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. (My brother felt the same way about Ranch.)

And I think I’ve successfully influenced the next generation.

My son, who’s 7 now, is my honey mustard fanatic. Loves the stuff!

(Interestingly, my daughter, who is 9, 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.

Me, I’ve been without an oven for 4 1/2 months. GE appliances are not my friend.

Long story short, we had an error message. Our oven was brand new three years ago, so that seemed strange. They came once. Replaced a part. Didn’t fix it. They came twice then three times and none of those replacement parts fixed the problem.

And each time, we had to wait weeks and weeks for the replacements parts, all of which were back-ordered. And then we had to wait to get on their schedule. And they kept telling us inaccurate dates. And just not showing up on scheduled dates (or calling to let us know they were cancelling, again).

It has been infuriating. And also problematic for both me as a food blogger and as a mom. I couldn’t make my son’s birthday cake. Couldn’t check off all the summertime bucket list items my daughter had written out for us to make together. 💔

Needless to say, I won’t be buying from GE ever again. 😡

OK, maybe that wasn’t so short. Sorry, they got me so worked up. Especially since they didn’t show up for yesterday’s service appointment and I STILL don’t have a working oven. (These photos were not taken in my kitchen; I’ve had to get creative.)

Moving on…

Who doesn’t adore a sheet pan dinner? It makes mealtime so easy and takes the stress off after a full day of work and managing the kids.

(Or just surviving. Which is not to be underestimated these days.)

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 of course we love sheet pan chicken fajitas.

And 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 turkey sausages.

No dinner dilemmas here!

(I also included today’s recipe in this round-up of 60 Healthy Chicken Dinners. We can all use more chicken recipes, right?!)

And I think this honey mustard chicken version will be a new favorite. Such family-friendly flavors and it’s got everything you need for dinner. 🙌

OK, let’s get cooking!

Now, I’ve got some notes and substitutions coming up on how to make sheet pan honey mustard chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on sheet pan honey mustard chicken and veggies:

• 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.
• 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.
• 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.
• 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.

I’m a huge broccoli lover and think this combo goes really well together. But you could swap out your veggie if desired. Green beans would roast in about the same 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. 

You know I love helping you customize dishes for your family’s tastes. 😊

So if you are lucky enough to have a working oven, please go make this. I’m gonna have sheet pan dinners on the menu on repeat once mine is finally back. Unclear on when that will be, sadly…

But for you, happy cooking and enjoy!

XO,

Kathryn

P.S. Want to see what new recipes I come up with when I do finally get an oven back?

Sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

Yield: 4 servings

Sheet pan honey mustard chicken with potatoes and broccoli

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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.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 4 (6-7 oz) boneless, skinless chicken breasts
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup honey
• 1/4 cup yellow mustard
• 2 tablespoons Dijon mustard
• 4-5 medium Yukon potatoes, cut into 1/2 inch cubes (or sub red potatoes)
• 4 teaspoons extra-virgin olive oil, divided
• 1 medium head of broccoli, cut into florets
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 375.
2. Mix together the Italian seasoning, paprika, salt, black pepper and garlic powder.
3. 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.
4. 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.
5. 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.
6. Roast the chicken and potatoes at 375 for 25 minutes.
7. Meanwhile, toss the broccoli florets with the remaining 2 teaspoons of olive oil and season with the 1/4 teaspoon salt and 1/8 teaspoon black pepper.
8. 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.
9. Continue cooking the chicken and vegetables for another 10-15 minutes, until the chicken is cooked through and the potatoes and broccoli are tender.
10. Serve immediately, and drizzle the reserved honey mustard over the cooked chicken.

Notes

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.

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.

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.

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. You could also swap out your veggie if desired. Green beans would roast in about the same time, as would asparagus.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 410Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 1100mgCarbohydrates: 74gFiber: 8gSugar: 26gProtein: 17g