Honey Mustard Sheet-Pan Chicken
+7 photos

Honey Mustard Sheet-Pan Chicken

4 servings
Juicy chicken thighs, crispy croutons, and tender, broiled asparagus are all cooked on a single baking sheet, then served over a bed of hearty frisée.

Ingredients

  • stoneground mustard

    such as Grey Poupon, 2 ounces; 57 g

    ¼ c
  • honey

    1 1/2 ounces; 65 g

    3 tbsp
  • red wine vinegar
    2 tbsp
  • cloves garlic
    2 medium
  • Diamond Crystal kosher salt; for table salt

    use half as much by volume

    ¾ tsp
  • extra-virgin olive oil
    ¼ c
  • boneless skinless chicken thighs

    4 to 6 thighs

    1 ½ lb
  • crusty bread

    such as sourdough, cut into 1-inch cubes, 6 ounces; 170 g

    3 c
  • extra-virgin olive oil

    divided

    3 tbsp
  • asparagus
    1 lb
  • head frisée or mixed greens

    washed and spun dry, cut or torn into large bite-sized pieces

    1 medium

Directions

  1. 1

    For the Dressing: In a medium bowl, whisk mustard, honey, red wine vinegar, garlic, and salt to combine. Slowly stream in olive oil, whisking vigorously and constantly, until emulsified and creamy.

    Step 1
  2. 2

    In a large bowl, combine chicken thighs with 1/3 cup of dressing, tossing to evenly coat. (See notes.) Refrigerate and marinate for at least 1 hour or up to 8 hours. Refrigerate the remaining dressing separately until ready to use.

    Step 2
  3. 3

    When ready to cook, adjust oven rack to middle position and preheat oven to 450°F (230°C). On a 13- by 18-inch rimmed baking sheet, arrange cubed bread in the center center. Drizzle bread with 2 tablespoons olive oil, tossing to evenly coat. Remove chicken thighs from marinade and arrange chicken thighs upside down around bread; reserve marinade for brushing. Lightly season bread and chicken with salt.

    Step 3
  4. 4

    Bake, flipping bread once halfway through, until bread is crisp and chicken is cooked, brushing with reserved marinade halfway through, 15 to 17 minutes. (An instant-read thermometer inserted into the thickest part of the meat should register at least 165°F/74°C.)

    Step 4
  5. 5

    Using a kitchen towel or oven mitts, carefully remove baking sheet from oven. Adjust oven rack to upper third position, about 6 inches from the broiler. Heat broiler to high.

  6. 6

    Using tongs, flip chicken and, using a pastry brush, brush top of chicken lightly with reserved dressing. Transfer croutons to a plate and arrange asparagus in a single layer in the center of the baking sheet. Drizzle remaining olive oil over asparagus, season with salt, and return baking sheet to oven. Broil, turning asparagus once halfway through, until chicken is well-browned and asparagus is tender, 5 to 7 minutes. Once cooked, transfer the chicken to a plate and cover loosely with foil while you dress the salad.

    Step 6
  7. 7

    Meanwhile, in a large bowl, toss frisée with enough reserved dressing to evenly coat. Season to taste with salt and pepper.

    Step 7
  8. 8

    Transfer chicken to a cutting board and slice into 1-inch thick pieces. Arrange on serving plates with salad and asparagus on the side. Return croutons to baking sheet and toss in pan juices, then garnish chicken, salad, and asparagus with croutons. Serve.

    Step 8
Honey Mustard Sheet-Pan Chicken
+7

Honey Mustard Sheet-Pan Chicken

115 min4 servings662 cal

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About this Recipe

Honey Mustard Sheet-Pan Chicken: Your New Weeknight Hero

Looking for an incredibly flavorful and incredibly easy dinner solution? This Honey Mustard Sheet-Pan Chicken is a game-changer! Imagine tender, juicy honey mustard chicken thighs roasted to perfection alongside perfectly broiled, crisp-tender asparagus and crunchy, golden croutons – all cooked on a single baking sheet. It’s a complete meal that comes together with minimal fuss, making it perfect for busy weeknights.

What truly sets this recipe apart is the vibrant honey mustard sauce. It coats the chicken thighs, infusing them with a delicious balance of sweet, tangy, and savory notes. The genius of the sheet pan method means all the ingredients benefit from the concentrated flavors, while the asparagus gets beautifully tender and the croutons develop an irresistible crunch. Serving it all over a bed of hearty frisée adds a lovely peppery contrast and freshness, turning a simple dinner into a restaurant-quality experience right at home.

Tips for Success & Variations

  • Crispy Croutons: To achieve extra crispy croutons, ensure your bread cubes are evenly sized and tossed well with oil before baking. If you like them extra dark, give them a few more minutes on their own before adding the chicken and asparagus.
  • Chicken Thighs: While boneless, skinless chicken thighs are recommended for even cooking, you can use bone-in, skin-on thighs. Just be sure to adjust the cooking time, potentially adding 10-15 minutes, and ensure the internal temperature reaches 165°F (74°C).
  • Vegetable Swaps: Asparagus is fantastic here, but feel free to experiment with other quick-cooking vegetables. Broccoli florets, bell pepper strips, or even cherry tomatoes would also roast beautifully alongside the chicken.
  • Green Alternatives: If frisée isn't your preference or is hard to find, arugula, baby spinach, or a spring mix can be excellent substitutes for the fresh green base.

This Honey Mustard Sheet-Pan Chicken delivers big on flavor with minimal cleanup, proving that delicious home-cooked meals don't have to be complicated. Get ready to add this one to your regular rotation!

Frequently Asked Questions