This Maple Dijon Chicken is the perfect healthy weeknight dinner. It is flavorful, simple, and made all on one sheet pan for a super easy recipe. Juicy skinless chicken breasts are coated in a tangy-sweet maple dijon glaze and roasted with butternut squash, brussels sprouts, and red onion for a balanced, nutrient-dense meal. With just a handful of ingredients, this recipe comes together in under 30 minutes, making it ideal for busy nights or effortless meal prep.
An easy dinner is music to my ears on weeknights when things are chaotic. This easy Maple Dijon Chicken doesn't have any crazy ingredients and is something the whole family will love, which makes it a winner in my book! The best part is you can make extra of this sauce and use it as a salad dressing or marinade later in the week, too!
Why You'll Love This Recipe
- Easy Sheet Pan Dinner: Everything cooks together on one pan, so there is minimal cleanup and effort.
- Healthy and Balanced: Packed with lean protein, fiber-rich veggies, and healthy fats, this is a nutritious meal that doesn't skimp on flavor.
- Family-Friendly: The sweet and savory maple dijon sauce is loved by both kids and adults and is a great addition to this chicken recipe.
- Perfect for Meal Prep: Make a batch on Sunday and enjoy leftovers for lunches all week long.
- Seasonal and Delicious: Butternut squash and brussels sprouts pair beautifully with the maple dijon sauce for a cozy, fall-inspired dinner, but can also be enjoyed all year long.
Ingredients You Will Need
Chicken breasts: I like to ensure my chicken is organic and doesn't have antibiotics. Chicken breasts are a great source of lean protein.
Butternut squash: Has a very nutrient-rich profile and has lots of health benefits. It is high in Vitamin C, E, A, potassium, and magnesium. It is also high in fiber, antioxidants, and aids in skin health, digestive health, and immune function.
Red Onion: Onions are full of antioxidants, which help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.
Brussels sprouts: have a slightly nutty, earthy flavor with a hint of natural sweetness that intensifies when roasted. They're packed with fiber, vitamin C, and antioxidants, making them a nutrient-dense addition to any meal.
Olive Oil: It is really important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils, so be sure you check your labels.
Balsamic vinegar: has a complex, sweet-tangy flavor with hints of fruit and is used for its versatile use in dressings, marinades, and reductions.
Maple syrup: a natural sweetener made from the sap of maple trees, containing various antioxidants and minerals like manganese and zinc. While it's high in sugar, it's a better alternative to refined sugars due to its lower glycemic index and is gut-friendly due to all the prebiotics in it! It is still best enjoyed in moderation
Dijon mustard: is known for a bold, tangy flavor. It gives a nice punch in this recipe! I really like Noble Made's Dijon mustard because it has no sugar or additives in it.
Italian seasoning: Italian seasoning is typically a mix of thyme, rosemary, basil, oregano, and marjoram. With all these spices, it has tons of flavor and lots of health benefits because each herb has its own healthy properties!
Garlic powder: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.
Recipe Variations
- Butternut Squash: If this is not your favorite squash, substitute it for any squash you do like, or sweet potatoes can also be used.
- Chicken: This recipe is also great with bone-in chicken thighs if you want the cut of chicken to have a little more flavor.
Instructions
- Prep the Oven + Chicken: Preheat oven to 425°F. Butterfly the chicken breasts so you have 4 thin pieces. Season with salt and pepper.
- Make the Sauce: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
- Coat the Chicken and Squash: Place chicken and cubed butternut squash in a large mixing bowl. Pour in half the sauce and toss to coat evenly.
- Start Baking: Spread chicken and squash onto a sheet pan in an even layer. Bake for 10 minutes.
- Add the Veggies: While chicken cooks, toss brussels sprouts and red onion with the remaining sauce. After 10 minutes, add them to the sheet pan, keeping everything evenly spaced.
- Finish Roasting: Bake another 15 minutes, or until chicken reaches 165°F internally and veggies are fork-tender.
Recipe Tips and Tricks
- Cut the butternut squash into evenly sized cubes so they cook at the same rate.
- Don't overcrowd the sheet pan-give the veggies space to roast instead of steam.
- If you like extra crispy Brussels sprouts, leave them cut side down on the pan.
- Double the sauce for drizzling over the finished dish!
- If you need an extra side, I love serving mine with a side salad or brown rice.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or quickly in the microwave. This recipe makes great next-day lunches and packs easily for meal prep.
More Recipes Like This
If you enjoy this Maple Dijon Chicken, here are some more super simple weeknight recipes that you may also like:
FAQs About Maple Dijon Chicken
Yes, as long as they roast well! I recommend things like sweet potatoes, carrots, broccoli, or cauliflower. Just make sure they are all cut to similar sizes and cooking order, so nothing overcooks.
Make sure they're in a single layer and not overcrowded on the pan.
Absolutely! Marinating for 20-30 minutes can deepen the flavor of the chicken.
Did you make this recipe?! If so, do me a huge favor and leave me a review and a rating below! This helps my small business continue providing free recipes.
Maple Dijon Chicken
Ingredients
- 2 Chicken Breasts
- Butternut squash cubed
- ½ Red Onion sliced
- 2 cups Brussel Sprouts halved
- 2 tablespoon Olive Oil
- 1 tablespoon Balsamic Vinegar
- ½ tablespoon Maple Syrup
- ½ tablespoon Dijon Mustard
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- Salt and Pepper to taste
Instructions
- Preheat oven to 425°F. Butterfly the chicken breasts so you have 4 thin pieces. Season with salt and pepper.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
- Place chicken and cubed butternut squash in a large mixing bowl. Pour in half the sauce and toss to coat evenly.
- Spread chicken and squash onto a sheet pan in an even layer. Bake for 10 minutes.
- While chicken cooks, toss brussels sprouts and red onion with the remaining sauce. After 10 minutes, add them to the sheet pan, keeping everything evenly spaced.
- Bake another 15 minutes, or until chicken reaches 165°F internally and veggies are fork tender.
- Remove from oven and serve immediately, or store for meal prep.
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