This Sheet Pan Honey Dijon Chicken is a weeknight dinner hero. It doesn’t get much easier than a sheet pan meal and this one has the added bonus of plenty of flavor thanks to the honey dijon glaze that clings to the juicy chicken. Feel free to customize it with your favorite veggies, but I love it with butternut squash and broccoli that are roasted to golden brown perfection.

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Golden Brown Deliciousness

For best browning, give the veggies some extra space. Try out bigger sheet pans like these, or use multiple sheet pans to make it really easy to spread things out.

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Ingredients and Substitutions

Here’s what you’ll need to recreate this Sheet Pan Honey Dijon Chicken at home:

• Chicken breast – Boneless, skinless thighs would work for this recipe too and are generally more forgiving with cook time, but brining the chicken breast will help ensure you get juicy pieces of chicken and build in some of that forgiveness with less fat content.
• Butternut squash – I love using butternut squash, but other squash like Koginut or delicata would work too. You could even use cubed sweet potatoes if you prefer.
• Broccoli – I really love the way broccoli roasts up and gets crispy little browned bits so easily, but you also could opt for something like asparagus instead.
• Olive oil – As part of the glaze, olive oil not only encourages browning, but helps stretch the flavors of the glaze without going crazy with extra honey and dijon.
• Honey – I prefer honey in this recipe to alternatives like maple syrup because honey is so thick and makes it easier to keep the glaze on the chicken. Maple syrup or brown sugar would work if you’re in a pinch though.
• Dijon mustard – I used a combination of 1 1/2 tbsp Dijon Mustard, 1 tbsp stoneground mustard, and 1/2 tbsp whole grain mustard to achieve the sauce you see pictured here. If you feel like you have to choose one, go for the stoneground mustard.
• Balsamic vinegar – this reinforces the acidity of the dijon while adding more flavor depth (umami!). You could sub this with soy sauce.
• Seasoning – I went with one of my favorites, Flavor God Garlic Lover’s Seasoning, but you do you, boo.

Which should I use?

Brine vs Marinade

Brine will give you the biggest flavor bang for your buck, especially if you’re short on time. It’s the quickest way to impart flavor in the chicken breast and actually makes it super juicy because it changes the cellular structure of the chicken to hold on to more water. When that water is flavored with salt and spices, you’re in for a really tasty piece of chicken.

For this recipe, I brined the chicken for a few hours, then rinsed and patted it dry, then slathered it with some honey dijon sauce and allowed it to rest for about 30 minutes while I got the oven pre-heated and prepped the broccoli and butternut squash. Because you’ll also brush on more of the sauce during baking, you still get a ton of that flavor without a long marinating process.

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Sheet Pan Honey Dijon Chicken

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 4 servings

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Servings: 4 servings

Ingredients

• ▢ 1 1/4 lb chicken breast
• ▢ 1 medium to large butternut squash, cut into 1/2-3/4" cubes, (700 grams yield)
• ▢ 4 cups broccoli florets, (360 grams)
• ▢ 4 tbsp olive oil, divided, (2 fl oz)
• ▢ 3 tbsp honey, (1.5 fl oz)
• ▢ 3 tbsp coarse or stone ground dijon mustard, (1.5 fl oz)
• ▢ 1 tbsp balsamic vinegar, (0.5 fl oz)
• ▢ 1 tsp Flavor God Garlic Lover's Seasoning
• ▢ 1/2 tsp sea salt

Instructions

• Optional but recommended: Brine the chicken in my homemade brine for 3-5 hours.
• Pre-heat oven to 425°F. Line a baking sheet with foil or spray it with non-stick cooking spray. Set aside.
• Whisk 3 tbsp of olive oil, honey, dijon mustard, balsamic vinegar, 1/4 tsp salt, and garlic seasoning until emulsified. Toss the butternut squash and broccoli in remaining olive oil and 1-2 tbsp of the honey dijon sauce. Set aside.
• While the oven pre-heats, pat the chicken breasts dry with a paper towel and pound to an even thickness. Slather the chicken with 2-3 tbsp of the honey dijon sauce and season with 1/4 tsp salt. Set aside.
• Once the oven is pre-heated, add the chicken and butternut squash to the baking sheet in a single layer. Bake at 425°F for 10 minutes, then brush the chicken with more honey dijon sauce. Add the broccoli and continue baking for 13-18 minutes or until the chicken reaches an internal temperature of 165°F in the thickest part of the chicken.
• Brush the chicken with more honey dijon sauce before serving.

Tips & Tricks

• Brining vs marinating: If you skip the brine, be sure to marinate the chicken in the honey dijon sauce for at least 30 mins to 2 hours. You may want to make extra sauce to fully coat the chicken while marinating.
• Mustard types: I used a combination of 1 1/2 tbsp Dijon Mustard, 1 tbsp Grey Poupon (stoneground mustard), and 1/2 tbsp whole grain mustard to achieve the sauce you see pictured here.
• For deeper browning on the butternut squash, bake the squash alone for 10 minutes before adding the chicken to the sheet pan, or bake it on a separate sheet pan to reduce crowding.
• Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Sheet Pan Honey Dijon Chicken” to log this food in My Fitness Pal.

Nutrition Information

Calories: 428kcal (21%), Carbohydrates: 31g (10%), Protein: 36g (72%), Fat: 18g (28%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 103mg (34%), Sodium: 428mg (19%), Potassium: 1557mg (44%), Fiber: 3g (13%), Sugar: 20g (22%)