Maple Dijon Chicken Sheet Pan Recipe

Some of my fondest kitchen memories are the quiet evenings when the oven hums and a simple sheet pan dinner fills the house with a sweet, savory scent that feels like home. I know many of you worry that gluten-free meals need complicated swaps or a long list of specialty items, but this Maple Dijon Chicken Sheet Pan Recipe is a gentle, reliable answer — forgiving with timing and kind to a busy weeknight. If you’re collecting easy, naturally gluten-free dinners, I’ve tucked a few of my favorite one-pan ideas into my recipe archive for you to browse: gluten-free weeknight recipes.

A Quick Look at This Maple Dijon Chicken Sheet Pan Recipe Recipe

This cozy sheet pan pairs sweet maple and tangy Dijon with tender thin-sliced chicken, caramelized sweet potato, and crisp-tender Brussels sprouts. It’s the kind of recipe that brings comfort without fuss — a single pan, a short bake, and a simple dressing that doubles as a glaze. The honest texture you get is reliably juicy chicken and nicely browned veggies, which is perfect for gluten-free home cooking where simplicity matters most. Stick with me and I’ll show you friendly tips so it comes out just right, even the first time you try it.

Ingredients You’ll Need for Maple Dijon Chicken Sheet Pan Recipe

Below I’ve broken the ingredient list into what I consider essentials, cozy optional add-ons, and easy substitutions so you can relax and cook without stress. All ingredients listed here are naturally gluten-free — I’ll note the small things to watch for so you can keep the whole meal safe and delicious.

Essentials

4 boneless, skinless chicken breasts, thinly sliced (about 1 to 1.25 pounds total) — thin slices help them cook quickly and stay tender.
Kosher salt, to taste — simple and essential for flavor.
Ground black pepper, to taste — freshly cracked if you have it for the best aroma.
1 medium sweet potato, peeled and chopped into 1/2–3/4-inch cubes — cooks evenly and makes the plate feel cozy.
1 pound Brussels sprouts, outer leaves removed and halved — the caramelized edges are a highlight.
1/4 cup extra-virgin olive oil — the base of our dressing and helps everything brown.
3 tablespoons gluten-free Dijon mustard — check the label, most are fine but look for a clear gluten-free indication if you’re cautious.
2 tablespoons pure maple syrup — lends gentle sweetness and helps the glaze set.
2 tablespoons balsamic vinegar — adds acidity and depth without overpowering.
2 cloves garlic, grated or very finely minced — fresh garlic lifts the whole dish.
2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary) — warm, piney notes that marry well with maple.

Optional Add-ons

A squeeze of lemon juice before serving — brightens the rich maple flavor.
A handful of toasted sliced almonds or chopped walnuts — for crunch (ensure nuts are packaged gluten-free if needed).
A sprinkle of flaky sea salt at the end — tiny hits of salt make each bite sing.
A tablespoon of grainy mustard stirred into the dressing for texture — check label to confirm gluten-free.
1 small shallot, thinly sliced and roasted with the veggies for extra sweetness.
A few sprigs of thyme alongside the rosemary for a layered herb profile.

Substitutions and Shortcuts

Chicken: If you can’t find thin-sliced breasts, use regular chicken breasts and halve them horizontally or pound gently to even thickness; or swap for boneless, skinless chicken thighs (they’re naturally juicier and forgiving).
Sweet potato: Use Yukon gold or baby potatoes cut into similar-sized pieces; they’ll need a little more time to brown.
Dijon mustard: If Dijon isn’t available, use yellow mustard mixed with a tiny pinch of sugar to mimic the balance, but prefer gluten-free Dijon for true flavor.
Balsamic vinegar: A tablespoon of apple cider vinegar plus a teaspoon of honey can stand in if needed, though the balsamic gives a richer glaze.
Rosemary: Use 1/2 teaspoon dried rosemary or swap for 1 teaspoon dried thyme or oregano if you prefer a milder herb.
Make-ahead shortcut: Whisk the dressing together and store it in the fridge up to 48 hours; toss the raw chicken and sweet potato in one bowl and the Brussels sprouts in another until you’re ready to roast.

