Sheet-Pan Honey Mustard Chicken and Broccoli

By Carolina Gelen

Updated October 16, 2025

Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Ready In
40 min
Rating
4(267)
Comments
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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. 

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Ingredients

Yield:4 servings

  • ½ cup/120 grams Dijon mustard

  • ½ cup/165 grams honey

  • Salt and pepper

  • 1½ pounds broccoli (about 2 broccoli heads)

  • 2 pounds boneless, skinless chicken thighs, each sliced into three even pieces

  • ¼ cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 213 milligrams cholesterol; 599 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 6 grams fiber; 1123 milligrams sodium; 51 grams protein; 37 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Place a large sheet pan in the oven. 

  2. Step 2

    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. 

  3. Step 3

    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. 

  4. Step 4

    Add the broccoli florets, sliced broccoli stalks and chicken to the bowl of honey mustard. Stir until evenly coated. 

  5. Step 5

    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. 

  6. Step 6

    Remove the aluminum foil and brush the 3 tablespoons of reserved marinade on top of the chicken and broccoli. 

  7. Step 7

    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). 

  8. Step 8

    Serve with reserved honey mustard on the side. 

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Ratings

4 out of 5
267 user ratings
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Comments

j cramer

Drizzling excess/leftover marinade over chicken resulted in a shallow, boiling pond of liquid.

Ashley

The pan was soupy. Agree with others that if I were going to try again, I’d take the foil off sooner. The chicken turned out well because it could only absorb so much marinade. The broccoli was gross

Landry

The honey mustard marinade is so simple and delicious, but I think the recipe needs a few tweaks. I’ll separate the broccoli and chicken next time so that the broccoli can have less marinade and the chicken can have more. I don’t think the aluminum foil is necessary, especially if the meat and veg are separated.

Lisa A

Handling a 425 degree pan, trying to wrap it in foil? Scraping that baked on honey off the pan later? Nah. I heated the oven, put parchment paper on a room temperature pan, filled and wrapped it in foil and cooked covered 15 minutes. Removed the foil, cooked 15 minutes more, drizzled the remaining honey mustard over all, and served. Delicious, easy cleanup, and I didn’t get burned.

Clayton

I used cauliflower instead of broccoli and it survived the soupyness. I would probably take foil off sooner as even with the broil I didn't get enough char as I hoped.

Mayson

Absolutely a 5-star recipe with the following adjustments: -make marinade as written with addition of 1 heaping tbsp chili crisp. -diced two very large chicken breast and marinate in 1/2 marinade recipe for 1hr. -Use equal parts broccoli, red pepper, and red onion for total veg. For me it was 1/2 bag broccoli florets, 2 red peppers and 1 red onion. -put chicken on one baking sheet, without any extra marinade. Toss veg with rest of marinade, salt, pepper, and some olive oil. Put on second baking sheet. -cook both baking sheets for 25 min as instructed. Remove sheet with veg. Broil sheet with chicken for 5 minutes. -serve layered in bowl as follows: white rice, veg, drizzle of sriracha, chicken, squeeze of lemon juice, chopped green onion for garnish. Awesome flavor. Will make again.

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