Sheet pan honey mustard chicken with potatoes and broccoli is an easy all-in-one family friendly dinner with great seasoning and flavor. Just 10 minutes to prep and uses on-hand ingredients.
I pretty much lived on honey mustard during my teen years.
Chicken tenders with honey mustard were my standard order at just about every restaurant I went to with my family or friends for a decade.
(Now I make my own crunchy baked chicken tenders at home. Still dip them in honey mustard though!)
And I have always loved honey mustard for a salad dressing, too.
Pretty much, put honey mustard on it or with it and I will probably eat it.
And I think I've successfully influenced the next generation. My son is also a honey mustard fanatic. (My daughter so far takes after her uncle and loves all things Ranch.)
So I've created a few honey mustard chicken dishes and I'm so happy to finally be sharing this sheet pan honey mustard chicken with potatoes and broccoli.
It combines some of my very favorite things: chicken with a honey mustard sauce, plus roasted potatoes and broccoli.
It's an all-in-one dinner that only takes about 10 minutes to prep and then roasts away in the oven while you get on with life.
It makes mealtime so easy and takes the stress off after a full day.
You can also check out my 15-minute skillet honey mustard chicken that's simple to make and goes with any sides.
OK, let's get cooking!
Recipe Notes:
Chicken: The recipe calls for boneless, skinless chicken breasts but you could use chicken tenderloins or boneless, skinless chicken thighs. You would just need to adjust the time slightly to ensure the chicken is cooked through but not overcooked.
Potatoes: Yukon potatoes are my go-to, but you could substitute red skinned potatoes or fingerling potatoes here as well. Even sweet potatoes, if you want. Just dice them small enough so they cook through.
Broccoli: You'll add the broccoli to the pan with the potatoes towards the end of the cook time since they roast much faster than the chicken or potatoes.
Pro tip: Two sheet pans is key. One sheet pan is for the chicken, which can release juices. You want the vegetables on a separate sheet pan so they roast and don't get soggy from sitting in those liquids.
I'm a huge broccoli lover and think this chicken broccoli potato sheet pan combo goes really well together.
But you could swap out your veggie if desired. Green beans would roast in about the same amount of time as the broccoli, as would asparagus.
And as always, I recommend you check your chicken with a digital thermometer to ensure it's cooked through.
Happy cooking and enjoy!
XO,
Kathryn
Sheet Pan Honey Mustard Chicken with Potatoes and Broccoli
Ingredients
- 4 (6-7 oz) boneless, skinless chicken breasts
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅓ cup honey
- ¼ cup yellow mustard
- 2 tablespoons Dijon mustard
- 4-5 medium Yukon potatoes, cut into ½ inch cubes (or sub red potatoes)
- 4 teaspoons extra-virgin olive oil, divided
- 1 medium head of broccoli, cut into florets
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Mix together the Italian seasoning, paprika, salt, black pepper and garlic powder.
- In a small bowl, mix together the honey and mustards and stir well to mix. Reserve 2 tablespoons of the honey mustard mixture for later use.
- Season the chicken breasts on all sides with half of the seasoning mixture (reserve the other half for seasoning the potatoes) and then coat with the rest of the honey mustard mixture. Place the chicken breasts on a baking sheet coated with cooking spray. (Or line with parchment paper for easy clean up.)
- Place the potatoes on a second baking sheet. Drizzle with 2 teaspoons olive oil and then season with the remaining half of the reserved spice mixture. Use your hands to toss the potatoes together until well coated. Spread in a single layer on one side of the baking sheet.
- Roast the chicken and potatoes at 375 for 25 minutes.
- Meanwhile, toss the broccoli florets with the remaining 2 teaspoons of olive oil and season with the ¼ teaspoon salt and ⅛ teaspoon black pepper.
- After 25 minutes, remove the pan with the potatoes, add the seasoned broccoli to the other side of the pan and return to the oven.
- Continue cooking the chicken and vegetables for another 10-15 minutes, until the chicken is cooked through and the potatoes and broccoli are tender.
- Serve immediately, and drizzle the reserved honey mustard over the cooked chicken.
Notes
Video
Nutrition
If you are a sheet pan lover like me...
This southwest sheet pan chicken and veggies is a go-to (plus it has lots of ways you can serve it and all kinds of fun toppings) and we love sheet pan chicken fajitas.
In the fall, I also adore this sheet pan harvest chicken and vegetables.
Or if you're looking for something a little different, check out sheet pan Mediterranean chicken or sheet pan sausage and veggies.
Or check out this round-up of 10 easy and delicious sheet pan chicken dinners.
goojara says
I am loving it, it looks so yummy
Kathryn Doherty says
Thanks! 😊
Mel says
Really easy, really tasty. The honey mustard sauce is delicious.
Kathryn Doherty says
Oh I'm so happy to hear you loved it! Thank you for sharing! : )