Easy Dijon Maple Sheet Pan Chicken

This Easy Dijon Maple Sheet Pan Chicken Recipe with Brussels Sprouts and Butternut Squash is the ultimate fall chicken recipe!

Sheet Pan Chicken Dinner Recipes are such a great weeknight option! This Dijon Maple Sheet Pan Chicken is packed with so much flavor!

I have gotten into sheet pan dinner recipes the last few years in a major way. I think, though, I’ve only shared one sheet pan recipe here on my site…my Sheet Pan Fajitas! I make those an awful lot, and love the simplicity of cooking everything on the same pan. No one wants to mess with washing tons of dishes on a weeknight, am I right?

Making a Sheet Pan Recipe is SO Easy! It’s all about the prep!

Get yourself a large sheet pan with a 1- inch lip up the sides. I like to use this one, but anything at least 18×13 inches will do the trick!
A time saver with sheet pan dinner recipes is to prep ahead! For example, this recipe has butternut squash and Brussels sprouts. If you plan on making this for dinner during the week, peel and chop your veggies ahead of time, so when it’s time to cook, that step will all be done for you!

Sheet Pan Chicke

MY OTHER RECIPES

If the sheet pan recipe (like this one) calls for fresh herbs, don’t worry, you can ABSOLUTELY use dried herbs in their place.
For easy clean up with sheet pan meals, line your baking sheet with parchment paper or aluminum foil. I actually prefer aluminum foil, because parchment paper can get a little soggy when using sauces, or cooking meats. And since I like to serve sheet pan dinners right off of the sheet pan, I don’t like worrying about ripping the parchment paper as I serve!
Make sure to chop all your veggies around the same size, so they all cook evenly! And beyond the veggie size, choose proteins and vegetables that have similar bake times. For example, you wouldn’t want to bake shrimp with butternut squash, as the shrimp will be done MUCH faster than a potato or a squash.
OR certainly if you really want to do shrimp with squash, just don’t put everything on the sheet pan together. Wait until there is about 10 minutes left to add the shrimp so everything will be done together and nothing will be over cooked!
Try not to overcrowd the pan! You want one even layer of vegetables and meat.

Easy Dijon Maple Sheet Pan Chicken Recipe with Brussels sprouts and butternut squash

Healthy and Easy Chicken Recipes are always a favorite at my house!

This recipe is from my new book, Skinnytaste One and Done from my friend Gina. This is such a fun concept for a book, and includes 140 dinner recipes that can all be prepared in one vessel…including a Slow Cooker, an Instant Pot, an Air Fryer, a Dutch Oven, or a sheet pan, like the recipe I’m sharing today! It’s a really fantastic book for busy lives and I’m having a lot of fun cooking my way through.

This Dijon Maple Sheet Pan Chicken really stood out to me as a perfect fall dish. My boys LOVE roasted Brussels Sprouts, and an easy chicken recipe is always a winner in my house!

This Dijon Maple Sheet Pan Chicken is an Easy Sheet Pan Chicken Recipe

The great thing about sheet pan chicken dinners is you can use bone-in chicken, boneless chicken breasts, or boneless chicken thighs. Or if your family isn’t a fan of squash, you can use regular potatoes or even carrots in their place.

Great creative with your sheet pan chicken recipe, it’s definitely a time saver on busy weeknights!

Dijon Maple Sheet Pan Chicken

Description

Dijon Maple Sheet Pan Chicken with Brussels Sprouts and Butternut Squash is the perfect fall easy chicken recipe

Ingredients

Nonstick spray
4 tablespoons dijon mustard
3 tablespoons maple syrup
2 tablespoons soy sauce
4 large bone-in chicken thighs (6 1/2 ounces each), skin removed and fat trimmed
4 skinless chicken drumsticks (3 1/2 ounces each)
3/4 teaspoon kosher salt
freshly ground black pepper
12 onces Brussels sprouts, trimmed and halved
12 ounces butternut squash, peeled, seeded, and cut into 3/4-inch cubes
6 sprigs fresh thyme
1 1/2 tablespoons olive oil

Instructions

Preheat oven to 425°F. Line an 18 x 13- inch large rimmed sheet pan with foil or parchment paper. Coat with nonstick spray and set aside.
In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
Season both sides of the chicken with 1/2 teaspoon salt and pepper to taste, then arrange it on the prepared pan.
In a large bowl, combine the Brussels Sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with pepper and toss well. Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
Meanwhile in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
Brush the mustard/maple syrup mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.

Notes

I used boneless chicken thighs in place of the bone-in chicken and it worked fantastically. I decreased the bake time slightly, as not to overcook the boneless chicken.