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Sheet-Pan Honey Mustard Chicken

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings


  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 medium lemons
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 cup water
  • 1/2 pound fresh green beans, trimmed
  • 6 miniature sweet peppers, sliced into rings
  • 1/4 cup pomegranate seeds, optional


  • Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes.
  • Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Test Kitchen Tips
  • Serve this sheet-pan chicken dinner with a side of crusty bread.
  • Love this recipe? Check out these other sheet-pan dinner recipes!
  • Our Test Kitchen pros recommend making this recipe in one of our non-stick baking sheets.

  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
    Nutrition Facts
    1 serving: 419 calories, 26g fat (6g saturated fat), 81mg cholesterol, 548mg sodium, 22g carbohydrate (17g sugars, 2g fiber), 24g protein.


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    Average Rating:
    • sherwood1225
      Feb 15, 2021

      This is a really good meal. I did add small potatoes at the start with the chicken. Used green beans and the small peppers. It's so great to have the meal ready for the oven when we have our family with grandchildren over. Everyone thought the meal was a winner and very colorful!

    • reindeer01
      Jan 8, 2021

      No comment left

    • V'S
      Dec 9, 2020

      This looks very good. My questions are does this splatter all over the oven for you and what can be done to enjoy the sauce as opposed to having it burn onto the pan?

    • Emiily
      Dec 9, 2020

      My husband eats anything and we both did not like it.

    • NH-rescue
      Nov 14, 2020

      This is a great way to get a hearty meal with very little effort! It was easy to assemble, the chicken cooked perfectly, and the honey-mustard sauce (plus the lemon) made for a flavorful dish. We decided to omit the pomegranate seeds and just ate them separately.

    • Beth
      Sep 3, 2020

      Liked the dish, but the sauce burned in the pan while cooking the chicken. Should I have covered the pan?

    • rena 55
      May 28, 2020

      So tasty and uses staple pantry items or easy to find ingredients. It's also a pretty dish to serve with the colors of veggies. Will make again.

    • pattiejean
      May 27, 2020

      This dish was so easy to prepare, and delicious! The chicken cooked up moist and perfectly done, and the flavor was amazing. The thin slices of lemon on top were so tasty. I used zucchini cut into chunks in place of the green beans as I had that on hand. Will definitely make this again. VFE

    • Butcher2boy
      May 22, 2020

      I wish I could give 10 stars! It's THAT GOOD. I love sheet pan meals, one problem I did have was that the sauce rather charred some. Next time, I will brush the chicken thighs with it before adding the lemon slice. Then mix it in with all the veggies. Because asparagus is in season right now, that's what I used along with chopped up Yukon Gold Potatoes. This recipe falls under "we're having this again pile". VFE

    • AllisonO
      May 11, 2020

      Big on flavor and an easy clean-up! What's not to love?! The only changes I made to this recipe were using boneless, skinless chicken breast halves (what I had on-hand), and then putting the green bean/peppers combo on a separate baking pan. The sauce is absolutely fantastic!