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A simple and flavorful sheet pan dinner everyone will love!
If you’re anything like me, you’re always looking for easy weeknight meals that are both nutritious and family-approved. This Sheet Pan Honey Mustard Chicken Thighs recipe checks every box. Juicy and crisp chicken thighs, roasted butternut squash, and green beans come together with a bold, homemade honey mustard sauce that’s out-of-this-world delicious. And yes, it’s all made on one pan!
We’ve officially filed this under “winner winner chicken sheet pan dinner!!!!” My wise 10-year-old even declared it a top 5 meal. That’s a major win considering he’s usually not the biggest fan of sheet pan recipes. But this one? Total game changer.
And just like my Sheet Pan Apple Cider Chicken with Fall Vegetables, it shows that simple sheet pan meals can win over even the toughest critics at the table.
As a nutritionist, I love how this meal combines a quality protein source with colorful, nutrient-dense veggies. It’s the kind of dinner that supports energy, recovery, and nourishment without needing anything fancy.
You’ll want this on your menu this week. Maybe even tomorrow!
What You’ll Love About This Sheet Pan Dinner
- One pan simplicity: Less mess, less cleanup, more flavor.
- Incredible texture and flavor: Searing the chicken first locks in juiciness, and roasting everything together enhances the flavor.
- Balanced and healthy: A smart combo of lean protein and antioxidant-rich vegetables.
- Family favorite: Even picky eaters tend to fall in love with the sweet and tangy honey mustard sauce.
How to Make Sheet Pan Honey Mustard Chicken Thighs
- Prep your veggies: Cube the butternut squash and trim your green beans. Toss in oil, season with salt and pepper, and arrange on a large sheet pan.
- Season the chicken: Create a wet rub using oil, paprika, Italian seasoning, salt, and a pinch of cayenne. Coat the chicken thighs generously.
- Sear the chicken: Quickly sear the thighs in a hot skillet (about 1–2 minutes per side). This step adds extra depth of flavor.
- Make the sauce: Whisk together honey, dijon mustard, stone ground mustard, and garlic.
- Assemble and roast: Place the seared chicken on the sheet pan with veggies. Brush with sauce, reserving a little for later. Bake at 425°F for around 25 minutes.
- Serve and enjoy: Let rest for a few minutes, then serve hot with extra honey mustard sauce.
Tips for Success
- Extra juicy and crispy: If you notice extra liquid on the sheet pan after baking, remove the chicken, broil the veggies for 3–4 minutes, and reduce the sauce. The veggies will caramelize beautifully!
- Best chicken cut to use: Bone-in thighs deliver juicy results. Skin-on thighs are flavorful but may release more fat. Boneless, skinless thighs work great too.
- What about chicken breasts? You can use them, but they may come out drier. Skip the searing step if using breasts.
- Make it a full meal: Serve alongside a green salad or try these Perfect Skillet Roasted Potatoes for a heartier plate.
Sheet Pan Honey Mustard Chicken Thighs
Ingredients
- 2 lbs chicken thighs*
- 12 oz fresh green beans, (trimmed)
- 1 butternut squash, (peeled and cut into cubes)
- 3 tbsp avocado oil, (divided)
- 2 tsp smoked paprika
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/3 cup raw honey
- 3 tbsp dijon mustard
- 3 tbsp stone ground mustard
- 2 cloves garlic, (minced)
Instructions
- Preheat the oven to 425 degrees. Lightly grease a large baking sheet with cooking spray, set aside.
- In a large bowl, combine the butternut squash and green beans. Toss with 1 tbsp of avocado oil and sprinkle with salt and pepper. Spread out on the baking sheet.
- Now prepare the chicken. Heat a cast iron skillet or skillet to medium high heat. In a small bowl, mix together the seasonings: paprika, Italian seasoning, sea salt, and cayenne pepper. Add 1 tbsp oil to create a "paste". Place the chicken on a plate or in a bowl. Rub each chicken thigh with the wet rub and coat evenly.
- Once the pan is hot, and the remaining oil to coat the pan. Sear each chicken thigh for 1-2 minutes or until browned. Remove from the skillet and place on the pan with the green beans and squash.
- Make the honey mustard sauce: whisk together both types of mustard with the honey and garlic. Reserve 1/4 cup of the honey mustard sauce for serving. With the remaining sauce, brush on top of each thigh.
- Transfer the sheet pan to the oven. Bake for 25 minutes, or until veggies and chicken is crispy and browned.
- OPTIONAL: if you have too much liquid on your sheet pan after baking, remove the sheet pan from the oven and set the oven to broil. Set the chicken aside on a plate. Place the baking sheet with the veggies back into the oven, and let sit under the broiler for 3-5 minutes, or until the liquid has evaporated. Be sure to keep an eye on it so you don't burn the vegetables! Not all ovens and broilers are created equal.
- Serve the chicken and veggies by spooning a bit more sauce on top. Sprinkle with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this for the third time. My husband really loves this
So happy to hear that!
Do you think this would work with Trader Joe’s Garlic Aioli Mustard?
Absolutely!! That’s my favorite!
Do you think this would work using the Trader Joe’s Garlic Aioli mustard?
Made this tonight. It was so good!
I will definitely make this again and again
Woohooo!!
I made this for dinner last night I must say was absolutely delicious. However I think I put too much salt in the brine water and along with the salt that I added to the seasonings to put on top of the chicken it was way too salty. We are also offering online meat delivery Services. please visit: https://www.beckandbulow.com
A friend of mine recommended this recipe. So glad she did!! A++++++. I subbed sweet potatoes for the squash and it was divine. Will be making this again!
Woohoooo!!!! Glad it was a hit 😉