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Easter Chicken Breast (Honey Dijon Sheet Pan Chicken)

This is Easter dinner energy with weeknight effort: one pan, shiny honey Dijon glaze, and veggies that roast themselves while you pretend you worked hard. Juicy chicken breast, sweet carrots, and crispy-edged Brussels sprouts come with a creamy sauce that doubles as a dip because we’re not amateurs.
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Prep Time 15 minutes
Cook Time 23 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 tablespoons mayonnaise
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 pound Brussels sprouts trimmed and halved
  • 1 pound carrots peeled, quartered lengthwise, and cut into 3-inch pieces
  • 3 tablespoons cooking oil divided
  • 4 boneless skinless chicken breasts (about 6 to 8 ounces each)
  • Salt
  • Black pepper

Instructions

  • Heat Oven: Preheat the oven to 450°F. Line a half sheet pan with parchment paper or foil if you want easier cleanup.
  • Prep Vegetables: Add the Brussels sprouts and carrots to the sheet pan.
    1 pound Brussels sprouts, 1 pound carrots
  • Oil and Season Veggies: Drizzle the vegetables with 2 tablespoons oil, then season generously with salt and pepper. Toss right on the pan and spread into an even layer so they roast, not steam.
    Salt, Black pepper, 3 tablespoons cooking oil
  • Even Out the Chicken: If the chicken breasts are thick, pound them to an even thickness (about ¾-inch) so they cook evenly and stay juicy.
    4 boneless
  • Add and Season Chicken: Nestle the chicken breasts between the vegetables. Drizzle the tops with the remaining 1 tablespoon oil and season with salt and pepper.
    Raw seasoned chicken breasts with Brussels sprouts and carrots on a parchment-lined sheet pan.
  • First Roast: Roast for 15 minutes to get everything started and begin browning.
  • Make the Honey Dijon Sauce: While the pan roasts, whisk together the mayonnaise, honey, and Dijon mustard until smooth. Divide the sauce into two bowls—one for glazing, one for dipping.
    2 tablespoons mayonnaise, 3 tablespoons honey, 3 tablespoons Dijon mustard
  • Flip Veggies: Remove the sheet pan from the oven and use a spatula to turn the vegetables so they brown evenly.
  • Glaze the Chicken: Brush the tops of the chicken breasts with the first bowl of honey Dijon sauce, coating them well. Keep the second bowl for serving.
  • Finish Roasting: Return the pan to the oven and roast 8 to 15 minutes more, until the chicken reaches 165°F in the thickest part and the vegetables are tender. If the chicken finishes before the veggies, transfer the chicken to a plate to rest and keep roasting the vegetables for 5 to 8 minutes.
  • Rest and Serve: Let the chicken rest for 5 minutes, then serve with the roasted vegetables and the reserved honey Dijon sauce for dipping.