Sheet pan dinners are a whole new level of dinner win for me. I love one pot dinners SO much, but sheet pan dinners are an even higher step towards dinner glory than one pot dinners because everything goes down in the oven where there is zero babysitting, AND I think sheet pans are easier to clean.
Sometimes sheet pan dinners tend to be a little boring – roasted meat beside roasted veggies. I like to spice my sheet pan dinners up a bit and make them more fun and unique. This one, for example, has a creamy mustard sauce that we drizzle over the chicken when it comes out of the oven. It’s smooth, luxurious, LOADED with flavor, and – bonus – it’s healthy too! So drizzle that goodness on thick, don’t be shy.
Here’s the situation:
The veggies get a head start in the oven for about 5 minutes before you start your chicken. At that point, give your chicken a good, hard sear for 3 minutes per side, pull the veggies out, and add the chicken onto the sheet pan to finish off in the oven.
The pan the chicken was seared in where all that awesome flavor is? We’re not done with that beautiful little friend yet – we are going to use that pan to make our mustard sauce. Crank the heat down, add some garlic and onion (where all amazing things start, right?). Let that saute a bit and then deglaze the pan with some white wine (nothing fancy – lookin’ at you, $10 Aldi box of white wine that always lives in my fridge. You da real MVP, boo). Then we add some cashew cream + dijon mustard. Simmer until thickened (happens almost immediately).
We pull the chicken and veggies out, let it rest for a few minutes, and then slice, serve, and drizzle with LOTS OF MUSTARD SAUCE (+ this vegan parmesan cheese if you really want to live your best life).
It’s everything you could want for a weeknight dinner. So good! Here’s the recipe, friends 👇🏻Print
Sheet Pan Chicken and Veggies with Mustard Sauce (dairy free, paleo)
This easy dinner comes together in no time but feels fancy and luxurious with the smooth, creamy mustard sauce! Dairy free, paleo, whole 30.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
- 4 chicken breasts
- 2 heads broccoli, diced into florets
- 3 bell peppers, (any color) sliced into strips
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1 small onion, minced
- 1/4 cup white wine, any type – I used a white blend
- 1/2 cup raw cashews
- 2 tablespoons Dijon mustard
- Preheat your oven to 425 degrees
- On a sheet pan, add your broccoli florets and 3 sliced bell peppers. Drizzle with olive oil and season with salt, pepper, and 1 teaspoon of garlic powder. Toss until evenly coated
- Place in the oven and roast for 10 minutes
- Meanwhile, season your 4 chicken breasts with salt and pepper on both sides and heat a skillet over medium high heat with olive oil
- When there is SIX minutes left on the veggies and your pan is hot, sear your chicken for 3 minutes per side
- Pull the veggies out of the oven, toss, add the chicken on top of the veggies, and place back in the oven for 10 more minutes
- Let your pan (that you seared the chicken in) cool for a few minutes while you make your cashew cream
- In a high powered blender (if you don’t have a vitamix or blendtec, soak your cashews overnight first *OR* boil for 10 minutes and drain), add your 1/2 cup of raw cashews and 1 1/2 cups water. Blend for about a minute or until very smooth
- Add your chicken-searing pan back over medium heat. Add a little extra olive oil + your garlic and onion + a little salt and pepper. Saute until softened
- Deglaze the pan with 1/4 cup white wine and let the wine cook down for a few minutes
- Once it’s cooked down, add your cashew cream + 2 tablespoons dijon mustard
- Simmer until it’s thickened a bit (will happen almost immediately). Remove from the heat and season to taste with salt and pepper
- To serve, add chicken and veggies to a plate and spoon lots and lots of mustard sauce over the chicken! We like to eat this as is or serve with rice.
The serving information calls for each serving to get 1/4 of the sauce, but you likely won’t use that much and will have leftovers. Or maybe you will use that much because you want to slather it over everything on your plate (me).
I LOVE making a batch of this vegan parmesan and sprinkling it over top the chicken and veggies before eating
- Serving Size: 1 chicken breast, 1/4 of veggies, 1/4 of sauce
- Calories: 343
- Sugar: 8 g
- Sodium: 304 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 105 mg
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