Description
This Maple Dijon Chicken Sheet Pan recipe is a simple, flavorful dish featuring tender, thinly sliced chicken breasts baked alongside sweet potatoes and crispy Brussels sprouts. Coated in a tangy and sweet maple dijon glaze, it makes for an easy, healthy weeknight meal with minimal cleanup.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (thinly sliced)
- Kosher salt, to taste
- Ground black pepper, to taste
Vegetables
- 1 medium sweet potato (peeled and chopped into cubes)
- 1 pound Brussels sprouts (outer leaves removed, halved)
Maple Dijon Glaze
- 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 Oven: Preheat your oven to 425℉ to ensure it’s hot enough for roasting the chicken and vegetables, allowing for a nice caramelization.
- Season Chicken: Generously season the thinly sliced chicken breasts with kosher salt and ground black pepper to enhance their natural flavors.
- Prepare Maple Dijon Glaze: In a glass jar, combine olive oil, Dijon mustard, pure maple syrup, balsamic vinegar, grated garlic, chopped rosemary, salt, and pepper. Secure the lid and shake thoroughly to emulsify the glaze.
- Toss Chicken and Sweet Potatoes: Place the sweet potato cubes and seasoned chicken breasts into a large bowl. Pour about one-third of the maple dijon glaze over them and toss well to ensure everything is evenly coated.
- First Bake: Spread the coated chicken and sweet potatoes evenly on a large sheet pan. Bake in the preheated oven for 10 minutes to start cooking the potatoes and chicken.
- Prepare Brussels Sprouts: While the chicken and sweet potatoes bake, put the halved Brussels sprouts in the same large bowl. Pour another third of the maple dijon glaze over the sprouts and toss them to coat completely.
- Add Brussels and Continue Baking: After the initial 10 minutes, add the glazed Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Spread everything out evenly and bake for an additional 15 to 20 minutes until the Brussels sprouts are browned and crispy and the chicken is fully cooked.
- Finish and Serve: Once cooked, drizzle the remaining maple dijon glaze over the chicken, sweet potatoes, and Brussels sprouts for an extra boost of flavor before serving.
Notes
- Thinly slicing the chicken breasts helps them cook evenly and quickly alongside the vegetables.
- Make sure to remove the outer leaves of Brussels sprouts to avoid bitterness and promote even roasting.
- You can substitute fresh rosemary with dried if fresh is unavailable; just use about half the quantity.
- If you prefer, swap out sweet potatoes for regular potatoes or butternut squash for a different twist.
- Ensure even coating by thoroughly tossing ingredients in the glaze before baking.
- Adjust oven time slightly depending on your oven’s performance and the thickness of the chicken slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
