Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts

Opening the oven door, a warm aroma envelops the kitchen, mixing the sweetness of honey with the tang of Dijon mustard. This Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts is not just a meal, but an experience that takes only 30 minutes to prepare. The one-pan method simplifies cleanup while maximizing flavor.

This recipe is perfect for busy weeknights or casual family dinners. It’s an easy way to impress guests with minimal effort. You can make the honey Dijon mixture ahead of time and store it in the fridge for up to a week, making meal prep even easier.

Why You’ll Love This Recipe

• Juicy chicken breasts are perfectly complemented by caramelized vegetables.
• The honey Dijon glaze adds a perfect balance of sweet and savory flavors.
• Minimal cleanup with only one sheet pan to wash.
• Quick to make, dinner is ready in just 25-30 minutes.

What You’ll Need

Gather everything you need for this delightful dish:

For the Chicken

• 4 boneless, skinless chicken breasts

For the Glaze

• 3 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

For the Vegetables

• 2 medium sweet potatoes, diced
• 2 cups Brussels sprouts, halved

Use maple syrup instead of honey for a vegan option.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Brussels sprouts can be replaced with green beans.
• Dijon mustard can be substituted with yellow mustard.
• Sweet potatoes can be exchanged for regular potatoes.

How to Make It

Start cooking this delicious dish with these simple steps.

Preheat the oven

Preheat the oven to 425°F (220°C).

Whisk the glaze

In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.

Coat the chicken

Place chicken breasts on a sheet pan and pour half of the honey Dijon mixture over them, coating evenly.

Toss the vegetables

In a separate bowl, toss sweet potatoes and Brussels sprouts with the remaining honey Dijon mixture.

Arrange on the pan

Arrange the vegetables around the chicken on the sheet pan.

Bake

Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Serve warm and enjoy your healthy meal!

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: in the oven at 350°F for 15 minutes.

Tips for Best Results

• Ensure the chicken is evenly coated for maximum flavor.
• Cut vegetables to a similar size for even cooking.
• Use parchment paper on the sheet pan for easy cleanup.
• Let the dish rest for a few minutes before serving for juicier chicken.

Serving Suggestions

• Pair with a light salad for a refreshing contrast.
• Serve with crusty bread to soak up the glaze.
• Ideal for meal prepping and enjoying over several days.