Sheet Pan Honey Dijon Chicken

Sheet Pan Honey Dijon Chicken is a one-pan wonder that brings together tender, juicy chicken breasts coated in a sweet and tangy glaze with perfectly roasted butternut squash and crispy broccoli florets. This easy weeknight dinner is ready in under an hour.

Love More Dinner Recipes? Try My Honey Mustard Chicken Beans and Potatoes or this Maple Dijon Roasted Apples and Carrots next.

Why You’ll Love This Recipe

It’s juicy, tender, and coated in a sweet-tangy sauce made from honey, Dijon mustard, and a hint of garlic. As it bakes, the sauce caramelizes into a golden glaze that clings to every bite. It’s an easy weeknight dinner that tastes restaurant-worthy.

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Ingredient List

For the Honey Dijon Sauce:

• 3 tablespoons honey
• 3 tablespoons coarse or stone ground Dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic seasoning (such as Flavor God Garlic Lover’s)
• 1/2 teaspoon sea salt, divided

For the Chicken and Vegetables:

• 1 1/4 pounds chicken breasts
• 1 medium to large butternut squash (about 700 grams), cut into 1/2-3/4 inch cubes
• 4 cups broccoli florets (about 360 grams)
• 1 tablespoon olive oil (for vegetables)

Why These Ingredients Work

The honey creates that gorgeous caramelized glaze while balancing the tang of the mustard.

Coarse or stone ground Dijon gives you those little mustard seed pops that add texture and flavor complexity.

Balsamic vinegar adds depth and a subtle sweetness that rounds out the sauce beautifully.

Butternut squash gets perfectly tender and slightly sweet in the oven, while broccoli adds that crispy-tender texture we all crave.

The garlic seasoning ties everything together with savory goodness!

Essential Tools and Equipment

• Large rimmed baking sheet (consider having 2 on hand for better browning)
• Aluminum foil or non-stick cooking spray
• Small mixing bowl for the sauce
• Whisk
• Paper towels
• Meat mallet or rolling pin (for pounding chicken)
• Meat thermometer
• Pastry brush or spoon (for glazing)

How To Make Sheet Pan Honey Dijon Chicken

Step 1: Optional Brine (Highly Recommended!)

If you have time, brine your chicken breasts for 3-5 hours using your favorite homemade brine. This step makes the chicken incredibly juicy and tender. After brining, rinse the chicken thoroughly and pat completely dry with paper towels.

Step 2: Preheat and Prep

Preheat your oven to 425°F. Line your large baking sheet with foil or spray it generously with non-stick cooking spray. Trust me, this makes cleanup so much easier!

Step 3: Make the Honey Dijon Magic

In a small bowl, whisk together 3 tablespoons olive oil, honey, Dijon mustard, balsamic vinegar, 1/4 teaspoon salt, and garlic seasoning until it’s nicely emulsified and smooth. Set this liquid gold aside – you’ll be using it in stages.

Step 4: Prep Your Vegetables

Toss your butternut squash cubes and broccoli florets with 1 tablespoon olive oil and 1-2 tablespoons of that gorgeous honey Dijon sauce. Set them aside while you work on the chicken.

Step 5: Prepare the Chicken

Pat your chicken breasts completely dry with paper towels – this is SO important for getting that beautiful golden color! Use a meat mallet or rolling pin to pound them to an even thickness. This ensures everything cooks evenly.

Step 6: Season and Rest the Chicken

Slather each chicken breast generously with 2-3 tablespoons of the honey Dijon sauce. Sprinkle with the remaining 1/4 teaspoon salt. Let the chicken rest while your oven finishes preheating – this gives the flavors time to soak in.

Step 7: Start Baking

Once your oven is preheated, arrange the chicken breasts and butternut squash on the prepared baking sheet in a single layer. Make sure nothing is overlapping – crowded vegetables steam instead of roast! Slide that pan into the oven and bake for 10 minutes.

Step 8: Add Broccoli and More Glaze

Remove the pan from the oven (careful, it’s hot!) and brush more honey Dijon sauce over the chicken. Now add your broccoli florets to the pan, tucking them in around the chicken and squash.

Step 9: Finish Baking

Pop the pan back in the oven and continue baking for 13-18 minutes, until your chicken reaches 165°F in the thickest part when you check it with a meat thermometer.

Step 10: Final Glaze and Serve

Brush the chicken with one more layer of that beautiful honey Dijon sauce for extra flavor and shine. Let it rest for a few minutes, then serve.

You Must Know

Personal Secret: Pat your chicken DRY, DRY, DRY before adding the sauce! Any moisture on the surface prevents the glaze from sticking and caramelizing properly. It’s the difference between juicy, golden chicken and pale, steamed chicken.

The butternut squash needs those full 10 minutes of head-start baking time. Don’t skip this! It takes longer to cook than broccoli, and this ensures everything finishes at the same time.

