Sheet Pan Honey Dijon Chicken includes a sweet and savory sauce that does double duty as a glaze for chicken and a dipping sauce for Brussels sprouts and tender carrots. Everything cooks together on a sheet pan, making this a quick meal with very few dishes to clean up.
Since many weeknights at our house involve us piling into the house at 6pm with backpacks, lunch boxes, coats, hats, gloves, 14 art projects, 6 books from the library, and 378 stories about our days apart, sheet pan meals must be in the rotation if we’re all going to be fed. With its sweet and savory sauce, this Sheet Pan Honey Dijon Chicken is a fan favorite at our house. Because it can all be put in the oven at the same time, we can focus on what really matters – the dramas unfolding in the kindergarten classroom.
How to Make Creamy Honey Mustard
The key component of this meal is the honey mustard sauce. Half goes on top of the chicken and half is reserved for dipping the roasted vegetables. Even Brussels sprouts become irresistible when dipped in this sweet, tangy sauce!
To make Creamy Honey Mustard whisk together 2 Tbsp Mayonnaise, 3 Tbsp Honey, and 3 Tbsp Dijon Mustard.
I like to use a stone-ground or large grain mustard for this recipe. These are the varieties you see at the store that have plenty of visible mustard seeds in them. These add a nice texture and color. Any type of mustard will work.
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 shape and size as halved Brussels sprouts so that the vegetables finish roasting at the same time as the chicken.
To Prep This Meal Ahead
Cut the vegetables, season the chicken thighs, and make the sauce ahead of time so that all you have to do is cook everything. 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 it to cook more evenly than if you cook it straight from the fridge.)
More Sheet Pan Meals
- Sheet Pan Chicken Shawarma – The spice blend on this chicken is both comforting and exotic. With pita bread, hummus, and fresh vegetables, this is a weeknight favorite at our house.
- Sheet Pan Jerk Shrimp with Coconut Rice – Shrimp and bell peppers both cook quickly in this super fast meal that only needs rice and some fresh pineapple to round it out.
- Sheet Pan Tacos
- Sheet Pan Sausage and Peppers
- Javelin Pro Instant Meat Thermometer – A good thermometer that is truly “instant” like this one is the key to perfectly cooked meat every time. I use this thermometer for nearly every meal I cook.
- Half Sheet Pan – This pan is just the right size for cooking vegetables and chicken together.
- Parchment Paper Sheets – Keep the mess to a minimum. These sheets are perfectly sized for half sheet pans.
Sheet Pan Honey Dijon Chicken and Vegetables
- Half Sheet Pan
Creamy Honey Mustard
- 2 Tbsp Mayonnaise
- 3 Tbsp Honey
- 3 Tbsp 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 lb Brussels Sprouts, ends trimmed, sliced in half (quartered if very large)
- 1 lb Carrots, quartered and cut into 3” pieces
- 2 + 1 Tbsp Cooking Oil, divided (I prefer avocado or grape seed oil)
- 4 large Boneless, Skinless Chicken Thighs
- 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 Tbsp 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 Tbsp 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.
Despite an early morning snowfall and very chill temps, this Tiger (Clara), Poison Ivy (Molly), and Butterfly (June) had a great Halloween. Plenty of candy was snagged by all.
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