One Pan Honey Mustard Chicken and Vegetables

One Pan Honey Mustard Chicken and Vegetables is a flavorful, family-friendly meal that delivers juicy chicken, crispy potatoes, and tender broccoli—roasted together with a bold honey mustard glaze. With just one baking sheet and simple pantry ingredients, this dish is ideal for busy weeknights when you need something hearty, wholesome, and delicious with minimal cleanup.

Why You’ll Love This Recipe

This recipe brings together everything you need for a complete dinner in one pan: protein, veggies, and flavor. The honey mustard sauce is sweet, tangy, and garlicky—perfectly complementing the savory chicken and roasted vegetables. It’s a practical meal prep option, easy to customize with your favorite vegetables, and sure to please even picky eaters. Plus, cleanup is a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Honey Mustard Sauce:

• 1/4 cup yellow mustard

• 2 tablespoons Dijon mustard

• 1/3 cup honey

• 2 tablespoons mayonnaise

• 4 garlic cloves, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the Chicken and Vegetables:

• 6 boneless, skinless chicken thighs (about 1½ lbs)

• 2 pounds creamer potatoes, halved

• 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

Directions

1. Preheat your oven to 400°F.

2. In a small bowl, mix together all ingredients for the honey mustard sauce and set aside.

3. Place the chicken thighs in a bowl and season with Italian seasoning, salt, and pepper. Add 3/4 of the honey mustard sauce and toss to coat well. Cover and refrigerate to marinate while preparing the vegetables.

4. In another large bowl, toss the halved potatoes and onion chunks with 2 tablespoons of the olive oil, Italian seasoning, salt, and pepper.

5. Spread the potatoes and onions out on a large baking sheet in a single layer. Roast in the oven for 20 minutes.

6. Remove the pan from the oven. Nestle the marinated chicken thighs among the potatoes and onions. Return to the oven and bake for 30 minutes.

7. In the same bowl used for the potatoes, toss the broccoli florets with the remaining tablespoon of olive oil.

8. After 30 minutes, remove the pan from the oven again. Brush the chicken with the remaining honey mustard sauce and scatter the broccoli over the top.

9. Bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

10. Serve hot and enjoy.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: Approximately 336 kcal per serving

Variations

• Different Protein: Use boneless chicken breasts or bone-in thighs, adjusting cook time as needed.

• Add Veggies: Try adding carrots, Brussels sprouts, or green beans for more variety.

• Spicy Version: Add a pinch of red pepper flakes or a spoonful of hot sauce to the honey mustard sauce.

• Vegan Option: Substitute tofu or chickpeas for chicken and use a vegan mayo.

• Herb Swap: Replace Italian seasoning with rosemary, thyme, or your favorite dried herbs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. For best results, reheat the chicken and vegetables separately to preserve texture. This dish is not recommended for freezing due to the texture of the cooked potatoes and broccoli.

FAQs

Can I make this dish ahead of time?

Yes, you can marinate the chicken and prep the vegetables up to 24 hours in advance. Assemble and bake when ready.

Do I have to marinate the chicken?

Marinating is optional but enhances flavor. If short on time, you can coat and bake immediately.

Can I use chicken breasts instead of thighs?

Yes, but they may cook faster. Begin checking internal temperature at the 20-minute mark.

What are creamer potatoes?

Creamer potatoes are small, tender potatoes perfect for roasting. You can substitute with baby red or Yukon gold potatoes.

Is mayonnaise necessary in the sauce?

It adds richness and helps emulsify the sauce. You can omit it or use Greek yogurt as an alternative.

Can I cook everything at once?

No, adding the chicken and broccoli later ensures everything cooks evenly and nothing overcooks.

How do I know the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F.

What’s a good dipping sauce for this dish?

The extra honey mustard glaze works perfectly as a dip. You can also serve with ranch or garlic aioli.

Can I make this without an onion?

Yes, omit or replace with another vegetable like sliced fennel or shallots.

What can I serve with this?

This dish is a complete meal, but you can add a side salad, rice, or crusty bread if desired.

Conclusion

One Pan Honey Mustard Chicken and Vegetables is the kind of reliable, flavorful recipe that makes dinner easy without sacrificing taste. With juicy chicken, crispy potatoes, tender broccoli, and a sweet-tangy glaze, this dish brings everyone to the table. It’s a perfect solution for weeknights and meal prep—simple, hearty, and delicious every time.

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