Fall is in the air around here, kids are back to school in one way or another and Moms are back to work. And even if it’s just you and your spouse, a sheet pan dinner is an economic and fast way to get dinner on the table. This quick & easy Sheet Pan Dijon Chicken Thighs recipe will give you all the delicious fall feels and you’ll still have plenty of time for an after-dinner walk in the crisp fall air. Okay, we all know I really mean, get you on the couch for an evening binge-watching session, but I was just trying to set the mood. 😉
Sheet pan dinners, you had me at minimal cleanup but then easy and delicious made me a life-long lover. Seriously, if you’re looking for delicious, quick, easy, healthy, and minimal cleanup this sheet pan dijon chicken thighs with asparagus and carrots, and sweet potatoes if you want, will having you screaming, “seven, seven,…seven!” (1000 points to anyone who can name this reference.)
What Are Sheet Pan Dinners?
If you’ve been living under a rock, or at least without Pinterest, you may want to know what a sheet pan dinner is. Simply put it’s a complete meal baked on one sheet pan, (a.k.a. A big cookie sheet.) I’m partial to the big commercial sheet pans. We’re talking meat, veggies, and potatoes. I told ya. Complete!
Sheet Pan Dijon Chicken Thighs, You’re the One I Never Knew I Always Wanted
When I first saw this recipe, it wasn’t a full recipe post but more of a blurb in an article on easy weeknight meals. But there was something so savory and simple sounding about how this sheet pan dinner that I had to try it. And boy, am I glad I did!
I’m terrible about making a weekly menu but I will often get on kicks and make a series of the same things over and over again. Does anyone else forget what they make? Anyway, I’m not ashamed to say that I’ve had this Sheet Pan dinner about once a week for the last 6 weeks. It’s that good and that simple.
It will take me longer to tell you about it than it will take you to make it. And if you cover your sheet pan with aluminum foil, you won’t even have to wash your pan. Aluminum foil is pricey right now so I’m thinking about trying out this Amazon brand, it gets great reviews and the price seems good!
Ingredients Needed to Make Sheet Pan Dijon Chicken Thighs
I use boneless, skinless chicken thighs but you could probably use bone-in thighs or chicken breasts if you prefer. Although you might have to adjust cooking times accordingly.
Veggies and Potatoes
Asparagus and carrots make for beautiful color but feel free to use whatever veggie you like or is in season. I’ll often add a second sheet pan and cube some sweet potatoes because this girl loves her carbs.
Olive oil and Salt & Pepper for roasting your vegetables.
Butter, dijon mustard, thyme, and ground sage give this dish all it’s delicious, rustic flavor.
Panko Bread Crumbs are almost like the icing on the cake. Don’t forget this! You don’t use much, but the last time I made it, I forgot to sprinkle the tops of the chicken thighs with bread crumbs and both The Mister and I agreed that it was definitely missed.
My love of one-pot meals starts with yummy soups. For an easy one-pot, 5 ingredient meal, check out this Cheesy Chicken Chili
How to Make this Delicious Sheet Pan Dijon Chicken
- Line baking sheet(s) with foil and thank me later. 😉
- Melt the butter in the microwave.
- Add dijon mustard, thyme, and sage to the butter and blend.
- Using tongs, (I LOVE these) dip chicken pieces in dijon mixture and place on the sheet pan. Then sprinkle with bread crumbs.
- Cut washed vegetables in bite-sized pieces. (Or in sizes that will be fully roasted in about 25 minutes.) Toss with olive oil and salt & pepper. I generally do this right on the baking sheet.
- Roast for about 25 minutes and ENJOY!
Friends, it’s that simple and oh, so, GOOD! I hope you all love this as much as Mr. Dimples and I do but don’t forget those Panko Bread Crumbs. If you make it, let me know what you think.
Sheet Pan Dijon Chicken Thighs
- 6-8 Boneless skinless chicken thighs
- 1/4 cup butter
- 1/4 cup dijon mustard, use more or less to taste
- 1/4 cup Panko Bread Crumbs This is approximate -I never measure this.
- 1 tsp Dried Thyme
- 1/2 – 1 tsp Ground sage; to taste
- 1/4 tsp pepper
- 1 bag Petite baby carrots
- 1 bundle Asparagus or veggies of your choice
- Sweet Potatoes; if desired
- olive oil; salt & pepper
- Optional – Line baking sheet(s) with foil
- Preheat oven to 425° F
- Melt butter and add dijon mustard, herbs salt & pepper and mix to blend.
- Using tongs, dip both sides of each chicken thigh in dijon mixture. Place on sheet pan.
FOR THE VEGETABLES
- If needed, cut or cube vegetables and potatoes into bite sized pieces; or pieces sized to cook well within the 25 minute roasting time.
- Coat vegetables, and potatoes, if using, with a generous amount of olive oil and S&P to taste. Arrange on the sheet pan without overcrowding. *I like to keep like vegetables together but you could mix them for a more rustic look.
- Bake for 25 to 30 minutes or until chicken is thourougly cooked. *165° for poultry.If you prefer a browner crust, turn on the broiler for a minute or two.