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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!
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!
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
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.
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!
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
- 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
Description
Mustard chicken thighs and veggies cooked on a sheet pan
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
- Preheat oven to 400F and line a baking sheet with parchment paper
- 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
- Arrange chicken thighs and veggies on the baking sheet
- 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
- Use your hands or tongs to mix up the chicken and veggies so they are evenly coated in the sauce
- Place in the oven to bake for 35 minutes at 400F
- 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
Easy and tasty. I’ll be making my veggies like this all week.
★★★★
oh yay I am so glad!!!
Loved this recipe! It was easy and so tasty! We will definitely be making this again!
★★★★★
ah I am so glad!! Thank you!!
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👍🏻
I’m so glad!! Thank you!!
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)
★★★★★
amazing! thank you!
so simple yet so flavorful!! will definitely be adding this recipe to my easy weeknight meal rotation
★★★★★
wonderful!! Thank you!!
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!
★★★★★
amazing!! Thank you!!
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!
amazing!! so glad to hear that!!
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!
★★★★
YAY!! So glad I could encourage more veggie consumption. Thank you!!
I made this for dinner tonight and it was amazing! I have leftovers for two lunches and look forward to eating more.
★★★★★
amazing!! Thank you!!
This recipe is so easy and is delicious! It is going into my weekly rotation for sure
★★★★★
YAY! Thanks!!
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!
★★★★★
amazing! Love that you mixed up the veggies!