Spicy Honey Mustard Chicken
This colorful sheet pan meal features fiery honey mustard glazed chicken and perfectly roasted vegetables. The chicken has just enough heat to excite the palate, and it marries beautifully with the sweet bell peppers and tender-crisp potatoes. Simply toss everything onto a sheet pan and dinner is ready in about 35 minutes.
I love this marriage of sweet honey and fiery mustard
I used Tapatío spicy yellow mustard which marries the tang of yellow mustard with the kick of Tapatío hot sauce. You can use the same mustard, or craft your own with the same ingredients! To make your own, combine yellow mustard (or Dijon mustard if that’s your preference) and enough Tapatío hot sauce to add heat (the amount you add is entirely up to you). Now you’re ready to add some honey to make the glaze for the chicken.
I made this dish with chicken breasts, but thighs work too
I used thin-sliced chicken breasts because that’s what I had on hand. I also like how they cook in about 25 minutes. If you prefer chicken thighs, swap them in for the chicken breasts. You might need to add a little cooking time, so use a meat thermometer and make sure the chicken reaches an internal temperature of 165 degrees.
This sheet pan meal is entirely customizable
I love the medley of potatoes, onions, and peppers, but you can swap in your favorite vegetables and make this a different way every time. You can use red or purple potatoes (or fingerlings) and different vegetables, including broccoli, asparagus, zucchini, cauliflower, carrots, and green beans.
What should you serve with this spicy honey mustard chicken?
Since the sheet pan boasts chicken and vegetables, you need little else for a complete meal. I served ours with a crisp green salad and some warm bread on the side.
Spicy Honey Mustard Chicken
Ingredients
- 3 tablespoons honey
- 3 tablespoons spicy mustard, such as Tapatío spicy yellow mustard
- 4 boneless skinless chicken breasts, regular or thin-sliced
- Salt and freshly ground black pepper
- 1/2 teaspoon paprika
- 1 tablespoons olive oil
- 1 1/4 pounds small gold or red potatoes, halved
- 1 bell pepper, any color, seeded and sliced (you may also use small sweet peppers if desired)
- 1 small red onion, sliced
- 1/4 teaspoon garlic powder
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or coat with a thin coating of olive oil.
- In a small bowl, whisk together the honey and mustard.
- Season both sides of the chicken with salt, pepper, and paprika. Transfer the chicken to the prepared pan and spoon the mustard mixture all over the top.
- In a large bowl, combine the potatoes, bell pepper, and onion. Add the olive oil, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.
- Arrange the vegetables all around the chicken.
- Roast for 25 minutes, until the potatoes are tender and chicken reaches an internal temperature of 165 degrees
- Garnish with parsley and serve.