This Sheet Pan Honey Dijon Chicken with butternut squash is a delicious meal that comes together in just about 30 minutes – use it as your weekly lunch prep or as a quick after-work dinner!
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Ingredient substitutions
- Chicken – I use boneless skinless chicken breasts for this dinner recipe, but you can also make it with chicken thighs.
- Broccoli – Roasting broccoli is easier to do (and more delicious!) when you use fresh broccoli florets. You can use frozen broccoli, but you won’t have the same results. This is because frozen broccoli has too much moisture in it to crisp up in the oven.
- Butternut squash – To save yourself some prep time, look in the produce section of your grocery store for the peeled, ready to use squash. If you want to use another variety, acorn squash would be a good option.
- Red onion – White or yellow onion make great substitutes for the red onion in this recipe.
- Bell peppers – I like to use red bell pepper, but any type will work.
- Carrots – This recipe is really versatile so feel free to use any type of root vegetables that you like. Parsnips and rutabaga are delicious options.
Making this dish on the stovetop
You can make this as a skillet dinner but because the vegetables have different cook times, there are a few extra steps involved.
Also, it’s important to cut the chicken breasts, squash and carrots into small bite-sized pieces. This ensures that they cook completely.
- Add olive oil to a skillet over medium heat and sear the chicken for about 4 minutes per side. Then transfer the seared chicken to a plate temporarily.
- Place the broccoli florets, squash and carrots into the pan and sauté until slightly tender, about 8 minutes. When they’re tender, set them aside with the chicken.
- Add the onion and green beans to the skillet and cook until the onion is translucent.
- Pour 1/2 cup of broth or water, chicken, and vegetables back to the skillet. Cook ingredients for about 5 more minutes, until chicken is heated through.
- For the sauce, whisk the ingredients together in a small bowl and add to the pan for the last minute of cooking time.
What can you use if you don't have Dijon mustard?
Good substitutes for dijon mustard are honey mustard, brown mustard or in a pinch, yellow mustard.
If you’re feeling adventurous, you can even make homemade dijon mustard! You can search Google for a recipe, or make this one.
What to serve on the side
This sheet pan dinner has plenty of protein and healthy vegetables in it. The only thing missing from the meal is a healthy grain. Healthy side dish options include:
- baked potatoes
- quinoa
- brown or wild rice pilaf
- risotto
- couscous
Storing and reheating
One of the great things about this honey Dijon chicken is that it stores well for up to 5 days in the refrigerator, and for at least 3 months in the freezer.
As a result, it is truly one of the best meal prep recipes for a busy weeknight dinner!
When you’re ready to reheat the meal, it can be done in a microwave. Although, it can make the chicken rubbery.
For better results, reheat on a sheet pan covered with aluminum foil. Reheat in a preheated 400 F. oven for 15-20 minutes. Then, uncover and continue heating until the chicken is heated through to an internal temperature of 165 F.
Can you freeze the leftovers?
Yes, the meal is very freezer friendly. Again, just be sure to allow the meal to cool completely before transferring to a freezer-safe container or storage bag.
Will you be making this Sheet Pan Honey Dijon Chicken?
I love quick and easy sheet pan meals. They seriously make me wonder why anyone would ever skip meal prep day? Literally just dump all your fave veggies on a baking sheet, add chicken and in 15 minutes you've got lunch covered from Monday to Thursday (okay, I'll let you go out for lunch on Friday hehe)
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
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Sheet Pan Honey Dijon Chicken
Ingredients
- 3 chicken breasts, diced
- 1/2 head broccoli, cut into florets
- 1/2 small butternut squash, cut into chunks (I use the store-bought pre-cut stuff)
- 1 small red onion, chopped
- 1/2 red pepper, chopped
- 1 large carrot, chopped
- 1/2 cup green beans
- 2 tsp olive oil
- 1/2 tsp pepper
- 1/4 cup parsley, chopped
- 2-3 tbsp extra honey dijon mustard (equal parts honey and dijon mixed together)
Sauce
- 2 tsp olive oil
- 2 cloves garlic minced
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1/2 tsp salt
Instructions
- Preheat oven to 450 F. In a small bowl, mix together sauce ingredients, then pour over diced chicken. Let marinate for 10 minutes.
- Meanwhile, chop and prepare veggies, adding to a large parchment-covered baking sheet and tossing in olive oil, salt and pepper. Add chicken and toss altogether, then bake for 15 minutes.
- Remove from oven, garnish with parsley and drizzle with extra honey dijon. Serve and enjoy!
Nutrition
Jene says
Hey, would you freeze this recipe?
Taylor Stinson says
Hey Jene – you could try freezing it but I wouldn’t advise it. The texture of the cooked vegetables would probably change.
Marilyn says
Can you freeze the leftovers?
Yes, the meal is very freezer friendly. Again, just be sure to allow the meal to cool completely before transferring to a freezer-safe container or storage bag.
Taylor Stinson says
Hi Marilyn – yes, you should be able to freeze it. The texture of the vegetables may be a bit different after freezing, but you can freeze the leftovers.