This Sheet Pan Honey Mustard Chicken with roasted potatoes and broccoli is an easy, high-protein weeknight dinner. Juicy chicken breasts bake in a sweet-and-tangy homemade honey mustard sauce while tender potatoes and caramelized broccoli roast on the same pan for minimal cleanup. It’s flavorful, adaptable, and ready in about 40 minutes — perfect for busy evenings.
If you need a reliable one-pan meal that delivers on flavor and ease, this honey mustard chicken is a great choice. A simple sauce made with Dijon, whole grain mustard, honey, olive oil and fresh lemon brightens the dish, while garlic and thyme add depth. Everything cooks together on one rimmed sheet pan so you spend less time cleaning and more time eating.
The recipe keeps chicken breasts juicy by pounding them to an even thickness and finishing them at the right internal temperature. Potatoes roast to a tender, golden finish and broccoli develops light charred edges for added texture. This dish is naturally high in protein and made from basic, real-food ingredients you can find at any grocery store. Swap vegetables or use thighs if you prefer — the recipe is forgiving and adaptable.
Why you’ll love this recipe
- One pan meal — fast prep and easy cleanup.
- Juicy chicken thanks to even thickness and correct cooking.
- Sweet, tangy honey mustard sauce that complements chicken and veggies.
- Made with simple real-food ingredients you likely have on hand.
- Customizable — substitute vegetables or use chicken thighs if desired.
Recipe ingredients
Honey mustard sauce
- Dijon mustard — the smooth savory base for the sauce.
- Whole grain mustard — adds texture and mild heat; you can use more Dijon if needed.
- Honey — balances the mustard with sweetness.
- Olive oil — helps emulsify and coat the chicken and vegetables.
- Fresh lemon juice — brightens the flavors and cuts richness.
- Garlic — fresh minced for savory depth (or garlic powder in a pinch).
- Thyme — optional herb for an aromatic note; fresh or dried works.
Chicken and vegetables
- Boneless skinless chicken breasts — pounded to about 1/2–3/4″ thickness for even cooking. Thighs can be used instead.
- Baby gold potatoes — halved or quartered so pieces are uniform.
- Broccoli florets — cut into large pieces so they roast without overcooking.
- Olive oil — used to toss vegetables and promote browning.
See the recipe card below for exact quantities and full instructions.
How to make honey mustard chicken
This simple sheet pan dinner takes about 10 minutes to prepare and roughly 30 minutes to cook, finishing in around 40 minutes total. The method is straightforward and reliable for busy nights.
Prep the chicken
Prepare the sheet pan
Tips for success
- Pound chicken evenly so pieces finish at the same time and stay juicy.
- Don’t overcrowd the pan — spread ingredients in a single layer for proper browning.
- Cut potatoes uniformly so they roast at the same rate.
- Add broccoli later in the bake if you prefer it less tender to keep some bite.
- Remove chicken at 160°F and let it rest to reach the ideal 165°F while staying moist.
Recipe FAQs
Pounding to an even thickness helps the chicken cook evenly and remain juicy. If your breasts are already similar in size, you can skip pounding.
Yes. Boneless skinless thighs work well and don’t need pounding; roast them until they reach 165°F internally (about 18–22 minutes, depending on size).
Absolutely. Carrots, halved Brussels sprouts, or cubed sweet potato are great alternatives — roast them 10 minutes before adding chicken. Quick-cooking vegetables like green beans can be added when the chicken goes in.
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
Serving suggestions
This sheet pan meal is complete on its own, but you can pair it with a simple salad or crusty bread to soak up the sauce. A mixed green salad or spring mix complements the richness of the honey mustard.
- Fresh green salad (insalata mista or a spring mix).
- Crusty bread to mop up any extra sauce.
More easy chicken dinner recipes you’ll love:
- Air fryer chicken fajitas
- Chicken burrito bowls
- Chicken piccata
- Chicken vegetable stir-fry
- Creamy chicken marsala
Did you try this recipe? If so, please leave a review below and share your results on social media so others can find this easy sheet pan dinner.
Sheet Pan Honey Mustard Chicken
Equipment
- Rimmed baking sheet (around 16″ x 12″)
Ingredients
Honey mustard sauce
- 1/4 cup Dijon mustard
- 2.5 tablespoons honey
- 2 tablespoons whole grain mustard (or extra 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 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
- 3 cups broccoli florets, large pieces
Instructions
Prepare the honey mustard sauce
- Whisk together 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 oven to 425°F. Season chicken with salt and pepper on both sides.
- Toss potatoes with 1 tablespoon olive oil, salt and pepper. Spread in an even layer on a rimmed baking sheet and roast for 10 minutes. Remove and push potatoes to one side to make room for chicken.
- Arrange chicken breasts on the sheet pan. Brush the tops of the chicken and potatoes with half of the honey mustard sauce.
- Toss broccoli with the remaining 1 tablespoon olive oil, salt and pepper, then scatter 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 for 5 minutes (internal temperature will rise to 165°F). Serve with remaining sauce.
Notes
- Pro tip: Pound chicken breasts to even thickness so cooking time is consistent.
- Whole grain mustard adds texture; substitute extra Dijon if desired.
- Swap vegetables as you like — Brussels sprouts, carrots, green beans or sweet potatoes work well; adjust roasting time accordingly.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 530 kcal, Carbohydrates: 47 g, Protein: 43 g, Fat: 20 g, Saturated Fat: 3 g, Fiber: 7 g, Sugar: 14 g, Sodium: 630 mg. Nutrition is an estimate for guideline purposes only.