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.


  • 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 boneless skinless chicken thighs or breasts
  • 1 tablespoon Dijon mustard
  • 3 tablespoons coconut milk or half & half


  1. Preheat oven to 375F.
  2. In a large bowl, add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add asparagus spears, toss to coat, and transfer them to one side of a large baking sheet. Repeat with the potatoes and add them to the baking sheet, leaving an empty space in the center. 
  3. In the same bowl, whisk the Dijon mustard, coconut milk or half & half, 1 teaspoon salt, and 1/2 teaspoon pepper, until smooth. Add the chicken and toss to coat. Transfer chicken to the empty spot of the baking sheet. 
  4. 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 finish 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.