Who likes a one pan plan? Okay, I got it out of the way. I said it. I love rhyming catchy names and I love meals like this. One pan, a few simple ingredients, tried and true techniques, and dinner is on the table! I’ve seen a lot of pins and blog posts on these sheet pan dinners, so you know I had to come up with one. Honey Barbeque Dijon Chicken Sheet Pan Dinner uses pantry staples and a few fresh ingredients to make your weeknight dinner delicious.
I highly recommend the Rachel Ray deep sided sheet pans. Her sheet pans are the best and they can really handle the heat. I’ve also never had issues with sticking on this pan. If you wanted to take the extra step or if you don’t have a pan you trust not to stick, you could cover it with heavy duty non-stick foil before you bake the chicken. I’ll put a link to the pan I use at the bottom of this post. It is inexpensive and you’ll find that you use it all the time.
The best thing about this recipe is the sauce. Oh my gosh this sauce is delicious. There’s that smoky hint from the barbeque sauce, tang from the mustard and the sweetness of honey. For the barbeque sauce, as always, I recommend an organic brand with as few ingredients as possible. I also like one with just a hint of smoky flavor and some spice. I do not appreciate smoked food myself ( I know you barbeque addicts are cringing right now.) and in this case, I prefer the spice to counteract the sweet from the honey. The sticky caramelized sauce is just divine.
Brussel sprouts are a favorite of mine, but feel free to use asparagus or broccoli. Both would be fine choices and really wouldn’t adjust the cooking time too much. If you like your veggies a bit crunchier, just pull them sooner from the oven and then add them back when things are all finished.
So, if you’re like me and you have yet to jump on the sheet pan dinner bandwagon, here you go. If you’re a seasoned sheet pan dinner lover, then add this Honey Barbeque Dijon Chicken Sheet Pan Dinner to your meal plan.
Here’s the link to Amazon for the Rachel Ray sheet pan I love. This is an affiliate link and your purchase from it helps keep this blog going.
Rachael Ray Oven Lovin’ Non-Stick 11″ x 17″ Crispy Cookie Baking Sheet, Orange
Honey Barbeque Dijon Chicken Sheet Pan Dinner
- 2 Chicken Breasts, 6 oz. each
- 20 Brussel Sprouts, halved
- 10 Cherry Tomatoes, halved
- 1/4 cup Dijon Mustard
- 2 tbsp. Whole Grain Mustard
- 3 tbsp. honey
- 1/4 cup Barbeque Sauce
- Preheat the oven to 425 degrees. Pound the chicken breasts to an even thickness and sprinkle with some salt and pepper.
- Halve the brussel sprouts, drizzle them with a little olive oil, and sprinkle with salt and pepper.
- Mix together the mustards, honey and barbeque sauce.
- Drizzle the sheet pan with a light coating of olive oil. Add the chicken on one side and the brussel sprouts on the other.
- Set the timer for 10 minutes and at the 10 minute mark pull the pan out and brush the chicken with a generous helping of the sauce. Toss the brussel sprouts if needed.
- Return the pan to the oven for another 10 minutes. Then pull it again and brush more sauce on the chicken. Remove the brussel sprouts and set aside on a plate.
- Turn the oven up to broil until the sauce becomes sticky for another 3-5 minutes.
- Pull the chicken out of the oven and return the brussel sprouts to the pan to keep them warm. Allow the chicken to rest, and while you do that, halve the cherry tomatoes.
- Sprinkle the cherry tomatoes with salt and then toss them in the middle of the pan while it's still warm. This will warm them slightly and mix them with some of that delish sauce.