You know those nights when you want something tasty for dinner but don’t feel like spending hours in the kitchen? That’s exactly why this honey mustard chicken and broccoli recipe has become a regular at our house. I started making it on busy weeknights when the kids had after-school activities, and now it’s one of those meals everyone actually looks forward to.
The combination of sweet honey and tangy mustard makes this dish really special, without being complicated. I usually prep the sauce while the oven preheats, and everything goes on one sheet pan. The chicken comes out juicy, the broccoli gets those slightly crispy edges (the best part!), and there’s hardly any cleanup afterward.
If you’re like me and appreciate simple recipes that still feel a bit special, this one’s going to be right up your alley. Plus, it’s the kind of dinner that works just as well for a regular Monday night as it does when you have friends over for a casual meal.
Why You’ll Love This Honey Mustard Chicken
- One-pan meal – Everything cooks together on a single sheet pan, which means minimal cleanup and less time in the kitchen.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your pantry – just chicken, honey, mustard, and some basic seasonings.
- Kid-friendly flavors – The sweet and tangy honey mustard sauce is a crowd-pleaser that makes eating broccoli actually enjoyable for the whole family.
- Healthy dinner option – This protein-rich meal includes a generous serving of vegetables and uses simple, wholesome ingredients without any processed foods.
What Kind of Chicken Should I Use?
While this recipe calls for chicken thighs, you’ve got some flexibility here. Boneless, skinless chicken thighs are the best choice since they stay juicy and tender during cooking, plus they’re usually more affordable than breast meat. If you prefer white meat, you can substitute chicken breasts, but you’ll want to watch the cooking time carefully since they can dry out more quickly than thighs. For the most flavorful results, look for air-chilled chicken at your grocery store – it tends to have better texture and doesn’t retain excess water like traditionally processed chicken. Just make sure your chicken pieces are roughly the same size so they cook evenly.
Options for Substitutions
This simple honey mustard chicken recipe is pretty adaptable – here are some easy swaps you can make:
- Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts instead. Just watch the cooking time as breasts cook faster and can dry out more easily.
- Dijon mustard: Out of Dijon? You can use whole grain mustard for extra texture, or regular yellow mustard in a pinch – though the flavor will be slightly different. Stone ground mustard works great too!
- Broccoli: Feel free to swap broccoli with cauliflower, Brussels sprouts, or green beans. Just adjust cooking time based on the veggie you choose – cauliflower needs about the same time as broccoli, while green beans cook faster.
- Honey: Maple syrup or agave nectar can stand in for honey. Use the same amount, but note that maple syrup will add its own distinct flavor to the dish.
- Chives: Any fresh herbs work well here – try parsley, green onions, or dill. You can skip the herbs altogether if you don’t have any on hand.
- Garlic powder: Fresh minced garlic works great (use 2-3 cloves), or you can use onion powder for a different but still tasty flavor profile.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing honey mustard chicken is adding the sauce too early in the cooking process, as the honey can burn quickly – instead, brush the honey mustard mixture on during the last 5-7 minutes of cooking for the perfect glaze. Another common error is overcrowding the pan with chicken pieces, which leads to steaming rather than browning – make sure to leave enough space between the thighs for even cooking and that beautiful golden crust. When it comes to the broccoli, many cooks make the mistake of cutting the florets too small, causing them to become mushy and overcooked – aim for medium-sized, even pieces that will stay crisp-tender and hold up to the sauce. For the best results, let your chicken rest for 5 minutes after cooking to keep the juices locked in, and season your broccoli with garlic powder before roasting rather than after for better flavor absorption.
What to Serve With Honey Mustard Chicken and Broccoli?
Since this dish already includes protein and veggies, you’ll want some tasty carbs to round out your meal! Rice is my go-to choice – whether it’s brown, white, or wild rice, it’s perfect for soaking up all that yummy honey mustard sauce. If you’re not in a rice mood, quinoa or couscous work great too. For a complete comfort food experience, try serving it with creamy mashed potatoes or roasted sweet potato wedges. And if you want to keep things extra simple, just grab some crusty bread from the store to mop up every last bit of sauce from your plate.
Storage Instructions
Keep Fresh: Pop your leftover honey mustard chicken and broccoli in an airtight container and place it in the fridge. It’ll stay good for up to 4 days, making it perfect for meal prep or quick lunches. The flavors actually get even better after a day as they continue to meld together!
Freeze: This dish is super freezer-friendly! Place cooled portions in freezer-safe containers or bags and they’ll keep for up to 3 months. Just remember that the broccoli might be a bit softer when thawed, but the chicken will maintain its taste and texture really well.
Warm Up: When you’re ready to eat your leftovers, heat them in the microwave for 2-3 minutes, stirring halfway through. For better texture, you can also warm it up in a skillet over medium heat – this helps keep the broccoli from getting too soft. Add a splash of water if needed to prevent the sauce from drying out.
| Preparation Time | 30-60 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1100
- Protein: 80-85 g
- Fat: 50-55 g
- Carbohydrates: 80-90 g
Ingredients
- 1 pound skinless chicken thighs
- ⅓ cup plus 3 tablespoons dijon mustard
- ¼ cup plus 2 tablespoons honey
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper to taste
- 4 cups broccoli florets
- Garlic powder for seasoning
- Chopped chives for garnish
Step 1: Prepare and Marinate the Chicken
Place the chicken in a bowl or resealable plastic bag.
Whisk together ⅓ cup of dijon mustard, ¼ cup of honey, and 1 tablespoon of olive oil until well combined.
Pour this marinade over the chicken and coat it thoroughly.
Cover the bowl or seal the plastic bag and marinate the chicken in the refrigerator for at least 30 minutes, or even overnight for deeper flavor.
Step 2: Preheat the Grill and Prepare for Grilling
When you’re ready to grill, preheat the grill to high heat.
Remove the chicken from the refrigerator about 20 minutes before grilling to allow it to come to room temperature.
In a small bowl, whisk together an additional 2 tablespoons of honey and 3 tablespoons of dijon mustard for basting the chicken while it grills.
This step is optional but enhances flavor.
Step 3: Season and Prepare the Broccoli
Place broccoli florets in a bowl and drizzle with the remaining olive oil.
Add a generous pinch of salt, pepper, and a sprinkle of garlic powder.
Toss the broccoli until evenly coated with the seasonings.
Arrange the florets in a single layer on a grill pan, or if you don’t have one, use layers of aluminum foil with the edges folded up to create a tray.
Step 4: Grill the Chicken and Broccoli
Place the marinated chicken on the preheated grill.
Grill the chicken for about 5 to 6 minutes on each side, or until the internal temperature in the thickest part reaches 165 degrees F.
In the last 2 to 3 minutes of grilling, brush the chicken with the prepared honey mustard mixture.
Simultaneously, place the broccoli on the other side of the grill, using the grill pan or foil tray.
Close the grill lid and toss the broccoli every few minutes until charred and golden, typically around 10 minutes.
Step 5: Serve and Enjoy
Remove the chicken and broccoli from the grill.
Allow the chicken to rest for about 5 minutes to let the juices redistribute.
Serve the grilled chicken alongside the charred broccoli and enjoy your delicious meal!