How to Make Maple Dijon Chicken Sheet Pan Recipe Step-by-Step

I like to approach sheet-pan dinners like a gentle choreography — a few organized moves that lead to a warm, satisfying result. Follow these steps and remember: I don’t expect perfection, just a relaxed, steady pace.

Warm up the kitchen and your pan
- Preheat the oven to 425°F (220°C). While it heats, line a large rimmed sheet pan with parchment or lightly oil it — this helps with browning and makes post-dinner clean-up easier. Getting the oven nice and hot is the key to caramelized vegetables and a quick roast for thin chicken.
Season the chicken simply
- Lay out the thinly sliced chicken breasts on a plate or cutting board. Sprinkle both sides with kosher salt and freshly ground black pepper. A light, even seasoning at this stage will carry through the whole dish and keep the chicken flavorful.
Whisk the maple-Dijon dressing
- In a medium bowl, combine the 1/4 cup olive oil, 3 tablespoons gluten-free Dijon mustard, 2 tablespoons pure maple syrup, 2 tablespoons balsamic vinegar, grated garlic, and chopped rosemary. Whisk until smooth and slightly glossy. This dressing will be a glaze as well as your seasoning — keep some back to drizzle at the end.
Toss the chicken and sweet potato with dressing
- Place the chicken slices and cubed sweet potato into a large bowl. Pour about one-third of the dressing over them and toss gently until everything is evenly coated. The sweet potato benefits from a little oil so it browns; the chicken picks up flavor from the mustard-maple without drying out.
Roast the chicken and sweet potato first
- Spread the dressed chicken and sweet potato in a single layer across half or most of the sheet pan, keeping a little space around each piece so hot air can circulate. Roast in the preheated oven for 10 minutes. Because the chicken is thinly sliced, this initial blast cooks it most of the way while the sweet potatoes begin to soften and caramelize.
Add the Brussels sprouts with more dressing
- While the pan roasts, place the halved Brussels sprouts in the same mixing bowl and toss them with another third of the dressing. After the initial 10 minutes, remove the pan from the oven, give the sweet potatoes a gentle turn, and nestle the Brussels sprouts onto the sheet pan in a single layer. Return to the oven.
Finish roasting until nicely browned
- Roast everything together for another 15–20 minutes, depending on your oven and how browned you like the sprouts. Look for deep golden edges on the Brussels and tender sweet potato cubes; the chicken should register about 160–165°F internally or feel springy with a gentle press. If you used chicken thighs, they might need a touch more time.
Rest, glaze, and serve
- When the pan comes out, let the chicken rest for 5 minutes; this helps the juices settle and keeps the meat tender. Drizzle the remaining dressing over the whole tray, give the veggies a gentle toss to coat, and finish with any optional add-ons like lemon juice or toasted nuts. Serve straight from the pan or transfer to a platter for a homey family-style feel.

Small notes as you cook: if the sweet potato pieces are smaller, they will get tender faster — watch for over-browning. If your Brussels sprouts are particularly large, halve them into quarters so they crisp and caramelize evenly. These little observations help you feel in control without fuss.

Common Mistakes to Avoid

It’s okay to make mistakes — they’re how I learned the small tricks that make sheet-pan dinners shine. Below are the three most common pitfalls I see, and how to avoid them with calm, practical fixes.

Mistake 1: Dry chicken from overcooking

Chicken dries out when it’s cooked too long or at uneven thickness. To avoid this, use thinly sliced breasts as the recipe suggests, or pound thicker breasts to even thickness so they all finish at the same time. Pull the pan a little early if the veggies look perfect and the chicken is done; carryover heat will finish it. Letting the chicken rest also helps the juices redistribute so each slice feels moist.

Mistake 2: Under-seasoning or uneven dressing distribution

A common misstep is skimping on salt or not tossing ingredients thoroughly with the dressing. Season the chicken directly before tossing, and mix the dressing well so the flavor is balanced. Divide the dressing into thirds like the recipe suggests — one for chicken and sweet potatoes, one for the Brussels, and one reserved for finishing — so every element picks up that savory-sweet profile.

