Plain ol’ boneless, skinless chicken breasts are given new life in this sheet pan meal by Caroline Chambers. The chicken gets coated in a honey mustard sauce, then topped with buttery breadcrumbs that get crunchy and browned in the oven. Her kids love this dish — they call it giant chicken nuggets (feeding kids is all about the marketing, right?). The broccoli gets the frico treatment — crisped up with Parm. Then dunk everything in the extra honey mustard sauce — that’s what it’s there for.

PANKO HONEY MUSTARD CHICKEN (with Frico Broccoli)

Serves 4

Ingredients

½ cup grainy Dijon mustard

⅓ cup plus 1 tablespoon honey or maple syrup

5 tablespoons extra-virgin olive oil

1½ teaspoons garlic powder

¼ teaspoon red pepper flakes Kosher salt

4 (6- to 8-ounce) boneless, skinless chicken breasts

4 tablespoons (½ stick) unsalted butter

¾ cup panko breadcrumbs

½ cup freshly grated Parmesan cheese

1 pound broccoli florets

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together the mustard, honey, 3 tablespoons of the olive oil, 1 teaspoon of the garlic powder, the red pepper flakes, and 1 teaspoon salt. Reserve 3 tablespoons of the sauce in a serving bowl.

3. Add another 1/2 teaspoon salt to the sauce in the large bowl, then add the chicken and turn to coat evenly. If you have time, let the chicken marinate at room temperature for up to 30 minutes or up to overnight in the refrigerator. But don’t worry if you need to cook it right away!

4. Melt the butter in a microwave-safe medium bowl in 20-second bursts, stirring after each, or in a skillet over medium heat. Stir in the panko, ¼ cup of the Parmesan, the remaining ½ teaspoon garlic powder, and a big pinch of salt (do this right in the skillet if you used one to melt the butter).

5. On the prepared baking sheet, toss the broccoli florets with the remaining 2 tablespoons olive oil and ¾ teaspoon salt to coat evenly. Nestle the chicken breasts among the florets. Top with the panko mixture, pressing firmly to adhere.

6. Roast for 12 minutes, then gently toss the broccoli and sprinkle the remaining 1/4 cup Parmesan on top. Roast until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F, 5 to 7 minutes more.

7. Serve the chicken and broccoli with the reserved honey mustard sauce alongside for dunking.

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SWAP: Use finely chopped almonds or hazelnuts instead of breadcrumbs for a gluten-free spin. Swap in asparagus or green beans for the broccoli.

SHORTCUT: Use store bought honey mustard instead of making your own.

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Reprinted with permission from “What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers (copyright) 2024. Published by Union Square & Co. Photos (copyright) Eva Kolenko.

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