Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful one-pan wonder that promises simplicity without compromising on flavor or nutrition. This delicious dish combines juicy chicken breasts with tender sweet potatoes and crispy Brussels sprouts, all generously drizzled with a delectable maple dijon glaze that ties everything together beautifully. Who wouldn’t love a hearty meal that cooks in one pan?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

I first stumbled upon this recipe during a busy weeknight when the thought of fussing over multiple pots and pans felt daunting. After trying it, I quickly found myself reaching for it during those hectic evenings. The beauty of this dish lies not just in the ease of preparation but also in its lively contrast of flavors and textures. Each bite of the savory chicken, earthy Brussels sprouts, and slightly sweet potatoes creates a symphony of taste that’s almost irresistible. You’ll want to invite this dish into your kitchen!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you’ll have a scrumptious meal ready in under an hour.
Irresistible Flavor: The maple dijon glaze infuses each ingredient with a unique tangy sweetness that’s totally satisfying.
Eye-Catching Appeal: The vibrant colors of Brussels sprouts and sweet potatoes make this dish visually stunning.
Flexible Serving: Perfect for weeknight dinners or meal prep, it holds wonderfully for leftovers.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right ingredient substitutions.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (thinly-sliced): The star of the dish; tender chicken that easily absorbs the maple dijon flavor. If you prefer, bone-in chicken thighs work too for a richer taste.
kosher salt (to taste): Enhances the overall flavors. Don’t skimp too much—it’s essential!
ground black pepper (to taste): Adds a touch of warmth and depth. Freshly ground for best results.
1 medium sweet potato (peeled and chopped into cubes): Naturally sweet, it adds color and nutrients. Feel free to substitute with butternut squash if desired.
1 pound Brussels sprouts (outer leaves removed, then halved): These hearty veggies caramelize beautifully in the oven. Look for firm, green sprouts for the best flavor.
¼ cup olive oil: For cooking and flavor. You can substitute with avocado oil if preferred.
3 tablespoons dijon mustard: Adds sharpness and tang to the glaze. Whole grain dijon is a fun alternative for extra texture.
2 tablespoons pure maple syrup: Provides that sweet contrast—always choose pure maple for the best taste.
2 tablespoons balsamic vinegar: Introduces acidity, balancing the sweetness of the syrup. Red wine vinegar can be a substitute.
2 cloves garlic (grated): A flavor powerhouse that elevates the dish. Fresh garlic offers much more depth than powdered.
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried): Aromatic flavor; fresh makes a big difference, but dried will work in a pinch.

How to Make Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

Preheat the oven: Start by preheating your oven to 425℉. A hot oven is key to roasting those veggies perfectly.

Season the chicken: Generously sprinkle kosher salt and ground black pepper over the 4 boneless, skinless chicken breasts. This is the first layer of flavor, so don’t hold back!

Mix the glaze: In a glass jar, combine ¼ cup olive oil, 3 tablespoons dijon mustard, 2 tablespoons pure maple syrup, 2 tablespoons balsamic vinegar, 2 cloves grated garlic, salt, and pepper. Secure the lid and shake it vigorously to combine all the flavors into a luscious glaze.

Combine chicken and sweet potatoes: Place the sweet potato cubes and seasoned chicken in a large bowl. Pour about one-third of the maple dijon mixture over them, tossing gently to coat everything evenly. Spread the chicken and sweet potatoes out in a single layer on a large sheet pan. Bake in the preheated oven for 10 minutes, until they start to get a little color.

Add Brussels sprouts: While the chicken and sweet potatoes roast, toss the halved Brussels sprouts in the same bowl with the remaining third of the maple dijon mixture until they’re well-coated. This will ensure they soak up that delicious glaze.

Roast everything together: After the initial 10 minutes, add the coated Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Continue to bake for another 15-20 minutes, until the Brussels sprouts are golden brown and crispy on the edges, and the chicken is completely cooked through.

Drizzle and serve: To finish, drizzle any remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts before serving. This tiny act adds an extra layer of deliciousness!

Storing & Reheating

To store leftovers, allow the dish to cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 4 days. For freezing, separate portions into freezer-safe bags, removing as much air as possible, and consume within 3 months for the best quality. Reheat in the oven at 350℉ for about 15-20 minutes or until heated through. Expect slightly softer veggies upon reheating, but the flavors will still be spot on!

Chef’s Helpful Tips

Be sure to check chicken doneness; it should reach an internal temperature of 165℉.
If your sweet potatoes are cut too small, they might cook faster than the chicken. Aim for uniform sizes.
Adding a sprinkle of crushed red pepper flakes can kick up the heat and balance the sweetness nicely.
For an even heartier meal, pair this dish with a side of quinoa or brown rice.
Leftover chicken can be sliced and tossed in salads for an easy lunch the next day.

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes reflects the joy of cooking—delicious, easy, and nourishing. This recipe invites experimentation; maybe swap in your favorite root veggies or add nuts for crunch. Enjoy the process and savor each flavorful bite!

Recipe FAQs

Can I use frozen Brussels sprouts for this recipe?

Using frozen Brussels sprouts is possible, but for the best taste and texture, fresh sprouts are recommended. If you do use frozen, make sure to thaw and drain them first to avoid excess moisture that can result in soggy vegetables.

What can I serve with this dish?

This dish stands well on its own, but it can be complemented with a simple green salad or over a bed of quinoa or rice. You could also add some crusty bread to soak up the delicious glaze!

Can I marinate the chicken overnight?

Absolutely! Marinating the chicken in the maple dijon mixture overnight can enhance the flavors. Just be sure to balance the time between flavor infusion and acidity from the vinegar so it doesn’t overpower the chicken.

How do I know when the chicken is done cooking?

The safest way to check for doneness is with a meat thermometer. The internal temperature should reach 165℉. Alternatively, you can cut into the thickest part of the breast; the juices should run clear, not pink.

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Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes

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Author: Anna
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes offers irresistible flavors with simple preparation. Enjoy a quick, healthy meal that’s satisfying and perfect for dinner.

Ingredients

Scale

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)
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)

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Instructions

Preheat the oven to 425℉.
Season the chicken breasts with kosher salt and ground black pepper to taste.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Secure the lid and shake well.
In a large bowl, combine sweet potatoes and chicken. Pour one-third of the maple dijon mixture over the combination and toss to coat. Spread the mixture on a large sheet pan and bake for 10 minutes.
While baking, add Brussels sprouts to the same bowl, pour in another third of the maple dijon mixture, and toss to coat.
Add Brussels sprouts to the sheet pan with chicken and sweet potatoes and bake for an additional 15-20 minutes until browned and crispy.
Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts before serving.

Notes

For extra flavor, marinate the chicken in the maple dijon mixture for a few hours before cooking.
You can substitute other vegetables like carrots or broccoli if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.