I love how this recipe makes dinner so simple without sacrificing flavor. Everything cooks on a single sheet pan, so cleanup is minimal. The honey Dijon glaze adds a delicious punch of sweet and savory, and the vegetables roast beautifully in the same pan, soaking up all that extra flavor. It’s satisfying, balanced, and ideal for meal prep or an easy family dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs boneless skinless chicken breasts (about 3–4 pieces)
2 tbsp olive oil, divided
3 tbsp honey
2 tbsp Dijon mustard
2 garlic cloves, minced
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cut into 1-inch cubes
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp smoked paprika (optional)
1 tsp fresh rosemary or thyme, chopped (optional)
1 tbsp fresh parsley, chopped (for garnish)
Equipment
Large sheet pan
Mixing bowls
Whisk or spoon
Basting brush
Directions
I begin by preheating the oven to 400°F (200°C) and lining a large sheet pan with parchment paper or foil.
In a small bowl, I whisk together the honey, Dijon mustard, 1 tablespoon olive oil, minced garlic, salt, pepper, smoked paprika, and herbs (if I’m using them).
In a large bowl, I toss the sweet potatoes and Brussels sprouts with the remaining 1 tablespoon of olive oil and half of the honey Dijon glaze until everything’s well-coated.
I spread the veggies evenly on the sheet pan, making sure they’re in a single layer.
I place the chicken breasts on the same sheet pan, spacing them out evenly between the vegetables.
I brush the remaining honey Dijon glaze generously over the chicken.
I roast everything for 25–30 minutes, until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and caramelized.
For a nice golden finish, I sometimes broil the pan for 1–2 minutes, watching closely so nothing burns.
After removing the pan from the oven, I let everything rest for about 5 minutes, then sprinkle fresh parsley on top before serving.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prep and 30 minutes to roast, for a total of 45 minutes from start to finish. It’s a great choice for a weeknight dinner or to prep ahead for lunches.
Variations
I sometimes swap the chicken breasts for chicken thighs for more juiciness.
Instead of sweet potatoes, I use carrots, butternut squash, or baby potatoes depending on what I have on hand.
For extra depth, I add a splash of apple cider vinegar to the glaze for a tangy kick.
When I want to make it vegetarian, I leave out the chicken and double up on the veggies, adding chickpeas for protein.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I use the oven at 350°F for about 10–15 minutes to keep the chicken juicy and the veggies crisp. The microwave works in a pinch, but I lose a little bit of that roasted texture. This dish also freezes well—I portion it into meal prep containers and freeze for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless chicken thighs for extra flavor and moisture. I just adjust the cooking time slightly depending on their size.
Can I prep this ahead of time?
Absolutely. I prep the glaze and chop the veggies in advance, then store them separately in the fridge. When I’m ready to cook, I just toss everything together and bake.
How do I know the chicken is cooked through?
I always check that the internal temperature reaches 165°F using a meat thermometer. That way I know it’s safe and juicy.
What can I serve with this dish?
It’s a full meal on its own, but sometimes I serve it over quinoa, rice, or couscous if I want something more filling.
Can I make this without mustard?
If I’m not a fan of mustard, I substitute with a mix of balsamic vinegar and a little soy sauce for a different but still tasty glaze.
Conclusion
This Sheet Pan Honey Dijon Chicken with Veggies is a lifesaver when I need a simple, nutritious meal that doesn’t require a lot of cleanup. The glaze is packed with flavor, the veggies roast to perfection, and everything comes together in under an hour. It’s an easy, reliable recipe I keep coming back to—ideal for busy nights or when I just want something wholesome and satisfying.
This simple one-pan honey Dijon chicken dinner is roasted to perfection with sweet potatoes and Brussels sprouts—sweet, savory, and ready in under an hour.
Ingredients
Main Ingredients
1 ½ lbs boneless, skinless chicken breasts (about 3–4 pieces)
2 tbsp olive oil, divided
3 tbsp honey
2 tbsp Dijon mustard
2 garlic cloves, minced
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cut into 1-inch cubes
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp smoked paprika (optional)
1 tsp fresh rosemary or thyme, chopped (optional)
1 tbsp fresh parsley, chopped (for garnish)
Equipment
Large sheet pan
Parchment paper or foil
Large bowl
Small mixing bowl
Whisk
Brush
Instructions
Preheat the oven:
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
Prepare the honey Dijon glaze:
In a small bowl, whisk together honey, Dijon mustard, 1 tbsp olive oil, minced garlic, salt, pepper, and optional smoked paprika or herbs. Set aside.
Season the vegetables:
Add sweet potatoes and Brussels sprouts to a large bowl. Drizzle with the remaining 1 tbsp olive oil and half of the honey Dijon glaze. Toss to coat.
Assemble the sheet pan:
Spread vegetables in a single layer on the sheet pan. Place the chicken breasts on the same pan, spaced evenly.
Brush the chicken:
Brush the remaining glaze onto the chicken breasts.
Roast:
Bake 25–30 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender and caramelized.
Optional broil:
Broil 1–2 minutes for additional color, watching carefully.
Serve:
Let rest 5 minutes. Garnish with fresh parsley and serve.
Notes
For even cooking, cut sweet potatoes into similar-sized cubes.
Swap chicken breasts for thighs if preferred (adjust cooking time).
Add other veggies like carrots or onions for variety.
Meal prep friendly: stores well for up to 4 days.
Prep Time:15 minutes
Cook Time:30 minutes
Category:Main Course, Sheet Pan Dinners, Healthy Recipes, Chicken
