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(1,402)
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

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
    1,402 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.

    Jessica N.

    I prepped the vegetables and put them in the preheated oven before prepping the chicken. That gave the vegetables about a 15 minute head start in the oven. I don’t think they would have gotten roasted enough otherwise. I also didn’t bother with step 1 (heating the baking sheet at 500 degrees F). I added the chicken to the sheet pan and let everything cook for an additional 15 minutes. The chicken still turned out a little dry. Next time I’ll shave a few off the cook time. Overall, this was a healthy and simple recipe, although it took some time to chop everything. The recipe is also versatile; I used broccoli, string beans, red potatoes, and carrots because it was what I had on hand. I also doubled the sauce because I used so many vegetables. However, that wasn’t necessary and it was a bit too saucy.

    Linda

    We used tofu and LOVED it

    SH in SM

    The chef makes the suggestion of binder-clipping the parchment paper on the rims, but I have found that if you just grease the outside rim of the dish a bit, the parchment paper will adhere along the outside too and you don't need extraneous knick-knacks.

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