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.
Servings: 6 servings
Calories: 420kcal
Equipment
- Cutting board
- Chef Knife
- Pastry brush
- Mixing Bowl
- Tongs
- NordicWare Sheet Pans
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.
Notes
You can swap the chicken breasts for boneless skinless chicken thighs. You could also make this with green beans, broccoli, or cauliflower instead or in addition to brussel sprouts.
This pairs well with bread, rice, orzo pasta or couscous.