Sheet-Pan Hot Honey Chicken

By Sheela Prakash

Updated December 10, 2025

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
30 min
Rating
5(1,274)
Comments
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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.

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Ingredients

Yield:4 servings

  • ⅓ cup Dijon mustard

  • ⅓ cup honey (see Tip)

  • ½ teaspoon ground cayenne

  • 1 ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

49 grams carbs; 103 milligrams cholesterol; 469 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 925 milligrams sodium; 37 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

    1. Step 2

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

    1. 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. 

    1. Step 4

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

    1. 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.

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    Ratings

    5 out of 5
    1,274 user ratings
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    Comments

    Todd Komoroski

    I found that the time was not sufficient to cook the sweet potatoes. If there is a next time I will pre roast them. As of now I’m adding 10 min at 425.

    MCScott

    A good lazy dinner:- But somewhat boring--needs more freshness! Next time I'd: * Add a little more salt and red pepper flakes when mixing the veg, chicken and honey * Pump up the veg by at least a third (1lb+ of each for that much chicken) * Finish with some crumbled feta and herbs such a handful of chopped parsley, mint, dill or cilantro * *Maybe* squirt some lime at the end *Maybe!*

    Jane Percy

    Made it exactly as written except cut onions into half moons instead of bitesized and they cooked fine this way. Served with the recommended brown rice. Made the cayenne honey which I find to be superior to bottled ready-made. Might add some crushed red pepper next time. Very quick and easy comfort food for a cold week night. Hardest part was cubing the sweet potato.

    Cassie

    Question for you all - how do you make this without your chicken breasts creating a watery soup?

    Brian

    Good question - I often have the same issue when making sheet-pan chicken recipes.

    MSM

    It was just ok. I followed the recipe exactly. Cooking times and temps will be modified if I make this again (I baked it for 18 minutes @ 475°—any less and the sweet potato would have been too hard). Chicken was hard and dry (bigger than bite sized pieces would be better). Sweet potato was almost not cooked enough (it was cut into 1/2” x 3/4” pieces). Broccoli a little soggy. Flavors good. Nothing was browned. So, I think I would put the sweet potatoes in about 15 minutes ahead of everything at 425°, then add broccoli and onion for another 15-20 minutes. I bet browning and sautéing ground chicken in cast iron with some of the honey mustard and olive oil would be good. Mix it all together with the chicken in a serving dish. Squeezing fresh LIME juice over it was a great suggestion from comments!!! Some suggested feta at the end and I think that would be very good.

    Em

    I cooked at the recommended temp and on a sheet pan large enough for everything to spread out but still found that mine released a lot of moisture and steamed more than roasted. Wondering if I should have cooked chicken and veg separately? Moved to new dry baking sheet for last few minutes and got some browning.

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