This Sheet Pan Honey Mustard Chicken with potatoes and broccoli is a simple, high-protein dinner that highlights juicy chicken breasts coated in a sweet-and-tangy homemade honey mustard sauce. Everything roasts on a single sheet pan for minimal cleanup—perfect for busy weeknights.
If you want a reliable one-pan dinner, this honey mustard chicken fits the bill. A quick homemade sauce brings bright, balanced flavor while the chicken, potatoes and broccoli roast together so cleanup is easy.
Chicken breasts stay tender when pounded to an even thickness, potatoes come out soft with golden edges, and broccoli develops light caramelization. The result is a satisfying, wholesome meal that’s easy to scale and adapt.
The recipe is flexible—use chicken thighs instead of breasts or swap in other vegetables based on what you have on hand.
Why you’ll love this recipe
- One-pan meal that keeps cleanup to a minimum.
- Juicy chicken breasts when pounded and cooked to the proper temperature.
- Sweet and tangy honey mustard flavor that pairs well with roasted vegetables.
- Made with simple, real-food ingredients.
- Easy to customize—swap vegetables or chicken cuts as needed.
Recipe ingredients
Honey mustard sauce
- Dijon mustard: smooth, savory base that helps emulsify the sauce.
- Whole grain mustard: adds texture and a milder mustard note; substitute extra Dijon if needed.
- Honey: balances the mustard with sweetness.
- Olive oil: gives the sauce body and helps it coat ingredients.
- Fresh lemon juice: brightens and balances the sauce.
- Garlic: for savory depth (or 1 tsp garlic powder).
- Thyme: optional herb—use fresh or dried herbs you prefer.
Chicken and vegetables
- Boneless skinless chicken breasts: pounded to 1/2–3/4″ thickness for even cooking; thighs may be used instead.
- Baby gold potatoes: halved or quartered so pieces cook evenly.
- Broccoli florets: cut into large pieces to hold up while roasting.
- Olive oil: toss with the potatoes and broccoli to promote browning.
See the recipe card below for exact quantities and full ingredient list.
How to make honey mustard chicken
This sheet pan dinner takes about 10–15 minutes to prep and around 40 minutes total to cook.
Prep the chicken
Assemble and roast
Tips for success
- Pound the chicken to uniform thickness so it cooks evenly and stays juicy.
- Avoid overcrowding the pan to allow proper browning and caramelization.
- Cut potatoes evenly so they finish at the same time.
- Add broccoli later if you prefer it less tender to prevent overcooking.
- Remove the chicken at 160°F and let it rest to reach a safe, juicy 165°F.
Recipe FAQs
Pounding the chicken to an even thickness helps it cook evenly and stay juicy, but you can skip this step if the breasts are already similar in size.
Boneless, skinless thighs work well and don’t need pounding. Roast 18–22 minutes or until they reach 165°F.
Yes—carrots, halved Brussels sprouts, or cubed sweet potatoes are great. Roast root vegetables 10 minutes before adding the chicken; add quick-cooking vegetables when you add the chicken.
Yes. Store leftovers in the refrigerator for up to 3 days.
Serving suggestions
The sheet pan meal is filling on its own, but you can serve it with:
- A simple mixed green salad for brightness.
- Crusty bread to soak up the honey mustard sauce.
Sheet Pan Honey Mustard Chicken
Ingredients
Honey mustard sauce
- 1/4 cup Dijon mustard
- 2.5 tablespoons honey
- 2 tablespoons whole grain mustard (or additional Dijon)
- 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 breasts, pounded to 1/2–3/4″ thickness
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 1.5 lbs baby gold potatoes, halved or quartered
- 3 cups broccoli florets, cut into large pieces
Instructions
Prepare the honey mustard sauce
- Whisk Dijon, whole grain mustard, honey, olive oil, lemon juice, garlic, salt and pepper in a small bowl until smooth. Set aside.
Prepare the chicken and vegetables
- Preheat the oven to 425°F (220°C). Season the chicken with salt and pepper.
- Toss the potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast 10 minutes. Shift potatoes to one side to make room for the chicken.
- Place the chicken on the sheet pan and brush with half of the sauce. Toss the broccoli with the remaining 1 tablespoon olive oil, salt and pepper, then scatter it over the potatoes and around the chicken.
- Bake 13–15 minutes or until a thermometer inserted into the thickest part of the chicken reads 160°F. Remove from oven and let rest 5 minutes (internal temperature will reach 165°F). Serve with the remaining honey mustard sauce.
Notes
- Pro tip: Pound chicken breasts to equal thickness so cook times are consistent. Thicker pieces require a few more minutes.
- Whole grain mustard adds texture; swap with Dijon if preferred.
- Swap potatoes and broccoli for vegetables like Brussels sprouts, carrots or sweet potatoes. Adjust cooking times for denser veggies.
- Store leftovers refrigerated for up to 3 days.
Nutrition
Carbohydrates: 47 g
Protein: 43 g
Fat: 20 g
Nutrition is estimated using a food database and intended as a guideline for informational purposes.