Sheet Pan Honey Dijon Chicken with Veggies

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This Sheet Pan Honey Dijon Chicken with Veggies is the weeknight dinner you didn’t know you needed. Perfectly seasoned chicken breasts are oven-roasted alongside a medley of colorful vegetables until caramelized and golden. The whole dish is brought together with a luscious honey dijon glaze that adds a slightly sweet, tangy kick to every bite.

Not only is this a one-pan wonder that cuts down on dishes, but it’s also incredibly wholesome. Packed with lean protein and fiber-rich veggies like Brussels sprouts, carrots, and potatoes, it offers a balanced meal that’s satisfying, nourishing, and full of flavor.

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

This recipe is the definition of easy dinner success. You get juicy, herb-crusted chicken, golden roasted vegetables, and a sweet-tangy glaze—all made on one pan. It’s ideal for meal prep, great for weeknights, and the leftovers taste just as good the next day. It also easily feeds a family without needing a sink full of dishes.

Can I Use Bone-In Chicken Instead?

Absolutely. If you prefer bone-in thighs or breasts, just increase the baking time by 10-15 minutes and use a meat thermometer to ensure doneness (165°F internal temperature). You may want to add the veggies halfway through roasting so they don’t overcook.

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Ingredients for the Sheet Pan Honey Dijon Chicken with Veggies

• Chicken Breasts: The protein centerpiece, they roast beautifully and soak up the honey mustard glaze.
• Brussels Sprouts: These caramelize in the oven, bringing a nutty crunch to the dish.
• Carrots: Naturally sweet, they balance the tangy glaze and add color.
• Baby Potatoes: Hearty and filling, they crisp up beautifully when roasted.
• Olive Oil: Helps everything roast to perfection.
• Honey: Adds a natural sweetness that pairs perfectly with mustard.
• Dijon Mustard: Brings bold, tangy flavor that cuts through the richness.
• Garlic Powder: For depth and warmth.
• Dried Thyme: Adds earthiness that complements the chicken and vegetables.
• Salt and Black Pepper: Essential for seasoning.

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How To Make the Sheet Pan Honey Dijon Chicken with Veggies

Step 1: Prep the Ingredients

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Trim and halve the Brussels sprouts, slice the carrots into thick sticks, and quarter the baby potatoes. Pat the chicken breasts dry with paper towels.

Step 2: Make the Honey Dijon Glaze

In a small bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Step 3: Toss the Veggies

In a large mixing bowl, toss the Brussels sprouts, carrots, and potatoes with half the glaze until well coated. Spread them onto the prepared baking sheet.

Step 4: Season the Chicken

Brush the remaining glaze over both sides of the chicken breasts. Nestle them among the vegetables on the sheet pan.

Step 5: Roast to Perfection

Bake for 25-28 minutes, flipping the veggies halfway through. The chicken is done when it reaches an internal temperature of 165°F and is golden on the outside. The vegetables should be tender and caramelized.

Step 6: Rest and Serve

Let the chicken rest for 5 minutes before slicing. Serve everything directly from the sheet pan, spooning any extra juices over the top.

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How to Serve This Sheet Pan Dinner

This recipe yields 4 hearty servings and can easily stretch to 5 if served with a side salad or warm dinner rolls. It’s a complete meal on its own but pairs beautifully with something simple like a lemony arugula salad or a scoop of quinoa.

Best Way to Store Leftovers

Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, place on a baking sheet and warm in a 375°F oven for 10-12 minutes to keep the vegetables crisp and the chicken juicy. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes! Boneless thighs work great. Reduce roasting time slightly since thighs cook faster.

What other veggies can I use?
Zucchini, sweet potatoes, red onions, and bell peppers all roast well. Just keep sizes consistent so they cook evenly.

Can I prep this meal ahead of time?
Definitely. You can slice the veggies and mix the glaze the night before. Store everything separately in the fridge and assemble right before baking.

Is this recipe gluten-free?
Yes, as long as your Dijon mustard is certified gluten-free, the entire dish is naturally gluten-free.

Can I double the recipe?
Yes! Use two sheet pans to avoid overcrowding, which can make the vegetables steam instead of roast.

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Want More Chicken Dinner Ideas?

If you love this easy and flavorful chicken sheet pan dinner, try these next:

• Garlic Parmesan Crockpot Chicken and Potatoes
• Juicy Chicken and Zucchini
• Chicken Florentine
• Crockpot Maple Dijon Chicken with Butternut Squash
• Marry Me Chicken

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And let me know in the comments how yours turned out. Did you try it with bone-in chicken or switch up the veggies? I’d love to hear how you made it your own.

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