This sheet pan dijon chicken combines the tangy flavor of dijon mustard with the sweet flavor of coconut aminos in a delicious dijon sauce baked with the natural juices of chicken thighs. Easy to prepare and easy to clean up, this sheet pan meal is a new staple in our kitchen.
Happy Sheet Pan January! Today is the official kickoff beginning with this flavorful Dijon Chicken! Are you cooking along with us during this month’s festivities? If so, remember to subscribe to the Wholesome Joy Real Read Newsletter to receive each week’s grocery lists delivered to your email box every Sunday during the month of January!
Dijon chicken holds a special place in my heart. It was one of the very first recipes I made when I began transforming my meals from the standard american diet (“SAD”) to more whole-food base. In that first month and two, I made this creamy rosemary [?] honey-dijon chicken. I wish I could remember the exact recipe to share with you but the chicken marinated over night and then it was baked in casserole dish. It yielded this ridiculous chicken. From there, I learned that Dijon Mustard gives dishes a rich/creamy taste and that I LOVE it. Which.. is why you see it used so often in my recipes!
Not only does this sheet pan dijon chicken has that creamy texture and taste, it also has the upper hand in the dijon chicken battles; it is seriously timely and totally budget friendly. The only knife work required is in preparing the brussels sprouts [if you choose not to buy pre-trimmed/sliced] and it comes in at $4.75 per serving! Helloooo groceries leading us to wealth!
What is Dijon Chicken?
Dijon Chicken is most commonly seen as chicken marinaded in a dijon mustard base and baked. It’s delicious, tangy, and pairs well with fibrous vegetables. This version skips the marinating and heads straight to a sweet and tangy dijon baked “crust”!
How to Make Sheet Pan Dijon Chicken and Brussels Sprouts
- Line a sheet pan with parchment paper. Place the sprouts on the pan and season with extra virgin olive oil (“EVOO”), salt, and pepper. Mix them all up to season evenly!
- Then, in a small bowl, combine dijon mustard, coconut aminos, garlic powder, onion powder, sea salt, and black pepper. Whisk with a fork until the mustard is incorporated and the sauce is smooth.
- Lay your boneless and skinless chicken thighs on top of the brussels sprouts.
- Spoon the dijon sauce over each chicken, evening out with the back of the spoon.
- Bake! Into the oven it goes for 20 minutes at 350℉, or until the internal temperature of the thickest chicken reaches 165℉!
How Long is Dijon Chicken Good For?
If you plan on meal prepping this sheet pan, it will last up to one week refrigerated in an airtight container.
Sheet Pan Dijon Chicken and Brussels Sprouts
- 1 sheet pan
- parchment paper
- Small mixing bowl
Seasoned Brussels Sprouts*
- 1 pound brussels sprouts ends trimmed, halved and quartered pieces
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 2 pinches black pepper
- 2 tablespoons dijon mustard
- 1 tablespoon coconut aminos
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch sea salt
- 1 pinch black pepper
- 1 1/4 pounds boneless and skinless chicken thighs about 4 to 5 thighs
- Preheat oven to 375℉ [degrees Fahrenheit]. Line sheet pan with parchment paper.
- Place brussels sprouts onto the pan. Drizzle with olive oil and season with salt and pepper. With your hands or a spatula, mix sprouts to incorpate the season. Arrange the sprouts evening covering the sheet pan.
- In a small mixing bowl, comine all of the sauce ingredients and stir until smooth.
- Place chicken onto the sprouts . Spoon Dijon suace evenly ontop of each chicken thigh.
- Bake for 20 minutes or until the internal temperature is 165℉ [degrees Fahrenheit].