This flavorful One Pan Chicken Broccoli and Potatoes 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. 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!
- 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 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 marinated chicken on top of the simple ingredients on the sheet and return to oven.
- Step 7: While that's baking, add broccoli to a bowl that the potatoes were in and toss with olive oil.
- Step 8: Remove pan from oven again and brush on remaining honey mustard sauce over the chicken and broccoli to the sheet. Bake again until chicken is cooked then enjoy the perfect meal.
- 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.
Leftovers can be stored in an airtight container and should be kept in the fridge for up to 4-5 days.
Fresh green beans, sliced bell peppers, and asparagus would be delicious. Adding some shredded cheese on top during the last few minutes of roasting the broccoli would be a delicious addition to this dinner.
Yes, per the potatoes, onions, and broccoli store in two separate containers. Place the chicken in a bowl with the sauce to marinate overnight.
Yes, boneless skinless chicken breasts can be used, depending how thick they are it might change the cooking time.
One Pan Honey Mustard Chicken and Vegetables
Honey Mustard Sauce
- ¼ cup yellow mustard
- 2 tablespoons Dijon mustard
- 1/3 cup honey
- 2 tablespoons mayonnaise
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chicken and Vegetables
- 6 boneless skinless chicken thighs about 1 ½ lbs
- 2 pounds creamer potatoes cut in half
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion cut into chunks
- 3 cups broccoli florets
- Preheat the oven to 400 degrees
- In a small bowl mix together the honey mustard sauce ingredients and set aside.
- Place the chicken thighs into a medium bowl and sprinkle with Italian season, salt and pepper and toss until coated.
- Add ¾ of the honey mustard to the chicken thighs and toss until coated, place in the refrigerator to marinate.
- Place the potatoes and onions in a bowl and toss with 3 tablespoons of olive oil, Italian seasoning, salt and pepper and spread them on a baking sheet. Bake for 20 minutes.
- Remove the baking sheet from the oven and place the marinated chicken on top of the potatoes and onions. Return to the oven and bake 30 minutes.
- Add the broccoli florets to the bowl the potatoes were in and toss with remaining tablespoon of olive oil.
- Remove the pan from the oven brush on the remaining honey mustard sauce onto the chicken and scatter the broccoli florets on top of the potatoes bake 10 more minutes or until the internal temperature reaches 165 degrees.