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Sheet Pan Dijon Chicken | Wholesome-joy.com

Sheet Pan Dijon Chicken and Brussels Sprouts

Kelly Favara
This Sheet Pan Dijon Chicken combines the tangy flavor of dijon mustard with the sweet flavor of coconut aminos in a delicious dijon baked "crust" with even more flavor added from the natural juices of chicken thighs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Gluten-Free, Keto, Paleo, Whole-Food, Whole30
Servings 4 servings


  • 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

Dijon Sauce

  • 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].


*Note: Brussels sprouts can be replaced by any other fibrous vegetable such as broccoli, cauliflower, eggplant, etc.
Keyword Brussel Sprouts, Chicken Thighs, Coconut Aminos, Dijon Mustard