This Sheet Pan Honey Mustard Chicken with potatoes and broccoli is an easy, high-protein dinner made with juicy chicken breast and a sweet and tangy homemade honey mustard sauce. Everything cooks on one pan for minimal cleanup, making it perfect for busy weeknights!

Plated honey mustard chicken with roasted potatoes and broccoli.

If you’re looking for a quick and easy sheet pan dinner, this Honey Mustard Chicken is one you’ll make on repeat. It’s packed with flavor thanks to a simple homemade honey mustard sauce, and everything roasts together on one pan for easy cleanup.

Chicken breast stays juicy, potatoes turn perfectly tender, and broccoli gets lightly caramelized around the edges. It’s a balanced, high-protein meal with real food ingredients that’s ideal for busy weeknights.

Even better, this recipe is flexible—you can swap in different vegetables or use chicken thighs depending on what you have on hand.

Love sheet pan meals? Be sure to try my sheet pan chicken thighs and sheet pan sausage and peppers!

Overhead sheet pan honey mustard chicken with potatoes and broccoli.
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Why you’ll love this recipe

  • One pan meal with minimal cleanup.
  • Juicy chicken breast every time (no dryness!).
  • Sweet and tangy honey mustard flavor.
  • Made with simple, real food ingredients.
  • Easily customizable with different vegetables.

Recipe ingredients

Ingredients for sheet pan Honey mustard chicken with potatoes and broccoli.

Honey mustard sauce

  • Dijon mustard. This is the base of the sauce. It’s smooth, savory and helps emulsify the sauce.
  • Whole grain mustard. Adds texture and a more mild, mustard flavor. Substitute with the same amount of Dijon mustard if you don’t have any on hand.
  • Honey. Adds the necessary sweetness to balance out the savory mustard flavor.
  • Olive oil. Adds body to the sauce and helps it coat the chicken and vegetables.
  • Fresh lemon juice. Heightens the flavors and balances the sweetness.
  • Garlic. Adds bold, savory flavor. Sub with 1 teaspoon garlic powder as needed.
  • Thyme. Adds herbaceous flavor. Sub with your favorite fresh or dried herbs.

Chicken and vegetables

  • Boneless skinless chicken breasts. Pounded to ½–¾” thickness. Sub with boneless skinless chicken thighs as desired.
  • Baby gold potatoes. Halved or quartered depending on size.
  • Broccoli florets. Cut into large pieces.
  • Olive oil. Toss the potatoes and broccoli in olive oil to promote browning.

See the recipe card for the full list of ingredients and quantities.

How to make honey mustard chicken

This is one of those easy sheet pan chicken dinners that comes together with minimal effort. It takes about 10 minutes to prep and it’s ready in about 40 minutes!

Prep the chicken

Chicken breasts pounded to even thickness in a zip top bag.
Place the chicken in a zip top bag and pound out to even thickness, about 1/2 – 3/4″ thick.
Seasoned chicken breasts for honey mustard chicken on a cutting board.
Season both sides of the chicken breast with salt and pepper.

Prepare the sheet pan honey mustard chicken

Halved baby gold potatoes on a baking sheet before roasting
Toss halved or quartered baby gold potatoes with olive oil, salt and pepper and place in single layer on baking sheet. Roast at 425 for 10 minutes.
Honey mustard sauce in a bowl.
Combine Dijon, whole grain Dijon mustard, honey, olive oil, lemon juice, garlic, salt and pepper in a small bowl.
Chicken breast and potatoes brushed with honey mustard sauce on sheet pan.
Scoot the potatoes over on the sheet pan and nestle the chicken breast in. Brush the chicken breast and potatoes with half of the honey mustard sauce.
Broccoli florets on top of honey mustard chicken and potatoes.
Toss the broccoli with olive oil, salt and pepper and scatter over the chicken and potatoes. Bake for 15–18 minutes, or until the chicken reaches 160°F (it will rise to 165°F as it rests) and the vegetables are tender. Drizzle the remaining honey mustard sauce over the chicken and vegetables before serving.

