My Go-To Honey Mustard Chicken Skillet with Veggies

Does anyone else feel like the clock speeds up the second you start thinking about dinner? I’ve been there more times than I can count, which is exactly why this one-pan wonder became a staple in my kitchen. This Honey Mustard Chicken Skillet with Veggies is the kind of meal that feels like a warm hug at the end of a long day—simple, hearty, and packed with the kind of flavor that makes everyone ask for seconds. It’s a true testament to my kitchen philosophy: food doesn’t have to be complicated to be incredibly good.

Why You’ll Love This

You’ll love this recipe because it checks all the boxes for a busy weeknight. For starters, it all comes together in a single skillet, which means minimal cleanup. Major win, right? The honey mustard sauce is the real star—it’s the perfect balance of sweet and tangy, and it coats the juicy chicken and tender veggies in a glossy, so, so satisfying glaze. It’s a healthy dinner idea that’s genuinely delicious and feels a little fancier than your average weeknight meal, but it’s honestly one of the easiest meals you can whip up.

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken thighs (thighs stay juicier, but breasts work too)
• 1 lb baby potatoes, halved (they hold their shape and get wonderfully creamy)
• 2 large carrots, sliced into half-moons (for a sweet, earthy base)
• 1 large broccoli crown, cut into florets (adds great color and crunch)
• 1 yellow onion, chopped (for savory depth)
• 3 cloves garlic, minced (because garlic is non-negotiable)
• 1/3 cup Dijon mustard (the tangy backbone of our sauce)
• 1/4 cup honey (for that beautiful, sweet balance)
• 2 tablespoons olive oil (for cooking and richness)
• 1/2 cup chicken broth (to create a simmering sauce)
• 1 teaspoon smoked paprika (adds a subtle, warm smokiness)
• Salt and black pepper to taste

Let’s Get Cooking Step by Step

1. First, preheat your oven to 400°F (200°C). This is our secret weapon for getting everything cooked through and nicely browned without standing over the stove.
2. Pat the chicken thighs dry with a paper towel and season them generously on both sides with salt, pepper, and the smoked paprika.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs. Sear them for about 4-5 minutes per side, until you get a beautiful golden-brown crust. They won’t be cooked through yet, and that’s perfect. Remove the chicken from the skillet and set it aside on a plate.
4. In the same skillet, add the halved baby potatoes and chopped carrots. Give them a good stir to coat them in the pan juices. Let them cook for about 5 minutes, stirring occasionally, just to get a little color on them.
5. Add the broccoli florets and chopped onion to the skillet. Stir everything together and cook for another 3-4 minutes until the onions start to soften. Add the minced garlic and cook for just one more minute until fragrant.
6. While the veggies are cooking, whisk together the Dijon mustard, honey, and chicken broth in a small bowl or measuring cup.
7. Push the veggies to the sides of the skillet and place the seared chicken thighs back in the center. Pour the honey mustard sauce evenly over everything, making sure the chicken gets a good coating.
8. Carefully transfer the hot skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through (reaching 165°F internally) and the potatoes are tender when pierced with a fork.

Easy Weeknight Dinner Tips

• Use an oven-safe skillet from the start—it’s the key to a true one-pan meal.
• Don’t crowd the pan when searing the chicken. If your skillet is smaller, sear in two batches for the best crust.
• Cut your potatoes and carrots roughly the same size so they cook evenly.
• Let the chicken rest for a few minutes after pulling it from the oven. This helps the juices redistribute.
• And my favorite tip? Taste your sauce! Want more tang? Add a spoonful of mustard. A little more sweetness? A drizzle of honey. Make it yours.

Serving Ideas & Flavor Pairings

This skillet is a complete meal all on its own, but I love serving it with a simple side salad or a slice of crusty bread to sop up every last bit of that delicious sauce. It’s one of those dinner dishes that pairs wonderfully with just about anything. For a quick dinner idea that feels special, a sprinkle of fresh chopped parsley or thyme right before serving adds a pop of color and freshness. So good.

Variations & Substitutions

This recipe is wonderfully flexible. Not a fan of broccoli? Swap in green beans or sliced bell peppers. For a low-carb option, you can replace the potatoes with cubed sweet potatoes or even just add more carrots and broccoli. If you’re out of chicken broth, water works in a pinch, though the broth adds more flavor. Honestly, if you’re watching your sugar, you can reduce the honey a bit and amp up the mustard—it’ll still be fantastic.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, the stovetop is your best friend. Warm it gently in a skillet over medium-low heat with a tiny splash of water or broth to keep the sauce from drying out. You can also use the microwave, but be gentle—heat in 30-second intervals to avoid rubbery chicken. I don’t recommend freezing, as the creamy sauce can separate when thawed.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Absolutely! Just keep a close eye on the cooking time, as breasts can dry out faster. They may need a few minutes less in the oven.
• What if I don’t have an oven-safe skillet? No problem! After searing the chicken and sautéing the veggies, you can transfer everything to a greased baking dish, pour the sauce over it, and bake as directed.
• Is this a good recipe for meal prep? It’s a great healthy dinner recipe for meal prep! Divide the cooked and cooled skillet into containers for easy grab-and-go lunches.
• How can I make the sauce thicker? If you prefer a thicker glaze, you can simmer the skillet on the stovetop for a few minutes after baking, or mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce before baking.