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!
Maple Dijon Chicken Recipe
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!
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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
- If your chicken breasts are large, lay them flat on a cutting board and slice them in half to create two thinner pieces of chicken.
- Try to cut the sweet potatoes into equal-sized pieces so they all cook at the same rate.
- 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
Maple Dijon Chicken Sheet Pan Recipe
Ingredients
- 4 thin-sliced boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 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
- 1 medium sweet potato peeled and chopped into cubes
- 1 pound Brussels sprouts outer leaves removed, then halved
Equipment
- Baking Sheet
Instructions
- Preheat the oven to 425℉.
- Season the chicken breasts well with salt and pepper.4 thin-sliced boneless, skinless chicken breasts, Kosher salt and freshly ground black 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 pure maple syrup, 2 tablespoons balsamic vinegar, 2 cloves garlic, 2 teaspoons chopped fresh rosemary
- 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
How to Make Maple Dijon Chicken Step by Step
Bake the Chicken and Sweet Potato: Preheat your oven to 425℉. Season 4 thin-sliced boneless, skinless chicken breasts well with salt and pepper. Add ¼ cup of olive oil, 3 tablespoons of Dijon mustard, 2 tablespoons of pure maple syrup, 2 tablespoons of balsamic vinegar, 2 grated cloves of garlic, 2 teaspoons of chopped fresh rosemary, and salt and pepper to taste to a glass jar. Secure the lid and give everything a good shake. Place 1 diced sweet potato and the 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.
Add the Brussels Sprouts: While the chicken and sweet potatoes are in the oven, add 1 pound of halved Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat well. 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 and Serve: Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels Sprouts before serving.
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!