This easy weeknight Maple Dijon Sheet Pan Chicken features boneless, skinless chicken thighs roasted alongside caramelized Brussels sprouts and tender butternut squash, all coated in a sweet-and-tangy maple-Dijon sauce. It’s a simple, protein-forward fall meal that cooks on one sheet pan for minimal cleanup.
Sheet Pan Maple Dijon Chicken and Vegetables
This sheet-pan dinner brings together cubed boneless chicken thighs, halved Brussels sprouts, and butternut squash tossed in a maple-Dijon dressing. Everything roasts together at a high temperature so the vegetables caramelize and the chicken stays juicy. It’s a reliable weeknight recipe that’s full of flavor and requires only one bowl and one pan.
Why This Maple Dijon Sheet Pan Chicken Works
I’m a big fan of one-pan meals because they’re fast, satisfying, and easy to clean up. This Maple Dijon sheet-pan dinner is an example of that convenience: toss, roast, and serve.
- One-pan simplicity: Chicken and vegetables roast together for an all-in-one dinner.
- Balanced nutrition: A high-protein meal with fiber from Brussels sprouts and squash.
- Fall flavors: Maple and Dijon pair perfectly with caramelized squash and roasted sprouts.
- Minimal cleanup: Mix everything in one bowl and roast on a single rimmed sheet pan.
Ingredients You’ll Need
Below are the main ingredients used in this recipe. Exact measurements are included in the recipe card further down.
- Dijon mustard: Adds tang and helps the sauce cling to the chicken and vegetables.
- Maple syrup: Balances the tang of mustard and vinegar; use pure or a sugar-free maple syrup if preferred.
- Apple cider vinegar: Brightens the sauce and keeps it from tasting overly sweet.
- Olive oil: Encourages browning and helps the sauce coat the ingredients.
- Seasonings: Garlic powder, onion powder, dried parsley, kosher salt, black pepper, and optional red pepper flakes.
- Chicken thighs: Boneless, skinless thighs stay moist at high oven temperatures.
- Brussels sprouts: Trimmed and halved so their cut sides caramelize.
- Butternut squash: Cut into uniform 3/4-inch cubes so it cooks in the same time as the chicken and sprouts.
How to Make Maple Dijon Sheet Pan Chicken
Follow these simple steps to assemble and roast the dish. Exact times and quantities appear in the recipe card below.
- Make the sauce: In a large bowl whisk together Dijon mustard, maple syrup, olive oil, apple cider vinegar, kosher salt, black pepper, garlic powder, onion powder, dried parsley, and a pinch of red pepper flakes if desired.
- Toss to coat: Add cubed chicken thighs, halved Brussels sprouts, and cubed butternut squash. Toss until everything is evenly coated in the maple-Dijon dressing.
- Roast: Spread the mixture in a single layer on a large rimmed sheet pan. Roast in a preheated 425°F oven for 35–40 minutes, stirring once halfway through, until the vegetables are tender and the chicken is fully cooked.
- Finish under the broiler (optional): For extra caramelized edges, broil 1–2 minutes at the end, watching carefully so it doesn’t burn.
Helpful Tips
- Don’t overcrowd the pan. Use a large rimmed sheet pan so ingredients roast instead of steam.
- Cut uniformly. Trim and cut the chicken and squash into similarly sized pieces to ensure even cooking.
- Roast Brussels sprouts cut-side down. This helps them get nicely browned and caramelized.
- Stir once halfway. Turning everything helps even browning and doneness.
- Check doneness: Chicken is done at 165°F internal temperature.
- Broil carefully: The maple in the sauce can darken quickly under high heat, so watch it closely.
Variations
- Different vegetables: Substitute broccoli or cauliflower for the Brussels sprouts.
- Sweet potatoes: Swap butternut squash for peeled sweet potatoes cut into small cubes.
- Chicken breast: Use boneless chicken breast if you prefer, but reduce roasting time slightly and watch to avoid drying out.
What to Serve with Maple Dijon Chicken
This sheet-pan meal is satisfying on its own, but you can serve it with a crisp green salad for brightness. For a heartier plate, add cooked brown rice, quinoa, wild rice, or a grain blend.
Storage and Meal Prep
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or reheat in a 375°F oven until heated through.
- Meal prep: Portion into containers with a grain if desired for easy lunches or dinners.
Recipe: Maple Dijon Sheet Pan Chicken
Prep: 15 mins · Cook: 35 mins · Total: 50 mins · Yield: 4 servings
Ingredients
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1½ teaspoons kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes (optional)
- 1½ pounds boneless, skinless chicken thighs, cut into cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces butternut squash, cut into 3/4-inch cubes
Instructions
- Preheat the oven to 425°F. Lightly oil a large rimmed sheet pan (lining with foil is optional).
- In a large mixing bowl, whisk together Dijon, maple syrup, olive oil, apple cider vinegar, salt, pepper, garlic powder, onion powder, dried parsley, and red pepper flakes if using.
- Add the cubed chicken, halved Brussels sprouts, and butternut squash cubes to the bowl. Toss until everything is evenly coated in the sauce.
- Spread the mixture in a single, even layer on the prepared sheet pan. Roast 35–40 minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender.
- If you like extra char, broil 1–2 minutes at the end, watching closely to avoid burning.
- Serve hot with a salad or cooked grain of your choice.
Nutrition (per serving)
Calories: 361 · Protein: 37.5 g · Carbs: 25.5 g · Fat: 14 g · Fiber: 5 g · Sugar: 4 g · Sodium: 866.5 mg · Cholesterol: 160 mg
More One-Pan Dinners
If you enjoy sheet-pan recipes that minimize prep and cleanup, try other simple one-pan meals featuring seasonal vegetables, chicken, fish, or vegetarian protein and grains for quick weeknight cooking.