Pro Tips & Cooking Hacks

• For the juiciest chicken: Don’t skip the brine! If you’re short on time, even a 30-minute marinade in the honey Dijon sauce works wonders.
• Mustard blend magic: Mix 1 1/2 tablespoons Dijon with 1 tablespoon stoneground and 1/2 tablespoon whole grain mustard for incredible depth of flavor.
• Crispier vegetables: Give your veggies space! Overcrowding = steaming. If needed, use two sheet pans for better browning.
• Even cooking: Pounding chicken to uniform thickness is non-negotiable. Thin spots dry out while thick spots stay raw.
• Common mistake to avoid: Don’t add broccoli at the beginning! It will turn to mush. Wait until the halfway point.

Flavor Variations / Suggestions

• Swap the protein: Chicken thighs are more forgiving than breasts and stay incredibly moist. They’re my secret weapon for busy nights!
• Different veggies: Try sweet potatoes instead of butternut squash, or asparagus instead of broccoli. Green beans also work beautifully.
• Sweetener options: No honey? Use maple syrup or brown sugar – both create that delicious caramelization.
• Vinegar swap: Replace balsamic with soy sauce for an Asian-inspired twist. Add a sprinkle of sesame seeds!
• Spice it up: Add red pepper flakes or a dash of cayenne to the sauce for some heat.
• Fresh herb finish: Garnish with fresh thyme, rosemary, or parsley right before serving for a pop of freshness.

Make-Ahead Options

Meal Prep Winner: This dish is perfect for Sunday meal prep! Cook everything, let it cool completely, then divide into airtight containers. It keeps beautifully in the fridge for up to 4 days.

Marinate ahead: You can marinate the chicken in the honey Dijon sauce for 30 minutes to 2 hours before cooking (you might need to make extra sauce if doing this).

Prep the vegetables: Chop your butternut squash and broccoli up to 2 days ahead. Store them in separate containers in the fridge.

Freeze option: While this dish is best fresh, you can freeze cooked portions for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe Notes & Baker’s Tips

The baking time can vary depending on the thickness of your chicken. Always use a meat thermometer – it’s your best friend for perfectly cooked, never-dry chicken!

If your butternut squash isn’t browning enough, try roasting it on a separate pan for 10 minutes before adding it to the main sheet with the chicken.

Leftover honey Dijon sauce is amazing! Drizzle it over grain bowls, use it as a salad dressing, or brush it on roasted vegetables throughout the week.

Serving Suggestions

This dish is absolutely delicious served over cauliflower rice, quinoa, or your favorite grain. For a low-carb option, I love pairing it with extra roasted vegetables or a simple green salad with a light vinaigrette. It’s also fantastic alongside garlic parmesan cauliflower mash or buttery garlic green beans. For a heartier meal, serve with crusty keto bread or even over zucchini noodles!

How to Store Your Sheet Pan Honey Dijon Chicken

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Keep the chicken and vegetables together for best results.

Freezer: Freeze cooked portions in freezer-safe containers for up to 2 months. Label with the date so you remember what’s in there!

Reheating: For best results, reheat in the oven at 350°F until warmed through (about 10-12 minutes). You can also microwave individual portions for 1-2 minutes, but the vegetables won’t be quite as crispy. Add a fresh drizzle of honey Dijon sauce when reheating to revive the flavors!

Allergy Information

Contains: None of the major allergens when prepared as written (no dairy, eggs, nuts, soy, or gluten)

Gluten-Free: This recipe is naturally gluten-free. Just make sure your garlic seasoning and Dijon mustard don’t contain any hidden gluten.

Dairy-Free: Yes! No dairy in this recipe.

Substitutions for allergies:

• Honey allergy: Use maple syrup or agave nectar instead
• Mustard allergy: This is trickier since mustard is the star, but you could try a mixture of mayo (or vegan mayo), lemon juice, and a tiny bit of horseradish for tang

Questions I Get Asked A Lot

Why is my butternut squash still hard when the chicken is done?

This usually means your squash pieces were cut too large or the pan was too crowded. Cut them into 1/2 to 3/4 inch cubes (no bigger!), and give them that crucial 10-minute head start in the oven before adding the chicken.

Can I skip the brining step?

Yes, but your chicken won’t be quite as juicy. If you skip the brine, definitely marinate the chicken in the honey Dijon sauce for at least 30 minutes to 2 hours. It helps keep it moist and adds tons of flavor!

My vegetables aren’t getting crispy, what am I doing wrong?

Crowding is the enemy of crispy vegetables! Make sure they’re in a single layer with space between pieces. If your pan is too crowded, use two sheet pans instead. Also, make sure your oven is fully preheated to 425°F.

Can I make this with frozen chicken?

I don’t recommend it. Frozen chicken releases too much moisture and won’t get that beautiful golden color. Always thaw your chicken completely and pat it very dry before cooking.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Sheet Pan Honey Dijon Chicken turned out! Did you try any of the variations?