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This weeknight Maple Dijon Sheet Pan Chicken has boneless skinless chicken thighs, caramelized Brussels sprouts, and butternut squash coated in a maple-mustard sauce.
Sheet Pan Maple Dijon Chicken and Vegetables
Inspired by my Sheet Pan Chicken Shawarma you all went crazy for, this Maple Dijon Sheet Pan Chicken combines chunks of boneless chicken thighs, Brussels sprouts, and butternut squash with a sweet and tangy maple-mustard sauce. Everything roasts together on one pan for an easy fall meal with plenty of protein and fiber. If you need more weeknight inspiration, browse my healthy dinner ideas and chicken recipes.
Why This Maple Dijon Sheet Pan Chicken Works
I love one-pot and one-pan meals so much that I wrote an entire cookbook about them, Skinnytaste One & Done (my most popular cookbook!). There’s something so convenient about getting a complete dinner into the oven at once, especially when cleanup is as easy as washing one bowl and one sheet pan.
- A one pot meal: The chicken, Brussels sprouts, and butternut squash all roast together.
- Protein and fiber: Over 37 grams protein and 5 grams fiber!
- Perfect for fall: The caramelized squash, roasted Brussels sprouts, and maple-Dijon flavors make this one of my favorite cozy fall recipes.
- Minimal cleanup: Everything gets tossed in the same bowl and cooked on one sheet pan.
Ingredients You’ll Need
Here’s everything you’ll need to make this easy one-pan chicken dinner. See the recipe card below for the exact measurements.
- Dijon mustard: Adds tanginess and helps the sauce cling to the chicken and vegetables.
- Maple syrup: Balances the sharp mustard and vinegar. I used Wholesome Yum sugar-free maple syrup, but pure maple syrup also works.
- Apple cider vinegar: Brightens the sauce and keeps it from tasting too sweet.
- Olive oil: Helps the chicken and vegetables brown.
- Seasonings: Garlic powder, onion powder, dried parsley, kosher salt, black pepper, and optional red pepper flakes add flavor without a long ingredient list.
- Chicken thighs: Boneless, skinless chicken thighs stay juicy at the high roasting temperature.
- Brussels sprouts: Halve them so the cut sides caramelize while the centers become tender.
- Butternut squash: Cut it into even ¾-inch cubes so it cooks in the same amount of time as the chicken and Brussels sprouts.
How to Make Maple Dijon Sheet Pan Chicken
Here’s how to make this easy sheet pan chicken dinner. See the recipe card below for the complete, print-friendly instructions.
- Make the maple-Dijon sauce: Whisk the Dijon, maple syrup, olive oil, apple cider vinegar, and
seasonings in a large bowl. - Coat everything: Add the chicken, Brussels sprouts, and butternut squash and toss until evenly coated.
- Roast: Spread the mixture in an even layer on a rimmed sheet pan. Roast at 425°F for 35 to 40 minutes, stirring halfway through, until the vegetables are tender and the chicken is cooked through.
- Broil: For more caramelized edges, broil for 1 to 2 minutes at the end, watching closely.
Helpful Tips
- Don’t overcrowd the pan. Use a large rimmed sheet pan so the chicken and vegetables roast instead of steam.
- Cut everything evenly. Keep the chicken and butternut squash pieces close in size so they finish cooking at the same time.
- Place the Brussels sprouts cut-side down. This helps them develop browned, caramelized edges.
- Stir halfway through. Tossing everything helps the chicken and vegetables cook evenly.
- Check the chicken: It’s done when it reaches an internal temperature of 165°F.
- Watch it under the broiler. The maple sauce can darken quickly.
Variations
- Change the vegetables: Swap the Brussels sprouts for broccoli or cauliflower florets.
- Use sweet potatoes: Replace the butternut squash with peeled sweet potatoes cut into small cubes.
- Try chicken breast: Boneless chicken breast can be substituted, but check it early since it can dry out faster than chicken thighs.
What to Serve with Maple Dijon Chicken
This maple Dijon chicken is a complete meal on its own, but you can serve it with a simple green salad if you want something fresh on the side. For a heartier dinner, pair it with wild rice, brown rice, quinoa, or a brown rice and quinoa blend.
Storage and Meal Prep
- Refrigerate: Store the chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat it in the microwave or in a 375°F oven until warm.
- Meal prep: Divide the chicken and vegetables among individual containers. Add brown rice, quinoa, or another whole grain, if desired.
More Sheet Pan Dinners You’ll Love
If you love getting dinner and vegetables onto the table with minimal cleanup, try one of these easy one-pan and sheet pan dinners next:
For more balanced meals like this one, browse my high-protein meals and high-fiber recipes.
Yield: servings
Serving Size: 1 ½ cups
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Preheat the oven to 425°F and spray a large rimmed baking sheet with oil. Line it with foil first, if desired.
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Add the mustard, maple syrup, olive oil, apple cider vinegar, salt, black pepper, garlic powder, onion powder, dried parsley, and red pepper flakes to a large mixing bowl. Whisk until evenly combined.
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Add the chicken, Brussels sprouts, and butternut squash and toss until everything is evenly coated.
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Transfer the mixture to the prepared sheet pan and spread it into an even layer. Roast for 35 to 40 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
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Broil for an additional 1 to 2 minutes, watching closely, for a little extra char, if desired.
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Serve with a salad or a grain, such as wild rice, brown rice, or a brown rice and quinoa blend.
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Serving: 1 ½ cups, Calories: 361 kcal, Carbohydrates: 25.5 g, Protein: 37.5 g, Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 160 mg, Sodium: 866.5 mg, Fiber: 5 g, Sugar: 4 g