I always turn to sheet pan recipes on busy weeknights, and this maple dijon chicken with sweet potatoes and brussels sprouts is the perfect combo! The sweet and tangy maple dijon sauce adds tons of flavor to the chicken breasts and veggies, and it’s such a breeze to make. This one pan meal is hearty, delicious, and nutritious!
This sheet pan recipe for maple dijon chicken is one of the easiest dinners to make, and it’s one of my favorite chicken meal prep recipes too. Chicken breast, sweet potatoes, and brussels sprouts all cook together in the oven on one pan, which means clean-up is just as easy!
What’s in this Maple Dijon Chicken and Veggies recipe?
All you need for this sheet pan recipe is some chicken, veggies, and a few staple ingredients to make the maple dijon sauce!
- Chicken: Use boneless, skinless chicken breasts for this recipe.
- Maple Syrup: This adds a sweet, rich maple flavor to the sauce.
- Dijon: Dijon Mustard adds a tangy flavor that helps balance the sweetness.
- Balsamic: This creates a deeper, more complex flavor profile.
- Garlic: Freshly-grated garlic adds a savory, earthy taste.
- Rosemary: Use fresh rosemary for the most flavor.
- Sweet Potatoes: Peel and chop into evenly-sized cubes so that they cook at the same rate.
- Brussels Sprouts: Remove the outer leaves and chop each sprout in half.
Variations To Try
I love making this maple syrup and dijon chicken recipe with sweet potatoes and brussels sprouts, because they’re heartier veggies that pair well with the sauce. However, you can easily swap them out for different vegetables. Butternut squash, sliced carrots, and other types of potatoes are all good options!
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How to Store and Reheat
Store maple dijon chicken, sweet potatoes, and brussels sprouts together in an airtight container, in the refrigerator for up to 4 days. Reheat in a 350°F oven until fully warmed through.
How to Freeze
Freeze maple dijon chicken and veggies in a freezer-safe container or resealable bag, and freeze up to 3 months. Defrost in the fridge before reheating.
Notes and Tips
- The brussels sprouts will cook faster than the chicken and sweet potatoes, so wait 10 minutes before adding them to the pan.
- In addition to the vegetables, I like to serve this sheet pan maple dijon chicken with wild rice.
Top Reader Review
“I made this recipe tonight and we all loved it. My kids ate every brussels sprout. It’s definitely going in the rotation. We were licking the bowl.” – Nancy
Sheet Pan Maple Dijon Chicken Breast
Ingredients
- 4 thin chicken breasts about 32 ounces total, see notes
- salt and pepper
- ¼ cup olive oil
- 3 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic grated
- 2 teaspoons chopped fresh rosemary substitute ½ teaspoon dried
- pinch of salt and pepper
- 1 medium sweet potato peeled and chopped into cubes
- 1 pound Brussels sprouts outer leaves removed, then halved
Instructions
- Heat the oven to 425℉.
- Season the chicken breasts well with salt and pepper.4 thin chicken breasts, salt and pepper
- Add the olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt and pepper to a glass jar. Secure the lid and give everything a good shake.¼ cup olive oil, 3 tablespoons dijon mustard, 2 tablespoons maple syrup, 2 tablespoons balsamic vinegar, 2 cloves garlic, 2 teaspoons chopped fresh rosemary, pinch of salt and pepper
- Place the sweet potatoes and chicken in a large bowl. Pour about one third of the maple dijon mixture over the chicken and sweet potatoes, and give everything a toss to fully coat. Spread the chicken and sweet potatoes out on a large sheet pan. Bake for 10 minutes.1 medium sweet potato
- While the chicken and sweet potatoes are in the oven, add the Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat well.1 pound Brussels sprouts
- Add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for another 15-20 minutes until the Brussels are browned and crispy.
- Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels Sprouts before serving.
Notes
- If your chicken breasts are large, lay them flat on a cutting board and slice in half to create two thinner pieces of chicken.
I made this recipe tonight l and my kids and we all loved it. My kids ate every brussels sprout. It’s definitely going in the rotation we were licking the bowl. I had to make a couple changes because I didn’t have everything on hand. I use regular potatoes instead of sweet potatoes and I didn’t have any rosemary so I used some fresh basil and parsley. I’m sure it would be great either way.
I’m so happy to hear it was a hit, Nancy!
The marinade for this is amazing!!
We’re so happy to hear you love this recipe, Rayna!