Sheet Pan Honey Orange Dijon Chicken (Easy One Pan Dinner)
Craving an easy chicken dinner that basically cooks itself but still tastes like you put in real effort? This Honey Orange Dijon Chicken is exactly that. Juicy butterflied chicken is coated in a sweet, tangy honey orange Dijon marinade and baked until golden and slightly sticky, all on one pan with minimal cleanup. It’s one of those recipes you can throw together quickly but still feels a little different from your usual chicken dinners.
What makes this marinade so good is the balance of flavors. The sweet, tangy glaze is similar to the flavor balance in my Honey Mustard Chicken Marinade, just with a citrus twist. This is one of those simple sheet pan dinners like my spicy Sheet Pan Chili Honey Chicken.
Why This Honey Orange Dijon Chicken Works
This recipe works because the balance of sweet, tangy, and savory flavors creates a light glaze that coats the chicken as it cooks. The honey helps it caramelize, while the Dijon adds depth and the orange keeps everything fresh and bright.
The olive oil locks in moisture, so the chicken stays juicy while developing a slightly sticky, golden finish in the oven.
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Ingredients
- Boneless, Skinless Chicken Breast, Butterflied
- Dijon Mustard
- Honey
- Olive Oil
- Fresh Orange Juice
- Orange Zest
- Fresh Garlic
- Fresh Rosemary
- Seasonings: Smoked Paprika, Salt, Black Pepper, Optional Chili Flakes
See recipe card for quantities…
Instructions
1. Prepare the chicken:
- Butterfly the chicken breasts by slicing them horizontally through the centre to create two even cutlets. Lightly flatten if needed to ensure even thickness.
2. Make the marinade:
- In a bowl, whisk together the Dijon mustard, honey, olive oil, orange juice, orange zest, garlic, rosemary, smoked paprika, salt, pepper, and chilli flakes (if using).
3. Marinate the chicken:
- Add the chicken to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.
4. Preheat the oven:
- Preheat the oven to 400°F. Line a baking tray with baking paper.
5. Bake the chicken:
- Arrange the chicken pieces in a single layer on the tray. Spoon over any remaining marinade. Bake for 20–25 minutes, or until the chicken is cooked through and lightly golden.
- For a more caramelized top, place under a hot grill for 2–3 minutes at the end of cooking.
6. Rest and serve:
- Rest for 5 minutes before slicing. Spoon over any tray juices before serving.
Scroll all the way down for the full recipe card!
Make It a Full Sheet Pan Meal
You can easily turn this into a full one-pan dinner by adding vegetables to the tray. I usually go with baby potatoes, broccoli, carrots, or green beans.
Just toss them in a little olive oil, salt, and pepper, then spread them around the chicken so everything roasts together. They soak up all the extra flavor from the marinade and make the whole meal feel complete with almost no extra work.
This is what makes it a true sheet pan dinner!
Substitutions
Equipment
- Baking Sheet/Sheet Pan
- Mixing Bowl
- Whisk and Tongs
- Cutting Board and Knife
- Measuring Spoons
- Zester or Fine Grater
Storage
This honey orange Dijon chicken is best enjoyed fresh out of the oven when it’s juicy, glossy, and full of flavor. If you do have leftovers, let them cool completely and then store them in an airtight container in the fridge within a couple of hours of cooking. It will keep well for up to 3 days.
To reheat, warm it gently in the oven at 350°F until heated through, or use the microwave if you’re in a hurry. Either way, the chicken stays tender and flavorful when reheated properly, especially if you add a small splash of water or extra orange juice to keep it moist.
Recipe Tips
For more marinade timing tips, see my Ultimate Chicken Marinade Guide.
FAQ
Can I use chicken thighs instead of chicken breast?
Yes, boneless chicken thighs work really well in this recipe and stay extra juicy. You may just need to add a few extra minutes to the cooking time.
How long should I marinate the chicken?
At least 30 minutes is fine, but 2–4 hours will give you the best flavor. You can even marinate it overnight for a stronger taste.
Can I make this ahead of time?
Yes, you can marinate the chicken in advance and keep it in the fridge for up to 24 hours before baking. You can also cook it ahead and reheat it when needed.
How do I know when the chicken is cooked?
The safest way is to use a meat thermometer. The chicken is done when it reaches 165°F in the thickest part.
Can I use bottled orange juice instead of fresh?
You can, but fresh orange juice and zest give the best flavor and brightness.
Related
Pairing
Serve this honey orange Dijon chicken with simple sides like rice, roasted potatoes, or a fresh green salad. It also goes really well with roasted vegetables like broccoli or green beans for an easy, balanced meal. For a full sheet pan dinner, you can roast the chicken alongside vegetables on the same tray.
Sheet Pan Honey Orange Dijon Chicken (Easy One Pan Dinner)
Ingredients
- 1 pound boneless, skinless chicken breast, butterflied
- 3 tbsp Dijon mustard
- 2 tbsp honey runny
- 1½ tbsp olive oil
- 2-3 tbsp fresh orange juice
- 1-2 tsp orange zest
- 1 garlic clove finely minced
- ½ tsp fresh rosemary finely chopped
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp chilli flakes optional
Instructions
- Butterfly the chicken breasts by slicing them horizontally through the centre to create two even cutlets. Lightly flatten if needed to ensure even thickness.
- In a bowl, whisk together the Dijon mustard, honey, olive oil, orange juice, orange zest, garlic, rosemary, smoked paprika, salt, pepper, and chilli flakes (if using).
- Add the chicken to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.
- Preheat the oven to 400°F. Line a baking tray with baking paper.
- Arrange the chicken pieces in a single layer on the tray. Spoon over any remaining marinade. Bake for 20-25 minutes, or until the chicken is cooked through and lightly golden. For a more caramelised top, place under a hot grill for 2–3 minutes at the end of cooking.
- Rest for 5 minutes before slicing. Spoon over any tray juices before serving.
Notes
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
