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 marinade adds tons of flavor to the chicken breasts and veggies while it all roasts in the oven, and it’s such a breeze to make in under an hour. This one-pan meal is hearty, delicious, and nutritious!
Top Reader Reviews
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.
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The marinade for this is amazing!!
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Maple Dijon Chicken Breast with Sweet Potatoes and Brussels Sprouts
This simple sheet pan recipe for maple Dijon chicken is one of the easiest dinners to make, and it’s one of my favorite fall chicken recipes. I whip up a delicious marinade with maple syrup, Dijon mustard, garlic, and rosemary, then coat all the chicken and veggies in it, and bake it in the oven on one pan.
I love the combo of chicken breast, sweet potatoes, and Brussels sprouts for a wholesome meal, and the maple Dijon pairs beautifully with all of it. Everything roasts together so perfectly, then I serve it with wild rice or quinoa if I need some grains. This is a great meal prep recipe if you’re looking for something healthy and delicious!
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Get Perfectly Roasted Veggies Every Time
To get beautifully browned, crisp-tender Brussels sprouts and sweet potatoes, don’t overcrowd the pan. Giving the veggies space allows the hot air to circulate and encourages caramelization instead of steaming. I also recommend placing the Brussels sprouts cut side down to maximize contact with the hot sheet pan–this gives them that irresistible golden crust. As a personal tip from years of chicken sheet pan testing, always preheat the pan in the oven for 5 minutes before adding ingredients for an even better sear!
Maple Dijon Chicken Sheet Pan Recipe
Equipment
- Baking Sheet
Ingredients
For the Chicken and Veggies:
- 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)
For the Marinade:
- 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 to 425℉.
- Season the chicken breasts well with salt and pepper.4 boneless, skinless chicken breasts, kosher salt, 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
- If you like, marinate the chicken in the maple dijon mixture for 15 minutes (or up to 2 hours) before baking.
- 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.
- I recommend preheating the sheet pan for about 5 minute before placing the chicken and veggies on it.
- In addition to the vegetables, I like to serve this sheet pan maple dijon chicken with wild rice.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Marinate it!
The maple dijon mixture works perfectly as a marinade for this chicken. While I simply toss the chicken breast, sweet potatoes, and Brussels sprouts in it before baking when I’m in a rush, a little bit of marinating time will add even more flavor. Let the chicken marinate for 15 minutes or up to 2 hours (in the fridge) if you like.
How to Make this Maple Dijon Chicken Sheet Pan Meal Step by Step
Prep: Preheat your oven to 425℉. Season 4 thin-sliced boneless, skinless chicken breasts well with salt and pepper. Grate the garlic, chop the rosemary, peel and cube the sweet potato, and halve the Brussels sprouts. Next, make the marinade/sauce. 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 sealed jar, or resealable bag. Secure the lid and give everything a good shake.
Bake the Chicken and Sweet Potato: 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, and 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.
How to Store, Freeze, and Reheat
Store maple Dijon chicken, sweet potatoes, and Brussels sprouts together in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven until fully warmed through
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