Baked honey mustard chicken is first covered in spices, to give you rich flavor that’s not just relying on the honey mustard sauce. Then it’s drizzled with a homemade honey mustard sauce featuring three types of mustard. Served with spiced potatoes that have also crisped on the same pan for less dishes. Flavorful and filling–just the way I like my dinners. This baked honey mustard chicken and potatoes is also naturally free of: gluten, dairy, egg, peanuts, tree nuts, fish and shellfish making it top-8-free and very allergy-friendly.
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Why I Love This Baked Honey Mustard Chicken & Potatoes
First off: HONEY MUSTARD. It’s only one of the best sauces known to man! But, this doesn’t just rely on wonderful honey mustard, but there’s a great spice blend that covers both the chicken and potatoes first, so it is not just one note.
Plus, the honey mustard sauce has THREE types of mustard: Dijon, yellow and whole grain, for bomb texture and flavor.
My son loves the baked potatoes covered in spices so much that I literally load the pan for him, so that he can enjoy the leftovers.
The potatoes and chicken are cooked on the same pan, for less dishes, making this a weeknight win!
How to make this baked honey mustard chicken is gluten free
The beauty of this dish is the simplicity of the ingredients. Chicken, potatoes, olive oil, spices, honey and mustard is all that it takes to make this dish sing, and all of these are naturally gluten free.
However, there may be some off brands that use gluten, so be sure to always read each ingredient, to ensure there’s no hidden gluten. You can see which brands I use by clicking on the links in the recipe card.
How to make this honey mustard chicken is dairy free
Thankfully, there’s no need to swap out any dairy substitutions, because this dish has no dairy! Hooray for not having to buy expensive substitutions for a meal–just regular ‘ol ingredients. This simple list of ingredients is naturally dairy free.
Just be sure to read each label, just to ensure no dairy has snuck into any of the brands you purchased.
Is this honey mustard chicken sheet pan dinner allergy friendly?
Yes it is! As the recipe sits, the recipe is free of the top 8 allergens. This recipe is free of: wheat, gluten, dairy, egg, soy, peanut, tree nut, fish and shell fish. This dish is very allergy friendly. However–mustard is considered part of the top-11-allergens in Canada and in the top-14-allergens in the UK, so make sure no one has a mustard allergy beforehand.
What to serve with this honey mustard sheet pan dinner?
Since the pan already has the starch (potatoes) and protein (chicken) we just serve it with some canned green beans for ease. You could of course, use fresh and roast them with the chicken and potatoes, but I’d rather save the room on the pan for more potatoes. I’m Idahoan, if you couldn’t tell…
It’s always nice when the recipe makes most of the dinner for you, so you only have to worry about a side dish or two.
Do I have other gluten and dairy free chicken dinners?
Yes I do! Chicken is such a staple protein, and all of my recipes are gluten and dairy free due to my son’s food allergies. I have many chicken dinners but here are some of our favorites for you to try:
- 30 Minute Korean Chicken & Broccoli
- 30 Minute Salsa Chicken Sheet Pan Dinner
- Creamy Green Chile Chicken
- Creamy Tuscan Chicken
- Black Pepper Chicken & Green Beans
- Oprah’s Unfried Chicken Made Gluten & Dairy Free
Do I Have a Video Showing How to Make the Baked Honey Mustard Chicken & Potatoes?
Yes I do! I made a TikTok video, because I like how short and succinct they are. By watching this, it will give you a good overview of how easy it is to make this gluten and dairy free chicken dinner:
- Olive oil
- Non-stick spray of choice
- 2 boneless, skinless chicken fillets, each cut in half
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 6 potatoes (more or less to preference)
Honey Mustard Sauce
- 2 and 1/2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon stone ground mustard (also known as old style mustard)
- 1 Tablespoon yellow mustard
- Preheat your oven to 425 degrees F. Place your baking sheet pan in the oven--this will help the potatoes crisp since the pan will be hot when you place them on the pan.
- While the pan/oven preheats, peel and cube your potatoes. (You can use as many potatoes as you like. I like to do 5-7 large russets, so that it takes up about 3/4 of the sheet pan.) Place them in a large bowl and drizzle oil olive over them, enough to coat them. Stir them (either with a large spoon, or your hands) to ensure they're evenly coated.
- In a small bowl, combine all of your spices: garlic, onion, paprika, parsley, salt, pepper, seasoned salt. Toss about 3/4 of the amount all over the potatoes, set the rest aside for your chicken. Stir the potatoes to ensure they're evenly coated.
- Take the sheet pan out, and coat it with a non-stick cooking spray. Spread your potatoes evenly on the sheet pan (leaving about 1/4 of the sheet pan for your chicken which will come later.)
- Bake for 25 minutes.
- When the 25 minutes are done, take the pan out, and place your four chicken pieces on the pan. Sprinkle with the remaining spice mixture.
- Bake for 20 more minutes.
- While it bakes, stir together the honey and three types of mustard.
- When the timer is done, take the sheet pan out. (Or, you can turn your broiler on, and move the sheet pan to the top rack to brown the potatoes a bit. Watch it closely so it doesn't burn--should only take a minute or two.) Make sure the internal temperature of the chicken is at least 160 degrees F. Drizzle the honey mustard sauce on the chicken (and potatoes if you prefer).
- Serve warm.
- Keep leftovers in an air tight container in the fridge for up to 3 days.
For gluten and dairy free dinner ideas check out my cookbook: An Allergy Mom's Lifesaving Instant Pot Cookbook.
*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Adapted from: Carlsbad Cravings ONE PAN Honey Mustard Chicken & Potatoes
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 1003mgCarbohydrates: 59gFiber: 7gSugar: 6gProtein: 28g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE ON PINTERST, BE SURE TO CHECK OUT MY OTHER DIET-SPECIFIC BOARDS.