Tips for success

  • Pound chicken evenly for juicy, even cooking.
  • Don’t overcrowd the pan — this helps everything caramelize.
  • Cut potatoes evenly so they cook at the same rate.
  • Add broccoli later to prevent overcooking.
  • Cook the chicken to 160 degrees to ensure that it’s nice and juicy.
Close up honey mustard chicken breast on sheet pan with roasted vegetables.

Recipe FAQs

Do I have to pound the chicken?

Pounding the chicken to even thickness helps it cook evenly and stay juicy, but you can skip this step if your chicken breasts are already uniform in size.

Can I use chicken thighs?

Boneless skinless chicken thighs will work very well in this recipe as they cook fairly quickly, and there’s no need to pound them out to even thickness. Cook them for 18-22 minutes, or until the internal temperature of the chicken thighs register 165 degrees.

Can I use different vegetables?

This meal is very customizable. Chopped carrots, halved brussels sprouts, or cubed sweet potato are great options — simply cook for 10 minutes before adding the chicken. If using green beans or other quick cooking vegetables, add them to the pan when you add the chicken.

Can I make this ahead?

Yes! Store leftovers in the refrigerator for up to 3 days.

Serving suggestions

This is a complete meal on its own, but you can also serve it with:

Plated honey mustard chicken with roasted vegetables on white plate.

More easy chicken dinner recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Plated honey mustard chicken with roasted potatoes and broccoli.

Sheet Pan Honey Mustard Chicken

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 40 minutes
Sheet Pan Honey Mustard Chicken is juicy, flavorful and cooks up with baby gold potatoes and broccoli for an easy one pan dinner. It's ready in 40 minutes!
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Equipment

Ingredients

Honey mustard sauce

  • 1/4 cup Dijon mustard
  • 2.5 tablespoons honey
  • 2 tablespoons whole grain mustard sub with additional Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Chicken and vegetables

  • 1.5 lbs. boneless skinless chicken breast pounded to 1/2 -3/4" thick
  • salt and pepper, to taste
  • 2 tablespoons olive oil divided
  • 1.5 lbs. baby gold potatoes halved or quartered, depending on size
  • 3 cups broccoli florets cut into large sized pieces

Instructions 

Prepare the honey mustard sauce

  • Place the Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, garlic, salt and pepper in a small bowl and whisk or stir until incorporated. set aside.
    1/4 cup Dijon mustard, 2.5 tablespoons honey, 2 tablespoons whole grain mustard, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 cloves garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper

Prepare the honey mustard chicken and vegetables

  • Preheat the oven to 425 degrees. Season the chicken with salt and pepper on both sides and set aside.
    1.5 lbs. boneless skinless chicken breast, salt and pepper, to taste
  • Place the potatoes in a bowl. Toss with 1 tablespoon of the olive oil, salt and pepper until well coated. Place on the baking sheet in an even layer and roast for 10 minutes. Remove from heat and scoot the potatoes over to make room for the chicken.
    2 tablespoons olive oil, 1.5 lbs. baby gold potatoes
  • Place the chicken breast on the sheet pan. Using half of the sauce, brush the sauce over the top of the chicken and the potatoes.
  • Place the broccoli in the same bowl you used for the potatoes. Add the remaining 1 tablespoon olive oil, salt and pepper to taste, and toss until well coated. Scatter the broccoli over the top of the potatoes on the sheet pan.
    3 cups broccoli florets
  • Bake for 13-15 minutes or until a thermometer registers 160 degrees when inserted into the thickest part of the chicken. Remove from heat, allow the chicken to rest for 5 minutes, then serve with additional honey mustard sauce. Enjoy!

Notes

  1. Pro tip: Be sure that the chicken breasts are pounded to the same thickness so that they cook evenly. Cooking time will vary based on the thickness of your chicken.
  2. Whole grain mustard 
  3. Potatoes and broccoli may be swapped out with your favorite vegetables. Brussels sprouts, green beans, carrots and fennel would be great options. Cooking time will vary based on the veggies you use.
  4. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Calories: 530kcal, Carbohydrates: 47g, Protein: 43g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 630mg, Potassium: 1617mg, Fiber: 7g, Sugar: 14g, Vitamin A: 497IU, Vitamin C: 100mg, Calcium: 80mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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