Easy Sheet-Pan Chicken Recipe (2024)

By Melissa Clark

Easy Sheet-Pan Chicken Recipe (1)

Total Time
About 1 hour
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Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.

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Learn: How to Make a Sheet-Pan Dinner

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Yield:4 servings

  • 3tablespoons whole-grain mustard
  • 2teaspoons chopped thyme leaves
  • 2garlic cloves, minced
  • 1tablespoon unsalted butter, softened
  • 2teaspoons Dijon mustard
  • 3pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
  • 2teaspoons kosher salt
  • 1teaspoon black pepper
  • cup plain dried bread crumbs
  • Olive oil, for drizzling

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

907 calories; 66 grams fat; 18 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 59 grams protein; 892 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Easy Sheet-Pan Chicken Recipe (2)


Make the recipe with us

  1. Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.

  2. Step


    Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.

  3. Step


    Bake until chicken is golden and no longer pink, 35 to 40 minutes.



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Cooking Notes


If you like breading your chicken try pan frying your bread crumbs or panko crumbs in a bit of fat 1st (oil or butter) to get them to light golden color. This step will help produce a nice golden crust on your chicken and you can skip drizzling oil on top of your meat prior to roasting and reduce fat/calorie count of final dish.
if you like to use breast, soak your meat in buttermilk to produce moist white meat.

David Bertan

My new favorite technique (I saw it in the Farmer's Market in Paris this summer) is to cook my chicken over a bed of vegetables and potatoes. I'd layer some diced potatoes and greens under the chicken.


Use parchment paper in the pan - absolutely everything you cook or bake will slide right off!


Used cornmeal and bread crumb combo. Also instead of combining mustard/butter/garlic in a small bowl, I combined all in a large bowl and threw all the chicken in there to combine.

Cooked for recommended time. Came out super juicy and delicious. Everyone loved it.


A question - can I just use Dijon? Will that affect the flavor in any way? That's what we have in quantity in the fridge. I don't like having to buy an ingredient that will only be used for a single recipe -- I usually end up throwing it away because it doesn't get used.

C Michael Croston

Try adding some mayonnaise to lighten the tartness. The oil in it will help crisp the breading so you won't need so much drizzle.


I used panko, which I think crisps up better than traditional bread crumbs. Great dish, and so easy - I made a tray of roasted carrots at the same time, and had a complete (and easy to clean up) dinner in 35 minutes.


I have made this recipe two times now - and was very impressed with the outcome. I used boneless thighs and they were delicious. Cooking time was @ 30 minutes. The only other alteration is that I used pork rinds (chicharron) instead of bread crumbs instead of bread crumbs as we are on a low carb diet. It was amazing.

Gail Cowan

I added a tablespoon of brown sugar to the mustard/butter blend and it was a perfect add, at least for our family. It cut the harshness of the mustard. I think I would lower the heat next time about 25 degrees next time because the sugar burned a bit at 425.


I made this recipe with skinless chicken breasts for a weeknight meal and it was easy and delicious. My picky 6 year old really liked it. The amount of mustard sauce barely covered the chicken. Next time I would increase the amount of mustard.


I found more of the mustard-butter was on my hands than on the chicken, but it worked out okay. I'd recommend flipping the chicken to make sure it gets crispy on all sides.


I made this and used panko instead of regular breadcrumbs. I was disappointed that the breadcrumb mixture stuck to the pan. So halfway through I put it on a rack in the pan which helped, though I wish I would have thought about that earlier.


I used boneless breasts and thighs and cut the cooking time 10 minutes or so


I've made something similar for years. The only real difference is using rosemary instead of thyme. I also buy a whole chicken to cut up into eight pieces. The white meat cooks fast but can be removed earlier. This is where a good instant read thermometer is essential.

diane campbell

I really appreciate easy cleanup, so I skip the small bowl. I make the butter mix in the large shallow bowl, and go from there. works great, and you use every drop. It's a yummy recipe.


