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.
Yield: 4 servings
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.
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Notes
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.
Leftovers: Any leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave until hot. Or if you have a toaster oven, reheat there to help regain some of the crispness for the roasted potatoes and broccoli.
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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