Sheet Pan Dijon Mustard Chicken Thighs and Vegetables
When it comes to weeknight dinners, I’m all about keeping things simple, minimal dishes, quick prep, and big flavor. That’s exactly why I love sheet pan meals. This dijon chicken recipe checks all the boxes: sheet pan, easy cleanup, and it’s ready in just 30 minutes.
The combination of juicy chicken thighs, hearty vegetables, and a bold dijon mustard flavor is one of my favorites, especially with Brussels sprouts! If you love that tangy garlic dijon combo too, try pairing it with this easy garlic dijon sauce to take your meal to the next level.
How to make
In order for everything to have room to cook on the sheet pan, I recommend you either make this on two separate sheet pans or invest in a half sheet pan (which will fit in most ovens)). If you use a half sheet pan, start the pan with just the butternut squash, then add the chicken and brussel sprouts after roasting for about 10 minutes. Everything should be done at the same time!
- The butternut squash will take slightly longer to cook than the brussel sprouts and chicken thighs so if you are making this on two separate sheet pans, the butternut squash will go on its own pan and will cook for about 10 minutes before adding the brussel sprouts and dijon mustard chicken thighs.
- While the butternut squash is roasting, cut the brussel sprouts in half (or quarters if they are really large). Add the brussel sprouts to one side of a baking sheet and leave the other side for the chicken thighs.
- Make the marinade for the dijon mustard chicken thighs and coat the boneless skinless chicken thighs well. Add the chicken thighs to the pan with the brussel sprouts.
- Cook the chicken and brussel sprouts in the oven with the butternut squash for about 18 minutes.
- After 18 minutes, check the internal temperature of the chicken. If it’s reached 165F, take the chicken thighs off the baking sheet and give the brussel sprouts 3-4 minutes to cook without the chicken to allow any excess liquid from the chicken thighs to cook off.
Tips for success
- Make an easy clean up by lining the baking sheets with parchment paper.
- Swap out the veggies based on what you have on hand, you could use broccoli, bell peppers, onions, green beans or cauliflower instead of brussel sprouts
- No chicken thighs on hand? Use chicken tenders instead, just reduce their cooking time from 18 minutes to 12 minutes.
Storing leftovers
Roasted chicken is good for about 3 days in the fridge in a sealed container. The vegetables will last about 5 days in the fridge in a sealed container. If you are going to make this for meal prep, I recommend these glass containers for easy storage!
If you need the chicken to last longer, you can freeze the cooked chicken thighs in individual portions in a zip lock bag with all the air removed. Just defrost and reheat as you normally would.
If you liked this recipe you should try:
- Easy Turkey Kielbasa and Potato Sheet Pan Dinner
- Greek Chicken Marinade Sheet Pan Dinner
- Low Carb Cauliflower Lasagna
- Butternut Squash Risotto
Sheet Pan Dijon Mustard Chicken Thighs and Vegetables
Guided Recipe Video
Ingredients
- 1 medium butternut squash
- 1 pound brussel sprouts
- ½ teaspoon sea salt
- 1 pounds boneless skinless chicken thighs
- ½ tablespoon olive oil
- ½ teaspoon garlic powder
Dijon Mustard Marinade
- 1.5 tablespoon dijon mustard
- ¾ tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 450F.
- Peel and chop the butternut squash into 1 inch cubes (bite-sized).1 medium butternut squash
- Add parchment paper to a baking sheet and spray with non-stick spray. Add butternut squash and bake in the oven at 450F for about 30 minutes.1 medium butternut squash
- Once the butternut squash is in the oven, cut the brussel sprouts in half lengthwise (or quarters if very large).1 pound brussel sprouts
- Add parchment paper to second baking sheet and spray with non-stick spray. Add the sliced brussel sprouts to 1/2 of this baking sheet.1 pound brussel sprouts
- Make the chicken marinade by combining all the marinade ingredients in a bowl. Add the chicken to the bowl and mix to coat the chicken in the marinade.1.5 tablespoon dijon mustard, ¾ tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon sea salt, 1 pounds boneless skinless chicken thighs
- Add the coated chicken to the other side of the baking sheet with the brussel sprouts and place in oven with butternut squash. Cook for 18 minutes.
- After 18 minutes, take the sheet pan with chicken and brussels out of the oven and check the temperature on the chicken. If the chicken has reached 165F, you can remove the chicken from the pan.
- Add olive oil, garlic powder and salt to the brussel sprouts (stir well to coat) and place them back in the oven for 3-4 minutes.½ tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon sea salt
- After 3-4 minutes, remove the brussel sprouts and the butternut squash.
- Serve hot or divide in meal prep containers for the rest of the week
Recipe Notes
- Butternut squash can be substituted with sweet potatoes or regular potatoes for a similar dish.
- Brussel sprouts can be substituted with broccoli, green beans, asparagus or bell pepper. Check on these thinner vegetables after about 10 minutes in the oven to ensure they do not burn.
So good! I used Yukon gold potatos and carrots from the garden
So happy to hear you loved this as much as we do Amanda – using garden veggies I’m certain made this taste even better! Thanks for coming to leave a comment – happy cooking! Sam