Maple Dijon Sheet Pan Chicken with Fall Vegetables
This weeknight Maple Dijon Sheet Pan Chicken has boneless skinless chicken thighs, caramelized Brussels sprouts, and butternut squash coated in a maple-mustard sauce.
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup (I used Wholesome Yum sugar-free maple syrup)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ¼ teaspoon red pepper flakes (optional)
- 1 ½ pounds boneless skinless chicken thighs, (cut into cubes)
- 12 ounces Brussels sprouts (trimmed and halved)
- 12 ounces butternut squash (cut into ¾-inch cubes)
- Preheat the oven to 425°F and spray a large rimmed baking sheet with oil. Line it with foil first, if desired.
- 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.
- Add the chicken, Brussels sprouts, and butternut squash and toss until everything is evenly coated.
- 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.
- Broil for an additional 1 to 2 minutes, watching closely, for a little extra char, if desired.
- Serve with a salad or a grain, such as wild rice, brown rice, or a brown rice and quinoa blend.
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.
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.
