Dijon Mustard Chicken Sheet Pan Dinner

This easy Dijon Mustard Chicken Sheet Pan Dinner is flavor-packed and requires less than an hour to prepare. Everything comes together on a single sheet. This recipe features a Dijon mustard marinade that adds flavor to the chicken and vegetables. This recipe also features fall vegetables like carrots, Brussels sprouts, and broccoli. You may substitute some of these vegetables if you choose.

Serving: 4
Prep time: 15 mins
Cook time: 35 mins

Ingredients Needed For Dijon Mustard Chicken Sheet Pan Dinner

  • Chicken breast. Loaded with protein. Substitute for chicken thighs.
  • Seasoning. Oregano, Thyme, salt, black pepper, garlic powder, crushed red pepper.
  • Avocado oil. For making the marinade.
  • Carrots . Add vibrant color and sweetness to this meal.
  • Mushrooms. Substitute for bell pepper.
  • Brussels sprouts.
  • Broccoli.
  • Onion.
  • Lemon juice. Substitute the lemon juice with red wine vinegar or apple cider vinegar.
  • Dijon mustard. Add flavor to this meal. Substitute for honey mustard.

Instructions:

  1. Preheat oven to 400 degrees F. 
  2. Cut chicken breast into cube sizes.
  3. Wash and cut carrots, broccoli, brussels sprouts, mushrooms, and sliced onion.
  4. Add the chicken breast, carrots, broccoli, brussels sprouts, mushrooms, and onion to a baking sheet.
  5. To make the marinade, combine the avocado oil, Dijon mustard, black pepper, salt, thyme, oregano, crushed red pepper, garlic powder, and lemon juice.
  6. Add the marinade to the ingredients on the sheet pan, transfer to the oven, and bake for 30-35 minutes.
  7. After about 35 minutes, allow to cool and serve or transfer to meal prep containers.

Dijon Mustard Chicken Sheet Pan Dinner

Recipe by Fayette Nyehn
This easy Dijon Mustard Chicken Sheet Pan Dinner is flavor-packed and requires less than an hour to prepare.
Servings 4
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1.5 LB chicken breast
  • 8 oz mushrooms
  • 8 oz broccoli
  • 6 oz brussels sprouts
  • ½ LB carrots
  • ¼ cup avocado oil
  • ½ cup lemon juice
  • 2 TBSP Dijon mustard
  • Half an onion
  • 1 TBSP black pepper
  • 1 TBSP salt
  • 2 TBSP garlic powder
  • 1 TBSP crushed red pepper (optional)
  • 1 TBSP thyme
  • 1 TBSP oregano

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cut chicken breast into cube sizes.
  • Wash and cut carrots, broccoli, brussels sprouts, mushrooms, and sliced onion.
  • Add the chicken breast, carrots, broccoli, brussels sprouts, mushrooms, and onion to a baking sheet.
  • To make the marinade, combine the avocado oil, Dijon mustard, black pepper, salt, thyme, oregano, crushed red pepper, garlic powder, and lemon juice.
  • Add the marinade to the ingredients on the sheet pan, transfer to the oven, and bake for 30-35 minutes.
  • After about 35 minutes, allow to cool and serve or transfer to meal prep containers.

Notes

This meal is also great for meal prep. 

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6 Comments

  1. 5 stars
    Love your recipes! You are so kind to share them. I just wanted to let you know that your step by step includes the cooking times twice on step 4 and 6. That would be an hour for the chicken cubes at 400°. The recipe card only had it once, which I’m assuming is the correct amount of time? I always make your recipes to the letter and they are phenomenal. Thank you again!

  2. 4 stars
    Young lady, I am 82 and you have changed my life with your recipes and cooking methods. So delicious, eady and lovely presentations. Thank you.

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