Name: Sheet Pan Honey Dijon Chicken with Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 cups Brussels sprouts, trimmed and halved; 2 cups butternut squash, peeled and cubed; 2 tablespoons olive oil (divided); 1 tablespoon Dijon mustard; 1 tablespoon whole grain mustard; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon fresh thyme leaves (optional)

Weeknights can be chaotic, and I’m always on the hunt for meals that strike the perfect balance between ease, flavor, and nutrition. That’s exactly what this Sheet Pan Honey Dijon Chicken with Veggies delivers. It’s the kind of dish that requires minimal prep, uses just one pan (hello, easy cleanup!), and comes out tasting like something you’d proudly serve to guests.

The chicken bakes to juicy perfection, coated in a sweet and tangy honey Dijon glaze that caramelizes beautifully in the oven. Paired with roasted Brussels sprouts and tender chunks of butternut squash, every bite is satisfying and full of contrasting textures and flavors. This is more than just a weeknight dinner — it’s a go-to favorite in my kitchen.

Why You’ll Love This Sheet Pan Honey Dijon Chicken with Veggies

This dish is the definition of simple and satisfying. It’s a complete meal on one pan — no juggling multiple pots or complicated steps. The honey Dijon glaze adds a gourmet touch with pantry staples, while the roasted veggies soak up all those delicious juices.

It’s naturally gluten-free, high in protein, and easily customizable. Whether you’re feeding a family or meal prepping for the week, it checks all the boxes.

What Kind of Mustard Should I Use for the Glaze?

For the perfect honey Dijon flavor, I recommend using a mix of whole grain mustard and smooth Dijon. The combination gives the sauce a nice texture and bold, balanced taste. If you only have one or the other, it’ll still work — just adjust the sweetness to match your taste.

Options for Substitutions

Don’t have butternut squash? Swap it out with sweet potatoes or carrots. Brussels sprouts not your thing? Try broccoli florets or green beans instead.

You can also use chicken thighs instead of breasts for a juicier cut, just note they may need a few extra minutes in the oven. And if you want to make this vegetarian, roasted tofu with the same glaze is a surprisingly tasty alternative.

Ingredients for this Sheet Pan Honey Dijon Chicken with Veggies

Chicken breasts – These are the protein centerpiece. Choose boneless, skinless chicken breasts for quicker and more even cooking.
Brussels sprouts – They roast beautifully, getting crispy edges and tender centers, making them the perfect savory contrast to the sweet glaze.
Butternut squash – Adds a touch of natural sweetness and richness, and holds up well in the oven without getting mushy.
Olive oil – Helps to roast everything evenly while adding flavor and encouraging browning.
Dijon mustard – Sharp and tangy, it’s the main base of the glaze.
Whole grain mustard – Adds texture and deepens the mustard flavor with a rustic touch.
Honey – Balances the acidity of the mustard with rich sweetness and helps create a golden glaze.
Garlic – Adds aromatic depth to the glaze.
Salt and pepper – Essential for seasoning and enhancing the natural flavors of the chicken and vegetables.
Fresh thyme (optional) – A fragrant herb that pairs beautifully with the roasted veggies and glaze.

Step 1: Prep the Vegetables

Start by preheating your oven to 425°F (220°C). While the oven heats, trim the Brussels sprouts and cut them in half. Peel and cube the butternut squash into evenly sized chunks. Place them on a large sheet pan and drizzle with olive oil. Season with salt, pepper, and a few thyme leaves if using. Toss to coat and spread them out in a single layer.

Step 2: Make the Honey Dijon Glaze

In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, minced garlic, olive oil, salt, and pepper. Taste and adjust the sweetness or tanginess to your liking. The glaze should be smooth and pourable.

Step 3: Season and Coat the Chicken

Pat the chicken breasts dry with paper towels. Place them on top of the veggies on the sheet pan. Spoon or brush the honey Dijon glaze generously over each piece of chicken, coating both sides.

Step 4: Roast Everything Together

Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Use a meat thermometer to check for doneness — chicken should reach 165°F (74°C).

