Description
This Maple Dijon Chicken Sheet Pan recipe is a delicious and easy-to-make meal featuring tender boneless chicken breasts, roasted sweet potatoes, and crispy Brussels sprouts. The chicken and vegetables are coated in a flavorful homemade maple Dijon sauce made with mustard, pure maple syrup, balsamic vinegar, garlic, and rosemary, then baked together on a single sheet pan for a simple, wholesome dinner ready in 45 minutes.
Ingredients
Chicken and Vegetables
- 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)
Maple Dijon Sauce
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 425℉ (220℃) to get it ready for the sheet pan roasting.
- Season Chicken: Season the thinly sliced chicken breasts generously with kosher salt and ground black pepper to enhance the flavor.
- Prepare the Maple Dijon Sauce: In a glass jar, combine olive oil, Dijon mustard, pure maple syrup, balsamic vinegar, grated garlic, chopped rosemary, salt, and pepper. Secure the lid tightly and shake well until the ingredients are fully emulsified.
- Coat Chicken and Sweet Potatoes: Place the chopped sweet potatoes and seasoned chicken in a large bowl. Pour about one third of the maple Dijon mixture over them and toss thoroughly to coat every piece.
- Initial Bake: Arrange the coated chicken breasts and sweet potatoes evenly on a large sheet pan. Bake in the preheated oven for 10 minutes to start cooking the ingredients.
- Prepare Brussels Sprouts: While the chicken and sweet potatoes bake, add the halved Brussels sprouts to the same bowl. Pour another third of the maple Dijon sauce over them and toss to coat well.
- Combine and Continue Baking: After the initial 10 minutes, add the coated Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Return to the oven and bake for an additional 15-20 minutes until the Brussels sprouts are browned and crispy and the chicken is fully cooked.
- Finish and Serve: Remove the sheet pan from the oven and drizzle the remaining maple Dijon sauce over the chicken, sweet potatoes, and Brussels sprouts. Serve warm and enjoy your flavorful, wholesome sheet pan meal.
Notes
- For best results, slice the chicken breasts thinly to ensure even cooking.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable.
- Adjust the seasoning to taste, especially salt and pepper, based on dietary preferences.
- This recipe is easily customizable—feel free to switch out vegetables as desired.
- Make sure to spread ingredients evenly on the sheet pan to promote even roasting and crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
