Easy Honey Dijon Chicken Veggies

This easy sheet pan honey Dijon chicken with veggies is a perfect weeknight dinner that combines sweet and tangy flavors with a colorful mix of vegetables. The whole meal cooks together on one pan, making cleanup a breeze, and the honey Dijon glaze creates a deliciously sticky coating that keeps the chicken juicy and the veggies caramelized.

I first made this recipe when I was short on time but wanted something satisfying, and it quickly became a family favorite because it’s simple, flavorful, and nourishing.

Ingredients

• Boneless skinless chicken breasts: about three to four pieces around one and a half pounds great for quick cooking and absorbing flavors
• Olive oil: two tablespoons divided to coat veggies and chicken giving a nice golden finish
• Honey: three tablespoons provides sweetness that balances the tanginess of mustard
• Dijon mustard: two tablespoons adds sharpness and depth look for a smooth, quality brand for best results
• Garlic cloves: two minced for aromatic punch and savory richness
• Brussels sprouts: one pound trimmed and halved to caramelize nicely and add a slight crunch
• Sweet potatoes: two medium peeled and cubed for natural sweetness and a softer texture contrast with sprouts
• Salt: half a teaspoon or to taste essential for bringing out all the flavors
• Black pepper: quarter teaspoon adds mild heat and earthiness
• Smoked paprika (optional): half a teaspoon offers a subtle smoky warmth if you like a bit of a kick
• Fresh rosemary or thyme: one teaspoon chopped optional herbaceous notes for freshness
• Fresh parsley: one tablespoon chopped for garnish brightens the dish and adds color

Instructions

Preheat the oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a large sheet pan with parchment paper or foil to make cleanup easier and prevent sticking.

Prepare the honey Dijon glaze:

In a small bowl combine honey, Dijon mustard, one tablespoon of olive oil, minced garlic, salt, pepper, and if using, smoked paprika and chopped herbs. Whisk everything until smooth and set aside for the flavors to meld.

Toss the vegetables:

Place the cubed sweet potatoes and halved Brussels sprouts in a large bowl. Drizzle them with the remaining one tablespoon olive oil and half of the honey Dijon glaze. Toss everything together until the veggies are fully coated.

Assemble the sheet pan:

Spread the coated sweet potatoes and Brussels sprouts evenly in a single layer on the prepared sheet pan. Arrange the chicken breasts on the pan with enough space around each piece to help them cook evenly.

Brush the chicken:

Take the remaining honey Dijon glaze and brush it generously over the chicken breasts ensuring each piece is well coated to create a nice sticky crust when roasted.

Roast the dish:

Place the sheet pan in the preheated oven and roast for twenty-five to thirty minutes until the chicken reaches an internal temperature of one hundred sixty-five degrees Fahrenheit or seventy-four degrees Celsius and the vegetables are tender and slightly caramelized.

Broil for extra color (optional):

If you want a beautiful golden finish, switch your oven to broil and cook the chicken and veggies for an additional one to two minutes but watch closely to prevent burning.

Serve and garnish:

Remove the pan from the oven and allow the chicken to rest for five minutes to keep it juicy. Sprinkle fresh parsley over the top before serving to add a fresh pop of color and taste.

The sweet potatoes always remind me of cozy fall dinners when everyone gathers around the table and the house smells amazing.

Storage Tips

Cool leftovers completely before storing them in airtight containers. They keep well in the refrigerator for up to three days and reheat nicely in the oven or microwave. For best texture, reheat the veggies separately on a baking sheet to retain their crispness.

Ingredient Substitutions

If you don’t have Brussels sprouts, try green beans or broccoli florets as alternatives that will roast well. Sweet potatoes can be swapped for butternut squash or carrots to change up the flavor profile. For a tangier twist, substitute Dijon mustard with whole-grain mustard.

Serving Suggestions

Pair this dish with a light green salad or steamed rice to round out the meal. A simple lemon wedge on the side adds a burst of freshness that complements the honey glaze beautifully. It also works well with crusty bread to soak up any extra sauce.

This sheet pan honey Dijon chicken is as versatile as it is delicious making it perfect all year round.

FAQs about Recipes

→ What type of chicken works best?

Boneless, skinless chicken breasts provide even cooking and absorb the honey Dijon glaze well.

→ Can I substitute vegetables?

Yes, root vegetables like carrots or parsnips work well; just adjust roasting time accordingly.

→ How do I prevent the chicken from drying out?

Ensure not to overcook by monitoring the internal temperature; brushing extra glaze adds moisture.

→ Is smoked paprika necessary?

Smoked paprika adds a subtle smoky depth but can be omitted without impacting the dish greatly.

→ Can this be prepared ahead of time?

Marinating chicken in the glaze beforehand enhances flavor, but vegetables are best tossed right before roasting.