Description
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
- Method: Oven / Sheet Pan
- Cuisine: American
