Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a beautiful symphony of flavors and colors that brings warmth and satisfaction to your dinner table. Juicy, tender chicken is marinated in a deliciously tangy maple dijon sauce, perfectly complementing the crispy, caramelized Brussels sprouts and sweet, tender chunks of sweet potatoes. This recipe is not just about taste; it’s also about ease and convenience. With everything cooked on a single sheet pan, you can enjoy more time with your loved ones and less time cleaning up.

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 remember the first time I whipped up this recipe in my kitchen. It was one of those evenings when the weather turned cool, and I craved something hearty yet wholesome. The aroma that filled my home as it baked was simply irresistible, drawing my family to the kitchen like moths to a flame. It quickly became a favorite, perfect for weeknight meals or even a cozy gathering with friends. I can’t wait for you to try this fantastic dish—it’s an easy and budget-friendly option that’s sure to impress!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep, then let the oven do the work.
Irresistible Flavor: The sweet and tangy maple dijon marinade takes this dish to a whole new level.
Eye-Catching Appeal: Vibrant colors make it a feast for the eyes as well as the taste buds.
Flexible Serving: Perfect for weeknight dinners, family get-togethers, or meal prep for the week ahead.
Diet-Friendly Options: Easily adaptable for gluten-free diets by checking your ingredients.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: This lean protein is perfect for soaking up the maple dijon marinade, resulting in juicy, flavorful bites.
Kosher salt: Enhances flavors, balancing the chicken and the sweetness of the marinade.
Ground black pepper: Adds just the right amount of spice to the dish.
1 medium sweet potato (peeled and chopped into cubes): This nutty, naturally sweet vegetable complements the savory chicken beautifully.
1 pound brussels sprouts (outer leaves removed, then halved): Their slight bitterness contrasts excellently with the sweetness of the sauce.
¼ cup olive oil: Helps the chicken and vegetables roast perfectly, lending a rich flavor.
3 tablespoons dijon mustard: Provides a tangy depth to the marinade that pairs well with the maple syrup.
2 tablespoons pure maple syrup: Infuses the dish with a warm sweetness, making every bite delightful.
2 tablespoons balsamic vinegar: Adds an acidity that brightens the flavors, balancing the sweetness of the syrup.
2 cloves garlic (grated): Offers aromatic depth, infusing the dish with a warm, savory kick.
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried): This fragrant herb brings a refreshing earthiness that compliments the chicken and veggies.

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

Preheat the oven: Set your oven to 425℉. This high temperature helps achieve those golden, crispy edges we all love.

Season the chicken: Generously sprinkle kosher salt and ground black pepper over the 4 boneless, skinless chicken breasts, making sure they are well coated for optimal flavor.

Mix the marinade: In a glass jar, combine ¼ cup olive oil, 3 tablespoons dijon mustard, 2 tablespoons pure maple syrup, 2 tablespoons balsamic vinegar, 2 grated cloves of garlic, 2 teaspoons chopped fresh rosemary, and add a little more salt and pepper to taste. Secure the lid and give it a good shake until everything is well blended.

Prepare the sweet potatoes and chicken: In a large bowl, toss the chopped sweet potatoes and seasoned chicken with about one third of the maple dijon mixture until they are fully coated. Spread everything out on a large sheet pan, arranging the ingredients for even cooking, and bake for 10 minutes.

Manicure the Brussels sprouts: While the chicken and sweet potatoes are in the oven, toss the halved Brussels sprouts in the same bowl with the remaining two-thirds of the maple dijon mixture. This ensures they are nicely coated and flavorful.

Add the Brussels sprouts: After the initial baking time, introduce the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for an additional 15-20 minutes, or until the Brussels are golden brown and crispy on the edges.

Finish with the marinade: Before serving, drizzle the last of the maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts, ensuring every bite is packed with flavor.

Storing & Reheating

This dish can be kept at room temperature for up to 2 hours. For longer storage, place it in an airtight container and refrigerate for up to 3 days. If you’d like to freeze it, portion it out in freezer-safe containers, and it will keep well for up to 3 months. When reheating, simply pop it in a 350℉ oven for about 15-20 minutes, or until warmed through. Keep in mind that while the flavors will still be tasty, the texture may change slightly, so consider adding a drizzle of olive oil before reheating to refresh the dish.

Chef’s Helpful Tips

Avoid overcrowding the pan to ensure even cooking and that your chicken gets those lovely golden edges.
Make sure the chicken breasts are of even thickness for consistent cooking. A meat mallet works wonders if you have uneven pieces.
Experiment with other vegetables like carrots or zucchini, depending on what’s in season.
Marinating the chicken for a few hours or overnight will deepen the flavors even further.
If you’re short on time, you can use pre-cut sweet potatoes and halved Brussels sprouts available at the store—easy-peasy!

The beautiful thing about this recipe is how approachable it is, whether you’re a seasoned cook or just starting. Even with such simplicity, it doesn’t sacrifice flavor or style. Each bite of the juicy chicken melded with the sweet yet slight tang from the maple dijon marinade, the sweetness of the potatoes, and the crispy Brussels sprouts is sure to bring a smile to your face. Don’t shy away from customizing this dish! Feel free to play around with your favorite herbs or vegetables; the possibilities are endless, and it makes the recipe your own.

Recipe FAQs

Can I use bone-in chicken instead of boneless?

Absolutely! If you prefer using bone-in chicken, adjust the cooking time—bone-in pieces may need a bit longer to cook through. Make sure the internal temperature reaches 165℉ for safety.

How can I make this recipe dairy-free?

This Sheet-Pan Maple Dijon Chicken is naturally dairy-free as it uses olive oil instead of butter. Always check ingredients for hidden dairy, but you can enjoy this recipe without any modifications!

What if I don’t have Dijon mustard?

If you’re out of dijon, you can use yellow mustard in a pinch! While the flavor will differ, it still provides a nice tang. Alternatively, you can blend some cooked and pureed mustard greens for a unique flavor profile.

Can I prepare this dish ahead of time?

Yes, for meal prep, you can marinate the chicken and prepare the vegetables a day in advance! Just store them in the fridge until you’re ready to cook, making dinner a breeze on busy nights.

More Dinner Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful dish featuring juicy chicken, crisp Brussels sprouts, and sweet potatoes. It combines simple ingredients with irresistible maple dijon flavor, making it a perfect choice for a quick, wholesome 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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425℉.
Season the chicken breasts generously with salt and pepper.
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 the sweet potatoes and chicken. Pour one third of the maple dijon mixture over them and toss to coat. Spread the mixture onto a large sheet pan and bake for 10 minutes.
While the chicken and sweet potatoes bake, add Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat appropriately.
Add the Brussels sprouts to the sheet pan, mix with the chicken and sweet potatoes, and bake for an additional 15-20 minutes until browned and crispy.
Before serving, drizzle the remaining maple dijon mixture over the dish.

Notes

The chicken can be marinated for an hour for extra flavor.
Feel free to substitute other vegetables based on your preference, such as carrots or broccoli.
Make sure to trim the Brussels sprouts for even cooking.