Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful recipe that marries savory and sweet flavors, all while being incredibly simple to prepare. This dish showcases juicy chicken breasts marinated in a delectable maple-dijon glaze, accompanied by vibrant Brussels sprouts and tender sweet potatoes. The combination is not only pleasing to the palate but also a feast for the eyes, making it the perfect centerpiece for your dinner table.

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 came across this sheet-pan wonder when looking for meals that would both satisfy my family’s cravings and simplify cleanup—who doesn’t love an easy one-pan dish? The marriage of sweet maple and tangy Dijon creates a symphony of flavors, while the roasting method ensures the Brussels sprouts become wonderfully crispy. Moreover, this dish is a true crowd-pleaser; I promise you won’t be disappointed. Let’s dive into your new favorite weeknight recipe!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time allows you to whip this up with ease.
Irresistible Flavor: The sweet, tangy maple-dijon glaze brings an unbeatable depth of flavor.
Eye-Catching Appeal: The vibrant colors make it a beautiful addition to any table setting.
Flexible Serving: Perfect for dinner, meal prep, or even an impressive weekend lunch.
Diet-Friendly Options: Easily adaptable for gluten-free by choosing proper mustard and maple syrup.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (thinly-sliced): This lean protein absorbs flavors beautifully and stays juicy while baking.
Kosher salt (to taste): Essential for seasoning, kosher salt enhances the other flavors without overpowering them.
Ground black pepper (to taste): Adds a subtle warmth and depth to the dish.
1 medium sweet potato (peeled and chopped into cubes): The sweet potato adds great texture and a caramel-like sweetness when roasted.
1 pound Brussels sprouts (outer leaves removed, then halved): These sprouts crisp up beautifully and provide a fresh bite.
¼ cup olive oil: Helps the glaze adhere to the ingredients while promoting crispiness.
3 tablespoons Dijon mustard: The key ingredient in our glaze, bringing a sharp, tangy flavor that balances the sweetness.
2 tablespoons pure maple syrup: Provides that luscious sweetness that pairs perfect with chicken and veggies.
2 tablespoons balsamic vinegar: Adds acidity and depth to counterbalance the sweetness.
2 cloves garlic (grated): Fresh garlic infuses the dish with aromatic flavor.
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried): This herb complements the chicken and the glaze, adding a fragrant finish.

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

Preheat the oven: Set your oven to 425℉. A higher temperature encourages crispy textures on both the chicken and vegetables.

Season the chicken: Generously sprinkle kosher salt and ground black pepper over the thinly-sliced chicken breasts. Seasoning before marinating ensures that every bite is full of 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 grated cloves of garlic, and 2 teaspoons chopped fresh rosemary. Secure the lid tightly and shake until the mixture is well-combined.

Combine chicken and sweet potatoes: In a large mixing bowl, toss the sweet potato cubes and chicken with about one-third of the maple Dijon mixture. Stir until everything is evenly coated for maximum flavor. Spread the chicken and sweet potatoes on a large sheet pan.

Bake initial layer: Place the sheet pan in the preheated oven and bake for 10 minutes. This initial baking allows the sweet potatoes to start softening before adding the Brussels sprouts.

Toss the Brussels sprouts: While the chicken and sweet potatoes are baking, add the halved Brussels sprouts to the same bowl you used earlier. Pour another third of the maple Dijon mixture over the sprouts and toss them to ensure they’re well-coated in the glaze.

Add Brussels sprouts to the pan: After the initial baking period, carefully add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Return the pan to the oven and bake for an additional 15–20 minutes. You’ll know it’s done when the Brussels sprouts are browned and crispy.

Finish with remaining glaze: Right before serving, drizzle the last third of the maple Dijon mixture over both the chicken and vegetables. This adds an extra layer of flavor and makes everything shine beautifully.

Storing & Reheating

To store leftover sheet-pan maple Dijon chicken, place it in an airtight container in the fridge, where it will keep well for up to 3 days. If you’re planning on saving some for later, you can also freeze it in a freezer-safe container for up to three months. When reheating, just pop it in the oven at 350℉ for about 15-20 minutes, or until warmed through. The texture may change slightly, but a drizzle of fresh olive oil before reheating can help refresh the flavors.

Chef’s Helpful Tips

Always adjust seasoning to taste before baking. Don’t be afraid to taste the marinade!
To save time, consider pre-chopping your sweet potatoes and Brussels sprouts the day before.
If you prefer a crunchier texture, broil the dish for the last few minutes of cooking to enhance the browning.
Ensure your chicken is in a single layer on the pan for even cooking.
Want to mix it up? Try adding other vegetables like carrots or red onion for variety!

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes makes for an easy dinner that doesn’t skimp on flavor or structure. The balance of sweet and savory combined with the colorful vegetables creates a dish that’s not only satisfying but visually appealing. Feel free to experiment with different herbs or veggies based on what you have on hand, and watch as this recipe becomes a staple in your home. Enjoy every bite!

Recipe FAQs

Can I use bone-in chicken instead of boneless?

Yes, you can use bone-in chicken thighs or breasts. Just know that you’ll need to adjust the cooking time; they may take a little longer to cook through, so ensure they reach an internal temperature of 165℉.

What can I substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard in a pinch, although it will alter the flavor slightly. For a more gourmet touch, try using whole grain mustard.

How do I know when the vegetables are done?

Your Brussels sprouts should be crispy on the outside and tender inside. The sweet potatoes will be fork-tender. Keep an eye on them during the last few minutes to prevent overcooking.

Can this dish be made ahead of time?

Absolutely! You can prepare the chicken and vegetable mixture ahead of time and store it in the fridge. Simply wait to bake until you’re ready to eat, making it perfect for meal prep!