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One Pan Mustard Chicken and Veggies: 30 Minutes, Whole30 & Low-Carb

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
one pan mustard chicken and veggies
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  • 1 pound chicken breasts
  • 2 cups, loosely packed, asparagus with stems removed and cut in thirds
  • 1 and 1/2 cups cherry tomatoes, sliced in half or kept whole
  • 1 cup sliced mushrooms
  • 1 cup diced white onion
  • 2 tablespoons dijon mustard
  • 1 tablespoon olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic, divided
  • 1 tablespoon rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


For the Stovetop:

  1. First marinate chicken for 20 minutes, or just while you’re prepping veggies, with mustard, balsamic vinegar, 1/2 tablespoon minced garlic and a few shakes of salt and pepper
  2. In a large skillet over medium heat, add olive oil and onion
  3. Once onion begins to soften, add in chicken with marinade
  4. Let cook for 3-4 minutes and then add in asparagus, 1/2 tablespoon minced garlic, rosemary, salt and pepper
  5. Stir to combine, let cook an additional 3 minutes and flip chicken
  6. Add in tomatoes and mushrooms
  7. Stir to combine and let cook an additional 6-10 minutes until chicken and veggies are cooked completely
  8. Add more salt and pepper to taste

For the Oven:

  1. Preheat oven to 350 degrees F.
  2. In a small dish, combine balsamic, mustard, olive oil and minced garlic
  3. Add all ingredients and mixture to a large oven-proof dish
  4. Stir to combine to evenly coat all veggies and chicken with the sauce mixture
  5. Place into oven on center rack and cook for 40 minutes, flipping chicken and stirring veggies halfway through
  6. Remove from oven and serve