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Maple Dijon Chicken sheet pan meal garnished with green herbs

Maple Dijon Chicken Sheet Pan

A simple and comforting sheet pan dinner featuring tender chicken, caramelized sweet potatoes, and Brussels sprouts glazed with a sweet and tangy maple-Dijon dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Gluten-Free
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 4 pieces boneless, skinless chicken breasts, thinly sliced (about 1 to 1.25 pounds total) Thin slices help them cook quickly and stay tender.
  • to taste TBD Kosher salt Simple and essential for flavor.
  • to taste TBD Ground black pepper 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 Base of our dressing and helps everything brown.
  • 3 tablespoons gluten-free Dijon mustard Check the label for gluten-free indication.
  • 2 tablespoons pure maple syrup Lends gentle sweetness and helps the glaze set.
  • 2 tablespoons balsamic vinegar Adds acidity and depth.
  • 2 cloves garlic, grated or very finely minced Fresh garlic lifts the dish.
  • 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary Warm, piney notes that marry well with maple.
Optional Add-ons
  • 1 squeeze lemon juice Brightens the rich maple flavor.
  • 1 handful toasted sliced almonds or chopped walnuts For crunch (ensure nuts are packaged gluten-free if needed).
  • 1 sprinkle flaky sea salt Tiny hits of salt make each bite sing.
  • 1 tablespoon grainy mustard Stirred into the dressing for texture.
  • 1 small shallot, thinly sliced Roasted with the veggies for extra sweetness.
  • few sprigs thyme For a layered herb profile.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or lightly oil it.
  2. Lay out the thinly sliced chicken breasts on a plate or cutting board and season both sides with kosher salt and freshly ground black pepper.
  3. In a medium bowl, combine the olive oil, Dijon mustard, maple syrup, balsamic vinegar, grated garlic, and chopped rosemary. Whisk until smooth.
  4. In a large bowl, toss the chicken slices and sweet potato cubes with about one-third of the dressing until evenly coated.
Cooking
  1. Spread the dressed chicken and sweet potatoes in a single layer on the sheet pan and roast for 10 minutes.
  2. Toss the halved Brussels sprouts with another third of the dressing, then add them to the sheet pan after the initial 10 minutes.
  3. Return the pan to the oven and roast everything together for another 15-20 minutes, until browned.
Serving
  1. Let the chicken rest for 5 minutes, then drizzle the remaining dressing over the tray and toss the veggies gently.
  2. Serve straight from the pan or transfer to a platter.

Notes

If the sweet potato pieces are small, they will cook faster. Adjust cooking times for larger Brussels sprouts and ensure chicken is not overcooked.