Calling all my sheet pan chicken and potatoes fans. And those of you with a “meat and potatoes kinda guy” around. Because this recipe for Sheet Pan Dijon Chicken and Potatoes is just the thing to make when things are crazy at home and need the oven to do the work.
That’s right! Everything in this recipe is tossed around in a bowl, and from bowl-to-pan it goes. E.v.e.r.y.t.h.i.n.g!
You probably know by now that I’m a total practical cook, right? That means that I share recipes you can pull together in the middle of that bewitching hour when everyone is hungry and ready to eat.
And in the case of this dijon chicken, I can prep ahead, keep it in the fridge, and cook it when I need it. Because folks, meal prep is everything!
As a full time working parent, I need no fuss kind of meals, and that’s another reason I love sheet pan dinners. Sheet pan dinners are not the kind of meals that are ready and waiting for you when you get back from activities, no. Sheet pan dinners are the type of meals that come together easily, and the oven allows you to set-it-and-forget-it for about an hour.
I don’t know about you, but I can get a TON done in an hour. At my house, I’m always fighting the piles of laundry that needs to be washed, folded, and put away (the worst!) as well as tiding up the kitchen. It never ends folks. Never.
So, what I can do, is cook recipes that require minimal prep or fuss and that can be added to my meal prep to-do list easily.
Did I mention that this is a very economical meal? Yes, sheet pan dinners are budget-friendly meals because they tend to require few ingredients. In the case of this recipe, I used chicken thighs because they are a lot less expensive than boneless, skinless, chicken breasts.
And then, there’s the issue of finding sides to serve with your meal -but not with this recipe! This sheet pan dinner has a veggie, a protein, and a starch cooking at the same time. Easy win in the planning department if you ask me!
Having everything ready and on the table at the same time just makes life easier, and at the end you only have one pan to wash!
I love finding ways that we can live and eat healthier as a family without adding more stress to our lives. Whole-family health is at the top of my list of priorities, and I’m guessing it’s high on your list too! As moms, we constantly worry about these things and then try to find time in the margins of life to make small changes.
I saw myself and my friends struggling to find good ways to implement healthier eating patterns with their whole families, so I decided to create a method that would work for kids and adults alike! My Family KickStart Program includes everything you need to eat fresh, whole foods for 30 days straight.
Think of it like a kid-approved Whole30.
In the program, I lay out every recipe you need to succeed and they’ve all been tested by the pickiest eaters in my house and gotten two thumbs up! And because I know you’re a busy mom like me, I also give you shopping lists, easy to use meal meal plans and made it all flexible so you can shape it to your families specific needs.
Oh, and did I mention there’s a copycat recipe for chickfila nuggets and not just one but TWO pancake recipes? When I say kid-approved I mean it! The Family KickStart Program was built for busy, working families and picky kiddos. I’ve totally been there (I’m still there now!) so I’ll provide the support you need to get your family on track and eating fresh, whole foods.
If you have questions or want to read what other families are saying after doing the program you get more information about the Family KickStart program here!
What are some of your favorite sheet pan dinners?
Sheet Pan Dijon Chicken and Potatoes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1 pound asparagus, ends trimmed
- 1 pound small potatoes, halved
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon Dijon mustard
- 3 tablespoons coconut milk or half and half
- Preheat oven to 425F.
- In a large bowl, add 1 tablespoon olive oil, 1/2 teaspoon salt, and some pepper. Add asparagus spears, toss to coat, and transfer asparagus to the side of a sheet pan.
- To the bowl, add an additional tablespoon of olive oil, 1/2 teaspoon salt, and pepper to taste. Add the halved small potatoes, toss to coat, transfer them to the sheet pan.
- The final step is to add the Dijon mustard, coconut milk or half and half, 1 teaspoon salt, and pepper to the bowl and combine. Add the chicken and toss to coat. Transfer chicken to the sheet pan.
- Bake, for 25 minutes, until the potatoes are fork tender and the chicken has reached an internal baking temperature of 165F. Remove from oven and serve.
- Calories: 385
- Fat: 15.5g
- Carbohydrates: 23g
- Fiber: 4.3g
- Protein: 38.4g