Amazing Honey Dijon Chicken Sheet Pan Dinner

Name: Amazing Honey Dijon Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, about 6 ounces each; 1 pound baby red potatoes, halved; 1 pound Brussels sprouts, trimmed and halved; 2 medium carrots, sliced into 1/2-inch rounds; 4 tablespoons olive oil (2 for vegetables, 2 for sauce); 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons Dijon mustard; 2 tablespoons whole-grain mustard; 3 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional)

By anna Boncoeur On August 27, 2025

Honey Dijon Chicken Sheet Pan Dinner with Vegetables

Jump to Recipe·Print Recipe

If you’re anything like me, you dream about dinner being on the table faster than it takes to argue about what to eat. Well, stop dreaming, because I’m Anna, and I’m here to make your everyday cooking easier and way more joyful! This Honey Dijon Chicken Sheet Pan Dinner with Vegetables is my secret weapon for those crazy Tuesday nights when you’re running on fumes. Seriously, the flavor payoff from this simple combination of carrots, potatoes, sprouts, and that tangy sauce is huge, but the cleanup? Practically non-existent!

I built my whole cooking philosophy around finding these kinds of shortcuts that don’t sacrifice taste. Forget juggling three pots and a skillet; we’re using one pan to create a full, balanced meal. If you’re a busy home cook looking for that weeknight hero recipe, you’ve found it. Get ready for some serious compliments with minimal effort!

Table Of content

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

I know what it’s like when you’re staring down a busy evening, and the thought of complex cooking just makes you want to order takeout. That’s exactly why I’ve put this recipe through its paces dozens of times. It’s not just fast; it’s reliable. When you follow these steps, you get perfect results—tender chicken, caramelized veggies, and that incredible sticky glaze—every single time. It’s the definition of a guaranteed win for dinner!

There are just a few things that make this sheet pan meal stand out from the crowd. It’s the kind of recipe you’ll print out and keep right next to your stove because you know it works when you need it most.

Quick Flavor, Low Cleanup

Everything cooks together at one high temperature, which means faster roasting time for everything!
Using parchment paper is non-negotiable here. When dinner is done, you just lift the paper off, and your pan is practically spotless. Seriously, just a quick wipe down!
The honey and mustard cling beautifully to every ingredient, giving you that gourmet flavor without needing five different bowls of marinade.

Trusted Cooking Experience

I’ve tweaked the timing on this recipe repeatedly. I found that keeping the chicken separate from the veggies for the initial roast, and then adding the final sauce layer, prevents the chicken from drying out while ensuring the potatoes get that perfect golden-brown crust. I even tested it using slightly thicker chicken breasts just to make sure the 165°F internal temperature was achievable without burning the sauce. Trust me, this sequence is the secret handshake for this meal!

Essential Ingredients for the Honey Dijon Chicken Sheet Pan Dinner with Vegetables

Alright, let’s talk about what you need to pull off this amazing Honey Dijon Chicken Sheet Pan Dinner with Vegetables. The beauty of this meal is that it relies on simple, pantry-friendly staples, but the way we prepare them makes all the difference. We’re using four chicken breasts, which is perfect for a family of four, and we’re not skimping on the vegetables that bring color and substance to the plate. Quality matters here, even for a quick meal!

The sauce is where the magic happens, blending sweet, tangy, and savory notes in one go. Don’t worry about fancy marinades; we mix this up right in a small bowl while the oven preheats. Here’s what you’ll need to gather up before we start:

Chicken and Produce

We need four boneless, skinless chicken breasts—aim for about 6 ounces each so they cook evenly alongside everything else. For the vegetables, I love the combination of baby red potatoes (halved!), Brussels sprouts (trimmed and halved, no sad outer leaves allowed!), and carrots sliced into nice, sturdy half-inch rounds. Uniformity is key so they all hit that tender spot at the same time.

