loved this! We will definitely make it again!ReplyThis tastes like thyme, thyme, and more thyme. Cut the thyme down to 1/4 teaspoon or eliminate it completely. Also, nothing needs to be roasted at 450 degrees. Do 400 and only roast the potatoes for 10 minutes before adding everything else.ReplyI figured I’d leave a review since I keep coming back to “reprint” this recipe bc it’s delicious. I’ve saved it now to my tried and true favorites folder. It’s so good!.ReplyI made this but changed a few things and it turned out great. I like to make recipes specifically how it’s stated for the first time but I was out of a lot of ingredients so This how I made this recipe:Chicken thighs-For honey mustard I just measured with my heart when it came to everything. I didn’t have thyme or olive so I used canola oil.Frozen veggies with a little canola oil (out of olive) with salt and pepper on one panI put everything in the oven at 450 and it was done by 20 minReplySooo good!! The chicken has so much flavoring and it was really easy to make! Will definitely be making this again.ReplyThis is not "One sheet pan" recipe. Why is it posted in this section? What a hassle. Will not make it again.ReplyDelicious! It was a hit for the whole family! Thanks for the great recipe!ReplyWithin 15 min of grabbing the chicken in the oven smoke started coming out of the oven and my fire alarm went off! The mustard sauce was totally burnt all over the pan. I had to remove the chicken breasts from the sheet pan and instead put them in a 9x13 baking dish. It was a disaster. The foil in the sheet pan was crispy and black!!!ReplyWanted to love this so badly as I was looking for something healthy and quick … a last minute dinner. But typical sheet pan dinners only call for one sheet pan!Too much clean up for a quickie !ReplyI used chicken thighs so I cooked them for 20 min @ 450 and then another 10 after the timer went off. For the green beans, I cooked with sweet potatoes and for the 20 minutes I reapplied olive oil.ReplyThe recipe calls for the chicken to bake for a total of 40 minutes at 450 which is way too long. At 450, Chicken breasts should only need about 20 min top.ReplyWe loved this!ReplyI made this recipe tonight and we all LOVED it! The chicken was tender and full of flavor. This is a make-again for me!Reply

×Published: by · This post may contain affiliate links. For more information, see our privacy policy.Jump to RecipeJump to VideoThis Honey Mustard Sheet Pan Chicken and Vegetables is a dream on a busy weeknight! The sauce is loaded with flavor for a sweet and savory dinner that’s accidentally healthy. Plus we share tips to keep the chicken breasts juicy and the potatoes and green beans perfectly roasted.&nbsp;***This recipe has been updated and revised in July 2022.Skip to:The universal search of anyone responsible for feeding their family is quick and easy dinners for busy weeknights. Like...

Honey Mustard Sheet Pan Chicken and Vegetables - Borrowed Bites

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