Sheet Pan Honey Mustard Chicken

(from castro15’s recipe box)

Categories: Meals


  • 3 bone-in chicken breasts
  • 3/4 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 2 medium lemons
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 3 tbsp. Dijon
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 cup water
  • 1/2 lb. fresh green beans, trimmed
  • 6 mini sweet peppers, sliced into rings
  • 1/4 cup pomegranate seeds, optional


  1. Preheat oven to 425. Place chicken in a greased 15×10×1-inch baking pan. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, Dijon, garlic and paprika. Pour half the mixture over chicken; reserve remaining for beans. Pour water into pan. Bake 25 minutes.

  2. Meanwhile, combine beans, sweet peppers and remaining sauce, 1/4 tsp salt and 1/4 tsp pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until chicken is cooked through and beans are tender, 15 to 20 minutes. If desired, sprinkle with pomegranate seeds.

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