Description
A quick and easy weeknight dinner featuring golden chicken breasts and crispy potatoes coated in a sweet, tangy, and savory honey mustard glaze, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb red potatoes, cut into bite-sized chunks
- 2 cups broccoli florets
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large 18×13 inch rimmed baking sheet with parchment paper or aluminum foil.
- Chop red potatoes into bite-sized chunks and broccoli into florets. Ensure pieces are roughly uniform in size for even cooking.
- In a medium mixing bowl, whisk together Dijon mustard, honey, soy sauce, apple cider vinegar, minced garlic, olive oil, garlic powder, onion powder, oregano, salt, and pepper until smooth and glossy.
- Place chopped potatoes and broccoli on the prepared sheet pan. Drizzle about half of the glaze over the vegetables and toss to coat evenly. Spread in a single layer.
- Place chicken breasts on top of the vegetables. If breasts are thick, pound them to an even ½-inch thickness or cut horizontally. Drizzle remaining glaze over the chicken and rub to coat.
- Bake for 20-25 minutes. At the 15-minute mark, check chicken; optionally brush with extra glaze or flip for crispiness. Chicken is done when internal temperature reaches 165°F (74°C) and edges are golden.
- Remove from oven and let rest for 5 minutes to allow juices to redistribute and glaze to set.
- Garnish with fresh parsley or green onions if desired and serve immediately.
Notes
[‘Do not crowd the pan; use two pans if necessary to ensure roasting rather than steaming.’, ‘Pound chicken breasts to even thickness for uniform cooking.’, ‘Parchment paper is recommended to prevent sticky honey from burning onto the pan.’, ‘Glaze can be made up to 3 days in advance.’, ‘For spicy version, add red pepper flakes or sriracha.’, ‘Use tamari instead of soy sauce for a gluten-free version.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 18
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: honey mustard chicken, sheet pan dinner, easy weeknight dinner, one pan meal, healthy chicken recipe, gluten-free option, dairy-free