Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet-Pan Honey Mustard Chicken and Broccoli Recipe

★★★★★

5 from 87 reviews
  • Author: lilan
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x

Description

This Sheet-Pan Honey Mustard Chicken and Broccoli recipe offers a delicious, easy-to-make meal featuring tender chicken thighs and crisp broccoli florets coated in a sweet and tangy honey mustard sauce. Baked and then broiled to perfection on a single sheet pan, this dish combines convenience with vibrant flavors and a satisfying charred finish.

Ingredients

Scale

Honey Mustard Sauce

  • ½ cup (120 grams) Dijon mustard
  • ½ cup (165 grams) honey
  • Salt and pepper, to taste

Produce

  • 1½ pounds broccoli (about 2 broccoli heads)

Protein

  • 2 pounds boneless, skinless chicken thighs, each sliced into three even pieces

Other

  • ¼ cup extra-virgin olive oil

Instructions

  1. Preheat the oven: Heat the oven to 425°F (220°C) and place a large sheet pan inside to warm up.
  2. Prepare the honey mustard sauce: In a large mixing bowl, whisk together Dijon mustard and honey until well combined. Season with salt and freshly cracked black pepper. Reserve ¼ cup of the honey mustard sauce for serving and 3 tablespoons for brushing later.
  3. Prep the broccoli: 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.
  4. Coat chicken and broccoli: Add the broccoli florets, sliced stalks, and chicken pieces into the bowl with the honey mustard sauce. Toss everything well to evenly coat all the ingredients.
  5. Arrange on the sheet pan: Carefully remove the preheated sheet pan from the oven. Drizzle the extra-virgin olive oil evenly over the pan. Spread the honey mustard-coated chicken and broccoli in an even layer on the pan. Drizzle any remaining honey mustard from the bowl on top. Lightly season everything with salt. Cover the pan tightly with aluminum foil.
  6. Bake: Bake in the preheated oven for 25 minutes, allowing the chicken to cook through and the broccoli to soften.
  7. Broil for finishing: Remove the foil and brush the reserved 3 tablespoons of honey mustard marinade over the chicken and broccoli. Position an oven rack directly under the broiler and set the broiler to high. Place the pan back in the oven and broil for 5 minutes until the chicken and broccoli develop char marks. Check that the chicken reaches an internal temperature of 165°F (74°C).
  8. Serve: Serve the dish hot with the reserved ¼ cup honey mustard sauce on the side for dipping or drizzling.

Notes

  • For even cooking, slice chicken thighs into similar-sized pieces.
  • You can substitute chicken breasts, but adjust cooking times accordingly to avoid drying out.
  • Keep an eye during broiling, as char can develop quickly.
  • Feel free to add other vegetables like bell peppers or carrots for variation.
  • Leftovers store well refrigerated for up to 3 days and reheat nicely in an oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: Honey Mustard Chicken, Sheet Pan Dinner, Broccoli Chicken Bake, Easy Weeknight Meal, One-Pan Dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/sheet-pan-honey-mustard-chicken-and-broccoli-recipe/