Crafting the Signature Sauce

This is the star! You’ll need both Dijon mustard and whole-grain mustard; the whole-grain stuff gives you those wonderful little pops of texture. We balance that tang with three tablespoons of honey—this helps everything caramelize beautifully. Don’t forget two tablespoons of olive oil, two cloves of garlic that you’ve minced super fine, paprika for color, and just a tiny pinch of cayenne if you like a little kick. Remember, minced garlic releases so much more flavor than just chopping it!

Equipment Needed for the Honey Dijon Chicken Sheet Pan Dinner with Vegetables

You don’t need a huge gadget collection for this one, which is part of why I love the Honey Dijon Chicken Sheet Pan Dinner with Vegetables so much. We keep it simple! The most important thing you absolutely must have is a large rimmed sheet pan. Trust me, if your pan is too small, the vegetables will steam instead of roast, and we want crispy edges!

You’ll also need a couple of mixing bowls—one for the chicken and one for tossing the veggies—and a small bowl just for whisking up that gorgeous sauce. Oh, and please, please make sure you have parchment paper. It’s the cleanup MVP here. Finally, a reliable meat thermometer is your best friend to guarantee that chicken is cooked perfectly to 165°F!

Step-by-Step Instructions for Your Honey Dijon Chicken Sheet Pan Dinner with Vegetables

We’re about to take this Honey Dijon Chicken Sheet Pan Dinner with Vegetables from pantry ingredients to plate in no time flat. The key here is organization—get everything prepped, and the cooking process is almost automatic. Don’t rush the prep work for the sauce; that’s where all the flavor is hiding! If you want more inspiration for quick meals, check out my Pinterest board for more ideas.

Preparing the Flavor Boosters

First things first: get that oven hot! Preheat your oven to 425°F. Line a large sheet pan with parchment paper right now—this step saves you scrubbing later, I promise. Now, let’s make that amazing sauce. In a small bowl, whisk together the Dijon mustard, the whole-grain mustard, your honey, two tablespoons of olive oil, the minced garlic, the paprika, and that optional little dash of cayenne pepper. Whisk it until it’s totally smooth and glossy.

Now we divide and conquer! Put your four chicken breasts into a large bowl. Take half of that beautiful honey Dijon sauce and toss the chicken until every piece is coated. Set the sauced chicken aside for a minute. In a *separate* bowl, toss your potatoes, Brussels sprouts, and carrots with the remaining two tablespoons of olive oil, the salt, pepper, and the other half of the remaining sauce. See? We aren’t mixing the chicken and veggies until they are already seasoned separately—that keeps the chicken sauce potent!

Assembling and Initial Roast

Time to load up the pan! Spread those seasoned vegetables out onto your lined sheet pan in one even layer. They need space to breathe and brown, so no piling them up! Next, take those sauced chicken breasts and nestle them right in among the vegetables. Try to give them a little space too, so the heat circulates nicely around them.

The Two-Stage Roasting Method

Pop that loaded sheet pan into the preheated 425°F oven and let it roast for a solid 25 minutes. This gets the potatoes soft and starts caramelizing the glaze. When the timer goes off, pull the pan out carefully—it’ll be hot! Now, take a brush or a spoon and brush any remaining sauce right over the tops of the chicken breasts. Give the vegetables a gentle toss right there on the pan to redistribute any juices.

Back into the oven it goes! Roast for another 10 to 15 minutes. This is where you absolutely must use your meat thermometer. We are cooking this chicken until it hits 165°F internally. Don’t guess! You want the veggies tender and golden brown, and the chicken perfectly cooked through. If you are looking for other great sheet pan recipes, check out this balsamic option!

Resting for Juiciness

This is the hardest part, but don’t skip it! Once the chicken hits that magic 165°F, pull the entire pan out. Let the chicken rest right there on the pan for about three minutes. This lets those juices redistribute back into the meat. When you serve it up, spoon any wonderful pan juices that have collected over the chicken breasts. That little bit of extra sauce makes the whole Honey Dijon Chicken Sheet Pan Dinner with Vegetables sing!

