Sheet Pan Honey Mustard Chicken

Sheet Pan Honey Mustard Chicken is juicy, flavorful and cooks up with baby gold potatoes and broccoli for an easy one pan dinner. It's ready in 40 minutes!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 540 kcal per serving

Ingredients

¼ cup - Dijon mustard
2 ½ tablespoons - honey
2 tablespoons - whole grain mustard
2 tablespoons - olive oil
2 tablespoons - fresh lemon juice
2 cloves - garlic
¼ tsp - salt
⅛ tsp - black pepper
1 ½ pounds - boneless skinless chicken breast
salt and pepper
2 tablespoons - olive oil
1 ½ pounds - baby gold potatoes
3 cups - broccoli florets

Instructions

Place the Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, garlic, salt and pepper in a small bowl and whisk or stir until incorporated. Set aside.
Preheat the oven to 425 degrees. Season the chicken with salt and pepper on both sides and set aside.
Place the potatoes in a bowl. Toss with 1 tablespoon of the olive oil, salt and pepper until well coated. Place on the baking sheet in an even layer and roast for 10 minutes. Remove from heat and scoot the potatoes over to make room for the chicken.
Place the chicken breast on the sheet pan. Using half of the sauce, brush the sauce over the top of the chicken and the potatoes.
Place the broccoli in the same bowl you used for the potatoes. Add the remaining 1 tablespoon olive oil, salt and pepper to taste, and toss until well coated. Scatter the broccoli over the top of the potatoes on the sheet pan.
Bake for 13-15 minutes or until a thermometer registers 160 degrees when inserted into the thickest part of the chicken. Remove from heat, allow the chicken to rest for 5 minutes, then serve with additional honey mustard sauce. Enjoy!

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