• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipe Index
  • Life Updates
  • Favorite Products

Mad About Food logo

August 24, 2020

Sheet Pan Mustard Chicken and Veggies

Jump to Recipe·Print Recipe

This post contains affiliate links.

This Sheet Pan Mustard Chicken recipe is the perfect way to make oven baked chicken thighs. Toss your boneless chicken thighs and veggies in a mustard sauce and bake!

cooked sheet pan mustard chicken thighs and veggies from above

This savory mustard chicken thigh recipe is perfect for meal prep!

I like to create recipes that can be easily used for more than one meal. Sheet pan suppers are the perfect way to cook once and enjoy the recipe all week.

You can enjoy this sheet pan chicken and veggies recipe immediately with rice, cauliflower rice or potatoes. Then, you can use the leftovers on salads or in a wrap.

One of my favorite salads from Sweet Green is one with roasted veggies, chicken thighs and goat cheese. I use the leftovers from these oven baked chicken thighs and veggies to make a version of this salad at home.

With one sheet pan dinner recipe I can make at least 4 meals!

oven baked chicken thighs and veggies from above before cooking

What kitchen tools will I need to make these mustard chicken thighs?

  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Liquid measuring cup
  • Mixing bowl
  • Sheet pan
  • Parchment paper
horizontal image of baked sheet pan mustard chicken thighs and veggies

What ingredients will I need to make these sheet pan chicken thighs?

  • Boneless skinless chicken thighs
  • Fresh, raw veggies – I used broccoli, brussels sprouts and carrots
  • Oil
  • Whole grain mustard
  • Coconut aminos or soy sauce
  • Salt

I used broccoli, brussels sprouts and carrots for this meal, but you can use any veggies that you would like. If you want to use this same mix or just one of these veggies that will be great.

cooked sheet pan chicken and veggies on a plate with brown rice

Let’s make Sheet Pan Mustard Chicken and Veggies!

Step 1: Preheat oven and prep veggies

To begin, preheat oven to 400F and line a baking sheet with parchment paper. Then, chop veggies into bite-size pieces.

The vegetables must be chopped small enough that they will cook in the same amount of time as the chicken thighs.

Next, arrange chicken thighs and veggies on the baking sheet.

Step 2: Prepare mustard sauce

Then, in a small mixing bowl. whisk together the oil, whole grain mustard, coconut aminos (or soy), and salt. Pour the mustard sauce all over the chicken and veggies on the sheet pan.

Next, use your hands or tongs to mix up the chicken and veggies so they are evenly coated in the sauce.

Step 3: Bake for 35 minutes

Then, place the sheet pan chicken and veggies in the oven to bake for 35 minutes at 400F. Finally, remove the sheet pan from the oven and allow to cool slightly before enjoying!

Step 4: Enjoy!

three quarter view of sheet pan mustard chicken and veggies

How long will these chicken thighs and veggies keep in the fridge?

Once prepared, allow the mustard chicken thighs and veggies to cool completely. Place them in an airtight container. Store in the fridge for up to 4 days.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

sheet pan mustard chicken and veggies pinterest image
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sheet Pan Mustard Chicken and Veggies

★★★★★ 4.8 from 9 reviews
  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print
Pin

Description

Mustard chicken thighs and veggies cooked on a sheet pan


Scale

Ingredients

  • 1.5 lb boneless skinless chicken thighs
  • 4 cups of chopped veggies – I used carrots, broccoli and brussels sprouts
  • 1/4 cup oil
  • 1/4 cup whole grain dijon mustard
  • 3 tbsp coconut aminos or soy sauce
  • 1/2 tsp sea salt 

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper
  2. Chop veggies into bite size pieces – the vegetables must be chopped small enough that they will cook in the same amount of time as the chicken thighs
  3. Arrange chicken thighs and veggies on the baking sheet
  4. In a small mixing bowl whisk together the oil, whole grain mustard, coconut aminos (or soy), and salt
  5. Pour the mustard sauce all over the chicken and veggies on the sheet pan
  6. Use your hands or tongs to mix up the chicken and veggies so they are evenly coated in the sauce
  7. Place in the oven to bake for 35 minutes at 400F
  8. Remove the sheet pan from the oven and allow to cool slightly before enjoying!

Keywords: sheet pan mustard chicken, healthy sheet pan chicken, sheet pan mustard chicken and veggies

Did you make this recipe?

Tag @mad_about_food on Instagram and hashtag it #madaboutfood

Filed Under: Dinner, Low Carb, Lunch, Recipes, Whole30

Reader Interactions

Comments

  1. Lizzy says

    September 15, 2020 at 1:50 pm

    Easy and tasty. I’ll be making my veggies like this all week.

