Introduction

This sheet-pan honey mustard chicken and broccoli recipe is an easy, flavorful meal that’s perfect for busy weeknights. The combination of tangy mustard, sweet honey, and tender chicken thighs pairs beautifully with roasted broccoli for a simple all-in-one dinner.

The image shows a metal baking tray with a single layer of roasted chicken thighs and mixed vegetables. The chicken pieces are golden brown with some darker charred spots and have a slightly shiny, crispy texture on top. Among the chicken are roasted broccoli florets, which are green with some browned, crispy edges, and small slices of yellow potatoes with a soft texture. The tray surface is visible between the pieces with some baking juices and light seasoning scattered around. The tray is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120 grams) Dijon mustard
½ cup (165 grams) honey
Salt and pepper, to taste
1½ pounds broccoli (about 2 heads)
2 pounds boneless, skinless chicken thighs, sliced into three even pieces each
¼ cup extra-virgin olive oil

Instructions

Step 1: Preheat the oven to 425°F (220°C) and place a large sheet pan inside to warm up.
Step 2: In a large bowl, whisk together the Dijon mustard and honey until smooth. Season with salt and a few grinds of black pepper. Set aside ¼ cup of this honey mustard for serving and reserve 3 tablespoons for brushing later.
Step 3: Trim the broccoli into bite-sized florets. Peel the outer layer of the broccoli stalks with a vegetable peeler, trim the ends, and slice the stalks into ½-inch thick pieces.
Step 4: Add the broccoli florets, sliced stalks, and chicken pieces to the bowl with the honey mustard mixture. Toss everything together until well coated.
Step 5: Carefully remove the hot sheet pan from the oven and drizzle the olive oil evenly over it. Spread the coated chicken and broccoli in an even layer on the pan. Drizzle any remaining honey mustard on top and lightly season with salt. Cover the pan tightly with aluminum foil.
Step 6: Bake covered for 25 minutes.
Step 7: Remove the foil and brush the chicken and broccoli with the reserved 3 tablespoons of honey mustard. Set your oven broiler to high and position a rack under the broiler.
Step 8: Broil the sheet pan for about 5 minutes until the chicken and broccoli develop char marks and the chicken reaches an internal temperature of 165°F (74°C).
Step 9: Serve the chicken and broccoli hot with the reserved honey mustard sauce on the side.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the honey mustard marinade.
You can substitute chicken breasts if preferred, but reduce baking time slightly as they cook faster.
Try adding other vegetables like bell peppers or carrots for more variety and color.
Make sure the broccoli is cut into even pieces to ensure uniform roasting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the broccoli from getting too soft, reheat at lower temperatures or briefly on the stovetop.

How to Serve

The image shows a baking sheet filled with roasted chicken thighs and vegetables. There are about ten browned chicken pieces with a crispy, golden skin, some with darker browned spots on top. Scattered between the chicken are broccoli florets, roasted to a greenish-brown color with some charred edges, and round slices of light yellow potatoes. The baking sheet has a worn, slightly shiny surface with some oil stains and small bits of seasoning visible. The whole tray rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

While fresh broccoli is best for roasting, you can use frozen broccoli if you thaw it well and pat it dry before mixing with the marinade. This helps prevent excess moisture and sogginess.

Is the chicken safe to eat if it has some char from broiling?

Yes, a bit of char adds flavor and texture. Just ensure the chicken reaches an internal temperature of 165°F (74°C) to be fully cooked and safe to eat.