Description

This Sheet Pan Honey Dijon Chicken features tender chicken breasts coated in a sweet and tangy honey Dijon glaze, roasted alongside caramelized butternut squash and crispy broccoli florets. Everything cooks together on one pan for minimal cleanup and maximum flavor. Perfect for meal prep, family dinners, or anyone looking for a healthy, satisfying meal that comes together in under an hour.

Ingredients

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)

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Instructions

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.

Notes

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.

Prep Time: 15-20 minutes
Cook Time: 23-28 minutes
Category: Main Dish
Method: Roasting
Cuisine: American