    ★★★★

    Reply
    • Madeline says

      September 16, 2020 at 3:02 pm

      oh yay I am so glad!!!

      Reply
  2. Kayla says

    September 27, 2020 at 7:59 pm

    Loved this recipe! It was easy and so tasty! We will definitely be making this again!

    ★★★★★

    Reply
    • Madeline says

      September 27, 2020 at 9:33 pm

      ah I am so glad!! Thank you!!

      Reply
  3. Marguerite says

    October 7, 2020 at 8:48 pm

    Delicious and easy weeknight meal, especially when you’re short on time! Love that it’s made with just a few ingredients that are always in my fridge👍🏻

    Reply
    • Madeline says

      October 8, 2020 at 3:11 pm

      I’m so glad!! Thank you!!

      Reply
  4. Mkp says

    December 28, 2020 at 3:04 pm

    This hands down the quickest and easiest meal to pull together that actually tastes GOOD. I’ve made it for dinner and have also made it for meal preps (holds up pretty well for about 3 days)

    ★★★★★

    Reply
    • Madeline says

      December 28, 2020 at 9:44 pm

      amazing! thank you!

      Reply
  5. Sarah says

    December 28, 2020 at 8:19 pm

    so simple yet so flavorful!! will definitely be adding this recipe to my easy weeknight meal rotation

    ★★★★★

    Reply
    • Madeline says

      December 28, 2020 at 9:12 pm

      wonderful!! Thank you!!

      Reply
  6. Jackie says

    December 28, 2020 at 9:02 pm

    Regular weekly go to recipe. A nice twist on just plain roasted veggies and meat. Husband also loves this recipe! So healthy, easy and just one pan. Can’t beat it!

    ★★★★★

    Reply
    • Madeline says

      December 28, 2020 at 9:12 pm

      amazing!! Thank you!!

      Reply
  7. Julie says

    January 10, 2021 at 7:52 pm

    I just made this recipe for dinner tonight and my whole family (including my 5 year old daughter who will not eat any food if she decides she does not like it) finished their whole plate and wanted more! I will definitely be making this again!

    Reply
    • Madeline says

      January 11, 2021 at 10:07 pm

      amazing!! so glad to hear that!!

      Reply
  8. Elisa O says

    January 10, 2021 at 8:50 pm

    Okay that was delicious and so simple to put together!! Love how many delicious veggies are in there – I tend to be veggie shy in my dishes but this marinade makes them so good!

    ★★★★

    Reply
    • Madeline says

      January 11, 2021 at 10:03 pm

      YAY!! So glad I could encourage more veggie consumption. Thank you!!

      Reply
  9. Rebecca says

    January 11, 2021 at 6:24 pm

    I made this for dinner tonight and it was amazing! I have leftovers for two lunches and look forward to eating more.

    ★★★★★

    Reply
    • Madeline says

      January 11, 2021 at 9:57 pm

      amazing!! Thank you!!

      Reply
  10. Alison Koenig says

    January 12, 2021 at 11:09 pm

    This recipe is so easy and is delicious! It is going into my weekly rotation for sure

    ★★★★★

    Reply
    • Madeline says

      January 14, 2021 at 4:34 pm

      YAY! Thanks!!

      Reply
  11. Elizabeth says

    January 14, 2021 at 6:29 pm

    Love this recipe! This has been in our dinner rotation for about two months now and we can’t get enough of it! We like to make it with zucchini and red peppers then cut everything up and throw it over rice. Great flavor and reheats well!

    ★★★★★

    Reply
    • Madeline says

      January 15, 2021 at 11:55 am

      amazing! Love that you mixed up the veggies!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Welcome to Mad About Food!

Madeline is a food blogger and recipe creator from Philadelphia, PA. She shares easy, healthy and delicious recipes that inspire people to cook at home. She shares information about her journey with psoriasis and psoriatic arthritis and how she strives to heal them holistically. Read More…

  • Home
  • About
  • Recipe Index
  • Life Updates
  • Favorite Products

Recent Posts

  • Short Rib Ragu
  • Instant Pot Salmon and Rice
  • Whole30 Buffalo Ranch
  • Perfect Poached Eggs
  • Sweet and Salty Strawberry Popcorn

Privacy Policy

Don’t Miss These!

Homemade Chickarina Soup (Progresso Copycat)

Spinach Feta and Sun Dried Tomato Quiche

Whole30 Sushi Burrito

Beef and Mushrooms with Cauliflower Mash

Footer

Privacy Policy

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 Mad About Food on the Brunch Pro Theme