Step 5: Rest and Serve

Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. This helps the juices redistribute for moist, flavorful meat. Serve everything directly from the sheet pan or transfer to a platter and garnish with fresh thyme if desired.

How Long to Prepare the Sheet Pan Honey Dijon Chicken with Veggies

Prep Time: The hands-on time for this dish is about 15 to 20 minutes. That includes chopping the vegetables, mixing the glaze, and arranging everything on the sheet pan. If you’re using pre-cut squash or trimmed Brussels sprouts, it can take even less time.

Cook Time: Once in the oven, the chicken and veggies roast for around 25 to 30 minutes. You’ll want to check for doneness by making sure the chicken hits 165°F (74°C) internally and that the vegetables are fork-tender with caramelized edges.

Tips for Perfect Sheet Pan Honey Dijon Chicken with Veggies

Use similar-sized vegetable pieces to ensure even cooking.
Don’t overcrowd the pan — giving everything space allows for proper roasting and browning instead of steaming.
Line your pan with parchment paper for easy cleanup and to prevent sticking.
Glaze generously — let that sweet and tangy sauce coat every bite.
Add fresh herbs like thyme or rosemary to elevate the aroma and flavor.

Watch Out for These Mistakes While Cooking

Cutting the veggies too large or unevenly, which can lead to undercooked pieces.
Skipping the pat-dry step on the chicken, which prevents the glaze from sticking.
Not using a meat thermometer — guessing can lead to dry or undercooked chicken.
Putting glaze on too early, then reapplying — stick to one generous coat before roasting.
Using cold chicken straight from the fridge, which can cook unevenly. Let it rest at room temperature for 15 minutes before baking.

What to Serve With Sheet Pan Honey Dijon Chicken with Veggies?

1. Herbed Quinoa

A light and fluffy grain side with fresh parsley and lemon zest complements the rich glaze.

2. Garlic Mashed Potatoes

Creamy and savory, these pair beautifully with the sweet and tangy sauce.

3. Crusty Bread

To soak up the leftover glaze on the plate — you won’t want to waste a drop.

4. Simple Green Salad

A fresh and crisp contrast to the warm roasted dish.

5. Roasted Apples or Pears

Add a subtly sweet side that enhances the honey flavors.

Storage Instructions

Refrigerator: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. The chicken stays moist and the vegetables retain their texture surprisingly well.

Freezer: You can freeze the cooked chicken for up to 2 months. Store in freezer-safe bags with as much air removed as possible. Thaw in the fridge overnight before reheating.

Reheating: Warm in a 350°F oven for about 10-15 minutes or in the microwave until heated through. If using the microwave, cover loosely with a damp paper towel to prevent the chicken from drying out.

Estimated Nutrition

Per serving (based on 4 servings total):

Calories: 420
Protein: 39g
Carbohydrates: 28g
Fat: 18g
Saturated Fat: 3g
Sugar: 11g
Fiber: 5g
Sodium: 480mg

Frequently Asked Questions

How do I know when the chicken is fully cooked?

Use a meat thermometer — the internal temperature should read 165°F (74°C) at the thickest part of the breast.

Can I use frozen vegetables?

Yes, but make sure to thaw and dry them first to avoid excess moisture, which could prevent proper roasting.

Is this recipe suitable for meal prep?

Absolutely! It reheats well and can be portioned out easily for a few days’ worth of meals.

Can I double this recipe?

Yes, but use two sheet pans to avoid crowding. Rotate the pans halfway through baking for even cooking.

What can I use instead of honey?

Maple syrup works well as a substitute and adds a slightly deeper, earthy sweetness.

Conclusion

Sheet Pan Honey Dijon Chicken with Veggies is the kind of no-fuss, high-reward dinner that earns a permanent place in your rotation. With its bold, crave-worthy glaze and hearty roasted veggies, it’s a reliable recipe for busy nights or weekend prep. One pan, endless satisfaction — it doesn’t get much better than this.