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Sheet Pan Mustard Chicken and Veggies

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By: MadelinePosted: 08/24/2020Updated: 12/30/2021

This post may contain affiliate links. Please read my disclosure policy.

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 to make the perfect one pan chicken and veggies recipe.

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. This one pan chicken and vegetable dish is on repeat at our home.

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! Just take the roasted chicken and vegetables and add any other ingredients you love to make the perfect salad.

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
  • Whisk
  • Sheet pan
  • Parchment paper or cooking spray to grease sheet pan

Serving suggestions

Serve this delicious one pan chicken and veggies meal with any of your favorite starches. It is delicious with brown rice, quinoa, orzo pasta or couscous.

For a low carb meal, enjoy this mustard chicken and veggies on its own or on a salad. I like to chop up the chicken and serve it over lettuce. Then, I add pickled red onions and goat cheese and toss in an apple cider vinaigrette.

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 – olive oil or avocado oil
  • Whole grain mustard
  • Coconut aminos or soy sauce
  • Salt

Ingredient Substitutions

I used broccoli, brussels sprouts and carrots for this meal, but you can use any veggies that you would like. Some of my favorites are cubed sweet potato, red onions, green beans and cauliflower. Just be sure to chop the veggies in uniform sizes so that they all cook evenly.

In my opinion, whole grain mustard is best for the mustard sauce, but you can also use ground dijon mustard, yellow mustard or spicy brown mustard instead.

I like to season this one pan chicken and veggies dish simply with salt and pepper. You could add extra seasoning to it like garlic powder, smoked paprika or crushed red pepper.

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 400 degrees F 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 in a single layer.

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. Check that the chicken is cooked with a thermometer. You are looking for an internal temperature of 165F.

Finally, remove the sheet pan from the oven and allow to cool slightly before enjoying!

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 freeze this meal in an air tight container in the fridge for up to 3 months. Allow it to defrost slowly in the refrigerator and then reheat in the oven.

Check out these other sheet pan meals!

  • Sheet Pan Pineapple Chicken
  • Sheet Pan Tomato Artichoke Chicken
  • Simple Sheet Pan Salmon
  • Chicken Apple Sausage Sheet Pan Supper
  • Sheet Pan Steak Dinner

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!

Image for pinning Sheet Pan Mustard Chicken and Veggies recipe on Pinterest
Recipe

Sheet Pan Mustard Chicken and Veggies

★★★★★ 4.9 from 19 reviews

Mustard chicken thighs and veggies cooked on a sheet pan

Recipe By: Madeline
Prep: 10 minutesCook: 35 minutesTotal: 45 minutes
Print Pin it Rate recipe Save recipe
Servings: 4 servings 1x

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!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Sheet Pan Mustard Chicken and Veggies?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Lizzy says

    Posted on 9/15 at 1:50 pm

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

    ★★★★

    Reply
    • Madeline says

      Posted on 9/16 at 3:02 pm

      oh yay I am so glad!!!

      Reply
  2. Kayla says

    Posted on 9/27 at 7:59 pm

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

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/27 at 9:33 pm

      ah I am so glad!! Thank you!!

      Reply
  3. Marguerite says

    Posted on 10/7 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

      Posted on 10/8 at 3:11 pm

      I’m so glad!! Thank you!!

      Reply
  4. Mkp says

    Posted on 12/28 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

      Posted on 12/28 at 9:44 pm

      amazing! thank you!

      Reply
  5. Sarah says

    Posted on 12/28 at 8:19 pm

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

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/28 at 9:12 pm

      wonderful!! Thank you!!

      Reply
  6. Jackie says

    Posted on 12/28 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

      Posted on 12/28 at 9:12 pm

      amazing!! Thank you!!

      Reply
  7. Julie says

    Posted on 1/10 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

      Posted on 1/11 at 10:07 pm

      amazing!! so glad to hear that!!

      Reply
  8. Elisa O says

    Posted on 1/10 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

      Posted on 1/11 at 10:03 pm

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

      Reply
  9. Rebecca says

    Posted on 1/11 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

      Posted on 1/11 at 9:57 pm

      amazing!! Thank you!!

      Reply
  10. Alison Koenig says

    Posted on 1/12 at 11:09 pm

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

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/14 at 4:34 pm

      YAY! Thanks!!

      Reply
  11. Elizabeth says

    Posted on 1/14 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

      Posted on 1/15 at 11:55 am

      amazing! Love that you mixed up the veggies!

      Reply
  12. Amy says

    Posted on 2/9 at 1:54 pm

    I’ve just made it for tonight’s dinner and it was really good and very simple to put together! Used broccoli and potatoes as veggies. Your site is a goldmine 🙂
    Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/10 at 9:04 am

      Amazing!! Thank you!!

