Looking for an easy and tasty dinner you can toss together in no time? This Honey Mustard Chicken Sheet Pan Dinner is one of my go-to favorites when I want something healthy, colorful, and full of flavor. It’s sweet, savory, and has a little tangy kick thanks to the honey mustard sauce. Plus, clean-up is super simple just one pan! Let’s get started!
Method
Preheat the Oven
Start by preheating your oven to 350°F. Giving your oven a few minutes to reach the right temperature is key to making sure everything roasts evenly and comes out just right.
Prepare the Ingredients
Next, slice your chicken sausage links into bite-sized rounds. Then, grab your sweet potato (or sweet potato croutons) and cut them into evenly sized cubes if not pre-cut. Chop your Brussels sprouts into halves or quarters, depending on their size, so they cook evenly alongside the sweet potatoes and sausage.
Season and Mix
Place the sliced sausage, cubed sweet potatoes, and chopped Brussels sprouts into a large bowl. Drizzle 1 tablespoon of extra virgin olive oil over the top and sprinkle in a pinch of salt and pepper. Use your hands or a large spoon to mix everything well, making sure all the ingredients are nicely coated in the oil and seasonings. This helps them roast beautifully and get that delicious golden-brown color in the oven.
Spread on a Sheet Pan
Now, line a sheet pan with parchment paper for easy clean-up. Pour your seasoned mixture onto the pan and spread everything out into a single, even layer. Try not to let anything overlap this step is super important because it lets the veggies and sausage roast instead of steam.
Bake to Perfection
Slide the pan into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the sweet potatoes are fork-tender and the Brussels sprouts have slightly crispy edges. The sausage should be warmed through and lightly browned. Keep an eye on everything toward the end to avoid overcooking.
Make the Honey Mustard Sauce
While the sheet pan is baking, it’s the perfect time to whip up your honey mustard sauce. In a small bowl, combine 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1½ tablespoons of EVOO, 2 tablespoons of fresh lemon juice, 1 minced garlic clove (or 1 teaspoon of garlic powder), ¼ teaspoon of salt, and ¼ teaspoon of ground pepper. Stir everything together until the sauce is silky smooth and well combined. Set it aside until you’re ready to serve.
Serve and Enjoy
Once the sheet pan is done baking, carefully remove it from the oven. Divide the roasted mix into two serving bowls or plates. Drizzle your freshly made honey mustard sauce over the top while everything is still warm. That sweet and tangy flavor ties everything together beautifully. And just like that dinner is served!
Necessary Tools
- Large bowl
- Sheet pan
- Parchment paper
- Small bowl (for the sauce)
- Knife
- Measuring spoons
- Oven
Honey Mustard Chicken Sheet Pan Dinner A Quick, Healthy One-Pan Meal
Cuisine: AmericanDifficulty: Easy2
servings10
minutes25
minutes35
minutesIngredients
For the Sheet Pan:
2–3 chicken sausage links (I used @alfrescochicken)
1 1/4 cups sweet potato croutons or 1 large sweet potato, cubed (I used @rootsfarmfresh)
1 cup Brussels sprouts, chopped
1 tbsp extra virgin olive oil (EVOO)
A pinch of salt & pepper
For the Honey Mustard Sauce:
2 tbsp Dijon mustard
1 tbsp honey
1 ½ tbsp EVOO
2 tbsp fresh lemon juice
1 garlic clove, minced (or 1 tsp garlic powder)
¼ tsp salt
¼ tsp ground pepper
Directions
- Preheat your oven to 350°F.
- Slice your chicken sausage, sweet potatoes, and Brussels sprouts.
- Toss everything in a bowl with 1 tbsp EVOO, salt, and pepper until nicely coated.
- Spread the mixture onto a parchment-lined sheet pan in a single layer no overlapping!
- Bake in the oven for 25–30 minutes, or until the sweet potatoes are soft and the edges start to get golden.
- While everything bakes, mix up the honey mustard sauce in a small bowl. Stir until smooth!
- Remove your sheet pan from the oven, divide into two bowls, drizzle with the sauce, and enjoy!
Notes
- Don’t overcrowd the pan! If your veggies are on top of each other, they’ll steam instead of roast.
- Make sure your sausage is fully cooked if it’s not pre-cooked.
- Mix the sauce right before serving so the flavors stay fresh and tangy.
- Dice sweet potatoes evenly to make sure they cook at the same time as the Brussels sprouts.
Serving Suggestions
- Serve with a slice of crusty bread to soak up any extra sauce.
- Add a side salad for some fresh crunch.
- Want extra heat? Drizzle a little hot sauce on top!
Fun Fact
Did you know Brussels sprouts are little cousins to cabbage? That’s why they have that cool layered look when you chop them up!
Conclusion
This Honey Mustard Chicken Sheet Pan Dinner is a total win for weeknights or even a lazy weekend. It’s quick to prep, fun to eat, and the flavors are spot-on. Whether you’re cooking for yourself or sharing with someone, this dish is sure to be a favorite.
