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Sheet-Pan Honey Mustard Chicken and Broccoli
When a marinade does the heavy lifting, throwing together dinner turns into a breeze. This sweet, tangy honey-Dijon blend coats freshly chopped broccoli and skinless chicken thighs. The broccoli florets and stems are separated, and the stems are peeled and sliced into thin coins, which helps them cook at the same rate as the other ingredients. To ensure perfectly tender broccoli, the sheet pan gets tightly wrapped in aluminum foil to trap in steam. Once the chicken and broccoli are partially cooked, uncover, then douse in more honey mustard. This second round of sauce gets charred, sticky and caramelized under the broiler. Since this recipe requires so few ingredients, it can be a versatile blank canvas that invites experimentation. Substitute some of the olive oil with toasted sesame oil and top with toasted sesame seeds for a nuttier flavor; replace some of the honey with hot honey; or simply top with lemon zest and juice at the end for the brightest results.
Prep
10 min
Cook
30 min
Total
40 min
Serves
4 servings
Instructions
- 01
Heat the oven to 425 degrees. Place a large sheet pan in the oven.
- 02
In a large mixing bowl, whisk together the mustard and honey until combined. Season with salt and a few cracks of black pepper. Reserve ¼ cup of honey mustard for serving and 3 tablespoons for brushing.
- 03
Trim the broccoli florets into bite-size pieces. Using a vegetable peeler, peel the outer layer of the broccoli stalks, trim the ends, then cut the rest of the stalks into ½-inch-thick slices.
- 04
Add the broccoli florets, sliced broccoli stalks and chicken to the bowl of honey mustard. Stir until evenly coated.
- 05
Carefully remove the pan from the oven and evenly drizzle the oil on top. Arrange the broccoli and chicken in an even layer and drizzle any remaining honey mustard from the bowl on top. Lightly season the broccoli and chicken with salt. Cover tightly with aluminum foil and bake for 25 minutes.
- 06
Remove the aluminum foil and brush the 3 tablespoons of reserved marinade on top of the chicken and broccoli.
- 07
Place an oven rack underneath the broiler. Set the broiler to high. Place the chicken and broccoli back in the oven. Broil for 5 minutes, until the chicken and broccoli develop char marks on their surface and the chicken cooks through (a thermometer inserted into thickest part of a thigh should read 165 degrees).
- 08
Serve with reserved honey mustard on the side.
Nutrition
per serving
- Calories
- 598.6
- Protein
- 50.9grams
- Carbs
- 48grams
- Fat
- 24.5grams
- Fiber
- 6.1grams
- Sugar
- 37grams
- Sat. fat
- 4.6grams
- Sodium
- 1123.4milligrams
- Cholesterol
- 213.2milligrams
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