Sheet Pan Honey Dijon Chicken
Published Apr 01, 2025
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Sheet Pan Honey Dijon Chicken includes a sweet and savory sauce that pulls double duty as a glaze for chicken and a dipping sauce for Brussels sprouts and tender carrots. This is the sheet pan meal I make more than any other, and with many five ⭐⭐⭐⭐⭐ reviews, I can almost guarantee it will be a favorite at your house as well.
Sheet pan meals so often save the day, getting me in and out of the kitchen fast while keeping us all fed. But this honey Dijon sheet pan chicken is a particular favorite for the whole family. The mustard sauce truly takes it over the top, adding a sweet, tangy flavor that’s so good that even my pickiest eaters will eat the veggies if they’re dipped in the sauce. I love this dinner so much that included a version of it in my cookbook!
Looking for more easy sheet pan meals? Try Sheet Pan Chicken Shawarma, Sheet Pan Chicken and Potatoes with Herb Marinade, and Sheet Pan Crispy Chicken Thighs and Potatoes.
What You’ll Love
With minimal prep time and no need to prepare extra sides, this recipe will have you in and out of the kitchen ready to eat in just 40 minutes. Even better, you only use a couple of bowls and a baking sheet, keeping cleanup super easy.
Plus, you can prepare extras to keep on hand for meal prep. Whether you’re looking to make weeknights easier or are just in the market for something new, you’re going to love this sheet pan honey Dijon chicken recipe!
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Ingredients
- Creamy Honey Mustard Sauce – I prepare a quick sauce using mayonnaise, honey, and Dijon mustard. I prefer to use a large grain or “stone ground” mustard which adds a nice texture, but any type will work. You can substitute a store-bought honey mustard sauce if preferred.
- Veggies – Brussels sprouts and whole carrots add a pop of color and lots of nutrients. Make sure to trim and slice the sprouts, and cut the carrots into three-inch pieces before cooking.
- Chicken – I use boneless, skinless chicken thighs, which tend to stay more tender and juicy than chicken breasts. However, you can use boneless, skinless chicken breasts if that’s what you have on hand.
How to Make It
- Roast – Arrange the seasoned Brussels sprouts and carrots in an even layer on a lined sheet pan, and nestle the chicken thighs in between. Roast for 15 minutes at 450°F.
- Prepare the mustard sauce – Whisk the sauce ingredients until smooth, and divide the mixture evenly between two small bowls.
- Bake again – Turn the vegetables so they cook evenly. Then, brush the first bowl of honey mustard sauce over the chicken thighs, and continue to bake until the vegetables are tender and the chicken cooks through.
- Enjoy – Serve warm with the reserved sauce for dipping.
Prep Ahead
I often prep the ingredients in the morning to speed up dinner when I get home in the evening. To do so, cut the vegetables, season the chicken thighs, and make the sauce ahead of time. Then, all you have to do is combine and cook.
I even like to put the vegetables and chicken on a sheet pan in the morning so that it’s ready to transfer to the oven as soon as I walk in the door. (Take the pan out of the fridge while the oven is heating so that it comes close to room temperature before you put it in the oven. This will help the ingredients cook more evenly than if you cook them straight from the fridge.)
Possible Variations
It’s easy to change up the vegetables in this dish. Sweet potato wedges, parsnips, potatoes, cauliflower florets, or broccoli would all work well in place of the Brussels sprouts and carrots.
Just be sure to cut them into similar shapes and sizes as halved Brussels sprouts so that the vegetables finish roasting at the same time as the chicken.
Frequently Asked Questions
Checking the internal temperature is the key. Keep a close eye on the oven as the chicken cooks, and avoid over baking by pulling the chicken out as soon as it reaches an internal temperature of 165°F at the thickest part. Then, let the chicken rest for 5 minutes before serving. This allows the natural juices to redistribute, preventing it from drying out.
I love to pair this dish with a carb source like parmesan roasted potatoes, Roasted Cauliflower with Warm Shallot Vinaigrette , or Jasmine rice.
Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3 to 4 days. Or, freeze for up to 3 months.
More Easy Sheet Pan Recipes
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Sheet Pan Honey Dijon Chicken and Vegetables
Equipment
- Half Sheet Pan
- Knife
- Cutting Board
- Mixing Bowls
Ingredients
Creamy Honey Mustard
- 2 Tablespoons Mayonnaise
- 3 Tablespoons Honey
- 3 Tablespoons Dijon Mustard (I prefer to use a large grain or “stone ground” mustard which adds a nice texture, but any type will work)
Sheet Pan Chicken and Vegetables
- 1 pound Brussels Sprouts, ends trimmed, sliced in half (quartered if very large)
- 1 pound Carrots, quartered and cut into 3” pieces
- 2 + 1 Tablespoons Cooking Oil, divided (I prefer avocado or grape seed oil)
- 4 large Boneless, Skinless Chicken Thighs
Instructions
- Heat the oven to 450°F.
- Line a large sheet pan with parchment or foil (optional, but will make it easier to clean). (Note: The key to nice golden brown roasted vegetables is not to crowd them on the pan, so if it looks like your vegetables will be crowded, use two pans.)
- While the oven is heating, chop the Brussels sprouts and carrots.
- Toss the vegetables with 2 Tablespoons cooking oil and season generously with some salt and pepper.
- Spread out on the sheet pan.
- Add the chicken thighs to the pan, nestling them between the vegetables.
- Drizzle the tops of the chicken with 1 Tablespoon cooking oil and then season the tops of the chicken thighs with some salt and pepper.
- Transfer the pan to the oven and roast for 15 minutes to get the chicken and vegetables started cooking.
- Whisk together mayonnaise, honey, and mustard. Divide into two small bowls.
- After they have been cooking for 15 minutes, remove the chicken and vegetables from the oven. Use a spatula to turn the vegetables so that the cook evenly.
- Brush the first half of honey mustard over the tops of the chicken thighs. (Reserve the second half.)
- Return the sheet pan to the oven and continue cooking until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more. (The timing will vary depending on the size of the chicken thighs; when done, the chicken should register 165°F degrees in the middle).
- Serve chicken and vegetables with the remaining honey mustard for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
