Sheet Pan Honey Mustard Chicken and Broccoli
This sheet pan honey mustard chicken and broccoli pairs boneless chicken thighs with broccoli florets and a quick Dijon glaze. The chicken gets a short head start in the oven, then the broccoli joins the pan so it can roast without turning limp.
A roomy sheet pan is the key to useful browning. Keep the broccoli in a single layer with a little space between pieces. If your pan is crowded, use a second pan rather than piling the vegetables over the chicken.
Recipe at a Glance
| Servings | 4 |
|---|---|
| Timing | 15 minutes prep; about 20–25 minutes baking; 5 minutes resting |
| Main equipment | Large rimmed sheet pan, about 13 × 18 inches |
Why Make This Recipe
- The glaze uses pantry ingredients and mixes in one bowl.
- Adding the broccoli later gives you more control over its texture.
- The chicken and vegetables work with rice, couscous, or bread.
Ingredient Notes and Substitutions
Boneless, skinless thighs are the intended cut. Unfold them before glazing so the thickness is fairly even. Large folded pieces will cook more slowly than small flat pieces.
Dijon mustard gives the sauce its sharpness and honey adds sweetness. Whole-grain mustard can replace part of the Dijon, but using only whole-grain mustard gives a different texture.
Dry the broccoli well after washing. Water clinging to the florets encourages steaming. Cut thick stalk pieces smaller than the florets so they cook at a similar rate.
How to Make Sheet Pan Honey Mustard Chicken and Broccoli
1. Heat the oven
Heat the oven to 425°F (220°C), conventional setting. Line a large rimmed sheet pan with parchment rated for that temperature, or lightly oil the pan. Pat the chicken dry with paper towels.
2. Mix the glaze
In a small bowl, mix the mustard, honey, 1 tablespoon olive oil, lemon juice, garlic, ¼ teaspoon salt, and pepper. Coat the chicken with the glaze and arrange the thighs unfolded on one side of the pan.
3. Start the chicken
Roast the chicken for 10 minutes. Meanwhile, toss the dry broccoli with the remaining tablespoon of olive oil and ¼ teaspoon salt. Keep the bowl and utensils that touched raw chicken separate from the broccoli.
4. Add the broccoli
Carefully add the broccoli to the empty part of the pan in a single layer. Return the pan to the oven and roast for another 10–15 minutes, until the chicken reaches at least 165°F (74°C) in the thickest part.
5. Adjust for uneven timing
If the chicken is ready but the broccoli needs longer, move the chicken to a clean plate and roast the broccoli a few minutes more. If the broccoli is ready first, remove it and finish the chicken.
6. Rest and serve
Rest the chicken for 5 minutes, then divide it and the broccoli among four plates. Spoon the cooked pan juices over the chicken. Do not use leftover glaze that has been in contact with raw chicken as a finishing sauce.
Tips and Troubleshooting
Prevent scorched glaze
Use the middle oven rack and begin checking near the shorter time. Honey can darken quickly, especially around the thin edges.
Avoid steamed broccoli
Dry the florets and give them space. A second sheet pan is better than an overcrowded first one.
Check doneness accurately
Insert the thermometer into the thickest section of a thigh without touching the hot pan. Color alone is unreliable.
Variations
- For extra tang, add another teaspoon of lemon juice to the cooked portions at the table.
- Use cauliflower florets instead of broccoli, but roast them on a separate pan from the beginning because they may need longer.
Sheet Pan Honey Mustard Chicken and Broccoli
Ingredients
Equipment
Method
- Heat the oven to 425°F (220°C), conventional setting. Line a large rimmed sheet pan with parchment rated for that temperature, or lightly oil the pan. Pat the chicken dry with paper towels.
- In a small bowl, mix the mustard, honey, 1 tablespoon olive oil, lemon juice, garlic, ¼ teaspoon salt, and pepper. Coat the chicken with the glaze and arrange the thighs unfolded on one side of the pan.
- Roast the chicken for 10 minutes. Meanwhile, toss the dry broccoli with the remaining tablespoon of olive oil and ¼ teaspoon salt. Keep the bowl and utensils that touched raw chicken separate from the broccoli.
- Carefully add the broccoli to the empty part of the pan in a single layer. Return the pan to the oven and roast for another 10–15 minutes, until the chicken reaches at least 165°F (74°C) in the thickest part.
- If the chicken is ready but the broccoli needs longer, move the chicken to a clean plate and roast the broccoli a few minutes more. If the broccoli is ready first, remove it and finish the chicken.
- Rest the chicken for 5 minutes, then divide it and the broccoli among four plates. Spoon the cooked pan juices over the chicken. Do not use leftover glaze that has been in contact with raw chicken as a finishing sauce.
Notes
What to Serve With It
Serve with cooked rice, couscous, or crusty bread. Prepare the starch while the chicken roasts. A simple tomato salad also adds freshness without requiring another oven dish.
Storage and Reheating
Refrigerate portions in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days. Reheat to 165°F (74°C), covered with a small splash of water to limit drying. The broccoli will be softer after reheating. Freeze the chicken for up to 2 months for best quality; freshly roasted broccoli has a better texture.
Frequently Asked Questions
Can I use chicken breasts?
They need different timing depending on thickness. If substituting, use evenly sized pieces and rely on a thermometer rather than the thigh timing.
Can I make the glaze ahead?
Yes. Mix it without the raw chicken and refrigerate in a covered container for up to 2 days. Stir before using.
Do I need to flip the chicken?
It is not necessary here. Keep the thighs unfolded and use a thermometer to check the center.
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