Sheet Pan Honey Mustard Chicken

Plated honey mustard chicken with roasted potatoes and broccoli.

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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!

Prep Time15

Cook Time25

Total Time40

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 530kcal

Author: Marcie

Equipment

Rimmed Baking Sheets 16 3/4" x 12"

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

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.
Whole grain mustard
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.
Store leftovers in the refrigerator for up to 3 days.

Nutrition