One Pan Honey Mustard Chicken with Potatoes and Broccoli.”

This flavorful  recipe will be your new favorite dinner go-to. Ready in an hour, this dinner is one the entire family will rant and rave about- plus one-pan meals mean super easy clean-up.

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Juicy chicken thighs marinated in a homemade honey mustard sauce with tender potatoes and slightly crunchy broccoli florets, this recipe will fill everybody’s belly at the dinner table. 

If you’ve fallen in love with sheet pan recipes, one pan meals, and easy dinners, add my One Pan Pork Tenderloin and Vegetables and my One Pan Smothered Chicken to your easy weeknight dinner rotation! You can thank me later. 

Why this recipe works

Sheet pan dinners are always a hit, they tend to be affordable and perfect for busy weeknights like this Italian Chicken and Vegetables. The best part is, the entire meal is made on one baking sheet, so you have less clean-up afterwards. That’s always a winner in my book! 

Ingredients needed

• Mustard: Both yellow mustard and Dijon mustard is needed.
• Mayonnaise: Use real mayonnaise.
• Honey: Any honey will work.
• Garlic: Fresh minced garlic is best.
• Chicken: You can purchase them or make your own boneless skinless chicken thighs.
• Herbs and spices: Italian seasoning, salt, and black pepper
• Vegetables: potatoes, onion, and broccoli florets
• Oil: olive oil 

How to make one-pan honey mustard chicken and vegetables

• Step 1: Mix the yellow mustard, honey, herbs and spices together for the honey mustard sauce and set aside. 
• Step 2: In a separate large bowl, add chicken thighs and sprinkle Italian seasoning, salt and pepper on them. Toss to coat the raw chicken.

• Step 3: Pour some of the honey mustard sauce on the dark met and toss until coated. Put in the fridge to marinate. 
• Step 4: In a separate bowl, add potatoes and onions with olive oil, salt, and pepper. Toss to combine. 

• Step 5: Spread out the potatoes and onions on a baking sheet and bake. 
• Step 6: Remove the baking sheet from the oven and add the marinated chicken on top of the simple ingredients on the sheet and return to the oven. 

• Step 7: While that’s baking, add broccoli to the bowl that the potatoes were in and toss with olive oil. 
• Step 8: Remove the pan from the oven again and brush on the remaining honey mustard sauce over the chicken and broccoli on the sheet. Bake again until the chicken is cooked, then enjoy the perfect meal.

Recipe Tips

• You can swap the potatoes for other varieties like sweet potatoes or Yukon potatoes. You may need to alter the amount of time needed to cook the potatoes depending on the variety you choose. 
• Always use a meat thermometer to make sure the internal temperature of the chicken reaches 165 degrees F before serving. 
• When laying out your sheet pan meal on the aluminum foil-lined sheet, lay it out in a single layer so it can all cook evenly. 
• To caramelize the chicken, broil the chicken and potatoes during the last 2-3 minutes in the oven. Just watch it so it doesn’t burn. 
• If dark meat isn’t your thing, the thighs can be subbed out for boneless chicken breasts, but you will need to change the cooking time so the juicy chicken breasts don’t dry out. 
• Be sure the potatoes are cut into smaller pieces since they take so long to cook.