There’s something utterly delightful about a sheet pan meal, especially one that showcases the harmonious blend of flavors and textures like Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes. This dish conjures up images of crispy chicken paired with tender, roasted veggies under the warm embrace of a sweet and tangy glaze. It’s not just a meal; it’s a celebration of autumn on a plate, where the sweetness of maple syrup perfectly complements the hearty earthiness of Brussels sprouts and sweet potatoes. Whether it’s a busy weeknight or a cozy Sunday dinner, this recipe will have your family returning for seconds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

I first stumbled upon this winning combination during a hectic fall season, searching for something quick yet nourishing. I wanted a recipe that would fit our busy lifestyle, cater to picky eaters, and still offer that cozy, savory satisfaction on chilly evenings. The beauty of this Sheet-Pan Maple Dijon Chicken is how effortlessly it comes together. Everything cooks beautifully in the oven, allowing you to attend to other tasks while it roasts to perfection. Trust me, once you whip this up, you’ll understand why it’s quickly become a cherished favorite in our household!

Why You’ll Love This Recipe

Simple & Quick: Only 15 minutes of prep and 45 minutes of cooking make this an easy weeknight dinner.
Irresistible Flavor: The maple-dijon glaze adds a mouthwatering sweetness and depth that your taste buds will adore.
Eye-Catching Appeal: Vibrant colors from the sweet potatoes and Brussels sprouts make this dish a feast for the eyes.
Flexible Serving: Perfect for weeknight meals or meal prepping—it’s great for lunch the next day!
Diet-Friendly Options: Easily adaptable for gluten-free diets by checking ingredient labels; likewise, the recipe can be customized for various dietary needs.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: Thinly-sliced for quicker marinating and cooking; you can substitute with chicken thighs for a juicier option.
Kosher salt: Essential for seasoning; it draws out flavor without over-salting.
Ground black pepper: Adds warmth and depth; freshly cracked has the best flavor.
1 medium sweet potato: Peeled and chopped into cubes; they bring a natural sweetness and stunning color.
1 pound Brussels sprouts: Outer leaves removed and halved; this cruciferous veggie crisps beautifully when roasted.
¼ cup olive oil: Acts as a base for the marinade and helps in roasting; substitute with avocado oil if desired.
3 tablespoons dijon mustard: Provides a zesty kick; whole grain mustard works well too for extra texture.
2 tablespoons pure maple syrup: This brings sweetness and forms the glaze; avoid pancake syrup for better flavor quality.
2 tablespoons balsamic vinegar: Adds acidity and richness to balance the sweetness.
2 cloves garlic: Grated for maximum flavor release; fresh is best, but jarred garlic in a pinch will do.
2 teaspoons chopped fresh rosemary: Fresh herbs make a significant difference; however, if you’re out, ½ teaspoon of dried rosemary can be substituted.

How to Make Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

Preheat the oven: Begin by preheating your oven to 425℉. This high heat will help caramelize the veggies and crisp the chicken beautifully.

Season the chicken: Generously season the 4 boneless, skinless chicken breasts with kosher salt and ground black pepper. This initial seasoning ensures every bite is flavorful.

Mix the marinade: In a glass jar, combine ¼ cup olive oil, 3 tablespoons dijon mustard, 2 tablespoons pure maple syrup, 2 tablespoons balsamic vinegar, 2 cloves grated garlic, and 2 teaspoons chopped fresh rosemary. Secure the lid and shake it vigorously until well combined. This process not only mixes the flavors but also emulsifies the ingredients for a consistent glaze.

Combine chicken and sweet potatoes: In a large bowl, add the chopped cubes of 1 medium sweet potato along with the seasoned chicken. Pour about one-third of that lovely maple dijon mixture over them and toss everything together to ensure each piece is coated. Spread the chicken and sweet potatoes evenly on a large baking sheet. Bake this duo for about 10 minutes, letting that initial roasting begin.

Prepare the Brussels sprouts: While the chicken and sweet potatoes are in the oven, toss the halved Brussels sprouts in the same bowl you used before. Drizzle another third of the maple dijon mixture over them and give them a good toss to coat. This way, they catch up with the flavor festival!

