Sheet Pan Honey Mustard Chicken with Potatoes and Broccoli

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.

It makes mealtime so easy and takes the stress off after a full day of work and managing the kids.

And 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 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 sausage and veggies.

Or check out this round-up of 10 easy and delicious sheet pan chicken dinners.

No dinner dilemmas here!

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.

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 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

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4.39 from 21 votes

Sheet pan honey mustard chicken with potatoes and broccoli

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 Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Yield: 4 servings

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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.
• 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.
• 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

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.

Video

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 74g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 1100mg | Fiber: 8g | Sugar: 26g

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