Description
Tender chicken breasts glazed with a sweet and tangy honey Dijon sauce, roasted to perfection alongside caramelized butternut squash and crisp broccoli florets. This easy sheet pan dinner delivers amazing flavor with minimal cleanup – perfect for busy weeknights!
Ingredients
Units
Scale
- 1 1/4 lbs chicken breast
- 1 medium to large butternut squash, cut into 1/2-3/4″ cubes (700 grams yield)
- 4 cups broccoli florets (360 grams)
- 4 tbsp olive oil, divided
- 3 tbsp honey
- 3 tbsp coarse or stone ground Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp garlic seasoning
- 1/2 tsp sea salta
Instructions
- Brine the Chicken (Optional): Place chicken breasts in a brine solution for 3-5 hours. This optional step helps ensure juicy, flavorful chicken. If you skip this step, consider marinating the chicken in the honey Dijon sauce for at least 30 minutes to 2 hours instead.
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F. Line a baking sheet with foil or spray with non-stick cooking spray to prevent sticking and make cleanup easier.
- Make the Honey Dijon Sauce: In a medium bowl, whisk together 3 tablespoons of olive oil, honey, Dijon mustard, balsamic vinegar, ¼ teaspoon salt, and garlic seasoning until well combined and emulsified. The sauce should have a smooth consistency with all ingredients fully incorporated.
- Prepare the Vegetables: Toss the butternut squash cubes and broccoli florets with the remaining tablespoon of olive oil and 1-2 tablespoons of the honey Dijon sauce. Ensure all pieces are lightly coated with the mixture for even roasting.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and pound to an even thickness using a meat mallet. This ensures even cooking. Coat the chicken with 2-3 tablespoons of the honey Dijon sauce and season with the remaining ¼ teaspoon of salt.
- Begin Baking: Once the oven is hot, arrange the chicken and butternut squash in a single layer on the prepared baking sheet. Bake at 425°F for 10 minutes to give the chicken and squash a head start.
- Add Broccoli and Finish Cooking: After the initial 10 minutes, brush the chicken with more honey Dijon sauce, then add the broccoli to the baking sheet. Continue baking for 13-18 more minutes until the chicken reaches an internal temperature of 165°F at its thickest part. The vegetables should be tender and lightly caramelized.
- Serve: Before serving, brush the chicken one more time with honey Dijon sauce for an extra flavor boost. Serve hot with the roasted vegetables.
Notes
- For juicier chicken, don’t skip the brining or marinating step.
- For the best mustard flavor, try using a combination of different mustards: 1½ tbsp Dijon mustard, 1 tbsp stone ground mustard (like Grey Poupon), and ½ tbsp whole grain mustard.
- If you want deeper caramelization on the butternut squash, either bake it alone for 10 minutes before adding the chicken, or use a separate baking sheet to prevent overcrowding.
- For crispier vegetables, make sure not to overcrowd the pan – use two sheet pans if necessary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 18g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