Add Brussels sprouts to the pan: After the initial baking time, remove the pan from the oven and add the seasoned Brussels sprouts. Spread everything out in a single layer again, allowing the heat to reach all the veggies. Bake for an additional 15-20 minutes until the Brussels are browned and crispy, and your kitchen is filled with an irresistible aroma.

Finish with the remaining glaze: Just before serving, drizzle the last of the maple dijon mixture over the pan. This final touch imparts a sticky sweetness that elevates the entire dish.

Storing & Reheating

Once your meal has cooled to room temperature, store leftovers in an airtight container in the fridge for up to 4 days. If you’d like to freeze the components, you can do so for up to 3 months—just make sure to separate the chicken, Brussels sprouts, and sweet potatoes for even reheating later. When you’re ready to enjoy, simply reheat in a 350℉ oven for about 15-20 minutes, or until warmed through. The texture may change slightly after freezing, but a quick drizzle of olive oil can revive the moistness!

Chef’s Helpful Tips

Ensure your chicken breasts are uniform in thickness for even cooking, which prevents dryness.
Don’t skimp on the seasoning—chicken is a blank canvas and needs those flavors to really shine through.
If you’re short on time, you can prep the sweet potatoes ahead and store them in the fridge until you’re ready to cook.
Experiment with other veggies like carrots or parsnips if you want to mix it up; just adjust your cooking time accordingly.
For an extra crispy finish, broil the dish for the last 2-3 minutes, keeping a close eye to avoid burning.

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is an easy meal that strikes the perfect balance of flavors and textures. This recipe invites you to experiment in the kitchen and truly make it your own. Enjoy the homely, comforting vibes it brings to your table, and don’t hesitate to share your variations or family favorites inspired by it!

Recipe FAQs

Can I use frozen Brussels sprouts?

Absolutely! If using frozen Brussels sprouts, just be sure to thaw and drain them well before roasting. This prevents excess moisture, which can lead to sogginess.

What can I serve with this dish?

This dish pairs well with a simple side salad, quinoa, or even some crusty bread to soak up the amazing maple dijon glaze.

How can I make this recipe ahead of time?

You can prep all the ingredients, coat them in the marinade, and store them in an airtight container in the fridge a day in advance. When you’re ready to cook, just spread them on the sheet pan and roast!

Is there a vegan alternative?

For a vegan option, swap out chicken for marinated tofu or chickpeas. Just ensure you adjust the cooking time slightly since these alternatives don’t require as long to cook.

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Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

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Author: Anna
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Oven Baked
Cuisine: American

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Description

This sheet-pan maple dijon chicken with brussels sprouts and sweet potatoes is a delightful dish that combines savory and sweet flavors in an easy-to-prep meal. Ideal for busy weeknights, it’s packed with nutrients and tastes fantastic!

Ingredients

Scale

4 boneless, skinless chicken breasts (thinly-sliced)
kosher salt (to taste)
ground black pepper (to taste)
1 medium sweet potato (peeled and chopped into cubes)
1 pound brussels sprouts (outer leaves removed, then halved)
¼ cup olive oil
3 tablespoons dijon mustard
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
2 cloves garlic (grated)
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried)

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Instructions

Preheat your oven to 425℉.
Season the chicken breasts generously with kosher salt and black pepper.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, grated garlic, rosemary, and additional salt and pepper. Secure the lid and shake well.
In a large bowl, combine sweet potatoes and chicken. Pour one third of the maple dijon mixture over the chicken and sweet potatoes; toss well to coat. Spread them evenly on a large sheet pan and bake for 10 minutes.
While the chicken and sweet potatoes are baking, add the halved brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat.
After 10 minutes, add the brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for an additional 15-20 minutes, or until the Brussels sprouts are browned and crispy.
Before serving, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and brussels sprouts.

Notes

Ensure that the chicken is thinly sliced for even cooking.
You can swap out the sweet potatoes for other root vegetables if desired.
Fresh rosemary adds a lovely flavor but dried can be used in a pinch.