      Reply
  13. Lauren says

    Posted on 5/4 at 11:11 am

    We made this for dinner last night and it was perfect! Just got back from a trip to my parents’ for 10 days and needed something light and healthy for our first night back. We made it with roasted broccoli, brussels sprouts, and radishes.

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/4 at 8:34 pm

      amazing!! perfect for a post trip meal! Thank you!!

      Reply
  14. Claire says

    Posted on 5/10 at 9:52 pm

    Yum! Never would have thought of the mustard and coco aminos combo. I appreciated the easy kitchen clean up as well. Thanks for the recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/11 at 8:18 am

      Thank you!! Nothing better than simple clean up!

      Reply
  15. Katelyn says

    Posted on 5/17 at 8:23 pm

    I made this recipe yesterday for lunch meal preps for the week – complete with steamed white rice. I did add around a tablespoon of dark brown sugar to the sauce for a little sweetness – I also am trying to use up some pantry items. It literally took less than 10 minutes to arrange on the pan – that’s all it takes! I had it yesterday for lunch fresh out of the oven and today for lunch at work. The ingredients settle nicely for a more well-rounded flavor the next day, which is so nice for meal prep.

    I would definitely recommend this recipe to anyone, especially the new-found chefs of the world. This is a simple, tasty meal, that would build confidence of any first-time cooks and comfort those who know their way around the kitchen.

    I feel like I say this every time I post a review – DELICIOUS! I can’t wait to try a cooking class soon!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:48 am

      Wonderful!!! Thank yoU!!

      Reply
  16. Kelly says

    Posted on 6/22 at 8:40 am

    Hi! Do you or anyone recommend a mustard? Thanks!

    Reply
    • Madeline says

      Posted on 6/23 at 9:31 am

      Hi ! I use whole grain dijon. Usually I get it at trader joes but Maille brand is great too

      Reply
  17. Mariah says

    Posted on 9/21 at 7:29 pm

    Absolutely love this recipe, it’s perfection every time. Flavor profile unmatched.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/22 at 11:38 am

      Awesome Mariah! Glad you like it!

      Reply
  18. Kelly says

    Posted on 10/9 at 10:19 am

    You did it once again! This is SO GOOD. The ingredients are so simple I wasn’t expecting much, but should have known better. Definitely a new weekly staple, thank you!!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/11 at 5:16 pm

      Aw thank you so much! Sometimes simple is best! You’re too kind.

      Reply
  19. Lynette says

    Posted on 11/9 at 10:04 am

    Hit the jackpot! Finding this recipe at the last minute was not only quick to prepare, but LOADED with flavor. If you are a mustard lover, I highly recommend using whole-seeded as the recipe suggests. (I purchased whole-seeded at Trader Joe’s.) As they say, winner-winner chicken dinner!

    Reply
    • Madeline says

      Posted on 11/9 at 3:04 pm

      Thanks so much Lynette! Glad you liked it

      Reply
  20. Diane says

    Posted on 1/7 at 5:30 pm

    Yum! Such great flavor! Next time I will double the recipe so that I have left overs! So delicious!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/7 at 5:48 pm

      great idea! leftovers are the best. thanks Diane!

      Reply
  21. Jackie says

    Posted on 2/27 at 9:06 pm

    Amazing easy dinner, but the leftovers might have been the best part! Made it as a salad like you suggested and it was delicious!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/1 at 9:53 am

      YES!! love that salad so much thank you!

      Reply
  22. Miranda says

    Posted on 4/19 at 9:24 am

    My favorite thing about Madeline’s recipes is that she uses chicken thighs! I find it provides so much more flavor to the whole dish! Cant wait to try this tonight!

    Reply
  23. Amy says

    Posted on 9/5 at 10:17 am

    So quick and easy! And beyond delicious!

    ★★★★★

    Reply
  24. Kaye says

    Posted on 10/4 at 9:24 pm

    So easy and good, great for a weekday meal. Thank you for this recipe and all the ones you have, they’re great!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/5 at 3:39 pm

      yay so glad!! Thank you!!

      Reply
  25. Cheryl says

    Posted on 12/6 at 4:58 pm

    Could you use bone in and skin on chicken thighs? I have them on hand and wondered if the time and temp would be the same or if it wouldnt work. Thank you!

    Reply
    • Madeline says

      Posted on 12/6 at 6:33 pm

      Temperature is the same. I would add about five more minutes since bone-in takes a little bit longer to cook. Thanks, Cheryl!

      Reply

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