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Maple Dijon Sheet Pan Chicken with Brussels Sprouts and Butternut Squash Recipe

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This Maple Dijon Sheet Pan Chicken is a flavorful and easy-to-make meal featuring tender boneless chicken thighs roasted with Brussels sprouts and butternut squash. The maple Dijon glaze combines sweet, tangy, and savory flavors for a perfectly balanced dinner done all on one sheet pan. It’s simple to prep, cooks in under an hour, and makes for a wholesome, comforting dish that pairs beautifully with grains or a fresh salad.

Ingredients

For the Maple Dijon Sauce

  • 3 tablespoons Dijon mustard
  • 2 tablespoons maple syrup (sugar-free maple syrup can be used)
  • 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)

Main Ingredients

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and spray a large rimmed baking sheet with oil. Optionally, line the sheet pan with foil for easier cleanup.
  2. Make the Maple Dijon Glaze: In a large mixing bowl, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, kosher salt, black pepper, garlic powder, onion powder, dried parsley, and red pepper flakes until the mixture is smooth and homogeneous.
  3. Coat the Ingredients: Add the cubed chicken thighs, halved Brussels sprouts, and cubed butternut squash to the bowl with the glaze. Toss everything together until all pieces are evenly coated in the marinade.
  4. Arrange and Roast: Spread the coated chicken and vegetables in an even layer across the prepared sheet pan. Place the pan in the oven and roast for 35 to 40 minutes, stirring once halfway through cooking, until the chicken is fully cooked and the vegetables are tender.
  5. Broil for Char (Optional): For extra caramelization and charred edges, switch your oven to broil and cook the sheet pan contents for an additional 1 to 2 minutes. Keep a close watch to prevent burning.
  6. Serve: Serve the roasted chicken and vegetables warm alongside a fresh salad or your choice of grain such as wild rice, brown rice, or a brown rice and quinoa blend for a balanced meal.

Notes

  • You can substitute chicken breasts for thighs if preferred; adjust cooking time accordingly.
  • The red pepper flakes add a slight kick, but they can be omitted for a milder dish.
  • Using a sheet pan lined with foil helps speed up cleanup.
  • For extra flavor, you can marinate the chicken and vegetables in the maple Dijon sauce for 30 minutes before cooking.
  • Leftovers reheat well and make a great next-day lunch.

Find it online: https://yumntasty.com/maple-dijon-sheet-pan-chicken-with-brussels-sprouts-and-butternut-squash-recipe/