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Honey mustard chicken thighs and roasted broccoli on a sheet pan
CookingPassion

Sheet Pan Honey Mustard Chicken and Broccoli

Make sheet pan honey mustard chicken and broccoli with a simple Dijon glaze. A practical weeknight dinner with clear timing and easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting / cooling 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb (680 g) boneless, skinless chicken thighs
  • 1 lb (450 g) broccoli, cut into medium florets
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 2 garlic cloves, finely minced
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper

Equipment

  • Large rimmed sheet pan, about 13 × 18 inches
  • Instant-read food thermometer

Method
 

  1. 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. 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. 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. 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. 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 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

15 minutes prep; about 20–25 minutes baking; 5 minutes resting. 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.