Sheet Pan Honey Orange Dijon Chicken (Easy One Pan Dinner)
This honey orange Dijon chicken is exactly that kind of recipe. Juicy butterflied chicken breast is coated in a sweet, tangy marinade and baked until golden and slightly sticky on top, all on one pan with barely any cleanup.
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
To turn this into a full sheet pan dinner, add vegetables like broccoli, carrots, or potatoes to the tray. Toss them with a little olive oil, salt, and pepper, then roast everything together for an easy one-pan meal.
Calories may vary slightly depending on orange juice used.