Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful blend of savory and sweet that’s perfect for busy weeknight dinners. Each bite features tender chicken bathed in a maple dijon glaze, paired beautifully with golden sweet potatoes and crisp Brussels sprouts. The beauty of this dish lies not just in its flavor but also in its simplicity — everything cooks on a single sheet pan, making cleanup a breeze!

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 whipped up this recipe on a chilly autumn evening, and it quickly became a favorite in our home. The warm aroma of roasted vegetables mingling with the sweetness of maple syrup and the tanginess of dijon mustard filled the kitchen, wrapping us in comfort. Perfectly balanced and visually appealing, Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes has earnestly earned a place on our regular dinner rotation, and I can’t wait for you to try it yourself!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time and 45 minutes in the oven, this dish comes together effortlessly!
Irresistible Flavor: The combination of sweetness from maple syrup and the tang from dijon mustard creates a truly unique taste.
Eye-Catching Appeal: The vibrant colors of the vegetables alongside the golden chicken make this dish as beautiful as it is delicious.
Flexible Serving: This meal is perfect for cozy family dinners or a casual gathering with friends.
Diet-Friendly Options: Easily adaptable for gluten-free diets, ensuring everyone can enjoy!

Ingredients You’ll Need

4 boneless, skinless chicken breasts: Thinly-sliced for even cooking and optimal flavor absorption.
Kosher salt: Essential for enhancing the natural flavors of the chicken and veggies.
Ground black pepper: A staple seasoning that adds a touch of warmth.
1 medium sweet potato: Peeled and cubed, it brings natural sweetness and a hearty texture.
1 pound Brussels sprouts: Halved with outer leaves removed, they develop a lovely roasted flavor.
¼ cup olive oil: Used as a base for the glaze and for roasting, helping to enhance browning.
3 tablespoons dijon mustard: Adds a zesty kick that pairs perfectly with the sweetness of maple syrup.
2 tablespoons pure maple syrup: A natural sweetener that gives the chicken a beautifully caramelized exterior.
2 tablespoons balsamic vinegar: Offers depth and balances the sweetness of other ingredients.
2 cloves garlic: Grated for a fragrant, aromatic boost.
2 teaspoons chopped fresh rosemary: Adds a herby note; you can substitute with ½ teaspoon dried rosemary if needed.

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

Preheat oven: Begin by preheating your oven to 425℉. This high temperature is key for achieving perfectly roasted vegetables and juicy chicken.

Season chicken: Generously season the 4 boneless, skinless chicken breasts with kosher salt and ground black pepper. This crucial step lays the foundation for flavor.

Prepare 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 of grated garlic, 2 teaspoons fresh rosemary, along with extra salt and pepper to taste. Secure the lid tightly and give it a good shake to mix everything into a beautiful glaze.

Toss chicken & sweet potatoes: In a large bowl, add the cubed sweet potatoes and the seasoned chicken. Pour about one-third of the maple dijon mixture over them, allowing the glaze to coat everything evenly. Spread the chicken and sweet potatoes on a large sheet pan and bake in the preheated oven for 10 minutes. This initial baking creates a gorgeous base for the rest of your dish.

Add Brussels sprouts: While the chicken and sweet potatoes roast, chop and halved Brussels sprouts in the same mixing bowl. Drizzle another third of the maple dijon mixture over them, tossing until they’re well-coated. This step lets those sprouts soak up delicious flavor before roasting.

Combine & bake: After 10 minutes, take the sheet pan out of the oven and add the prepared Brussels sprouts to the chicken and sweet potatoes. Return the pan to the oven and continue baking for an additional 15-20 minutes, or until the sprouts are crispy and browned. You’ll know it’s done when the chicken reaches an internal temperature of 165℉ and the veggies are fork-tender with caramelized edges.

Drizzle & serve: Before serving, drizzle the remaining maple dijon mixture over the chicken and vegetables for that extra punch of flavor. This final touch not only adds moisture but elevates the overall dining experience!

Storing & Reheating

Leftovers can be stored at room temperature for a couple of hours, but for longer storage, place them in an airtight container in the refrigerator for up to 4 days. If you’re looking to store them for an extended period, consider freezing your dish — tightly wrap the leftovers in plastic wrap and then in foil, or place them in a freezer-safe bag. They should maintain their quality for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then warm them in the oven at 350℉ for 15-20 minutes. Just be aware that the texture may change slightly, but a quick reheat helps freshen up the flavors!

Chef’s Helpful Tips

Ensure your chicken breasts are all similar thickness for even cooking; pound them to an even thickness if necessary.
Don’t overcrowd the sheet pan; give each piece enough space to roast properly, allowing for caramelization.
If sweet potatoes are cut into uniform pieces, they’ll cook evenly — aim for about 1-inch cubes.
For added flavor, consider marinating the chicken in the glaze for an hour prior to baking.
If you like a little kick, add a pinch of red pepper flakes to the glaze for a spicy twist.
Make a double batch of the maple dijon mixture and save some for drizzling over salads or roasted vegetables later!

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a fabulous way to bring hearty, wholesome flavors to your table with very little fuss. The combination of succulent chicken and crisp vegetables paired with that sweet and tangy glaze is sure to bring a smile to your face. I encourage you to tweak and adjust the vegetables to your liking. Embrace the process and enjoy making this scrumptious dish — you won’t regret it!

Recipe FAQs

Can I use other vegetables in this recipe?

Absolutely! While Brussels sprouts and sweet potatoes are fantastic, feel free to substitute with your favorites like green beans, carrots, or even cauliflower. Just be mindful of the cooking times since some vegetables may roast quicker than others.

How can I make this dish vegan?

To create a vegan version, swap out chicken breasts for extra-firm tofu or chickpeas. Ensure they’re well-seasoned and coated in the maple dijon mixture. Cook time may vary; aim for about 30 minutes in the oven.

What’s the best way to know when the chicken is done?

Using a meat thermometer is your best bet! Chicken should reach an internal temperature of 165℉ to be considered safe to eat. Alternatively, ensure the juices run clear when poked.

Can I prepare this dish ahead of time?

Yes, you can prep a few hours in advance! Chop the sweet potatoes and Brussels sprouts, season the chicken, and mix the glaze. Store everything separately in the fridge, then assemble and bake just before serving. It’s perfect for busy weeknights!

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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: Baking
Cuisine: American

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Description

This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes brings together tender chicken and roasted vegetables drizzled with a flavorful maple dijon glaze. It’s an effortless dish perfect for a quick and healthy dinner, satisfying your cravings for comfort food while remaining light and nourishing.

Ingredients

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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 with salt and pepper to taste.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, grated garlic, and rosemary. Secure the lid and shake well to mix.
In a large bowl, combine sweet potatoes and chicken. Pour about a third of the maple dijon mixture over them and toss to coat. Spread them on a large sheet pan and bake for 10 minutes.
While the chicken and sweet potatoes bake, add the Brussels sprouts to the bowl with the remaining maple dijon mixture and toss to coat.
Add the Brussels sprouts to the sheet pan alongside 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

For extra flavor, marinate the chicken in the maple dijon mixture for an hour before cooking.
Feel free to substitute the sweet potatoes with other root vegetables like carrots or parsnips.
This recipe can be easily doubled for a larger crowd.