Sheet-Pan Hot Honey Chicken

By Sheela Prakash
Updated December 10, 2025

Description

Equal parts hot honey and Dijon bring tangy spice and sweetness to this easy meal. No need to worry about not having a jar handy of the former: With just honey and cayenne, you can make your own. For a faster sheet pan dinner, crank up the oven’s temperature and slide the baking sheet in while it preheats so the chicken and vegetables immediately start roasting the second they hit the sizzling pan. Don’t worry that the heat is too high: Since everything cooks so fast, you’ll end up with juicy meat and perfectly tender vegetables. Serve the colorful combination over brown rice or farro and it becomes a simple and satisfying grain bowl.

Ready In: 30 minutes
Yield: 4 servings

Ingredients

• ⅓ cup Dijon mustard
• ⅓ cup honey (see Tip)
• ½ teaspoon ground cayenne
• 1¼ pounds boneless, skinless chicken breasts, patted dry and cut into bite-size pieces
• 1 medium head broccoli (about 12 ounces), florets and stem cut into bite-size pieces
• 1 medium sweet potato (10 to 12 ounces), cut into bite-size pieces
• 1 small or ½ medium red onion, cut into bite-size pieces
• 3 tablespoons olive oil
• Salt and black pepper

Preparation

Step 1

Place a rimmed baking sheet in the oven and heat the oven to 500 degrees.

Step 2

Combine the mustard, honey and cayenne in a large bowl. Transfer ¼ cup to a small bowl for serving and set aside.

Step 3

Add the chicken, broccoli, sweet potato and red onion to the large bowl. Drizzle with the olive oil, season with 1 teaspoon of salt and several grinds of pepper, and toss to coat.

Step 4

Remove the baking sheet from the oven. Add the chicken and vegetables and spread out in an even layer.

Step 5

Return the baking sheet to the oven and adjust the oven temperature to 475 degrees. Roast, stirring a few times, until the chicken is cooked through and the vegetables are tender, 15 to 18 minutes. Taste and season with additional salt and pepper as needed. Serve with the reserved hot honey mustard.

Tip

You can use ⅓ cup store-bought hot honey instead of the honey and cayenne.