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Sheet Pan Garlic & Gruyere Chicken with Veggies

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An easy and delicious one-pan meal featuring juicy chicken thighs coated in a garlicky mustard sauce, topped with melty Gruyere cheese, and roasted alongside tender vegetables.

Ingredients

Scale
  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1.5 cups shredded Gruyere cheese
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Vegetables:
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 1 large bell pepper, sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. In a large bowl, combine 2 tbsp olive oil, Dijon mustard, minced garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken thighs and toss to coat evenly. Set aside.
  3. On the prepared sheet pan, toss the halved baby potatoes, broccoli florets, and sliced bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in an even layer.
  4. Nestle the coated chicken thighs among the vegetables on the sheet pan.
  5. Bake for 20 minutes. Remove from oven and top each chicken thigh evenly with the shredded Gruyere cheese.
  6. Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.
  7. Serve immediately, spooning any pan juices over the top.

Notes

For crispier chicken skin, pat the thighs dry before coating. You can substitute chicken breasts, but reduce the initial bake time before adding cheese to prevent drying out. Other vegetables like asparagus, carrots, or zucchini work well.

Nutrition

Find it online: https://cheerychop.com/sheet-pan-garlic-gruyere-chicken/