Print

Sheet Pan Honey Dijon Chicken and Vegetables

Pieces of honey dijon chicken coated in a shiny glaze, served with bright broccoli, carrots, and red peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a complete, flavorful weeknight dinner with this easy sheet pan recipe featuring tender chicken coated in a sweet and tangy honey dijon glaze, roasted alongside fresh vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 2 large carrots, sliced
  • 1 red bell pepper, chopped
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for simple cleanup.
  2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, thyme, and garlic powder to create the glaze. Season the mixture lightly with salt and pepper.
  3. In a large bowl, combine the cut chicken, broccoli, carrots, and red bell pepper.
  4. Pour half of the honey dijon glaze over the chicken and vegetables. Toss everything gently until it is evenly coated.
  5. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote roasting instead of steaming.
  6. Bake for 15 minutes.
  7. Remove the pan from the oven and brush the remaining half of the glaze over the chicken and vegetables.
  8. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender-crisp.
  9. Serve immediately. This is a simple pan seared chicken style result from the oven.

Notes

  • For a stickier glaze, you can briefly broil the chicken for the last 1-2 minutes, watching closely to prevent burning the honey.
  • If you prefer using chicken thighs, they may require 5-7 minutes longer cooking time than breasts.
  • This recipe works well with other vegetables like Brussels sprouts or potatoes, but remember that denser vegetables need to be cut smaller or added to the pan earlier.
  • This sweet and tangy chicken recipe is excellent served over brown rice or quinoa.

Nutrition

Find it online: https://tastethisplate.com/honey-dijon-chicken-recipe/