Sheet Pan Dijon Chicken and Potatoes

Calling all my sheet pan dijon 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!

image: sheet pan chicken and potatoes ingredients

Easy Sheet Pan Dinner

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.

image: raw chicken thighs and vegetables arranged for baking on a sheet pan.

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.

image: chicken thighs, asparagus, and fingerling potatoes arranged on a sheet pan and freshly baked

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.

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

And then, there’s the issue of finding sides to serve with your meal -but not with this recipe! The best sheet pan dinners have

  • a veggie
  • a protein
  • a starch

Everything cooks on one sheet at the exact 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!

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

How to Make Dijon Chicken

Before you go, let’s talk about that Dijon Chicken. Here’s how it’s done

Prep your Station
Preheat the oven to 350F. Line a large baking sheet with parchment, if desired.

Prep the Veggies
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.

Whisk the Sauce
To a large bowl, add the Dijon mustard, coconut milk or half & half, 1 teaspoon salt, and 1 teaspoon pepper, whisk to combine.

Bake
Add the chicken to the sauce and toss to coat. Transfer to the sheet pan and bake for 25 minutes or until the potatoes are fork-tender and the chicken has reached an internal baking temperature of 165F.

Rest and Serve
Once you remove the sheet pan from the oven, allow the chicken to rest for 5 minutes before serving with veggies.

What are some of your favorite sheet pan dinners?

Sheet Pan Dijon Chicken and Potatoes

Need the oven to do the work for you? Check out this Sheet Pan Dijon Chicken recipe that’s a breeze to make. One pan meal.

  • Author: Laura Fuentes
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
Scale

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 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

Instructions

  1. Preheat oven to 425F.
  2. To a large sheet pan, add the asparagus and potatoes in alternate rows, leaving room in the center. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and black pepper. Toss to combine. 
  3. To a large bowl, add the Dijon mustard, coconut milk or half & half, 1 teaspoon salt, and 1 teaspoon pepper, whisk to combine. Add the chicken and toss to coat. Transfer chicken to the sheet pan.
  4. 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.

Nutrition

  • Serving Size: 2 chicken thighs with veggies
  • Calories: 385
  • Sugar: 4.1g
  • Sodium: 288.5mg
  • Fat: 15.5g
  • Saturated Fat: 3.7g
  • Trans Fat: 0.1g
  • Carbohydrates: 23g
  • Fiber: 4.3g
  • Protein: 38.4g
  • Cholesterol: 163.7mg

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