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Sheet Pan Honey Mustard Chicken with Potatoes and Broccoli

This delicious and easy one-pan meal features crispy chicken in a honey mustard glaze, paired with roasted potatoes and broccoli.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts 6-7 oz each
  • 4-5 pieces medium Yukon potatoes Cut into 1/2 inch cubes
  • 1 medium head broccoli Cut into florets
For the Seasoning
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt Plus additional for broccoli
  • 1/2 teaspoon black pepper Plus additional for broccoli
  • 1/2 teaspoon garlic powder
For the Honey Mustard Glaze
  • 1/3 cup honey
  • 1/4 cup yellow mustard
  • 2 tablespoons Dijon mustard
For Roasting
  • 4 teaspoons extra-virgin olive oil Divided for chicken and vegetables

Method
 

Preparation
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a small bowl, mix together the dried Italian seasoning, paprika, kosher salt, black pepper, and garlic powder.
  3. In another small bowl, combine the honey, yellow mustard, and Dijon mustard. Stir well and reserve 2 tablespoons for drizzling later.
Chicken and Potatoes
  1. Season the chicken breasts on all sides with half of the seasoning mixture. Coat them with the remaining honey mustard glaze and place on a baking sheet.
  2. Prepare the potatoes by spreading cubed Yukon potatoes on another baking sheet. Drizzle with 2 teaspoons of olive oil and sprinkle with the remaining seasoning mixture. Toss to coat well.
  3. Roast the chicken and potatoes in the preheated oven for 25 minutes.
Broccoli
  1. While the chicken and potatoes are roasting, toss the broccoli florets with the remaining 2 teaspoons of olive oil, kosher salt, and black pepper.
  2. After 25 minutes, add the seasoned broccoli to the baking sheet with the chicken and potatoes. Return both sheets to the oven.
  3. Continue cooking for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
  1. Drizzle the reserved honey mustard over the cooked chicken and serve.

Notes

For extra flavor, marinate chicken in honey mustard mixture a few hours before cooking. Ensure uniform sizes for even cooking. Optionally, top chicken with breadcrumbs for crunch.