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Honey Mustard Chicken & Broccoli Sheet Pan Delight

by on August 29, 2025
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Are you ready to enjoy a tasty dinner that’s easy to make? My Honey Mustard Chicken & Broccoli Sheet Pan Delight will have your taste buds dancing. This recipe brings together juicy chicken thighs, crisp broccoli, and sweet carrots, all drizzled in a tangy honey mustard sauce. You’ll love how simple it is with just one pan to clean! Let’s dive into the delicious details.

- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 cup baby carrots, halved - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - Lemon wedges for serving You will need tender chicken thighs for this dish. They are juicy and full of flavor. Broccoli florets add a nice crunch and bright color. Baby carrots bring both sweetness and color to the plate. The honey mustard sauce is the star here. - Lemon wedges - Fresh thyme sprigs Lemon wedges add a zesty burst of flavor when you squeeze them over the meal. Fresh thyme sprigs give a lovely touch of green. You can use these garnishes to make your dish look and taste even better. First, preheat your oven to 400°F (200°C). This step gets the oven ready for perfect roasting. Next, grab a mixing bowl. In it, whisk together 1/4 cup of Dijon mustard, 1/4 cup of honey, 2 tablespoons of olive oil, and 2 cloves of minced garlic. Add 1 teaspoon of dried thyme, salt, and pepper. Mix well until everything blends smoothly. Now, place 4 boneless, skinless chicken thighs on a large sheet pan. Pour half of the honey mustard mixture over the chicken. Turn the chicken to coat it evenly in the sauce. This will give the chicken a rich, sweet, and tangy flavor. In another bowl, toss 2 cups of broccoli florets and 1 cup of halved baby carrots in the remaining honey mustard sauce. Make sure they are well coated. Spread the vegetables around the chicken on the sheet pan. Keep everything in a single layer. This helps them cook evenly and get nice and tender. Roast the chicken and veggies in the oven for 25-30 minutes. You want the chicken fully cooked and the vegetables tender with a slight caramelization. For a lovely golden finish, switch the oven to broil for the last 2-3 minutes. Watch them closely during broiling to avoid burning. After cooking, take the sheet pan out and let it rest for a few minutes. Squeeze fresh lemon juice over the chicken and veggies before serving. This adds a bright flavor that makes everything pop! To make the best honey mustard sauce, balance is key. You want a good mix of sweet and tangy. Use equal parts Dijon mustard and honey for a nice flavor. If you want less sweetness, add more mustard. If you prefer it sweeter, just add more honey. You can also substitute some ingredients. If you don’t have Dijon, use yellow mustard. If you want a kick, add a bit of hot sauce. For a healthier option, try Greek yogurt instead of olive oil. This keeps the sauce creamy and adds protein. When you place the chicken and veggies on the sheet pan, space them out. This helps everything cook evenly. If the chicken and broccoli touch, they can steam instead of roast. Make sure each piece has its own space. Check the doneness by cutting into the chicken. The inside should be white and juices clear. For the vegetables, they should be tender and slightly browned. This means they are ready. For serving, place the chicken and vegetables on a large platter. This makes it look nice and inviting. You can squeeze fresh lemon juice over the top for added flavor. Using garnishes can make your dish pop. Add lemon wedges around the chicken. A few fresh thyme sprigs on top can add color. This gives a beautiful finish to your meal. {{image_2}} You can switch up the veggies in this dish. Instead of broccoli, try green beans, bell peppers, or zucchini. Each brings a different flavor and texture. If it's fall, add squash or Brussels sprouts. In spring, asparagus works well. Using seasonal vegetables keeps the dish fresh and fun. You can use chicken breasts if you prefer. They cook faster than thighs. For a vegetarian option, use chickpeas or firm tofu. Just make sure to marinate them in the honey mustard sauce. This adds great flavor and ensures a tasty meal for everyone. Want to spice things up? Add paprika or cayenne for heat. If you crave a global twist, try adding soy sauce for an Asian flair. You can also mix in some curry powder for an Indian vibe. Each change gives you a new dish with unique tastes. To keep your Honey Mustard Chicken and Broccoli fresh, follow these steps: - Allow the dish to cool to room temperature. - Store leftovers in an airtight container. - Keep them in the fridge for up to three days. - Make sure to label the container with the date. When you're ready to enjoy leftovers, reheating is easy: - Preheat your oven to 350°F (175°C). - Place the chicken and broccoli on a baking sheet. - Cover with foil to avoid drying out. - Heat for about 15-20 minutes or until warmed through. You can also use a microwave if you're short on time. Just heat in short bursts, stirring in between. If you want to save some for later, freezing works well: - Pack the cooled chicken and broccoli in freezer-safe bags. - Remove as much air as possible to prevent freezer burn. - Label the bags with the date and contents. - They can be frozen for up to three months. When you're ready to eat, thaw in the fridge overnight before reheating. Cook chicken thighs for 25 to 30 minutes. This allows them to cook all the way through. The ideal temperature is 165°F (74°C). You can use a meat thermometer to check this. If you want crispy skin, broil for an extra 2-3 minutes at the end. This gives a nice golden color. Yes, you can use frozen vegetables. However, they may release more water during cooking. This can make your dish a bit watery. To avoid this, roast the chicken for a few minutes first. Then, add the frozen veggies for the remaining cook time. This way, they stay crisp and colorful. You can serve many sides with this dish. Here are some great options: - Rice or quinoa for a hearty base. - Mashed potatoes for a creamy touch. - A fresh green salad for crunch. - Roasted sweet potatoes for a sweet flavor. These sides complement the honey mustard sauce well. This blog post covered how to make a tasty honey mustard chicken dish. You learned about key ingredients, easy steps, and tips for success. We explored options for veggies, protein swaps, and added flavor ideas. Finally, I shared smart storage and reheating tips. Try these ideas at home for a delicious meal. Cooking can be fun and simple. Enjoy your time in the kitchen!

