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!

chicken thighs, asparagus and small potatoes in a sheet pan

Easy Sheet Pan Dijon Chicken Thighs

As a full-time working parent, I need no-fuss meals, and that’s why I love sheet pan dinners. Dijon chicken and potatoes are easy to assemble, and the oven does the rest.

This recipe is the oven version of my epic skillet chicken thighs with potatoes. You'll love that the chicken, veggies, and potatoes cook at the same time, giving you less to clean up too!

Ingredients

You’ll season the asparagus and small potatoes with olive oil, salt, and black pepper. To infuse the chicken thighs or breasts (use boneless skinless pieces), you’ll need Dijon mustard and coconut milk or half & half.

How to Make Dijon Chicken and Potatoes

Here's what you need to know about each step of this recipe:

Preheat the oven and line a baking sheet with parchment for easier cleanup, if desired.
Season veggies 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 for 30-35 minutes, until the internal temperature of the baked chicken thighs reaches 175F (or 165F for chicken breasts) 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.

Prep this ahead by arranging everything on the sheet pan, covering it with plastic wrap, and keeping it in the fridge!

chicken thighs, asparagus and small potatoes in a white dish

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

Other great recipes I love are these pesto chicken thighs or these honey mustard chicken thighs. Don’t want to turn on the oven? Make poach chicken thighs, this delicious skillet Spanish chicken and rice, or these amazingly juicy pan-seared chicken thighs.

Sheet Pan Dijon Chicken and Potatoes

Servings: 4

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.