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Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts

A delightful combination of juicy chicken, sweet roasted potatoes, and crispy Brussels sprouts drizzled with a tangy honey Dijon sauce, perfect for a weeknight family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast, boneless, skinless
  • 3 tablespoons honey Dijon mustard
  • 2 tablespoons olive oil Plus more for tossing vegetables
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 medium sweet potatoes, cubed
  • 2 cups Brussels sprouts, trimmed and halved

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, whisk together honey Dijon mustard, olive oil, garlic powder, salt, and pepper. Add the chicken breasts and coat them thoroughly in the mixture. Set aside to marinate.
  3. In a large mixing bowl, toss together sweet potatoes and Brussels sprouts with a drizzle of olive oil, salt, and pepper until well-coated.
  4. Line a baking sheet with parchment paper. Place the marinated chicken breasts in the center and scatter the sweet potatoes and Brussels sprouts around them in a single layer.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and starting to caramelize.
  2. Remove from the oven and allow to rest for a few minutes before serving.
  3. Enjoy your delicious Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts!

Notes

Substitutions: Swap chicken breast for thighs for juicier meat. Replace Brussels sprouts with asparagus or green beans if desired. Ensure vegetables are cut evenly for even cooking. Avoid overcrowding the pan to prevent steaming.