Food blog and weekly menu planning

One Pan Dijon Chicken with Roasted Vegetables

One Pan Dijon Chicken with Roasted Vegetables

This One Pan Dijon Chicken with Roasted Vegetables is a game changer. That’s right, I just put the pressure on, but I’m feeling pretty good about it. It’s a game changer for 2 reasons:

1) It’s a one pan meal

2) It’s super easy to make and to adapt.

These 2 factors are so important when I am trying to come up with meals for busy weeknights. One pan equals less dishes and I despise doing dishes. Thankfully, Ross takes the lead on clean up, but when recipes call for a million dishes, I end up doing some as I go. I often wonder how I’ve managed to make the mountain of dishes in my sink, but it happens more often than not.  That being said, one pan meals really have a special place in my heart.

The second reason this One Pan Dijon Chicken meal is so awesome is that it can be tweaked for your preference; or to clean out whatever leftover veggies are lingering in your crisper. You all know by now that roasted veggies are my favorite. Lucky for me, Ross equally loves them. Without exaggerating, I would say that we eat them twice a week in our house. With endless combinations, we never seem to eat the same combination twice.  Which is great for keeping things exciting at the dinner table.

When arranging your One Pan Dijon Chicken meal on the sheet pan, put the chicken in the middle and spread out your veggies evenly on the pan. With 4 pieces of chicken you’ll have less space for veggies, but you can layer them a bit and give the a stir halfway through. Try cutting them up evenly so that they cook at the same rate. I’ve topped this chicken with a Dijon mixture.  However, this could easily be swapped out for a balsamic glaze or a simple herb seasoning (more options!). Find which combination works best for you and I bet you’ll start to see this meal recur week after week!

Here is a quick and tasty One Pan Dijon Chicken pan meal that will limit your time in the kitchen for an easy weeknight dinner. Some of favorite roasted veggies are broccoli, sweet potatoes, and Brussels sprouts. Let me know which veggies are your favorite to roast – I love trying new combinations.

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One Pan Dijon Chicken with Roasted Vegetables
This One Pan Dijon Chicken with Roasted Vegetables is a game changer for 2 reasons. 1) It's a one pan meal and 2) it's super easy to make and adapt.
One pan dijon chicken
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 4 6 oz boneless skinless chicken breasts
  • 1 medium sweet potato or yam sliced into ¼thick rounds and halved
  • 3 carrots peeled cuthalf lengthwise then into 2 inch pieces
  • 1 bag brussel sprouts trimmed and halved
  • 1/4 tsp thyme
  • Salt and Pepper to taste
Dijon Marinade:
  • 2 Tbsp stone ground mustard
  • 1/2 tsp low sodium soy sauce
  • 1/2 tsp apple cider vinegar
  • 1 tsp honey
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 4 6 oz boneless skinless chicken breasts
  • 1 medium sweet potato or yam sliced into ¼thick rounds and halved
  • 3 carrots peeled cuthalf lengthwise then into 2 inch pieces
  • 1 bag brussel sprouts trimmed and halved
  • 1/4 tsp thyme
  • Salt and Pepper to taste
Dijon Marinade:
  • 2 Tbsp stone ground mustard
  • 1/2 tsp low sodium soy sauce
  • 1/2 tsp apple cider vinegar
  • 1 tsp honey
One pan dijon chicken
Instructions
  1. Preheat oven to 425 degrees.
  2. Cover a large sheet pan with foil and lightly spray with non-stick cooking spray.
  3. Combine all veggies into a bowl and toss with olive oil until evenly coated.
  4. Lightly oil chicken and season with salt and pepper.
  5. Place chicken in the center of the sheet pan and top with Dijon marinade.
  6. Arrange all veggies around the chicken, spreading out evenly.
  7. Season vegetables with salt, pepper, and thyme.
  8. Bake for 20 minutes on a center oven rack.
  9. When the chicken is 165 degrees, broil on high for 2 minutes until veggies are brown on edges.
  10. Remove from oven, let rest for several minutes, then serve.
Recipe Notes

Try to cut vegetables evenly so they cook at a similar rate. If you do have thicker pieces, try putting those pieces near the end of the rack to cook more quickly.

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