Name: Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Main Ingredients:; 1.5 lbs boneless, skinless chicken thighs or breasts; 2 cups broccoli florets; 1 cup carrot slices or sticks; 1 red bell pepper, sliced; 1/2 red onion, sliced; 2 tablespoons olive oil; Salt and black pepper, to taste; 1/2 teaspoon garlic powder (optional); Kickin’ Curry Honey Mustard Sauce:; 3 tablespoons Dijon mustard; 2 tablespoons honey; 1 teaspoon curry powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes (to taste); 2 cloves garlic, minced; 1 tablespoon lemon juice or apple cider vinegar

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Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies is a bold and flavorful one-pan dinner that brings together tender chicken, vibrant vegetables, and a sweet-spicy honey mustard sauce with a hint of curry. I love how everything cooks on one sheet pan, making cleanup a breeze and keeping dinner simple yet full of flavor. It’s the perfect balance of sweet, savory, spicy, and comforting—all in one meal.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, loaded with color, and ridiculously easy to prepare. The curry-spiced honey mustard sauce is both tangy and sweet with just the right kick, and it pairs beautifully with juicy chicken and roasted veggies. I can prep everything in advance and toss it on a pan for a wholesome, satisfying dinner. Plus, it’s great for meal prep and reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Broccoli florets
Carrot slices or sticks
Red bell pepper, sliced
Red onion, sliced
Olive oil
Salt and black pepper
Garlic powder (optional)

For the kickin’ curry honey mustard sauce:

Dijon mustard
Honey
Curry powder
Smoked paprika
Crushed red pepper flakes (adjust to taste)
Garlic, minced
Lemon juice or apple cider vinegar

Directions

I preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a small bowl, I whisk together Dijon mustard, honey, curry powder, paprika, red pepper flakes, garlic, and lemon juice to create the sauce.
I season the chicken with salt, pepper, and a little garlic powder, then brush about half of the sauce over the chicken.
On the sheet pan, I arrange the broccoli, carrots, bell pepper, and onion around the chicken. I drizzle the vegetables with olive oil and season lightly with salt and pepper.
I roast everything for about 25–30 minutes, flipping the veggies halfway through and brushing the chicken with more sauce.
Once the chicken is cooked through and the veggies are caramelized and tender, I remove the pan from the oven and let it rest for a few minutes before serving.

Servings and Timing

This recipe serves about 4 people and takes roughly 10 minutes to prep and 30 minutes to roast, making it a solid 40-minute meal from start to finish.

Variations

Spicier Version: I increase the red pepper flakes or add a splash of hot sauce to the honey mustard.
Different Veggies: I swap in zucchini, cauliflower, sweet potatoes, or green beans depending on what I have.
Vegan Option: I replace the chicken with tofu or chickpeas and use maple syrup instead of honey.
Grain Bowl Style: I serve everything over quinoa, rice, or couscous for a complete meal.
Creamy Twist: I add a spoonful of Greek yogurt to the sauce for a tangy, creamy version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop everything into a 350°F oven for 10–15 minutes or warm it in the microwave. The sauce holds its flavor really well, and the veggies stay tender even after reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use either. Chicken breasts may cook a bit faster, so I keep an eye on them to avoid overcooking.

Is curry powder spicy?

Most curry powders are mild with warm, earthy flavor. If I want more heat, I add red pepper flakes or cayenne pepper to the sauce.

Can I make this ahead of time?

Absolutely. I prep everything the night before, store it in the fridge, and just toss it on the sheet pan when I’m ready to cook.

Can I double the recipe?

Yes, I just use two sheet pans to avoid overcrowding, which helps the chicken and veggies roast properly without steaming.

What should I serve this with?

I like serving it over rice, quinoa, or even a bed of baby spinach for a lighter option. It also tastes great as leftovers in wraps or grain bowls.

Conclusion

Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies is one of my favorite weeknight meals because it’s fast, flavorful, and satisfying. The bold curry honey mustard sauce brings everything together with a kick, while the roasted veggies and juicy chicken make it a wholesome and balanced dinner. It’s a go-to recipe in my kitchen for busy nights or when I want something delicious with minimal cleanup.