There’s something undeniably charming about a dish that combines simplicity with a burst of flavor. Picture this: juicy chicken, hearty sweet potatoes, and crisp Brussels sprouts, all harmoniously roasting together on a single sheet pan. Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is not just a dinner; it’s a cozy experience that brings warmth to the table. The glaze made from maple syrup and Dijon mustard melds beautifully with the natural sweetness of the veggies, making every bite a delightful balance of savory and sweet.

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 while rummaging through my collection of weeknight meal ideas, looking for something that would satisfy my family’s cravings without eating up an entire evening. The concept of a one-pan meal was enticing; the less cleanup, the better! This recipe checks all my boxes: it’s quick to prep, budget-friendly, and a crowd-pleaser. With this dish, you can effortlessly whip up a satisfying meal that not only looks vibrant but also fills the house with an enticing aroma. I wholeheartedly invite you to try it!

Why You’ll Love This Recipe

Simple & Quick: Prep time is just 15 minutes, with a total cooking time of 45 minutes—perfect for busy weeknights!
Irresistible Flavor: The combination of maple syrup and Dijon mustard gives a rich, tangy sweetness that will leave you craving more.
Eye-Catching Appeal: Colorful Brussels sprouts and bright sweet potatoes make this dish as pleasing to the eyes as it is to the palate.
Flexible Serving: Whether it’s family dinner or a casual gathering, this dish suits any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by substituting ingredients as needed.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: Thinly-sliced to ensure even cooking and maximum flavor absorption.
Kosher salt: Essential for seasoning—feel free to adjust based on your taste.
Ground black pepper: Adds a mild heat and depth of flavor; freshly ground is best.
1 medium sweet potato: Peeled and chopped into cubes for a hearty sweetness that pairs beautifully with the savory chicken.
1 pound Brussels sprouts: The outer leaves removed and halved for an inviting presentation and perfect crisping.
¼ cup olive oil: A heart-healthy fat that helps the ingredients become golden and delicious.
3 tablespoons Dijon mustard: Provides a tangy, savory kick that rounds out the sweetness of the maple syrup.
2 tablespoons pure maple syrup: Adds a natural sweetness and complexity—don’t settle for imitation; pure is the way to go!
2 tablespoons balsamic vinegar: Enhances the dish with a subtle acidity that balances the sweet elements.
2 cloves garlic: Grated to infuse the chicken and veggies with wonderful flavor.
2 teaspoons chopped fresh rosemary: This aromatic herb adds an earthy note. Alternatively, you can use ½ teaspoon of dried rosemary.

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

Preheat: Start by preheating the oven to 425℉. This ensures the chicken and vegetables roast beautifully, developing that sought-after caramelization.

Season: Generously season the chicken breasts with kosher salt and ground black pepper. This initial seasoning infuses great flavor right into the meat.

Combine: In a glass jar, mix together 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, and the chopped fresh rosemary (or dried). Secure the lid and give it a good shake. This honeyed sauce awakens the flavors in the chicken and veggies.

Toss & Bake: Place the sweet potatoes and chicken in a large bowl. Pour about one-third of the maple Dijon mixture over them, tossing well to coat. Spread the chicken and sweet potatoes in a single layer on a large sheet pan. Bake for 10 minutes, allowing the chicken to start cooking while the sweet potatoes soften.

Add Brussels Sprouts: While the chicken and sweet potatoes are baking, toss the halved Brussels sprouts in the same mixing bowl with the remaining maple Dijon mixture, ensuring they are well-coated.

Combine & Bake: After the initial baking, add the Brussels sprouts to the sheet pan, spreading them out evenly among the chicken and sweet potatoes. Bake for another 15-20 minutes, or until the Brussels sprouts are crispy and browned at the edges, and the chicken has reached an internal temperature of 165℉.

Drizzle & Serve: Just before serving, drizzle the remaining maple Dijon mixture over the chicken, sweet potatoes, and Brussels sprouts. This extra touch elevates the dish, ensuring every bite is packed with flavor.

Storing & Reheating

To store leftovers, allow them to cool completely and transfer to an airtight container. They can be kept at room temperature for a couple of hours or refrigerated for up to 3 days. If you wish to store the meal for longer, gather airtight containers for freezing it for up to 3 months. When you’re ready to enjoy it again, reheat in an oven preheated to 350℉ until warmed through—about 20 minutes. Keep in mind that the texture might slightly change, but refreshing it with a drizzle of olive oil can help restore some moisture.

Chef’s Helpful Tips

Ensure your chicken breasts are of even thickness to guarantee uniform cooking—this prevents one side from being overdone while the other remains undercooked.
Don’t skip on the seasoning! A generous amount of salt and pepper before cooking really enhances the overall flavor.
If you’re short on time, using pre-cut sweet potatoes and trimmed Brussels sprouts can speed up prep.
For extra crunch, broil the dish for a couple of minutes at the end of cooking, watching closely to prevent burning.
Experiment with herbs! If rosemary isn’t your favorite, consider thyme or even a sprinkle of Italian herbs for a different twist.
This dish can be made ahead! Marinate the chicken a few hours or even overnight for deeper flavor.

The blend of flavors and textures in Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful experience. Not only does it make for a satisfying meal, the preparation is straightforward, allowing you to spend more time enjoying your dinner rather than cleaning up. With room for experimentation, whether you swap out veggies or adjust seasonings, you can make this recipe truly your own. Enjoy the wonderful freshness, and let your culinary creativity run wild!

Recipe FAQs

Can I use frozen Brussels sprouts in this recipe?

Absolutely! While fresh Brussels sprouts will yield the best texture, frozen Brussels sprouts can be a convenient substitute. Just make sure to thaw and drain them well before adding to the sheet pan to prevent excess moisture in your dish.

What if I don’t have Dijon mustard?

If you find yourself without Dijon mustard, a whole grain mustard or even a honey mustard can work as alternatives, bringing different flavor notes that can still complement the maple syrup beautifully.

Can I prepare this meal in advance?

Definitely! You can marinate the chicken in the maple Dijon mixture a few hours ahead of time or even overnight. Store in the refrigerator until you’re ready to bake for a more flavorful dish.

What should I serve alongside this dish?

This recipe stands beautifully on its own, but if you’re looking to add to the meal, consider serving it with a simple green salad or crusty bread to soak up any leftover sauce.

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

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Author: Peter
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

Savor the irresistible flavor of Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes. This recipe combines tender chicken, earthy Brussels sprouts, and sweet potatoes, all coated in a flavorful maple dijon sauce, making it an ideal choice for a quick and healthy 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.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, grated garlic, chopped rosemary, salt, and pepper. Secure the lid and shake well.
In a large bowl, mix sweet potatoes and chicken. Pour one third of the maple dijon mixture over them and toss to coat. Spread the mixture on a large sheet pan and bake for 10 minutes.
Add Brussels sprouts to the same bowl along with another third of the maple dijon mixture. Toss to coat.
Place the Brussels sprouts on the sheet pan with chicken and sweet potatoes. Continue baking for another 15-20 minutes until browned and crispy.
Before serving, drizzle the remaining maple dijon mixture over the dish.

Notes

For extra crispy Brussels sprouts, spread them out evenly on the pan.
Feel free to substitute the chicken with tofu for a vegetarian version.
Adjust the seasoning according to your taste preferences.