What if dinner could be delicious, healthy, and ready in under an hour—all made on one pan?
That’s exactly what this Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts delivers.
This recipe combines juicy, oven-roasted chicken with caramelized vegetables tossed in a tangy honey Dijon glaze.
The result is a perfectly balanced dish that’s sweet, savory, and deeply satisfying.
Packed with lean protein, fiber-rich sweet potatoes, and nutrient-dense Brussels sprouts, this dinner is as wholesome as it is flavorful.
Whether you’re cooking for the family or meal prepping for the week, this sheet pan meal is a reliable go-to that feels gourmet but takes minimal effort.
Why You’ll Love This Recipe
- Everything cooks on one pan – minimal cleanup required.
- Perfectly balanced flavor: sweet, tangy, and savory all at once.
- Nutritious and family-friendly, ideal for busy weeknights.
- Works for both meal prep and last-minute dinners.
- Naturally gluten-free and easy to customize with your favorite vegetables.
Ingredients You’ll Need
- Chicken: Use boneless, skinless chicken breasts or thighs for juicy, tender results.
- Sweet potatoes: Naturally sweet and rich in fiber, they add color and balance.
- Brussels sprouts: Roast beautifully, becoming golden and crisp.
- Honey: Brings natural sweetness and helps caramelize the glaze.
- Dijon mustard: Adds tangy depth and enhances the savory flavor of the chicken.
- Olive oil: Helps the glaze cling and promotes even roasting.
- Garlic: Adds a fragrant, savory kick.
- Salt and black pepper: Essential for seasoning.
- Optional herbs and spices: Smoked paprika, rosemary, or thyme for an aromatic touch.
Tip: For an elevated finish, sprinkle freshly chopped parsley or a bit of grated Parmesan over the dish before serving.
How to Make Sheet Pan Honey Dijon Chicken
- Preheat the oven: Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Make the glaze: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, pepper, and any herbs or spices you’re using.
- Prep the veggies: In a large bowl, toss the sweet potatoes and Brussels sprouts with half of the honey Dijon glaze until evenly coated.
- Assemble the pan: Spread the vegetables out on the prepared sheet pan, leaving space for the chicken. Place the chicken pieces on the pan and brush them with the remaining glaze.
- Roast: Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Optional: For a golden, slightly crisp finish, broil for 1–2 minutes at the end.
- Serve: Transfer the chicken and vegetables to plates and drizzle with any leftover pan juices.
Tips for the Best Results
- Cut evenly: Chop sweet potatoes and Brussels sprouts into similar sizes so they roast evenly.
- Avoid overcrowding: Give the ingredients space on the pan for crispy edges instead of steaming.
- Marinate ahead: For deeper flavor, marinate the chicken in the glaze for up to 24 hours.
- Switch it up: Substitute other veggies like carrots, broccoli, or green beans if desired.
- Make it ahead: This meal stores well in the fridge for up to four days, making it perfect for meal prep.
Serving Suggestions
- Pair with cooked quinoa, brown rice, or couscous for a hearty meal.
- Serve alongside a light green salad with a lemon vinaigrette.
- For extra flavor, drizzle any leftover glaze over the dish before serving.
- Add a squeeze of fresh lemon juice for brightness and contrast.
Recipe FAQ’s
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work perfectly. They’re juicier and slightly more forgiving if overcooked. Adjust cooking time to about 30–35 minutes depending on thickness.
Can I prepare this recipe ahead of time?
Definitely. You can prep the glaze and chop the veggies a day in advance. Store them separately in airtight containers in the refrigerator until ready to cook.
Can I use other vegetables?
Absolutely. Try substituting or adding carrots, broccoli, green beans, or bell peppers—just adjust cooking times based on the vegetable.
Easy Sheet Pan Honey Dijon Chicken with Veggies
Ingredients
- 1 ½ lbs boneless skinless chicken breasts (about 3–4 pieces)
- 2 tbsp olive oil divided
- 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 the oven
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Prepare the honey Dijon glaze
- In a small mixing bowl, whisk together honey, Dijon mustard, olive oil (1 tbsp), minced garlic, salt, pepper, and optional smoked paprika or herbs. Set aside.
Toss the vegetables
- In a large bowl, add sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp olive oil and half of the prepared honey Dijon glaze. Toss until the vegetables are evenly coated.
Assemble the sheet pan
- Spread the coated vegetables in a single layer on the prepared sheet pan. Place the chicken breasts on the same pan, making sure everything is spaced out evenly.
Brush the chicken
- Brush the remaining honey Dijon glaze generously over the chicken pieces.
Roast the dish
- Bake for 25–30 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender and slightly caramelized.
Broil for extra color (optional)
- For a golden finish, switch the oven to broil and cook for an additional 1–2 minutes, watching carefully to prevent burning.
Serve and garnish
- Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.