Easy Sheet Pan Honey Dijon Chicken with Veggies
A no-fuss one-pan roasted meal featuring sweet Dijon-honey glazed chicken and tender vegetables. Perfect for quick weeknight dinners with minimal cleanup and vibrant flavors.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Chicken
Ingredients
1 ½ lbs boneless skinless chicken breasts (about 3–4 pieces)
2 tbsp olive oil
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)
Instructions
Preheat oven to 400°F (200°C)
In a small bowl, whisk together honey, Dijon mustard, minced garlic, 1 tbsp olive oil, and rosemary/thyme (if using)
Season chicken breasts with salt and pepper, then coat with the glaze
On a large sheet pan, arrange Brussels sprouts and sweet potato cubes
Drizzle with remaining 1 tbsp olive oil and toss to coat
Sprinkle with salt, pepper, and paprika (if using)
Place chicken breasts on the pan with vegetables
Pour remaining glaze over everything
Roast for 25-30 minutes until chicken is cooked through and vegetables are tender and golden
Garnish with fresh parsley before serving
Notes
Boneless chicken thighs can be substituted for breast
Substitute Brussels sprouts with broccoli or edamame
Add carrots or bell peppers for variety
Make Ahead: Toss vegetables in advance and store in a covered container in the fridge
For extra glaze, reserve extra-honey Dijon mixture to serve on the side with a splash of water