Description
Sheet Pan Honey Dijon Chicken with Veggies is a simple, flavorful, and nutritious one-pan meal featuring tender chicken breasts and a vibrant mix of roasted vegetables, all coated in a sweet and tangy honey Dijon glaze. Perfect for busy weeknights, this recipe combines effortless prep, balanced flavors, and wholesome ingredients to deliver a delicious and satisfying dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (firm, evenly sized)
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup broccoli florets
- 2 medium carrots, peeled and sliced
Honey Dijon Glaze
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
Seasonings
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Fresh parsley or thyme, chopped
Instructions
- Prepare the Honey Dijon Glaze: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, and lemon juice until smooth and well combined. This glaze will coat the chicken and veggies with a perfect sweet and tangy flavor.
- Prep Your Chicken and Veggies: Pat the chicken breasts dry with paper towels to help the glaze adhere better. Chop the bell peppers, broccoli, and carrots into bite-sized pieces to ensure even cooking.
- Arrange Everything on the Sheet Pan: Place the chicken breasts in the center of a large, rimmed baking sheet. Scatter the chopped vegetables evenly around the chicken, leaving space between pieces to allow for roasting rather than steaming.
- Coat with the Glaze: Brush or drizzle the honey Dijon glaze generously over the chicken and vegetables, making sure all pieces are well coated to maximize flavor.
- Roast Until Perfect: Preheat the oven to 400°F (200°C). Roast the chicken and veggies for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with slightly caramelized edges.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for a few minutes to lock in juices. Garnish with fresh parsley or thyme, if desired, and serve warm directly from the pan.
Notes
- Chop vegetables into uniform sizes to ensure even cooking.
- Do not overcrowd the pan; space out chicken and veggies for roasting instead of steaming.
- Use a meat thermometer to check chicken doneness and avoid overcooking.
- Allow the chicken to rest after roasting for tender, juicy meat.
- Reserve some glaze to drizzle on before serving for extra flavor.
- Swap chicken breasts for thighs or turkey cutlets if preferred.
- Change vegetables seasonally or based on availability, like asparagus, zucchini, or sweet potatoes.
- Add spices like red pepper flakes or smoked paprika for a bit of heat.
- Make sure Dijon mustard is gluten-free if needed.
- Sprinkle toasted nuts or seeds on top for added crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: sheet pan dinner, honey Dijon chicken, one pan meal, roasted vegetables, healthy chicken recipe, easy weeknight dinner, meal prep dinner