Made this using boneless, skinless breasts. The breasts were done in 30 min but the coating didn't have a chance to get crispy - it was gloppy. I tried putting them under the broiler for a bit, but couldn't for long because I didn't want to overcook them. I will try this again using bone-in pieces with skin. In addition to the longer cooking time (for dark meat) it may be that the coating 'needs' to interact with the skin to crispen.


Wow, this was tasty! We used 4 small, bone-in thighs and placed the marinade underneath and atop the skin about 4 hours ahead of cooking. We tossed panko bread crumbs with grapeseed oil and then coated the chicken with the breadcrumbs. The chicken was very flavorful, juicy, well-browned. I wonder if that marinade — mixed with some high heat oil — would be good for smashed and roasted potatoes …


LOVE sheet pan meals! Made this on Sunday. Delish and easy! I let the chicken dry out uncovered in the fridge. I used panko crumbs and the skin was as nicely crisped as the thigh meat was moist. I always cook chicken on a bed of sliced onions, which caramelize in the oven and make a great side dish. I added sliced carrots to the pan as well and served with steamed broccoli and sourdough rolls. YUM!


I used drumsticks only. I toasted my breadcrumbs and cooked on a rack per other user notes. The results were tender and the breading crispy, so I'll continue to use the technique. However I didn't feel like the mustard sauce added much "oomph" and I definitely needed to serve the chicken with a side sauce to keep it from being too bland.


10 out of 10 such a hit so easy just threw oil mustard salt and pepper in a ziplock bag coated the drumsticks then poured some panko in and coated them and then just dumped it all onto parchment paper onto a sheet tray done in 35 min so delicious perfectly cooked and a total hit with everybody even the white meat lovers


I find this works better if I brown the breadcrumbs to golden with a little olive oil before coating the chicken, then skip the oil-drizzling step. Tried it based on a helpful note on the other version of this recipe (Sheet-Pan Supper).


My 11-year-old who generally prefers not to eat meat proclaimed these drumsticks “delicious !” The breast that I also made turned out super juicy.


Added honey and pimentón dulce, and used just Dijon because that was all I had. Kids liked it.

Bob F

Does anyone know what the base is for the sauce in the video? Mayo? Yogurt? Other? Help!


Melissa's NYT recipe called "Sheet-Pan Supper" includes this very chicken plus sweet potatoes, broccoli rabe (or other leafy green), and the sauce, which is made of "⅓ cup sour cream or Greek yogurt" and some of the mustard/garlic mixture, held in reserve before rubbing it on the chicken.


Slid a thin pat of butter underneath the chicken skins to make them extra crispy. Delicious. A huge hit at our house. Browned up some potatoes and carrots in the pan, too.


I get many drumsticks in my chicken share and I have been looking for a no fail recipe for weeknights. This is very good. I added potatoes to the pan as well and cooked them a bit longer as the oven was preheating. I used Panko and I was worried it would not brown up but I think the butter in the sauce/rub helped that process. I’d do this with squash wedges too or maybe a green veg.


Easy, quick and delicious chicken recipe. Tip- read notes from other users before starting to cook. I implemented a few tips for this one such as making a bed of vegetables (mushrooms, leeks, shallots, red pepper, and sweet potatoes) and placing chicken on top. I also added mayonnaise to the butter mustard mixture. Family loved it!


I replaced the butter with mayo to make this recipe kosher style. It was super easy and a big hit in our household. As a sidenote, I am someone who invariably manages to screw up chicken. Definitely a keeper!


Put a small pat of butter under the skin instead of the olive oil drizzle. Otherwise cooked this as directed. Also roasted potatoes, brussels sprouts and carrots underneath the cooling rack where I placed the chicken (on top of the cookie sheet) so the fat would drip and caramelize the veg.


question- can I use chicken breasts instead?

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Easy Sheet-Pan Chicken Recipe (2024)


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