One Pan Honey Mustard Chicken with Roasted Potatoes and Broccoli

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Looking for an easy weeknight dinner that delivers bold flavor, minimal cleanup, and healthy satisfaction? This one pan honey mustard chicken recipe checks every box. Juicy chicken thighs, crisp-tender broccoli, and golden roasted potatoes all bake together with a sweet and tangy honey mustard glaze — all in a single sheet pan.

This dish is perfect for busy families, meal prep enthusiasts, or anyone craving a wholesome meal without standing over the stove. Let’s dive into how to make it perfectly every time.

Why This One-Pan Chicken Recipe Works

  • One pan means less mess and cleanup.
  • The honey mustard marinade infuses deep flavor into the chicken and vegetables.
  • Broccoli stays crisp while potatoes roast to golden perfection.
  • Easy to customize with different veggies or proteins.

Whether you’re new to sheet pan cooking or already a fan, this recipe is a game-changer for weeknight meals.

Ingredients You’ll Need

For the Honey Mustard Sauce

  • ¼ cup yellow mustard
  • 2 tablespoons Dijon mustard
  • ⅓ cup honey
  • 2 tablespoons real mayonnaise
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

For the Chicken and Vegetables

  • 6 boneless, skinless chicken thighs (approx. 1.5 lbs)
  • 2 pounds baby or creamer potatoes, halved
  • 1 large onion, chopped
  • 3 cups broccoli florets
  • 3 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

2. Make the Sauce

In a small bowl, whisk together yellow mustard, Dijon mustard, honey, mayonnaise, garlic, salt, and pepper until smooth. This will be your honey mustard glaze.

3. Season and Marinate the Chicken

Place the chicken thighs in a bowl. Sprinkle with Italian seasoning, salt, and pepper. Pour in about ¾ of the prepared honey mustard sauce and toss to coat evenly. Let marinate in the refrigerator while prepping the vegetables.

4. Prep the Potatoes and Onion

In another large bowl, toss the halved potatoes and chopped onion with 2 tablespoons of olive oil, salt, and pepper.

Spread them evenly on your prepared baking sheet and roast in the oven for 20 minutes.

5. Add Chicken to the Sheet Pan

Remove the pan from the oven. Place the marinated chicken thighs on top of the partially roasted potatoes and onions. Return the pan to the oven and bake for another 30 minutes.

6. Add Broccoli and Final Glaze

Toss broccoli florets in the same bowl with the remaining tablespoon of olive oil. After the 30-minute mark, remove the baking sheet again and add broccoli to the pan. Brush remaining honey mustard sauce over the chicken and broccoli.

Bake for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F.

7. Optional Broil for Crispness

For a caramelized finish, broil the pan for the last 2–3 minutes. Keep a close eye to avoid burning.

Recipe Tips and Variations

  • Chicken Substitute: Boneless chicken breasts can be used instead of thighs. Adjust cook time to prevent drying out.
  • Potato Options: Try Yukon Gold, red potatoes, or sweet potatoes. Chop into small, even pieces for even roasting.
  • Extra Crisp: Broiling at the end brings a lovely crispness to the glaze and edges.
  • Vegetable Swap: Swap broccoli for Brussels sprouts, green beans, or zucchini.

Nutritional Highlights (per serving)

  • Calories: 336
  • Protein: 27g
  • Carbohydrates: 47g
  • Fat: 5g
  • Fiber: 5g
  • Sugar: 18g
  • Vitamin C: 71mg
  • Calcium: 74mg
  • Iron: 3mg

Frequently Asked Questions

How do I store leftovers?

Allow leftovers to cool, then store in airtight containers in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Can I freeze this meal?

Yes. Freeze fully cooked portions in freezer-safe containers. Thaw overnight and reheat in the oven or microwave.

Can I use a different type of mustard?

Absolutely. You can experiment with spicy brown mustard or whole-grain mustard for a different flavor twist.

Should I peel the potatoes?

Peeling is optional. Baby or creamer potatoes work well with skins on and add texture and nutrients.

Is this dish gluten-free?

Yes, as long as all condiments (especially mustard and mayonnaise) are certified gluten-free.

Internal Linking Suggestions

For more healthy one-pan meal ideas, check out these articles on secretsofthegreengarden.com:

  • How to Grow Your Own Broccoli in Containers
  • 10 Easy Herbs to Grow for Homemade Marinades
  • Best Vegetables to Pair with Chicken Dinners

External Authority Sources

Conclusion

This one pan honey mustard chicken with roasted vegetables is a go-to solution for fast, nourishing dinners. With just a few ingredients and minimal effort, you’ll have a complete meal that’s packed with flavor and perfect for family or guests.

Whether you’re meal prepping or just want to simplify dinner, keep this recipe in your regular rotation. It’s easy to love, easy to clean up, and endlessly adaptable.

33 thoughts on “One Pan Honey Mustard Chicken with Roasted Potatoes and Broccoli”

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