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Sheet Pan Honey Mustard Chicken Thighs with Broccoli Recipe!

Sheet Pan Honey Mustard Chicken Thighs with Broccoli Recipe!

By Mona - Far From The Farm
May 23, 2026
Sticky honey mustard chicken thighs baked with broccoli for an easy, cheap, dairy-free family sheet pan dinner recipe that's big on flavor!
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Makes: 4 (2-4 servings)
Approximate cost $7
Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 (2-4 servings)
Course: Dinner
Cuisine: American
Calories: 803
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup stone ground mustard
  • 1/2 cup honey
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 3 lbs bone-in skin-on chicken thighs
  • 2-3 cups frozen broccoli cuts or florets

Equipment

  • Measuring cups and spoons
  • 1 gallon freezer bag
  • Sharpie marker for labeling the bag
  • Bag holder stand for filling freezer bags neatly
  • Food tongs
  • sharp knife
  • Large bowl or food storage container
  • Large baking sheet
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Add the stone ground mustard, honey, lemon juice, minced garlic, smoked paprika, salt, cayenne pepper, and red pepper flakes into a 1 gallon freezer bag.
    Seal the bag tightly and squeeze everything together until the marinade is fully combined.
  2. Use a sharp knife to cut 3 deep slashes across the top of each chicken thigh, cutting down toward the bone so the marinade can flavor the meat more deeply.
  3. Add the chicken thighs to the freezer bag.
  4. Seal the bag, pressing out most of the air, then massage the marinade all over the chicken until fully coated.
  5. Place the sealed bag into a bowl or food storage container in case of leaks, then refrigerate for 2-4 hours.
  6. Remove the chicken from the fridge about 20-30 minutes before cooking and preheat the oven to 400°F / 200°C.
  7. Line a large baking sheet with aluminum foil and arrange the chicken thighs skin side up on the tray.
  8. Pour the remaining marinade from the freezer bag over the chicken thighs.
  9. Scatter the frozen broccoli around the chicken pieces, nestling it into the pan juices and marinade.
  10. Bake for about 35 minutes, or until the chicken reaches 165°F / 74°C internally and the skin is golden brown and sticky.
    Note: If you have chicken thighs that are on the larger side you might have to bake them for another 5 minutes or so - checking the temp is the key to perfectly cooked chicken.
  11. Serve immediately with rice, potatoes, salad, or your favorite budget-friendly side dishes.

Notes

  • Stone ground mustard gives the sauce the best texture and flavor, but Dijon or spicy brown mustard can also work.
  • For crispier chicken skin, broil for the final 2-3 minutes while watching carefully.
  • If you want to baste the cooked chicken, set aside some marinade before adding the raw chicken to the bag.
  • Bone-in chicken thighs vary in size, so always check the internal temperature before serving.
  • Frozen broccoli can be added straight from the freezer. No need to thaw first.
 

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer for the best texture.
  • Cooked chicken thighs can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
 

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Nutrition

Calories: 803kcalCarbohydrates: 42gProtein: 50gFat: 49gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 283mgSodium: 875mgPotassium: 832mgFiber: 3gSugar: 36gVitamin A: 744IUVitamin C: 45mgCalcium: 72mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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