Description
Sheet Pan Honey Dijon Chicken is a complete oven-baked meal of juicy chicken breasts coated in a bold honey mustard glaze, roasted alongside caramelized Brussels sprouts and sweet potatoes on a single pan. It comes together in under 40 minutes with minimal prep, delivers deep layered flavor in every bite, and leaves almost no dishes behind.
Ingredients
1½ pounds boneless, skinless chicken breasts (about 3–4 pieces)
2 tablespoons olive oil, divided
3 tablespoons honey
2 tablespoons Dijon mustard
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
1 teaspoon fresh rosemary or thyme, chopped (optional)
1 pound Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Whisk together 1 tablespoon olive oil, honey, Dijon mustard, minced garlic, salt, black pepper, and optional smoked paprika and fresh herbs in a small bowl until smooth and fully combined.
3. Place the Brussels sprouts and sweet potatoes in a large bowl. Add the remaining 1 tablespoon olive oil and half of the honey Dijon glaze. Toss until every piece is evenly coated.
4. Spread the vegetables in a single layer on the prepared sheet pan.
5. Arrange the chicken breasts on the pan beside the vegetables, leaving space between each piece.
6. Brush the remaining honey Dijon glaze generously over the top of each chicken breast.
7. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
8. Switch the oven to broil and cook for 1–2 minutes for extra browning, watching carefully to prevent burning.
9. Rest the chicken for 5 minutes, sprinkle with chopped fresh parsley, and serve immediately.
Notes
Substitute bone-in chicken thighs for a juicier result — they stay tender even with a few extra minutes in the oven. Check for 165°F (74°C) with a meat thermometer.
Use smooth Dijon mustard only — yellow mustard produces a thinner, far less complex glaze with a noticeably different flavor.
Spread everything in a single layer and leave space between pieces — overcrowding traps steam and produces soggy vegetables instead of caramelized ones.
Marinate the chicken in the full glaze for up to 24 hours in advance to build deeper, more complex flavor throughout the meat.
Pat the Brussels sprouts dry before tossing and place them cut-side down on the pan for the crispiest caramelized edges.
| Storage method | Duration | Reheating instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat in a 375°F oven for 12–15 minutes until warmed through and the glaze re-caramelizes |
| Freezer | Up to 2 months | Thaw overnight in the refrigerator, then reheat in a 375°F oven for 15 minutes |
| Microwave | Use within 4 days | Reheat in 60-second intervals on medium power — oven reheating produces far better texture |
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American