Sheet pan hot honey mustard chicken is what you make when you’re too tired to cook, too hungry to wait, and still want something that tastes like you put in way more effort than you did. You toss everything on one pan, pop it in the oven, and boom – dinner’s done and you only have one pan to wash. Look, if you’re cooking for one, dishes are the real enemy… not the chicken.
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Why This Sheet Pan Hot Honey Mustard Chicken Saves You (Every. Time.)
Picture this: It’s just you, the fridge light, and a chicken breast that’s been giving you side-eye for two days.
You’re hungry. You’re tired. And the thought of chopping, searing, stirring, and scrubbing feels like a personal attack. You don’t want a microwave dinner, and you’re not about to whip up a full feast just to eat half and toss the rest. Cooking for one always sounds easy… until the cleanup hits like a betrayal.
This is why sheet pan hot honey mustard chicken isn’t just a recipe – it’s a small act of kitchen rebellion.
You throw one chicken breast, a handful of whatever veggies haven’t gone mushy, and a zippy honey mustard glaze on a pan. Then, you shove it in the oven, walk away, and return to a dinner that tastes like effort but wasn’t one. Plus, cleanup? One pan, friend. One.
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Sheet Pan Hot Honey Mustard Chicken Recipe
- Total Time: 27 minutes
- Yield: 1
Description
Fast and flavorful sheet pan hot honey mustard chicken for one. Just toss, roast, and eat—minimal prep, zero cleanup.
Ingredients
1 boneless, skinless chicken breast
1 tbsp Dijon mustard
1 tbsp honey
½ tbsp olive oil
Pinch of garlic powder
Salt and pepper to taste
1 cup chopped vegetables (broccoli, red onion, zucchini)
Instructions
Preheat oven to 425°F and line a small sheet pan with foil or parchment.
Mix mustard, honey, olive oil, garlic powder, salt, and pepper.
Place chicken breast on sheet pan and coat with half the sauce.
Toss chopped veggies in remaining sauce and scatter around the chicken.
Roast for 20–22 minutes or until chicken reaches 165°F internal temperature.
Optional: broil for 2 minutes for a sticky glaze finish.
Let chicken rest for 5 minutes before serving.
Notes
- Use whatever veggies you have—Brussels sprouts, carrots, or even potatoes.
- Want a shortcut? Use store-bought honey mustard dressing.
- Slice thicker chicken breasts in half for quicker, even cooking.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 360
- Sugar: 9g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
Keywords: sheet pan, hot honey mustard chicken, meal for one
Ingredients, Prep, and Swaps That Make This Work
What You Actually Need (Spoiler: Not Much)
Here’s the deal – you only need a handful of things for sheet pan hot honey mustard chicken:
- 1 boneless, skinless chicken breast
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ tbsp olive oil
- Pinch of garlic powder
- Salt and pepper to taste
- 1 cup chopped veggies (try broccoli, red onion, or even Brussels sprouts)
That’s it. No fancy rubs, no overnight marinades, no sixteen-step spice blends.
Veggie Decisions and Lazy Swaps
Got carrots? Slice ’em. Leftover zucchini? Toss it in. Basically, any veg that can survive a 20-minute roast goes great here. If your veggies cook faster than your chicken (looking at you, bell peppers), throw them on halfway through. Or don’t – this isn’t a test.
Want it low-carb? Use broccoli and cauliflower. Need more bulk? Add some cubed sweet potatoes or baby potatoes. Don’t have Dijon? Regular mustard works. Just stay away from the neon yellow squeeze bottle unless you’re feeling chaotic.
If you’re into that sweet heat combo, this sheet pan hot honey garlic chicken with zucchini brings even more sticky flavor — with fewer carbs and just as much ease.
How to Cook It Without Losing Your Patience (or Dirtying a Pile of Dishes)
The Quick & Dirty (but not actually dirty) Cooking Method
This is what makes sheet pan hot honey mustard chicken a go-to for solo cooks who are done with fussy dinners.
Here’s what to do:
- Preheat your oven to 425°F. We’re roasting, not slow dancing.
- Line a small sheet pan with parchment or foil. You’re not scrubbing anything tonight.
- Mix honey, Dijon mustard, olive oil, garlic powder, salt, and pepper in a small bowl.
- Place your chicken breast on the pan.
- Brush or spoon half the sauce over the chicken.
- Toss your chopped veggies in the remaining sauce and spread them around the chicken.
- Roast for 20 to 22 minutes. Flip the chicken once if you remember.
- Check doneness. Internal temp should hit 165°F.
- Rest the chicken for 5 minutes. You deserve a breather too.
- Eat straight off the pan if you want. No shame here.
Pro Tips to Nail the Texture and Timing
- Chicken too thick? Slice it in half lengthwise so it cooks faster. That avoids raw middles and rubbery outsides.
- Veggies too wet? Pat them dry before tossing in the sauce for better browning.
- Want that sticky glaze look? Broil for the last 2 minutes. Just don’t walk away.
There’s a reason solo cooks keep coming back to sheet pan hot honey mustard chicken. It hits that rare spot where dinner feels legit cooked, but still takes about as much effort as reheating leftovers.
Next time your fridge gives you “chicken and vibes,” you’ll know what to do.
Want another spin on hot honey magic? This hot honey chicken sheet pan recipe swaps in new veggies and turns up the heat just a bit.
FAQ: Sheet Pan Hot Honey Mustard Chicken for One
Why put mustard on chicken before baking?
Mustard helps lock in moisture, tenderizes the meat, and gives the chicken a tangy, flavorful crust. When baked, it caramelizes slightly, giving your sheet pan hot honey mustard chicken that sticky-sweet finish without needing a marinade.
What veggies go in honey mustard chicken?
Great solo-cook picks include broccoli, red onion, bell peppers, carrots, zucchini, or Brussels sprouts. Anything that can roast in 20 minutes is fair game. Just chop and toss with the glaze for full flavor.
Why put mustard on chicken before grilling?
Mustard acts like a seasoning booster and helps the chicken form a flavorful crust on the grill. Even off the grill, it keeps things juicy inside and golden outside — similar benefits to baking, just smokier.
Can I marinate chicken in honey mustard dressing?
Yes, you can marinate it for 30 minutes to a few hours. But here’s the secret — you don’t need to. The flavor hits fast when baking on a sheet pan, and skipping the wait saves time without sacrificing taste.
When You’re Cooking for One, This Is the Move
Solo cooking doesn’t have to be boring, and it definitely shouldn’t mean a sink full of dishes. This sheet pan hot honey mustard chicken checks all the boxes: fast, flavorful, and barely any cleanup. Whether you’re short on time, energy, or just patience, this recipe always comes through. Plus, the next time someone says they “don’t know how you cook for one,” just send them this link — and a fork.
Follow me on Pinterest for more one-pan, one-person, one-delicious-bite-at-a-time kind of meals.