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Sheet Pan Honey Mustard Chicken with Roasted Potatoes and Broccoli Recipe

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4.2 from 13 reviews

This Sheet Pan Honey Mustard Chicken recipe is an easy and flavorful one-pan meal perfect for busy weeknights. Tender boneless skinless chicken breasts are coated with a tangy and sweet honey mustard sauce and roasted along with baby gold potatoes and vibrant broccoli florets. The sheet pan method makes cleanup a breeze while delivering a deliciously balanced meal with a perfect blend of savory, sweet, and zesty flavors.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Honey Mustard Sauce

  • 1/4 cup Dijon mustard
  • 2.5 tablespoons honey
  • 2 tablespoons whole grain mustard (substitute with additional Dijon mustard if desired)
  • 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 inch thickness
  • 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 pieces

Instructions

  1. Prepare the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, fresh lemon juice, minced garlic, salt, and black pepper until well combined. Set the sauce aside.
  2. Season the chicken: Preheat the oven to 425°F (220°C). Season both sides of the pounded chicken breasts with salt and pepper to taste, then set aside.
  3. Pre-cook the potatoes: In a bowl, toss the halved or quartered baby gold potatoes with 1 tablespoon of olive oil, salt, and pepper until fully coated. Spread the potatoes evenly on a baking sheet and roast in the oven for 10 minutes to start softening them.
  4. Arrange chicken and potatoes on baking sheet: Remove the baking sheet from the oven and push the potatoes over to one side to create space. Place the seasoned chicken breasts on the empty side of the sheet pan. Using half of the prepared honey mustard sauce, brush it evenly over the top of both the chicken and the potatoes.
  5. Add broccoli to sheet pan: In the bowl previously used for the potatoes, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper to taste. Scatter the broccoli over the potatoes on the baking sheet.
  6. Bake the sheet pan meal: Return the sheet pan to the oven and bake everything for 13-15 minutes, or until the chicken reaches an internal temperature of 160°F (71°C). Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
  7. Serve: Serve the honey mustard chicken alongside the roasted potatoes and broccoli. Optionally, serve with additional honey mustard sauce on the side for dipping.

Notes

  • Pounding the chicken breasts to an even thickness ensures even cooking.
  • You can substitute whole grain mustard with all Dijon mustard if preferred.
  • Use a meat thermometer to accurately check chicken doneness for safety.
  • Feel free to swap broccoli with other vegetables like green beans or asparagus depending on preference.
  • For a dairy-free version, this recipe is already suitable as it contains no dairy ingredients.

Find it online: https://allcookedup.com/sheet-pan-honey-mustard-chicken-with-roasted-potatoes-and-broccoli-recipe/