Name: Sheet Pan Dijon Chicken and Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil (divided); 2 teaspoons salt (divided); 1 teaspoon black pepper; 1 pound asparagus (ends trimmed); 1 pound small potatoes (quartered); 1 1/2 pounds chicken thighs or breasts (boneless skinless); 1 tablespoon Dijon mustard; 3 tablespoons coconut milk or half & half

Recipe

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Need the oven to do the work for you? Check out this Sheet Pan Dijon Chicken and Potatoes recipe that's a breeze to make.

Dijon chicken thighs and potatoes are baked on a sheet pan at the same time for the most convenient family dinner. Keep reading to learn all the tips!

baked chicken, asparagus and potatoes arranged on a square blue plate for dinner

Easy Sheet Pan Dijon Chicken Thighs

As a full-time working parent, I need no-fuss kind of meals, and that’s why I love sheet pan dinners! This dijon chicken and potatoes is an easy recipe that’s easy to assemble, and the oven does the rest!

You’ll love that the chicken, veggies, and potatoes cook at the same time giving you less to clean up too! This is the oven version of my Skillet Chicken Thighs with Potatoes.

Prep this ahead by arranging everything on the sheet pan, covering it with plastic wrap, and keeping it in the fridge! It’s an easy chicken meal prep recipe!

side by side images of making of dijon chicken sheet pan dinner, on the left: raw chicken thighs and vegetables arranged for baking on a sheet pan, on the right: chicken thighs, asparagus, and fingerling potatoes arranged on a sheet pan and freshly baked

Sheet Pan Dinner Ingredients

Since chicken sheet pan dinners require few ingredients, they are budget-friendly meals. In this case, I used chicken thighs because they are a lot less expensive than boneless, skinless chicken breasts. Let’s see what I use in this recipe and why:

Olive oil: adds flavor to the veggies and helps the seasonings to stick.
Salt and black pepper: for seasoning.
Asparagus: the veggie of choice for this epic meal. You can roast other vegetables instead.
Small potatoes: no need to peel them!
Chicken: I use thighs for this recipe, but boneless skinless chicken breasts also work.
Dijon mustard: to coat the chicken.
Coconut milk: or half & half. Mixed with mustard, makes a delicious coating for the chicken.

sheet pan chicken and potatoes ingredients on a kitchen counter: potatoes, raw chicken, a bottle of olive oil, asparagus, salt and pepper

How to Make Dijon Chicken and Potatoes

Baked dijon chicken thighs are so easy to make that they will immediately be added to your meal rotation. I mean, seasoning veggies and chicken and turning on the oven. Could it be any easier? Here’s what you need to know about each step:

Prep the oven
Preheat the oven and line a baking sheet with parchment for easier cleanup, if desired.
Season veggies and chicken
You need only one bowl to season the asparagus and potatoes with oil, salt, and pepper. Place them on the sides of the baking sheet so you can place the chicken in the center. Use the same bowl for the Dijon coating.
Bake
This sheet pan dinner is ready when the internal temperature of the baked chicken thighs reaches 175F and the potatoes are fork-tender. Asparagus might be cooked first; if so, remove it from the oven, set aside, and keep cooking the chicken and potatoes.

First time making this recipe? Watch this quick recipe video:

What Temperature to Bake Dijon Chicken and Potatoes

For perfectly cooked asparagus, fork-tender potatoes, and golden-brown chicken thighs, I cook this sheet pan meal at 375F for 30 to 35 minutes. Cooking time may vary depending on the size of your chicken pieces and potatoes.

More Healthy Recipes with Chicken Thighs

Unlike chicken breasts, thighs are more budget-friendly and easier to cook without drying them out. And did I mention how tasty they are? Ok, let’s stop praising them and try these Pesto Chicken Thighs or these Crispy Garlic Chicken Thighs. Both recipes will make you drool!

Don’t want to turn on the oven? No problem. Poach chicken thighs, make this delicious Skillet Spanish Chicken and Rice recipe, or these amazingly juicy pan-seared chicken thighs.

baked chicken, asparagus and potatoes in a lunchbox

Sheet Pan Dijon Chicken and Potatoes

Servings: 4 servings

Prep Time: 15

Cook Time: 35

Total Time: 50

Need the oven to do the work for you? Check out this Sheet Pan Dijon Chicken and Potatoes recipe that's a breeze to make.

5 from 18 votes

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Watch how it’s made:

Ingredients

2 tablespoons olive oil, divided
2 teaspoons salt, divided
1 teaspoon black pepper
1 pound asparagus, ends trimmed
1 pound small potatoes, quartered
1 ½ pounds chicken thighs or breasts, boneless skinless
1 tablespoon Dijon mustard
3 tablespoons coconut milk or half & half

Instructions

Prep the oven:

Preheat the oven to 375F. Line a large baking sheet with parchment, if desired.

Prep the veggies:

In a large bowl, add 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Add asparagus spears, toss to coat, and transfer them to one side of a large baking sheet.
Add the remaining tablespoon of oil, ½ teaspoon salt, and ½ teaspoon black pepper to the same bowl. Toss the potatoes and add them to the baking sheet, leaving an empty space in the center.

Prep the chicken:

In the same bowl, whisk the Dijon mustard, coconut milk or half & half, 1 teaspoon salt, and ½ teaspoon pepper, until smooth. Add the chicken and toss to coat. Transfer chicken to the empty spot of the baking sheet.

Bake:

Bake for 30 to 35 minutes, until the potatoes are fork-tender and the chicken has reached an internal baking temperature of 175F. Remove from oven and serve. If the asparagus finishes cooking before the chicken and potatoes, remove them from the baking sheet and set aside. Place the baking sheet back into the oven and finish baking.