Tips for Perfect Honey Dijon Chicken Sheet Pan Dinner with Vegetables

Even though this is a super simple recipe, there are a few little tricks I learned through trial and error that guarantee your Honey Dijon Chicken Sheet Pan Dinner with Vegetables comes out looking like a magazine photo. It’s all about managing the heat and giving the ingredients the space they need to do their best work. If you follow these tips, you’ll never have soggy sprouts or dry chicken again! For more tips on keeping chicken juicy, see my guide on baked chicken breasts.

I always prep my station before I even start whisking the sauce. Having everything ready to go makes the transition from bowl to pan so smooth, which is crucial when you’re relying on high-heat roasting.

Achieving Even Vegetable Cooking

The biggest mistake people make with sheet pan meals is cramming everything onto one pan. If you overlap your potatoes or Brussels sprouts, they end up steaming in their own moisture instead of getting those lovely, crisp, roasted edges we want. Make sure your vegetables are in a single, even layer. Also, try to keep your potato halves roughly the same size—if you have huge chunks next to tiny slivers, they won’t finish cooking at the same time as the chicken.

Checking Chicken Safety Temperature

I cannot stress this enough: throw away the guesswork! Chicken can look perfect on the outside but still be dangerously undercooked in the thickest part. For this Honey Dijon Chicken Sheet Pan Dinner with Vegetables, you must use a meat thermometer. Aim for that 165°F internal temperature reading right in the thickest part of the breast. Pulling it out right at that point, and letting it rest for those three minutes, is the secret to tender, juicy, and totally safe chicken every time. If you prefer a different preparation, try my baked boneless chicken thighs recipe.

Storing and Reheating Your Leftover Honey Dijon Chicken Sheet Pan Dinner with Vegetables

The best part about making a sheet pan dinner is often having leftovers the next day! If you have any of this fantastic Honey Dijon Chicken Sheet Pan Dinner with Vegetables left over, you’ll want to store it properly to keep that glaze from getting sticky in the fridge. Make sure everything has cooled down a bit before you put it away—never put hot food directly into an airtight container.

Store the chicken and vegetables together in a shallow, airtight container. It should last well for about three to four days. When you’re ready to reheat, I highly recommend using the oven or an air fryer if you have one. Pop it onto a clean sheet pan at about 350°F until it’s warmed through. This brings back some of that nice roasted texture on the vegetables. If you’re in a huge rush, the microwave works, but you might lose a little crispness on those sprouts!

Frequently Asked Questions About This Sheet Pan Meal

I always get so many questions when people try this recipe for the first time, which tells me it’s a keeper! Here are a few things folks often ask me about making the best Honey Dijon Chicken Sheet Pan Dinner with Vegetables.

Can I Substitute the Vegetables in This Honey Dijon Chicken Sheet Pan Dinner with Vegetables?

Oh, absolutely! This recipe is so flexible. If you don’t have Brussels sprouts or carrots on hand, feel free to swap them out. Broccoli florets work wonderfully, but toss them in for the last 15 minutes of cooking since they cook much faster than potatoes. You could also use bell peppers or zucchini, but add those in during the last 10 minutes, or they might get too mushy. Just remember that denser vegetables like sweet potatoes will need a slightly longer initial roast time than the baby red potatoes I used.

How Do I Prevent the Honey from Burning During Roasting?

That’s a great question because honey is pure sugar, and sugar loves to burn at 425°F! My trick, which is built right into the instructions for this Honey Dijon Chicken Sheet Pan Dinner with Vegetables, is the two-stage roasting. We coat everything lightly for the first 25 minutes, which lets the chicken cook and the vegetables start softening. Then, we add the *rest* of the sauce right before the final blast of heat.

This second application of sauce only roasts for about 10 to 15 minutes, which is enough time to get that beautiful, sticky glaze without letting the sugars scorch. If you notice your sauce looking too dark right near the end, just pull the pan out a minute or two early and let the residual heat finish the job!

Sharing Your Delicious Honey Dijon Chicken Sheet Pan Dinner with Vegetables

I truly hope this recipe makes your weeknights a little brighter and a lot tastier! When you make this Honey Dijon Chicken Sheet Pan Dinner with Vegetables, please come back and leave a comment below. I love hearing what you thought and seeing how you customized it for your own family!