One pan, 6 ingredients, and 40 minutes is all you’re going to need to make this flavorful honey mustard chicken that roasts to perfection with tons of broccoli and little fingerling potatoes.
Lazy dinners are obviously the name of the game this week, you guys.
Because that’s what a sheet pan dinner looks like. Lazy and my inner lazy-girl self is loving every second of it.
One pan = minimal ingredients, minimal time, minimal MESS. <<< that’s the clincher right there.
And max flavor obviously. There’s an overwhelming amount of yum jammed into this one pan, y’all and I’m not mad about that.
P.S. if you want to keep the lazy mood going strong…you should probably check out all the sheet pan dinners we’ve been eating ALL week.
Yeaaaaaaaa to easy dinners. Forever and always.
Speaking of which, let me tell you about today’s contribution to the world of lazy weeknight dining.
We’ve got honey mustard chicken + roasty toasty fingerling potatoes + tender broccoli and it all hangs out in the most glorious threesome eveeeeeeeer.
I might have eaten the entire contents of this pan….straight off the pan, if you must know. And I have no shame because sometimes the good dinner stuff like this just doesn’t even need a plate.
Or a fork, but maybe it’s just me on that one. 🙈🙈🙈
- 1 lb boneless skinless chicken breasts
- 1 lb fingerling potatoes, cut in half
- 1 lb broccoli florets
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400F. Arrange chicken, potatoes, and broccoli on a greased baking sheet. In a small bowl, whisk honey, mustard, oil, salt, and pepper until smooth. Pour over chicken and vegetables and toss to coat. Spread evenly on prepared baking sheet.
- Roast chicken and vegetables at 400F 30-35 minutes or until chicken registers 165F and vegetables are tender. Enjoy!
More easy weeknight chicken right this way!! —>