I do love a good chicken sheet pan recipe – you know, one of those ones where you toss everything on to one rimmed baking pan, pop it in the oven and a little while later voila! Dinner is ready!
(Actually I love all sheet pan recipes. I’m looking at you, sheet pan chocolate chip pancakes.)
In this case of this sheet pan recipe, I’ve “summerized” it by adding some a little lettuce, which I highly recommend.
The potatoes make it a satisfying supper salad. I like to serve this warm to room temp, but if you want to serve it hot or cold, you be you!
The key flavors come from these guys…
Fresh rosemary. Which happily you can now find all year long in your grocery store’s produce section. And if you would rather use thyme or sage, those are both hearty herbs that will stand up to the heat of the oven.
TWO kinds of mustard, both the regular kind and the grainy kind. Oh, and this is what you do with the grainy mustard container once it is empty. If you are me.
And, honey! Yep, it’s that sweet and salty vibe doing its thing again…let’s make it!
ingredients you need to make sheet pan honey mustard chicken potato salad!
here’s how to make sheet pan honey mustard chicken potato salad!
STEP 1: Preheat your oven to 400 and line a rimmed baking pan with nonstick foil or parchment.
STEP 2: Put a quarter cup each of Dijon and grainy mustard and honey and a half cup of olive oil in a mason jar or a small mixing bowl and add a pinch each of salt and pepper. Shake or whisk it up.
STEP 3: Put a pound of boneless, skinless chicken breasts and a pound of scrubbed baby potatoes in a large mixing bowl and pour about 2/3rd of the mustard mixture over it all. Use tongs to mix it all up until the chicken and the potatoes are well coated. If you have time, let this sit for about an hour in the fridge to let the flavors sink in (if you don’t, no worries – go ahead and cook it up!).
STEP 4: Spread the chicken and potato mixture in a single layer on the baking pan and tuck a few springs of rosemary in and around. Bake for 30 minutes or until the chicken measures 165 on a cooking thermometer.
STEP 5: Let the chicken rest for a few minutes, and then slice it up. If you have time, this recipe is just perfect at warm to room temperature – give everything a half hour if you’ve got it!
STEP 6: Divide the lettuce among plates and top with sliced chicken and potatoes. Drizzle a little more of the reserved mustard mixture over the top and serve it up!
more tips for making sheet pan honey mustard chicken potato salad!
You can! All Dijon will make it a little more spicy, and all grainy will make it a little more mild.
Yep! You can even use big ones – just cut them into baby potato size chunks.
It can! Except for the lettuce part – if you are serving it with lettuce, add that at the last minute so it doesn’t get wilty.
Leave it in the comments section below and I will get back to you pronto!
I’ve said it before but I gotta say it again…winner, winner, chicken dinner!
Want to round out your meal? This recipe pairs well with...
Sheet Pan Honey Mustard Chicken Potato Salad
Prep Time: 10 minutes- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Prep Time:
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Pin RecipeDescription
This flavorful recipe for sheet pan honey mustard chicken potato salad blends two mustards with a little honey for a satisfying supper salad that cooks up all in one pan!
Ingredients
- ¼ cup Dijon mustard
- ¼ cup grainy mustard
- 1/4 cup honey
- ½ cup olive oil
- Juice from one lemon
- Sea salt and black pepper
- 1 pound boneless skinless chicken breasts
- 1 pound baby potatoes, scrubbed and halved
- 2–3 springs fresh rosemary
- 1 small head of romaine lettuce, chopped
Instructions
- Preheat your oven to 400 and line a rimmed baking pan with nonstick foil or parchment.
- Put the mustards, honey and olive oil in a mason jar or a small mixing bowl and add a pinch each of salt and pepper. Shake or whisk it up.
- Put the chicken and potatoes in a large mixing bowl and pour about 2/3rd of the mustard mixture over it all. Use tongs to mix it all up until the chicken and the potatoes are well coated. If you have time, let this sit for about an hour in the fridge to let the flavors sink in (if you don’t, no worries – go ahead and cook it up!).
- Spread the chicken and potato mixture in a single layer on the baking pan and tuck the rosemary in and around. Bake for 30 minutes or until the chicken measures 165 on a cooking thermometer.
- Let the chicken rest for a few minutes, and then slice it up.
- If you have time, this recipe is just perfect at warm to room temperature – give everything a half hour if you’ve got it!
- Divide the lettuce among plates and top with sliced chicken and potatoes. Drizzle a little more of the reserved mustard mixture over the top and serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Equipment We Used For This Recipe
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OTHER SHEET PAN RECIPES WE LOVE!
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 This easy recipe for sheet pan pineapple shrimp features sweet and tangy flavors that will take your supper to the tropics! |
 This fun and easy recipe for sheet pan pancakes cooks up a whole batch of pancakes at once. Mix and match your toppings for a breakfast treat! |
We had this last night and thought it was thoroughly tasty.
I did a couple of tweaks, including the addition of some Vietnamese fish sauce and some fresh garlic.
But there is one major change that I did because of health concerns. I did not want to mingle raw chicken with the potatoes when marinating in the mustard sauce just in case some of that raw chicken juice did not cook out during the baking. Did you consider this in crafting your fine recipe?
★★★★★
Hi John and thanks for your thoughtful comments! I do see your point about marinating the chicken and potatoes together, and while I feel confident that cooking the chicken to 165 degrees will take care of any raw chicken juice, I think it’s also fine to marinate them separately, and even arrange the potatoes on one side of the pan and the chicken on the other. It won’t impact the flavor, and it does add an extra layer of safety, so thank you for that suggestion! One way or the other, I’m definitely adding garlic the next time I make it! :)