Recipe: Sheet Pan Honey-Dijon Chicken and Vegetables
When you smother chopped chicken breast, crispy potatoes, and tender broccoli in a sweet and tangy honey-mustard sauce, you know you’ve got something good on your hands. This one-pan dinner perfection is a dream for busy weeknights, or nights when you just don’t want to cause much of a stir in the kitchen.
Here’s how it comes together: Toss everything on a sheet pan, roast until the vegetables are caramelized and the chicken is tender, then pile the mix into shallow bowls to catch the sauce. There’s no need for a side dish — this is a complete meal as-is. Just gather everyone around the table, grab forks and napkins, and dig in.
Give Potatoes a Head Start for Maximum Crispiness
There’s a reason sheet pan dinners have gained so much traction in recent years — they’re quick to prepare, and cleanup is a breeze. This iteration is extra satisfying, thanks to a sweet and savory honey-Dijon glaze that soaks into the chicken and vegetables while still keeping everything saucy.
For maximum crispiness, give the potatoes a head start. Roast them cut-side down on a preheated sheet pan before the broccoli, red onion, and chicken are added to help make them golden and crisp.
This is the kind of dinner that feels right any night of the week, and is sure to be on repeat in your household. I know it is in mine.
Sheet Pan Honey-Dijon Chicken and Vegetables
- 1/3 cup
- 1/4 cup
- 2 tablespoons
- 1 tablespoon
white wine vinegar
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1 pound
small red potatoes, halved
- 2 tablespoons
olive oil, divided
- 1 1/2 pounds
boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound
broccoli, cut into bite-sized florets
small red onion, cut into 1-inch pieces
Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating.
Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon of the salt in a small bowl; set aside.
Place the potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt in the same bowl and toss to combine.
Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.
Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.