This Honey Mustard Chicken & Roasted Potatoes is an easy sheet pan dinner with tender chicken, crispy potatoes, broccoli, and a simple homemade honey mustard sauce.
Everything cooks on one pan, which means less cleanup at the end of the night! The honey mustard sauce is a little sweet, a little tangy, and made with ingredients you probably already have in the kitchen.
It’s an easy, budget-friendly dinner for busy weeknights when you want a complete meal without making a bunch of different sides.
Why You’ll Love This Recipe
One-pan dinner: The chicken, potatoes, and broccoli all cook on the same sheet pan.
Easy cleanup: Fewer dishes are always a win on busy nights!
Simple ingredients: There’s no bottled honey mustard sauce needed. We’re making our own with honey, Dijon mustard, garlic, and a few pantry staples.
A complete meal: You’ve got your protein, potatoes, and vegetable all on one pan.
Budget-friendly: Chicken, potatoes, and broccoli are simple ingredients that can feed the whole family without a huge grocery list.
What You’ll Need
Chicken: I use about 1½ pounds of boneless, skinless chicken breasts. Cutting them into large pieces helps the chicken cook more evenly with the potatoes.
Baby potatoes: Halve or quarter the potatoes depending on their size. Smaller pieces cook faster and give you more crispy edges.
Broccoli: Fresh broccoli florets get added toward the end so they don’t overcook while the potatoes are roasting.
Honey: This gives our homemade honey mustard sauce its sweetness.
Dijon mustard: Dijon adds tang and balances the sweetness of the honey.
Garlic: Fresh minced garlic gives the sauce plenty of flavor.
Worcestershire sauce: Just a tablespoon adds extra savory flavor to the sauce.
Olive oil: Used for roasting and in the honey mustard sauce.
Seasonings: Paprika, garlic powder, onion powder, salt, and black pepper keep things simple.
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into large pieces
- 1½ lbs baby potatoes, halved or quartered
- 2 cups broccoli florets
- 2 tbsp olive oil, divided
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp paprika, divided
- 1 tsp garlic powder, divided
- ½ tsp onion powder
- ¾ tsp salt, divided
- ¼ tsp black pepper
- Fresh parsley, optional
How to Make Honey Mustard Chicken & Roasted Potatoes
1. Get the oven ready.
Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly spray it with nonstick cooking spray.
2. Start the potatoes.
Add the potatoes to the sheet pan.
Drizzle with 1 tablespoon olive oil and season with ½ teaspoon garlic powder, ½ teaspoon paprika, about ¼ teaspoon salt, and a little black pepper.
Toss until evenly coated and spread the potatoes into a single layer.
Roast for 15 minutes.
3. Make the honey mustard sauce.
While the potatoes are roasting, whisk together the honey, Dijon mustard, minced garlic, Worcestershire sauce, remaining 1 tablespoon olive oil, remaining ½ teaspoon garlic powder, remaining ½ teaspoon paprika, onion powder, remaining salt, and black pepper.
4. Add the chicken.
Remove the sheet pan from the oven and push the potatoes toward the sides.
Arrange the chicken in the center of the pan and spoon or brush the honey mustard sauce generously over each piece.
Return the pan to the oven and bake for 10 minutes.
5. Add the broccoli.
Remove the sheet pan from the oven again.
Add the broccoli florets and lightly toss them with a little of the oil and juices from the pan. You can add an extra drizzle of olive oil and pinch of salt if needed.
6. Finish roasting.
Return everything to the oven for another 10–15 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
7. Serve.
Spoon some of the honey mustard sauce from the pan over the chicken before serving.
Top with fresh parsley if you’d like and serve while everything is hot!
Tips & Easy Swaps
Cut the chicken into large pieces. This helps the chicken cook more evenly and gives you more surface area for that honey mustard sauce.
Cut larger potatoes into quarters. The smaller the potato pieces, the faster they’ll roast. You don’t want to be waiting on hard potatoes after the chicken is already done.
Don’t add the broccoli at the beginning. Broccoli cooks much faster than potatoes. Adding it later keeps it from getting overly soft or burnt.
Swap the broccoli. Fresh green beans would be an easy substitute if that’s what you have.
Use chicken thighs. Boneless, skinless chicken thighs can be used instead of chicken breasts. Just make sure they’re cooked through before serving.
Make extra sauce. If your family really loves honey mustard, you can make an extra half batch to drizzle over everything after cooking.
Budget-Friendly Tips
Chicken and potatoes do most of the heavy lifting in this meal, which helps keep the cost down.
Check which vegetable is on sale before you shop. Broccoli and green beans both work well, so use whichever is cheaper that week.
And before buying anything, check the pantry for honey, Dijon mustard, Worcestershire sauce, and seasonings. They’re all ingredients that can be used again in plenty of other dinners.
What to Serve With Honey Mustard Chicken
One of my favorite things about this recipe is that you really don’t need another side! The chicken, potatoes, and broccoli make it a complete meal.
If you want to stretch the dinner a little further, try serving it with:
- Dinner rolls
- Side salad
- Steamed vegetables
- Fresh fruit
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the oven or air fryer for the best texture. You can also microwave individual portions for a quick lunch.
Honey Mustard Chicken & Roasted Potatoes
Description
This Honey Mustard Chicken and Roasted Potatoes recipe is an easy one-pan dinner with tender chicken, crispy potatoes, broccoli and homemade honey mustard sauce.
Ingredients
Instructions
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Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly coat with cooking spray.
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Add the potatoes to the sheet pan. Toss with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon salt, and a little black pepper.
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Roast the potatoes for 15 minutes.
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Meanwhile, whisk together the honey, Dijon mustard, garlic, Worcestershire sauce, remaining tablespoon olive oil, remaining ½ teaspoon garlic powder, remaining ½ teaspoon paprika, onion powder, remaining salt, and black pepper.
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Remove the sheet pan from the oven and push the potatoes toward the sides.
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Add the chicken to the center and spoon or brush the honey mustard mixture over the chicken.
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Bake for 10 minutes.
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Add the broccoli to the sheet pan and lightly toss with the oil and juices on the pan.
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Roast for another 10–15 minutes, or until the potatoes are tender and the chicken reaches 165°F internally.
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Spoon the honey mustard sauce from the pan over the chicken and serve.
Note
- Cutting the chicken into bite-size, similarly sized pieces helps everything cook more evenly.
- If your potatoes are larger, quarter them rather than halving them so they'll finish cooking at the same time as the chicken.
- Fresh green beans can be substituted for the broccoli.
