Dijon Chicken Sheet Pan Dinner
Experience elegant simplicity with this Dijon Chicken Sheet Pan Dinner. Juicy chicken with a tangy glaze and colorful vegetables, all cooked together on one pan for ease.
Ingredients
Main
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 small red onion peeled and cut into wedges
- 2 medium carrots peeled and sliced diagonally
- 1 bell pepper cored and cut into strips
- 1 zucchini halved lengthwise and sliced
- A few sprigs of fresh thyme for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together Dijon mustard, honey, dried thyme, garlic powder, and drizzle in olive oil while whisking. Season with salt and pepper.
- Pat chicken breasts dry, brush with Dijon-honey mixture, reserve some for vegetables.
- Place chicken in center of prepared pan.
- Toss onion, carrots, bell pepper, and zucchini in remaining Dijon mixture, arrange around chicken.
- Roast for 30 minutes or until chicken is cooked through (165°F).
- Let chicken rest before serving. Garnish with fresh thyme.
Notes
Swap veggies based on availability. Add quinoa or crusty bread for a complete meal.