Ingredients

List of Ingredients

– 4 boneless, skinless chicken thighs

– 2 cups broccoli florets

– 1 cup baby carrots, halved

– 1/4 cup Dijon mustard

– 1/4 cup honey

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 teaspoon dried thyme

– Salt and pepper to taste

– Lemon wedges for serving

You will need tender chicken thighs for this dish. They are juicy and full of flavor. Broccoli florets add a nice crunch and bright color. Baby carrots bring both sweetness and color to the plate. The honey mustard sauce is the star here.

Optional Garnishes

– Lemon wedges

– Fresh thyme sprigs

Lemon wedges add a zesty burst of flavor when you squeeze them over the meal. Fresh thyme sprigs give a lovely touch of green. You can use these garnishes to make your dish look and taste even better.

Step-by-Step Instructions

Preparing the Oven and Ingredients

First, preheat your oven to 400°F (200°C). This step gets the oven ready for perfect roasting. Next, grab a mixing bowl. In it, whisk together 1/4 cup of Dijon mustard, 1/4 cup of honey, 2 tablespoons of olive oil, and 2 cloves of minced garlic. Add 1 teaspoon of dried thyme, salt, and pepper. Mix well until everything blends smoothly.

Marinating the Chicken

Now, place 4 boneless, skinless chicken thighs on a large sheet pan. Pour half of the honey mustard mixture over the chicken. Turn the chicken to coat it evenly in the sauce. This will give the chicken a rich, sweet, and tangy flavor.

Arranging on the Sheet Pan

In another bowl, toss 2 cups of broccoli florets and 1 cup of halved baby carrots in the remaining honey mustard sauce. Make sure they are well coated. Spread the vegetables around the chicken on the sheet pan. Keep everything in a single layer. This helps them cook evenly and get nice and tender.

Roasting Process

Roast the chicken and veggies in the oven for 25-30 minutes. You want the chicken fully cooked and the vegetables tender with a slight caramelization. For a lovely golden finish, switch the oven to broil for the last 2-3 minutes. Watch them closely during broiling to avoid burning. After cooking, take the sheet pan out and let it rest for a few minutes. Squeeze fresh lemon juice over the chicken and veggies before serving. This adds a bright flavor that makes everything pop!

Tips & Tricks

Perfecting the Honey Mustard Sauce

To make the best honey mustard sauce, balance is key. You want a good mix of sweet and tangy. Use equal parts Dijon mustard and honey for a nice flavor. If you want less sweetness, add more mustard. If you prefer it sweeter, just add more honey.

You can also substitute some ingredients. If you don’t have Dijon, use yellow mustard. If you want a kick, add a bit of hot sauce. For a healthier option, try Greek yogurt instead of olive oil. This keeps the sauce creamy and adds protein.

Ensuring Even Cooking

When you place the chicken and veggies on the sheet pan, space them out. This helps everything cook evenly. If the chicken and broccoli touch, they can steam instead of roast. Make sure each piece has its own space.

Check the doneness by cutting into the chicken. The inside should be white and juices clear. For the vegetables, they should be tender and slightly browned. This means they are ready.

Presentation Enhancements

For serving, place the chicken and vegetables on a large platter. This makes it look nice and inviting. You can squeeze fresh lemon juice over the top for added flavor.

Using garnishes can make your dish pop. Add lemon wedges around the chicken. A few fresh thyme sprigs on top can add color. This gives a beautiful finish to your meal.

Variations

Alternative Vegetables

You can switch up the veggies in this dish. Instead of broccoli, try green beans, bell peppers, or zucchini. Each brings a different flavor and texture. If it’s fall, add squash or Brussels sprouts. In spring, asparagus works well. Using seasonal vegetables keeps the dish fresh and fun.

