Easy Honey Dijon Chicken Sheet Pan Dinner Recipe

Name: Chicken Sheet Pan Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 pound boneless skinless chicken breasts; 1 pound butternut squash (cut into chunks); 1 pound brussels sprouts; 1 pound baby potatoes; 2 ounces onions sliced or pearl onions; 2 to 3 cloves garlic (crushed); 3 tablespoons honey; 2 tablespoons dijon mustard; 1 tablespoon balsamic vinegar; 3 tablespoons olive oil; 1 tablespoon lemon juice

This delicious chicken sheet pan dinner is one that the whole family will love. It’s an easy dinner that is loaded with seasonally-inspired veggies and juicy boneless skinless chicken breasts tossed in a balsamic glaze.

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One pan of honey mustard chicken and potatoes is a dinner that the whole family will love. It's an easy dinner that is loaded with seasonally-inspired veggies and juicy boneless skinless chicken breasts tossed in a balsamic honey mustard sauce. It's a complete meal made in one pan and an easy clean-up dinner.

two chicken breasts on top of roasted vegetables on a white platter

One-pan recipes are a great way to make a quick dinner, and this healthy sheet pan chicken recipe is perfect for busy weeknights, just like this one-pan oven-baked pork chop and vegetable dinner.

Why This Recipe Works

Sheet pan dinners are versatile! You can change up the vegetables and use whatever you have on hand.
It's quick and for weeknight meals, just add everything to the baking sheet and bake it!
This chicken sheet pan dinner is healthy, filled with simple ingredients! vegetables.

Here is What You Will Need

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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.

Ingredients

Boneless chicken breasts
Butternut squash
Brussels sprouts
Potatoes
Onions
Garlic
Olive oil
Honey
Dijon mustard
Lemon juice
Balsamic vinegar

Tools

Sh eet pan
Parchment paper
Basting brush
Meat thermometer
Vegetable peeler
Vegetable knife

Here's How to Make Sheet Pan Honey Mustard Chicken

Prepare: Clean and trim the Brussels sprouts, slice the onions, peel the butternut squash and cut it into chunks similar in size to the Brussels sprouts.

Cut the potatoes into chunks or if you are using baby potatoes, cut them in half.

Mix the sauce ingredients (oil, balsamic, crushed garlic, honey, mustard, and lemon juice) together in a small bowl and set it aside.

Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.

an overhead view of the vegetables on a sheet pan

Step 1.

Arrange the vegetables on a parchment-lined baking sheet in a single layer; add ½ of the sauce mixture and gently toss the veggies and the sauce together.

an overhead of the chicken and vegetables uncooked on a sheet pan basting

Step 2.

Place chicken breasts onto the sheet pan with the vegetables. Use a basting brush to brush the remaining sauce onto the chicken.

an overhead view of the roasted chicken pieces on the sheet pan

Step 3.

Place the sheet pan into the hot oven and bake for approximately 25 minutes. Check the temperature of the chicken and the texture of the vegetables. If they are not done, continue to cook.

Note: Baking time can vary depending on the size of the chicken and vegetable pieces. Your dinner will be ready when the chicken reaches an internal temperature of at least 165 degrees F.

Ingredient Notes and Substitutions

Boneless Skinless Chicken Breasts. Can be substituted with boneless chicken thighs or a combination of both.

Vegetables. Any combination of your favorite seasonal vegetables can be used in this recipe, such as green beans, sweet potatoes, bell peppers, summer squash, carrots, broccoli, and cauliflower.

Fresh garlic can be substituted with ¼ teaspoon of garlic powder for each clove of garlic.

Potatoes - The best potatoes to use for roasting are fingerling potatoes, new, Yukon gold, or red potatoes.

an overhead view of the chicken breasts and vegetables on a white platter

Make Ahead Instructions

Sheet pan meals are perfect for prepping ahead of time and this simple recipe is no exception. To get a head start on this no-fuss dinner, all that you have to do is cut up the veggies while you are preparing another meal.

Store them in separate containers in the refrigerator for two to three days. When it's time to make your chicken sheet pan dinner, simply add the prepared ingredients to the baking sheet, drizzle on the sauce, and bake!

Storing and Using Leftovers

Store your leftover chicken sheet pan dinner in an airtight container in the refrigerator for up to three days.

Serve leftovers for lunch during the week or another quick dinner.

Reheat leftovers covered in the oven at 325 degrees F until the ingredients are heated through or in the microwave.

an overhead view of the chicken on a plate with avegetables an da fork

Tip! Try an instant-read meat thermometer for the quickest and best results.

Recipe Variations

Boneless Pork Chop Sheetpan dinner. Instead of boneless chicken, use boneless pork chops.

Change up the Sauce. Replace the balsamic vinegar with an equal amount of tamari or soy sauce. Or use a simple basting sauce of honey, mustard, garlic oil, and lemon juice.

Add Fresh Herbs. Add any combination of fresh herbs during the last 5 minutes of cooking such as thyme, rosemary, tarragon, sage, oregano, and basil.

Serving Suggestions

Even though this delicious dinner recipe is a whole meal by itself, you can get an extra serving of vegetables when you serve it with a side salad like arugula or spinach salad and a warm loaf of crusty bread.

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Tips & Questions

If the chicken breasts are large, cut them in half ensuring they are in similar size so that they will cook evenly.
Try using pre-cut butternut squash for an even faster chicken dinner.

Can I make sheet pan chicken in a cast iron skillet?

Yes, you can make sheet pan recipes in any large skillet. The skillet needs to be large enough to fit all of the ingredients in an even layer.

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Chicken Sheet Pan Dinner

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Dinner

Cuisine: American

Keyword: honey mustard chicken and potatoes

Servings: People

Calories: 430kcal

Author: Anne