Simple, easy sheet pan honey mustard chicken and broccoli that you can pair with rice or pasta for a quick weeknight dinner. The honey mustard adds plenty of flavor without being overpowering, and I love drizzling the extra glaze over the broccoli before serving.
I used this same honey mustard glaze for my Honey Mustard Sheet Pan Chicken Sausage, and it works just as well with chicken breasts.
Ingredients & Substitutions
- Chicken Breast - I use boneless, skinless chicken breasts. You can use boneless, skinless chicken thighs instead, but don't crosshatch them. Cooking time will be similar, but check them at the 18-minute mark to make sure they reach 165°F in the thickest part.
- Seasoning - I season the chicken with garlic powder, onion powder, paprika, salt, and black pepper. The seasoning adds savory flavor without competing with the honey mustard glaze. You could also use one tablespoon of your favorite all-purpose seasoning blend.
- Broccoli - Broccoli roasts alongside the chicken for an easy one-pan meal. You can also use bell peppers, halved Brussels sprouts, or cauliflower. When cut into similar-sized pieces, they can cook alongside the chicken at the same time.
- Dijon Mustard - Dijon gives the honey mustard its tangy, slightly sharp flavor. You can use yellow mustard, but it will give the sauce a milder, more traditional mustard flavor. Whole-grain mustard will add texture and a slightly different flavor. I suggest you use Dijon mustard for the right honey mustard taste.
- Apple Cider Vinegar - A small amount adds acidity to balance the sweetness of the honey. I recommend sticking with apple cider vinegar rather than substituting white vinegar, since the flavor of white vinegar is sharper and less rounded.
Full ingredient list with quantities in the recipe card below
How to Make Baked Honey Mustard Chicken
Crosshatch and Season Chicken
Using a sharp knife, cut a shallow crosshatch pattern across the top of each chicken breast. Don't cut all the way through. Coat with olive oil and seasoning.
Why I Crosshatch: The shallow cuts create more surface area for the seasoning and honey mustard glaze to cling to. They also help the thicker chicken breasts cook more evenly.
Add the Broccoli & Bake
Arrange the broccoli around the chicken, leaving enough space between the pieces for the vegetables to roast rather than steam. Drizzle the broccoli with the remaining olive oil and season with salt and pepper. Bake for 18-23 minutes.
Make Honey Mustard
In a mason jar or small bowl, whisk together the Dijon mustard, honey, olive oil, and apple cider vinegar.
Finish Chicken
Remove the baking sheet from the oven. Brush or drizzle the honey mustard glaze over the chicken and broccoli. Turn the oven to high broil and return the baking sheet to the oven. Broil for 2-3 minutes, watching closely, until the glaze is lightly caramelized.
Tips
Don't add the honey mustard too early. The honey can burn under high heat, especially when broiling. Add the glaze after the chicken is cooked, then broil for just 2-3 minutes to lightly caramelize it.
Keep the broccoli pieces fairly large. If you cut the broccoli too small, it can finish cooking before the chicken. If your broccoli starts browning before the chicken is done, remove it from the sheet pan and let the chicken finish cooking.
Check the chicken with a meat thermometer. I tested this recipe with chicken breasts that were about 10 ounces each, which is on the larger side. Cooking time will vary depending on the size and thickness of your chicken breasts, so use it as a guide and make sure the thickest part reaches 165°F.
Common Questions
Why do I need to crosshatch my chicken?
Crosshatching creates more surface area for the seasoning and honey mustard glaze to cling to. It also helps the thicker chicken breasts cook more evenly. Make shallow cuts across the top of the chicken, being careful not to cut all the way through.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well in this recipe. The cooking time will be different from chicken breasts, so use a meat thermometer and cook until the thickest part reaches 165°F.
Make Ahead
I originally made this as part of my Meal Planning for Type B People. The meal plan includes 1 hour of prep on Sunday for 5 weekday meals, with about 20 minutes of kitchen time Monday through Friday.
To make this meal even easier to make on weeknights
- Crosshatch and season the chicken. Store in an airtight container in the refrigerator for up to 24 hours before cooking.
- Cut 4 cups of broccoli. Store in an airtight container in the refrigerator for up to 3 days.
- Make the honey mustard. Whisk together the honey mustard ingredients and store in a covered mason jar or airtight container in the refrigerator for up to 1 week.
Sides for Honey Mustard Chicken
- Rice - A simple side of white or brown rice works well with the chicken and gives you something to soak up the honey mustard glaze.
- Mac and Cheese - A good option if you want a heartier, family-friendly dinner.
- Mashed Potatoes - Creamy mashed potatoes pair well with the sweet and tangy honey mustard sauce.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Ingredients
- 2 ½ pounds chicken breasts
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4 cups broccoli florets
Honey Mustard Glaze
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F.
- Place the chicken on a large baking sheet. Pat it dry and score the top of each chicken breast in a crosshatch pattern, being careful not to cut all the way through.
- Drizzle with 2 tablespoons olive oil and season with the garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning evenly over the chicken.
- Arrange the broccoli around the chicken. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Bake for 18-23 minutes, or until the chicken reaches 165°F in the thickest part.
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and olive oil.
- Remove the baking sheet from the oven and brush the chicken and broccoli with the honey mustard glaze.
- Broil on high for 2-3 minutes, watching closely, until the glaze is lightly caramelized. If you don't want to broil, you can bake for another 2-3 minutes instead.
- Serve the chicken and broccoli with any remaining honey mustard glaze.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!