This Sheet Pan Chicken and Veggies with Honey Mustard Sauce is the quickest balanced dinner for busy weeknights. It requires minimal dishes and is sure to be a crowd pleaser!
I'm a big fan of sheet pan meals. They're pretty much foolproof, which is important for those busy workdays when I don't have the mental capacity to cook myself a fancy dinner. However, no matter how tired I am I still do my best to prioritize nourishment.
This sheet pan chicken and veggies has quickly become my saving grace because I can whip it together without too much thought. All you need is honey mustard chicken thighs, broccoli, potato and you're good to go!
Why This Recipe Is Dietitian Approved
If you're running low on time this week, this dinner is perfect for you for a couple of reasons:
- Minimal dishes. Let's be honest, the best part about sheet pan chicken and veggies is that there's only one dish to clean.
- Balanced meal. We've got protein, color and carbs, making this a tasty balanced plate that will keep you full and satisfied.
- My favourite easy sauce. I love a good sauce, and this one is the best for honey mustard chicken thighs. Make sure you save some for dipping on the side, or serving with my honey mustard roasted vegetables.
Ingredients
Chicken thighs. I used boneless and skinless chicken thighs in this recipe. Fun nutrition fact: the "dark meat" on poultry (aka thighs!) contains more iron than "white meat" (aka chicken breast). Chicken thighs more flavour, however if you prefer boneless skinless chicken breasts just slice the chicken into cubes before adding to the pan.
Spices. Here I used a blend of cumin, paprika, garlic powder, onion powder, chipotle powder, and brown sugar to add a touch of sweetness. Oh, and don't forget the salt and pepper!
Broccoli florets. Broccoli is one of my fave veggies because it's packed with vitamin C and K.
Red onion. You can also use yellow onion in this recipe, but I love the sweetness and subtle spice from red onions.
Baby potatoes. Potatoes get a bad rep, but they're actually a great source of potassium and other nutrients (especially if you keep the skin on). You can also swap in sweet potatoes, or whatever type your heart desires. Just make sure you slice them into smaller cubes.
Honey mustard sauce. I love making this from scratch because it's so easy and tasty on anything. We make it by combining mayonnaise (I also like adding some yogurt to mine to help decrease the fat content) old fashined dijon mustard, white vinegar, and honey.
The complete ingredient list with measurements can be found in the recipe card below.
Ingredients
- Preheat the oven to 450F and line a baking tray with parchment paper or a silicone baking mat.
- In a large bowl add chicken thighs, cumin, paprika, garlic powder, onion powder, chipotle powder, brown sugar, salt and pepper and toss to combine. Use your hands to rub the spices into the chicken until fully coated. Set aside.
- In a separate bowl add broccoli florets, onion slices, and sliced potatoes drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Arrange in a single layer on the prepared baking tray. Arrange the spice coated chicken thighs amongst the vegetables.
- Bake for about 25 minutes (or until the chicken is fully cooked and the potatoes are fork tender), flipping the chicken half way to ensure even cooking.
- While the sheet pan meal is cooking, prepare your honey mustard sauce by whisking together all sauce ingredients. Once the sheet pan meal is done, drizzle with honey mustard sauce and enjoy!
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free/vegan: you can replace the Greek yogurt in the sauce with mayonnaise or a dairy free thick yogurt of choice.
To make nut-free: this recipe is naturally nut-free.
Get creative and use what you have on hand. This sheet pan chicken and broccol is a base, but you can swap in different veggies or another protein.
- Chicken thighs: swap with ground chicken or turkey meatballs or cubes of chicken breast
- Broccoli: swap with cauliflower, carrots, peppers or any more dense veggie ( I don’t recommend zucchini as they tend to have a high moisture content)
- Potatoes: sweet potatoes are another great option.
Equipment
Storage
Once cooked, the potatoes, chicken thighs and broccoli will stay fresh in the fridge stored in airtight containers for up to 3-4 days.
Top Tips for Success
Save a bit of the sauce for drizzling on each bowl while serving! It's so delicious. Also, don’t be afraid to add the broccoli stems. They're edible, and roasting helps soften and caramelize them.
Frequently Asked Questions
Yes! You can keep it in an airtight container for 1-2 weeks in the fridge. I like using it as a salad dressing, dipping sauce for veggies, and for jazzing up my leftovers.
You can always omit the chicken and opt for a sheet pan potatoes and broccoli, or swap in a plant-based protein of your choice. I think tofu or tempeh would work great here!
Yes you absolutely can just defrost it in the microwave and drain it before adding!
You do not NEED to, however I personally think the sauce really brings this recipe together. It's my favourite part!
More Sheet Pan Recipes
- Herby Lemon Chicken and Vegetable Sheet Pan
- Sheet Pan Chicken Shawarma Bowls
- Sheet Pan Moroccan Salmon
- Sheet Pan Sesame Chicken and Veggies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this sheet pan chicken and veggies, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Chicken and Veggies
Ingredients
Sheet Pan
- 1 lb chicken thighs about 8 thighs, boneless, skinless
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- salt and black pepper to taste
- 1 large head of broccoli broken into florets (about 2 heaping cups)
- 1 red onion sliced
- 1.5 lbs baby potatoes thinly sliced
- 3 tablespoon olive oil
Honey Mustard Sauce
- 3 tablespoon mayonnaise or 2 tablespoon of plain Greek yogurt and 1 tablespoon mayonnaise
- 2 tablespoon old fashioned dijon mustard
- 2 teaspoon white vinegar
- 2 teaspoon honey
- salt and pepper to taste
Instructions
- Preheat the oven to 450F and line a baking tray with parchment paper or a silicone baking mat.
- In a large bowl add chicken thighs, cumin, paprika, garlic powder, onion powder, chili powder , brown sugar, salt and pepper and toss to combine. Use your hands to rub the spices into the chicken until fully coated. Set aside.
- In a separate bowl add broccoli florets, onion slices, and sliced potatoes drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Arrange in a single layer on the prepared baking tray.
- Arrange the spice coated chicken thighs amongst the vegetables.
- Bake for about 25 minutes (or until the chicken is fully cooked and the potatoes are fork tender), flipping the chicken half way to ensure even cooking.
- While the sheet pan meal is cooking, prepare your honey mustard sauce by whisking together all sauce ingredients. Once the sheet pan meal is done, drizzle with honey mustard sauce and enjoy!
Jenna McQueen says
Love this for a quick and tasty weeknight dinner!
Alana says
I make this one all the time! It’s so great to have a one pan meal for those busy weeknights! It’s quick and easy and the whole family loves it! Love this recipe!
Cristina Fiore says
Made this for dinner.
I love the simplicity of a sheet pan dinner. I wasn’t sure if I’d like the honey mustard sauce but I took your advice and made it. I’m so glad I did. It enhanced the flavour of the already spiced chicken. I used chicken breasts, added oil to them for some moisture. Delicious. Thank you!
Bridget says
I tread cautiously with dinners that have honey mixed in. This was amazing! Like - make again, part of our regular rotation and loved by all.