Throw raw chicken cutlets on the sheet pan and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven chicken using raw chicken cutlets is one of those throw-it-on-a-sheet-pan, walk-away, and somehow-look-like-you-planned-it kind of dinners. It starts with plain raw chicken cutlets, then gets slathered in a thick, tangy-sweet yellow honey mustard glaze that bakes up glossy and golden. It’s perfect for busy weeknights when you’re juggling work, kids’ activities, and a million other things, but still want something that feels special enough that your husband will be asking for seconds (and probably thirds). No marinating, no fancy techniques—just simple pantry ingredients and the oven doing the heavy lifting.

Serve these honey mustard sheet pan chicken cutlets with roasted baby potatoes or a quick microwave-steamed bag of green beans for a complete, no-fuss meal. A simple side salad with mixed greens and a light vinaigrette helps balance the sweetness of the glaze. If you’re packing lunches, slice the leftover chicken and tuck it into meal-prep containers with rice and roasted veggies, or layer it on toasted buns with lettuce and pickles for easy sandwiches the next day.

Servings: 4

1 1/2 pounds raw chicken cutlets (about 4–6 thin-sliced pieces)

Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with a little olive oil or line it with parchment paper for easier cleanup.

Lay the raw chicken cutlets in a single layer on the prepared sheet pan. Make sure they are not overlapping so they cook evenly.

In a small bowl, whisk together the honey, yellow mustard, and 2 tablespoons olive oil until the mixture is smooth, thick, and glossy. It should be a rich yellow glaze.

Sprinkle the chicken cutlets lightly with kosher salt and black pepper if using.

Pour the honey mustard glaze over the chicken cutlets. Use the back of a spoon or a pastry brush to spread the thick yellow glaze so each piece is fully coated and you see a generous layer of glaze on top of the raw chicken on the pan.

Place the sheet pan on the middle rack of the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Thinner cutlets will cook faster, so start checking around 12–15 minutes.

For extra color on top, switch the oven to broil for 1–2 minutes at the end, watching closely so the glaze caramelizes and turns slightly deeper golden without burning.

Remove the pan from the oven and let the chicken rest for 3–5 minutes on the sheet pan. Spoon any extra glaze from the pan over the cutlets before serving.

To keep this recipe truly 4-ingredient, stick to chicken cutlets, honey, yellow mustard, and olive oil; the salt and pepper are optional but recommended for flavor. If you like a little kick, stir 1–2 teaspoons of hot sauce or a pinch of red pepper flakes into the honey mustard glaze. For extra tang, swap half of the yellow mustard for Dijon. You can also toss halved baby potatoes or carrot coins on the same sheet pan before adding the chicken (drizzle them with a little olive oil and salt first), but be aware this technically adds ingredients and you may need to start the vegetables 10–15 minutes earlier so they have time to soften. If you don’t have chicken cutlets, you can slice regular boneless, skinless chicken breasts horizontally into thin cutlets so they cook quickly and evenly. Food safety tips: Always start with fully thawed chicken and keep it refrigerated until you’re ready to cook. Avoid rinsing raw chicken, as it can spread bacteria around your sink. Use a separate cutting board and utensils for raw chicken, and wash your hands, tools, and any surfaces that touch the raw meat or glaze before handling cooked food. Check that the thickest part of the chicken reaches 165°F (74°C) with a meat thermometer, and refrigerate leftovers within 2 hours in a shallow container.