Protein Substitutes

You can use chicken breasts if you prefer. They cook faster than thighs. For a vegetarian option, use chickpeas or firm tofu. Just make sure to marinate them in the honey mustard sauce. This adds great flavor and ensures a tasty meal for everyone.

Different Flavor Profiles

Want to spice things up? Add paprika or cayenne for heat. If you crave a global twist, try adding soy sauce for an Asian flair. You can also mix in some curry powder for an Indian vibe. Each change gives you a new dish with unique tastes.

Storage Info

Leftover Storage Guidelines

To keep your Honey Mustard Chicken and Broccoli fresh, follow these steps:

– Allow the dish to cool to room temperature.

– Store leftovers in an airtight container.

– Keep them in the fridge for up to three days.

– Make sure to label the container with the date.

Reheating Instructions

When you’re ready to enjoy leftovers, reheating is easy:

– Preheat your oven to 350°F (175°C).

– Place the chicken and broccoli on a baking sheet.

– Cover with foil to avoid drying out.

– Heat for about 15-20 minutes or until warmed through.

You can also use a microwave if you’re short on time. Just heat in short bursts, stirring in between.

Freezing Options

If you want to save some for later, freezing works well:

– Pack the cooled chicken and broccoli in freezer-safe bags.

– Remove as much air as possible to prevent freezer burn.

– Label the bags with the date and contents.

– They can be frozen for up to three months.

When you’re ready to eat, thaw in the fridge overnight before reheating.

FAQs

How long to cook chicken thighs?

Cook chicken thighs for 25 to 30 minutes. This allows them to cook all the way through. The ideal temperature is 165°F (74°C). You can use a meat thermometer to check this. If you want crispy skin, broil for an extra 2-3 minutes at the end. This gives a nice golden color.

Can I use frozen vegetables?

Yes, you can use frozen vegetables. However, they may release more water during cooking. This can make your dish a bit watery. To avoid this, roast the chicken for a few minutes first. Then, add the frozen veggies for the remaining cook time. This way, they stay crisp and colorful.

What can I serve with Honey Mustard Chicken & Broccoli?

You can serve many sides with this dish. Here are some great options:

– Rice or quinoa for a hearty base.

– Mashed potatoes for a creamy touch.

– A fresh green salad for crunch.

– Roasted sweet potatoes for a sweet flavor.

These sides complement the honey mustard sauce well.

This blog post covered how to make a tasty honey mustard chicken dish. You learned about key ingredients, easy steps, and tips for success. We explored options for veggies, protein swaps, and added flavor ideas. Finally, I shared smart storage and reheating tips.

Try these ideas at home for a delicious meal. Cooking can be fun and simple. Enjoy your time in the kitchen!

- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 cup baby carrots, halved - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - Lemon wedges for serving You will need tender chicken thighs for this dish. They are juicy and full of flavor. Broccoli florets add a nice crunch and bright color. Baby carrots bring both sweetness and color to the plate. The honey mustard sauce is the star here. - Lemon wedges - Fresh thyme sprigs Lemon wedges add a zesty burst of flavor when you squeeze them over the meal. Fresh thyme sprigs give a lovely touch of green. You can use these garnishes to make your dish look and taste even better. First, preheat your oven to 400°F (200°C). This step gets the oven ready for perfect roasting. Next, grab a mixing bowl. In it, whisk together 1/4 cup of Dijon mustard, 1/4 cup of honey, 2 tablespoons of olive oil, and 2 cloves of minced garlic. Add 1 teaspoon of dried thyme, salt, and pepper. Mix well until everything blends smoothly. Now, place 4 boneless, skinless chicken thighs on a large sheet pan. Pour half of the honey mustard mixture over the chicken. Turn the chicken to coat it evenly in the sauce. This will give the chicken a rich, sweet, and tangy flavor. In another bowl, toss 2 cups of broccoli florets and 1 cup of halved baby carrots in the remaining honey mustard sauce. Make sure they are well coated. Spread the vegetables around the chicken on the sheet pan. Keep everything in a single layer. This helps them cook evenly and get nice and tender. Roast the chicken and veggies in the oven for 25-30 minutes. You want the chicken fully cooked and the vegetables tender with a slight caramelization. For a lovely golden finish, switch the oven to broil for the last 2-3 minutes. Watch them closely during broiling to avoid burning. After cooking, take the sheet pan out and let it rest for a few minutes. Squeeze fresh lemon juice over the chicken and veggies before serving. This adds a bright flavor that makes everything pop! To make the best honey mustard sauce, balance is key. You want a good mix of sweet and tangy. Use equal parts Dijon mustard and honey for a nice flavor. If you want less sweetness, add more mustard. If you prefer it sweeter, just add more honey. You can also substitute some ingredients. If you don’t have Dijon, use yellow mustard. If you want a kick, add a bit of hot sauce. For a healthier option, try Greek yogurt instead of olive oil. This keeps the sauce creamy and adds protein. When you place the chicken and veggies on the sheet pan, space them out. This helps everything cook evenly. If the chicken and broccoli touch, they can steam instead of roast. Make sure each piece has its own space. Check the doneness by cutting into the chicken. The inside should be white and juices clear. For the vegetables, they should be tender and slightly browned. This means they are ready. For serving, place the chicken and vegetables on a large platter. This makes it look nice and inviting. You can squeeze fresh lemon juice over the top for added flavor. Using garnishes can make your dish pop. Add lemon wedges around the chicken. A few fresh thyme sprigs on top can add color. This gives a beautiful finish to your meal. {{image_2}} You can switch up the veggies in this dish. Instead of broccoli, try green beans, bell peppers, or zucchini. Each brings a different flavor and texture. If it's fall, add squash or Brussels sprouts. In spring, asparagus works well. Using seasonal vegetables keeps the dish fresh and fun. You can use chicken breasts if you prefer. They cook faster than thighs. For a vegetarian option, use chickpeas or firm tofu. Just make sure to marinate them in the honey mustard sauce. This adds great flavor and ensures a tasty meal for everyone. Want to spice things up? Add paprika or cayenne for heat. If you crave a global twist, try adding soy sauce for an Asian flair. You can also mix in some curry powder for an Indian vibe. Each change gives you a new dish with unique tastes. To keep your Honey Mustard Chicken and Broccoli fresh, follow these steps: - Allow the dish to cool to room temperature. - Store leftovers in an airtight container. - Keep them in the fridge for up to three days. - Make sure to label the container with the date. When you're ready to enjoy leftovers, reheating is easy: - Preheat your oven to 350°F (175°C). - Place the chicken and broccoli on a baking sheet. - Cover with foil to avoid drying out. - Heat for about 15-20 minutes or until warmed through. You can also use a microwave if you're short on time. Just heat in short bursts, stirring in between. If you want to save some for later, freezing works well: - Pack the cooled chicken and broccoli in freezer-safe bags. - Remove as much air as possible to prevent freezer burn. - Label the bags with the date and contents. - They can be frozen for up to three months. When you're ready to eat, thaw in the fridge overnight before reheating. Cook chicken thighs for 25 to 30 minutes. This allows them to cook all the way through. The ideal temperature is 165°F (74°C). You can use a meat thermometer to check this. If you want crispy skin, broil for an extra 2-3 minutes at the end. This gives a nice golden color. Yes, you can use frozen vegetables. However, they may release more water during cooking. This can make your dish a bit watery. To avoid this, roast the chicken for a few minutes first. Then, add the frozen veggies for the remaining cook time. This way, they stay crisp and colorful. You can serve many sides with this dish. Here are some great options: - Rice or quinoa for a hearty base. - Mashed potatoes for a creamy touch. - A fresh green salad for crunch. - Roasted sweet potatoes for a sweet flavor. These sides complement the honey mustard sauce well. This blog post covered how to make a tasty honey mustard chicken dish. You learned about key ingredients, easy steps, and tips for success. We explored options for veggies, protein swaps, and added flavor ideas. Finally, I shared smart storage and reheating tips. Try these ideas at home for a delicious meal. Cooking can be fun and simple. Enjoy your time in the kitchen!

Honey Mustard Chicken & Broccoli Sheet Pan

Savor the deliciousness of Honey Mustard Glazed Chicken & Broccoli Delight, a simple one-pan meal that's perfect for any night of the week! Juicy chicken thighs roast to perfection with vibrant broccoli and baby carrots, all tossed in a sweet and tangy honey mustard sauce. Ready in just 40 minutes, this recipe is a feast for the senses! Click through for the full recipe and bring this delightful dish to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 cup baby carrots, halved

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, dried thyme, salt, and pepper until well combined.

      Place the chicken thighs on a large sheet pan, and pour half of the honey mustard mixture over the chicken, turning to coat evenly.

        In a separate bowl, toss the broccoli florets and baby carrots with the remaining honey mustard sauce until well coated.

          Arrange the vegetables around the chicken on the sheet pan. Ensure they are in a single layer for even cooking.

            Roast in the oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

              For an extra touch, switch the oven to broil for the last 2-3 minutes to give the chicken and broccoli a beautiful golden color, keeping a close eye to avoid burning.

                Remove the sheet pan from the oven and let it rest for a few minutes.

                  Squeeze fresh lemon juice over the chicken and vegetables for a bright finish before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and vegetables on a large platter, garnished with additional lemon wedges and thyme sprigs for a fresh and inviting look.