When it comes to weeknight dinners, nothing beats the ease and deliciousness of a sheet pan meal. This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes combines juicy chicken breasts with tender veggies, all dressed in a scrumptious maple dijon glaze. The sweet notes of maple syrup and the tangy kick from dijon mustard perfectly balance one another, resulting in a meal that’s not just simple to prepare but bursts with flavor. Plus, the vibrant colors of the dish look fantastic on the dinner table, making it feel extra special even on a busy night.

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 discovered this recipe when I was on the lookout for quick meals that could be whipped up without too much fuss. Trust me, it has become a staple in our household because of how easy it is to throw everything onto one pan and let the oven do the work. As the chicken roasts, the Brussels sprouts caramelize, and the sweet potatoes become melt-in-your-mouth tender. It’s a dish that will make you feel accomplished, look impressive, and most importantly, satisfy those hungry bellies.

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just 15 minutes of prep and bakes in 45 minutes, meaning dinner is ready in no time.
Irresistible Flavor: The blend of maple syrup, dijon mustard, and fresh rosemary creates a taste that’s sweet, tangy, and utterly delicious.
Eye-Catching Appeal: The combination of golden sweet potatoes, vibrant Brussels sprouts, and perfectly roasted chicken is as delightful to look at as it is to eat.
Flexible Serving: This meal can easily serve as a comforting weeknight dinner or a special dish for weekend gatherings.
Diet-Friendly Options: Easily adaptable for those with dietary restrictions. Swap chicken for tofu and use a gluten-free soy sauce instead of balsamic vinegar to suit your needs.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: Thinly sliced to ensure even cooking and tenderness.
Kosher salt (to taste): Enhances flavor; use sea salt or table salt if preferred.
Ground black pepper (to taste): Adds a hint of spice; adjust according to your taste.
1 medium sweet potato: Peeled and cubed; this adds a natural sweetness; you can substitute it with other root vegetables like parsnips.
1 pound Brussels sprouts: Make sure to trim the outer leaves and halve them for even roasting; look for fresh, firm sprouts to maximize flavor.
¼ cup olive oil: A heart-healthy fat that will help everything roast beautifully; feel free to use avocado oil for a different flavor.
3 tablespoons Dijon mustard: Adds a sharp, tangy flavor that complements the sweetness of the maple syrup perfectly; yellow mustard works in a pinch but will change the flavor profile.
2 tablespoons pure maple syrup: Look for the real stuff, not pancake syrup; you can use honey for a similar sweetness.
2 tablespoons balsamic vinegar: Provides depth and richness; you could also use apple cider vinegar for a fruitier taste.
2 cloves garlic (grated): Freshly grated garlic offers wonderful aroma and flavor, making the dish more sumptuous.
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried): Fresh rosemary gives a fragrant earthiness; dried herbs work well—just remember they are more concentrated.

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

Preheat the oven: Start by preheating your oven to 425℉. This high temperature will help the chicken and veggies roast beautifully, giving them that irresistible golden color.

Season the chicken: Generously season the 4 boneless, skinless chicken breasts with kosher salt and ground black pepper, ensuring every piece gets a good sprinkle to enhance its natural flavor.

Mix the glaze: 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, 2 teaspoons chopped fresh rosemary, and a pinch of salt and pepper. Secure the lid and shake vigorously until everything is well combined and emulsified.

Toss with sweet potatoes: In a large bowl, add the medium sweet potato (peeled and chopped into cubes) alongside the chicken. Pour about one third of the maple dijon mixture over them and toss altogether, ensuring everything is fully coated.

Bake initial ingredients: Spread the chicken and sweet potatoes out evenly on a large sheet pan and bake for 10 minutes. This allows the sweet potatoes to soften and the chicken to start sealing in the juices.

Prepare Brussels sprouts: While the chicken and sweet potatoes are baking, take the pound of Brussels sprouts and add them to the same mixing bowl. Drizzle another third of the maple dijon mixture over the sprouts and toss until well coated to ensure even flavor throughout.

Add Brussels sprouts: After the initial 10 minutes are up, remove the sheet pan from the oven and carefully place the Brussels sprouts over the chicken and sweet potatoes. Return the pan to the oven and bake for an additional 15-20 minutes, or until the Brussels sprouts are browned and crispy, and the chicken is baked through—check for a temperature of 165℉.

Serve and glaze: Before serving, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts for an extra burst of flavor. This little step makes a significant difference, turning every bite into something special.

Storing & Reheating

To store your leftovers, let everything cool completely and transfer them to an airtight container, where they can be refrigerated for up to 3 days. For longer storage, you can freeze individual portions in freezer-safe bags for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350℉ for about 15-20 minutes or until warmed through, but keep in mind that the texture of the Brussels sprouts may change slightly after freezing. A quick drizzle of olive oil can help revive their flavor!

Chef’s Helpful Tips

Avoid overcooking the chicken; keep your eye on it towards the end, so it remains juicy and tender.
If you’re using frozen Brussels sprouts, be sure to thaw them first to avoid excess moisture.
Timing is crucial; if you’re in a hurry, cut the sweet potato into smaller cubes for quicker roasting.
Don’t hesitate to experiment with your favorite herbs or try adding nuts like pecans or walnuts for additional crunch.
If you want to amp up the flavor, marinate the chicken in the maple dijon mixture for a few hours or overnight before cooking.

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes has it all—delicious flavors, effortless prep, and the perfect wholesome meal. By creating a stunning dish that’s just as appealing to the eyes as it is to the palate, your family will think you’ve worked like a chef all day! Trying this recipe will not only satisfy your cravings but also inspire you to make it a regular in your meal rotation. So grab those ingredients, and let your oven do the magic!

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative and will be even juicier than breasts. Just be sure to adjust the cooking time slightly as they may need a few extra minutes to cook through thoroughly.

What can I substitute for Brussels sprouts?

If Brussels sprouts aren’t your thing, you can easily swap them out for green beans, asparagus, or broccoli. Just keep in mind that cooking times might differ slightly depending on the vegetable you choose.

Can I make this recipe ahead of time?

You can prep the chicken and vegetables and store them in the fridge for up to 24 hours before baking. Simply marinate them in the maple dijon mixture and then cook as directed! This is a fantastic option for busy weeknights.

How do I know when the chicken is done?

The best way to check for doneness is to use a meat thermometer. Chicken should reach an internal temperature of 165℉. If you cut into it and the juices run clear, it’s also a good indicator that it’s cooked through!

Enjoy each bite of your delicious creation, and don’t forget to share the joy of good food with those around you!

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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 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

Savor the flavors of Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes. This dish combines tender chicken and roasted veggies, all coated in a rich maple mustard glaze. Perfect for a quick and tasty dinner, it’s a wholesome choice that everyone will love!

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 the oven to 425℉.
Season the chicken breasts generously with salt and pepper.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Seal and shake well.
In a large bowl, toss sweet potatoes and chicken with about one third of the maple dijon mixture. Spread them out on a large sheet pan and bake for 10 minutes.
While the chicken and sweet potatoes bake, add Brussels sprouts to the bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat.
Add the coated Brussels sprouts to the sheet pan with chicken and sweet potatoes. Bake for an additional 15-20 minutes until Brussels sprouts are browned and crispy.
Before serving, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts.

Notes

Use fresh rosemary for the best flavor, or substitute with dried if necessary.
Ensure the chicken is thinly sliced for even cooking and tenderness.
This dish is great for meal prep; simply reheat for delicious leftovers.