These chicken thighs are coated in an easy sweet mustard sauce and roasted on a single sheet pan with potatoes and Brussels sprouts. It’s a quick, wholesome weeknight meal that’s simple to prepare and full of flavor.
Update: Originally published in 2017. Republished with updated photos.
I developed this recipe early on as one of my first sheet pan dinners. Instead of a honey mustard, the sauce relies on Medjool dates for sweetness, giving it a rich, caramel-like depth that balances the tang of whole grain or stone-ground mustard.
Choose a robust mustard—whole grain, stone ground, or spicy brown—for the best flavor (avoid yellow mustard). Many brands have short ingredient lists; a typical example is a spicy brown mustard made from vinegar, water, mustard seed, and salt. A stone-ground Dijon is another great option. The combination of Medjool dates, spicy mustard, coconut aminos (a flavorful soy sauce alternative), and a little water blends into a thick, almost peanut-butter-like sauce with sweet, savory, and tangy notes.
This sauce is so tasty that I coat the potatoes with it as well. It caramelizes slightly in the oven and gives the whole pan a cohesive flavor.
For this dish you’ll need (full ingredients and instructions are in the recipe card below):
- Boneless, skinless chicken thighs
- Olive oil
- Potatoes (gold or yellow recommended)
- Brussels sprouts
- Whole grain, stone ground, or spicy brown mustard
- Medjool dates
- Coconut aminos
- Salt, pepper, and Italian seasoning (or dried herbs of your choice)
Everything cooks in a single layer on a parchment- or foil-lined baking sheet. I use a 12 x 17″ sheet pan so nothing gets crowded; if your sheet is smaller, divide the ingredients across two pans to ensure even roasting.
Arrange the pan with the chicken on one side, potatoes in their own section, and hold space for the Brussels sprouts. The chicken and potatoes begin cooking together for the first 15 minutes, and the Brussels sprouts are added midway so they roast to tender, caramelized perfection without becoming overdone.
The Brussels sprouts are prepared simply: trimmed, peeled of any loose outer leaves, halved if large, and tossed with olive oil and salt. They don’t need much more than that to shine.
What kind of dates should you use?
I recommend Medjool dates. They’re softer and more moist than many other varieties, which makes them ideal for blending into a smooth sauce without adding extra liquid or a grainy texture. Using a different, drier date can change the consistency and sweetness level of the sauce, so Medjools are the preferred choice.
What potatoes are best to use?
Any potato will work, but gold or yellow potatoes roast up with a buttery texture and flavor that pairs especially well with the sweet mustard sauce. Russets can be used as well—just keep the pieces fairly uniform so everything cooks evenly.
What size sheet pan should you use?
A 12 x 17″ (half-sheet) pan works best because it provides plenty of surface area for proper browning. If your pan is smaller, split the ingredients between two pans rather than crowding a single one; overcrowding traps steam and prevents crisp edges.
More recipes like this:
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Sheet Pan Sausage with Potatoes and Green Beans
Creamy Mustard Chicken
Sweet Mustard Sheet Pan Chicken
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Ingredients
- 6 chicken thighs, boneless and skinless
- 2½ tbsp olive oil, extra virgin
- 5 medium gold potatoes, can use russet potatoes
- 1 lb fresh brussels sprouts
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning, or dried oregano, parsley, or rosemary
Sweet Mustard Sauce
- ½ cup whole grain, stone ground, or spicy brown mustard
- ¼ cup water
- ¼ cup coconut aminos
- 8 Medjool dates, pits removed
Instructions
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Preheat the oven to 425°F (220°C). Line a 12 x 17″ baking sheet with parchment paper.
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Combine all sauce ingredients in a blender and blend until completely smooth. The texture should resemble very smooth peanut butter.
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Heat a large skillet over medium-high heat with 2 tbsp olive oil. Sear the chicken thighs on both sides until nicely browned but not cooked through. Transfer them, top-side down, to the prepared baking sheet.
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Cut potatoes into chunks about 1/2″ thick and roughly 1″ across. Toss the potatoes in a bowl with 2 heaping tablespoons of the sweet mustard sauce until well coated. Spread the potatoes in a single layer on the baking sheet beside the chicken, leaving room for the Brussels sprouts.
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Sprinkle 1/2 tsp salt and 1/2 tsp pepper over the potatoes and chicken. Add 1/2 tsp Italian seasoning to the potatoes, give them a quick stir, and flatten into an even layer.
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Spread half of the remaining sweet mustard sauce over the chicken thighs with a spoon or spatula.
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Bake for 15 minutes.
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While the chicken and potatoes bake, trim the stem ends of the Brussels sprouts, remove any loose outer leaves, and halve large sprouts so pieces are similar in size.
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Remove the pan from the oven, flip the chicken pieces, and spread the remaining sweet mustard sauce over the tops.
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Add the prepared Brussels sprouts in a single layer on the pan. Drizzle with 1/2 tbsp olive oil and sprinkle the remaining 1/4 tsp salt.
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Return the sheet to the oven and bake for an additional 25 minutes, until the chicken reaches a safe internal temperature and the vegetables are tender and caramelized.
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Before serving, spoon any remaining sauce over the chicken for extra flavor.
Notes
A 12 x 17″ sheet pan provides plenty of space for even browning. If you don’t have one, divide the ingredients between two smaller pans to avoid overcrowding.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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