Sheet Pan Rosemary Mustard Chicken
This Sheet Pan Rosemary Mustard Chicken is an easy weeknight dinner recipe! Made with chicken breasts and a creamy mustard sauce it’s an easy baked dinner you can have ready in under 40 minutes.
I’ve made this chicken in a variety of ways- grilled, baked, slow cooker. You could easily adapt this recipe to be cooked on the grill but for every day cooking I found a baked sheet pan meal is my favorite.
I like to make extra of the mustard sauce to use as a spread on sandwiches because it’s just so tasty! The sauce is very rich and needs the acidity of the lemon juice and tomatoes to temper it.
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Although you can eat this with rice, couscous, or orzo pasta, you could also serve it alongside some bread like these Parmesan Rosemary Rolls or a good crusty bread.
A fruity drink like Sangria Mocktail or Agua de Jamaica would also be a nice contrast to all the savory tangy flavors of the dish.
Ingredients:
- mayonnaise
- grainy mustard
- dried rosemary
- boneless skinless chicken breasts
- cherry tomatoes
- brussel sprouts
- extra virgin olive oil
- lemon
- kosher salt
- fresh ground pepper
Possible substitutions:
You can swap the chicken breasts for boneless skinless chicken thighs if you prefer those. Make sure to bake it until the chicken thighs are cooked through (see tips section below for more info on how to know chicken is cooked through).
What is grainy mustard?
Grainy mustard is a type of mustard made with whole mustard seeds in it mixed with other ingredients. Since it has the seeds in them, it has a different texture compared to other mustards like Dijon style or honey mustard.
If you cannot find, or do not like grainy mustard, you can substitute any other kind mustard but just know it will have a different taste to it.
Other vegetables that would also work with the chicken include broccoli, cauliflower, or green beans.
How to make this:
- Preheat the oven to 400 ℉. Grease a cookie sheet with baking spray.
- In a small bowl, combine mayo, grainy mustard, and dried rosemary. Set aside half of the mixture for later.
- Place the chicken breasts evenly spaced onto the prepared cookie sheet and brush with the remaining mayo mustard mixture.
- In a separate bowl, whisk together well the olive oil, lemon juice, kosher salt, and ground pepper. Add the cherry tomatoes and brussel sprout halves to the bowl and toss to coat completely.
- Pour the seasoned cherry tomatoes and brussel sprouts around the chicken breasts.
- Bake for 20 minutes or until chicken is cooked through. Serve alongside the reserved mayo mustard sauce.
Tips
How to know when chicken is done cooking?
According to the USDA chicken should be cooked to a minimum of 165℉ when measured at the thickest part and not touching the bone.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.
Top Tips for cooking with kids
This is an easy meal kids can cook, and for older children they could most likely make it all on their own!
Have children help with cutting up the chicken and brussel sprouts. They can also help with mixing the sauce for the chicken and the vegetables.
Also, have them help spread out all of the ingredients on the cookie sheet and set the timer.
See here for more tips on cooking with kids!
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Other easy sheet pan meals you might like:
- Quick and Easy Sheet Pan Gnocchi and Veggies
- Sheet Pan Pierogies and Kielbasa
- 30 Minute Sheet Pan Sausage and Veggies Hoagies
- Honey Mustard Chicken and Potatoes Sheet Pan
Ingredients
- ½ cup mayo
- ¼ cup grainy mustard
- 2 Tablespoons dried rosemary
- 2 pounds boneless skinless chicken breasts or thighs
- 2 ½ cups cherry tomatoes
- 1 pound brussel sprouts halved
- 3 Tablespoons extra virgin olive oil
- 1 lemon juiced (about ¼ cup)
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheat the oven to 400 degrees F. Grease a cookie sheet with baking spray.
- In a small bowl, combine mayo, grainy mustard, and dried rosemary. Set aside half of the mixture for later.
- Place the chicken breasts evenly spaced onto the prepared cookie sheet and brush with the remaining mayo mustard mixture.
- In a separate bowl, whisk together the olive oil, lemon juice, kosher salt, and ground pepper. Add the cherry tomatoes and brussel sprout halves to the bowl and toss to coat completely.
- Pour the seasoned cherry tomatoes and brussel sprouts around the chicken breasts.
- Bake for 20 minutes or until chicken is cooked through. Serve alongside the reserved mayo mustard sauce.
What a perfect combination of flavors! I am always looking for more great sheet pan meals to try.