Mistake 3: Ingredient swaps that change cooking time

Swapping ingredients is welcome, but note that different vegetables and cuts of meat have different roast times. For example, Yukon gold potatoes or whole Brussels take longer than sweet potato cubes or halved sprouts. If you substitute, adjust the roasting schedule: smaller, faster-cooking items can go on later; denser items should start earlier. When in doubt, cut veggies a bit smaller so they cook evenly with the chicken.

Serving Suggestions for Maple Dijon Chicken Sheet Pan Recipe

This meal is intentionally homey and versatile — it loves simple sides and relaxed plating. Here are three comforting ways I like to serve it depending on the mood of the evening.

I tend to keep the table relaxed: a big pan on the counter, a pair of serving utensils, and people helping themselves while plates are still warm.

Cozy gluten-free grains and starches

Serve the tray over a bed of fluffy quinoa or millet to soak up the maple-Dijon juices. A scoop of creamy mashed potatoes or cauliflower mash is another cozy option that pleases kids and adults alike. If you like rice, a simple lemon-herb basmati or jasmine pairs beautifully.

Everyday family-style salads and greens

A crisp mixed-green salad with a tart vinaigrette balances the sweet glaze — try arugula, sliced apple, and toasted walnuts with a lemony dressing. Steamed green beans or sautéed spinach tossed with garlic and a squeeze of lemon make a straightforward, bright side that complements the roasted flavors.

Casual, stress-free serving ideas

For an informal weeknight, pile the chicken and veggies into gluten-free wraps or tortillas with a smear of extra mustard or Greek yogurt for a quick handheld dinner. Leftovers make excellent lunch bowls with a scoop of leftover grain, a handful of fresh greens, and a drizzle of warmed dressing.

Conclusion

I hope this Maple Dijon Chicken Sheet Pan Recipe feels like the kind of dinner you can come back to again and again — forgiving, flavorful, and just right for days when you want comfort without fuss. If you’d like a couple of other takes on the same theme, I sometimes look to external recipes for inspiration — this Sheet Pan Maple Dijon Chicken and Vegetables shows a lovely variation, and there’s also a clear, simple riff at Maple Dijon Chicken Sheet Pan Meal – Easy Chicken Recipes. Enjoy the warm aromas, and know that this dinner is gentle enough to become a regular in your gluten-free kitchen — please make it again, share it with someone you love, and let it be one of those comforting meals that makes the week feel a little softer.

FAQs About Maple Dijon Chicken Sheet Pan Recipe

Can I make the Maple Dijon Chicken Sheet Pan Recipe if I’m strictly gluten-free?

Yes — the ingredients listed here are all naturally gluten-free. I recommend choosing a labeled gluten-free Dijon mustard if you prefer extra certainty, and check any packaged items like nuts or mustards for a gluten-free label. The cooking method itself doesn’t introduce gluten.

How can I keep the chicken juicy in the Maple Dijon Chicken Sheet Pan Recipe?

Thinly sliced chicken is key because it cooks quickly. Season simply, don’t overbake, and let the chicken rest 5 minutes after roasting. If you use thicker breasts, pound them to an even thickness so they finish at the same time as the vegetables.

Will the Maple Dijon Chicken Sheet Pan Recipe work with chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are even more forgiving and stay moist with slightly longer cooking times. Keep an eye on the veggies, which may brown before thighs are fully cooked; you can remove the vegetables early if needed and let the thighs finish a few minutes longer.

My Brussels sprouts brown too fast in the Maple Dijon Chicken Sheet Pan Recipe — what should I do?

If the sprouts are browning too quickly, they may be too close to the oven heat or cut too small. Toss them with the dressing later in the cook or move the tray to a lower rack. Cutting sprouts into larger halves or quarters will also slow their browning.

Can I prepare parts of the Maple Dijon Chicken Sheet Pan Recipe ahead of time?

Yes — the dressing can be whisked up to 48 hours ahead and stored in the fridge. You can also chop the vegetables and store them separately, then toss with dressing and roast when you’re ready. I avoid tossing the chicken with the dressing more than a few hours ahead so the texture stays best, but a short marinate is fine.