Name: Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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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There’s something undeniably cozy about a dish that brings the warmth of a home-cooked meal together with minimal fuss, and this Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes truly checks all those boxes. Each piece of chicken emerges juicy and flavorful, thanks to a luscious maple dijon marinade that carries a perfect balance of sweetness and tang. The vibrant Brussels sprouts and tender sweet potatoes not only complement the chicken but also offer a delightful crunch and a pop of color. With this recipe, you get a complete meal all cooked on one pan—seriously, how easy is that?

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 made this dish on a crisp autumn evening when I craved something hearty yet healthy. As the chicken roasted, the sweet aroma of maple wafted through the kitchen, mingling with the earthy scent of Brussels sprouts. My family couldn’t wait to dig in! Now, it’s become a cherished weeknight dinner favorite, offering nutritious comfort without spending hours in the kitchen. If you’re looking for a delicious, fuss-free meal that both kids and adults will appreciate, I absolutely encourage you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 1 hour, including prep and cook time—perfect for busy weeknights.
Irresistible Flavor: The maple syrup and dijon mustard blend together beautifully, creating a mouthwatering glaze.
Eye-Catching Appeal: Vibrant colors from the Brussels sprouts and sweet potatoes make this dish as delightful to look at as it is to taste.
Flexible Serving: Great for everything from a family dinner to meal prep for the week.
Diet-Friendly Options: Easily make it gluten-free or dairy-free with minor adjustments.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: Thinly sliced helps in quicker marination and cooking, ensuring even flavor throughout.
Kosher salt: Essential for seasoning; it enhances the chicken’s natural flavors and balances other ingredients.
Ground black pepper: Adds a subtle heat; freshly ground will elevate the flavor.
1 medium sweet potato: Peeled and chopped into cubes for a hearty, nutritious side; can substitute with butternut squash if desired.
1 pound Brussels sprouts: Halved for roasting; they become wonderfully crispy and caramelized. You can use green beans as an alternative.
¼ cup olive oil: This helps in roasting and flavoring; feel free to swap for avocado oil.
3 tablespoons dijon mustard: Adds a savory, tangy depth; a nice yellow mustard can be a substitute in a pinch.
2 tablespoons pure maple syrup: The star sweetener that perfectly balances the mustard’s tang; avoid pancake syrup for authentic flavor.
2 tablespoons balsamic vinegar: Provides acidity that brightens the dish—rice vinegar can work too.
2 cloves garlic: Grated garlic infuses the marinade with warmth; powder is a suitable alternative if needed.
2 teaspoons chopped fresh rosemary: This herb complements chicken beautifully; dried rosemary can be used, but reduce to ½ teaspoon.

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

Preheat the oven: Start by preheating your oven to 425℉ which is perfect for roasting vegetables while keeping the chicken juicy and tender.

Season the chicken: Generously season the thinly-sliced chicken breasts with kosher salt and ground black pepper. This step is crucial for building flavor from the get-go.

Prepare the sauce: In a glass jar, combine ¼ cup olive oil, 3 tablespoons dijon mustard, 2 tablespoons pure maple syrup, 2 tablespoons balsamic vinegar, grated garlic, 2 teaspoons of chopped fresh rosemary, and additional salt and pepper to taste. Secure the lid and shake vigorously until all the ingredients blend together nicely.

Combine chicken and sweet potatoes: In a large bowl, mix the chopped sweet potatoes and seasoned chicken. Pour about one-third of the maple dijon mixture over them, tossing everything until fully coated. Spread the mixture evenly on a large sheet pan and bake for 10 minutes.

Add Brussels sprouts: While the chicken and sweet potatoes are roasting, take the remaining sauce and pour it over the halved Brussels sprouts in the same bowl. Toss to ensure they’re well-coated.

Roast the entire pan: After the initial 10 minutes, add the prepared Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Continue baking for an additional 15-20 minutes, or until the Brussels sprouts are nicely browned and crispy, and the chicken is cooked through.

Finalize with sauce: Once everything is beautifully roasted, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts. Serve it hot and enjoy the feast!

Storing & Reheating

For storing leftovers, let the dish cool to room temperature before transferring it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. If you want to store it longer, consider freezing portions in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, reheating in the oven at 350℉ for about 15 minutes will help maintain the crispy texture. Just remember that freshly roasted vegetables do tend to lose a bit of their crispness upon reheating, so consider refreshing them with a quick roast if you can.

Chef’s Helpful Tips

Avoid overcrowding the pan as this leads to steaming rather than roasting. Space is key for that crispy texture!
Make sure the chicken is at room temperature before seasoning. This allows for an even cook throughout.
If you prefer a deeper flavor, marinating the chicken in the maple dijon mixture for an hour or overnight in the refrigerator can enhance every bite.
When checking doneness, ensure the chicken reaches an internal temperature of 165℉.
Feel free to swap in your favorite veggies like zucchini or bell peppers—the cleaning and cutting are the only extra effort.
You can easily double or halve the recipe based on your needs.

This recipe is not just about feeding your family; it’s an invitation to create a bustling kitchen filled with laughter and warmth. Each bite bursts with joy, proving that simple ingredients can harmonize in delightful ways. Challenge yourself to savor the moment, perhaps even by experimenting with different herbs or vegetables as the seasons change. Enjoy the process, relish in the flavors, and allow this dish to become a cherished part of your culinary repertoire.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can definitely be used! They tend to be juicier and will add a rich flavor to the dish. Just adjust the cook time slightly as thighs may take a bit longer to reach the appropriate internal temperature.

What other vegetables work well with this recipe?

Feel free to get creative! Root vegetables like carrots or parsnips work beautifully. You could also add cauliflower or broccoli for a different texture and flavor profile. Just adjust cook times based on the vegetable’s roasting time.

Can I make this recipe ahead of time?

Absolutely! You can prep the chicken and vegetables ahead of time by marinating them in the fridge for a couple of hours or overnight. Just toss everything together and bake when you’re ready to eat.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. If freezing, portion them in freezer-safe bags or containers, ensuring to remove as much air as possible. When reheating, a quick bake in the oven will help restore some of that lovely crispiness.