Honey Mustard Chicken Broccoli Potato (Sheet Pan Meal)

Name: Honey Mustard Chicken Broccoli Potato (Sheet Pan Meal)
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 lb chicken thighs (about 8 thighs, boneless, skinless); 1 tsp ground cumin; ½ tsp paprika; ½ tsp garlic powder; ½ tsp onion powder; 1 tsp ground chipotle powder; 1 tsp brown sugar; salt and black pepper (to taste); 1 head of broccoli (broken into florets (about 2 cups)); 1 red onion (sliced); 1.5 lbs baby potatoes (thinly sliced); 3 tbsp olive oil; 3 tbsp mayonnaise (or 2 tbsp of plain Greek yogurt and 1 tbsp mayonnaise); 2 tbsp old fashioned dijon mustard; 2 tsp white vinegar; 2 tsp honey; salt and pepper (to taste)

Jump to Recipe - Print Recipe

This chicken broccoli potato sheet pan is the quickest balanced dinner for busy weeknights. It requires minimal dishes and is sure to be a crowd pleaser!

Dijon mustard chicken thighs oven baked with broccoli and potatoes; drizzle of honey mustard sauce on top.

I'm a big fan of sheet pan meals. They're pretty much foolproof, which is important for those busy workdays when I don't have the mental capacity to cook myself a fancy dinner. However, no matter how tired I am I still do my best to prioritize nourishment! This recipe has quickly become my saving grace because I can whip it together without too much thought. All you need is chicken, broccoli, potato and a drizzle of honey mustard sauce and you're good to go!

Why You Need This Chicken Broccoli Potato Sheet Pan

If you're running low on time this week, this dinner is perfect for you for a couple of reasons:

Minimal dishes- Let's be honest, the best part about sheet pan chicken thighs and veggies is that there's only one dish to clean.
Balanced meal- Chicken, broccoli, potato- we've got protein, color and carbs, making this a tasty balanced plate that will keep you full and satisfied.
My favourite easy sauce- I love a good sauce, and this one is the best for Dijon mustard chicken thighs. Make sure you save some for dipping on the side!

Main Ingredients for Sheet Pan Chicken Thighs and Veggies

Ingredients for sheet pan chicken thighs and veggies including broccoli, potatoes and onions.

Chicken thighs- I used boneless and skinless chicken thighs in this recipe. Fun nutrition fact: the "dark meat" on poultry (aka thighs!) contains more iron than "white meat" (aka chicken breast)!
Spices- Here I used a blend of cumin, paprika, garlic powder, onion powder, chipotle powder, and brown sugar to add a touch of sweetness. Oh, and don't forget the salt and pepper!
Broccoli florets- Broccoli is one of my fave veggies because it's packed with vitamin C and K.
Red onion- You can also use yellow onion in this recipe.
Baby potatoes- Potatoes get a bad rep, but they're actually a great source of potassium and other nutrients (especially if you keep the skin on). You can also swap in sweet potatoes, or whatever type your heart desires.
Dijon mustard- Dijon chicken thighs baked in the oven is such a good combo, so make sure you have your favourite Dijon mustard!
Mayonnaise- Mayo isn't everyone's favourite but I like the subtle rich, creamy flavour it adds. You can also sub a bit of it for Greek yogurt if that's more your speed.
Honey- What's a honey mustard sauce without honey?!

How To Make This Sheet Pan Chicken Broccoli Potato

Step One: Preheat the oven to 450F and line a baking tray with parchment paper or a silicone baking mat.

Step Two: In a large bowl add chicken thighs, cumin, paprika, garlic powder, onion powder, chipotle powder, brown sugar, salt and pepper and toss to combine. Use your hands to rub the spices into the chicken until fully coated. Set aside.

Step Three: In a separate bowl add broccoli florets, onion slices, and sliced potatoes drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Arrange in a single layer on the prepared baking tray.

Step Four: Arrange the spice coated chicken thighs amongst the vegetables.

Step Five: Bake for about 25 minutes (or until the chicken is fully cooked and the potatoes are fork tender), flipping the chicken half way to ensure even cooking.

Step Six: While the sheet pan meal is cooking, prepare your honey mustard sauce by whisking together all sauce ingredients. Once the sheet pan meal is done, drizzle with honey mustard sauce and enjoy!

Top Tips for Cooking Chicken

I know a lot of beginner cooks can get antsy about cooking meat, but making sheet pan boneless chicken thighs are the best starter recipe!

All you have to do is stick them in the oven and let the magic happen. Of course, cooking time will differ based on the size of your chicken thighs, so if you're really unsure I recommend using a food thermometer to ensure that the meat is fully cooked through.

To do this, insert a calibrated food thermometer into the thickest part of the meat. The internal temperature should reach 74°C (165°F). If it's still under, stick it back into the oven and check every few minutes.

Hopefully this trick puts you at ease- these Dijon mustard chicken thighs are truly so easy in the oven.

Frequently Asked Questions

Can you store the honey mustard sauce?

Yes! You can keep it in an airtight container for 1-2 weeks in the fridge. I like using it as a salad dressing, dipping sauce for veggies, and for jazzing up my leftovers.

How can I make this recipe plant-based?

You can always omit the chicken and opt for a sheet pan potatoes and broccoli, or swap in a plant-based protein of your choice. I think tofu or tempeh would work great here!

Can you use different veggies?

Definitely, I often switch up the veggies based on what's in season and on sale. Different vegetables may alter the cooking time, so I'd encourage you to keep an eye on the oven.