Description

This Maple Dijon Chicken Sheet Pan recipe combines juicy, thinly sliced boneless chicken breasts with cubed sweet potatoes and halved Brussels sprouts, all roasted together on one pan. The chicken and veggies are coated in a flavorful marinade made from Dijon mustard, pure maple syrup, balsamic vinegar, garlic, and fresh rosemary, creating a perfect balance of sweet, tangy, and savory flavors in a simple, healthy, and easy-to-clean-up meal.

Ingredients

For the Chicken and Veggies:

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)

For the Marinade:

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: Set your oven temperature to 425℉ to ensure it’s hot and ready for roasting the chicken and vegetables.
Season the chicken: Generously season the thinly sliced boneless chicken breasts with kosher salt and freshly ground black pepper for balanced flavor.
Prepare the marinade: In a glass jar, combine olive oil, Dijon mustard, pure maple syrup, balsamic vinegar, grated garlic, chopped rosemary, salt, and pepper. Secure the lid and shake thoroughly to blend all ingredients into a smooth marinade.
Coat sweet potatoes and chicken: Place the peeled, cubed sweet potatoes and seasoned chicken breasts into a large bowl. Pour about one third of the maple Dijon marinade over them and toss well to ensure even coating.
Start roasting chicken and sweet potatoes: Spread the coated chicken and sweet potatoes evenly on a large sheet pan and bake in the preheated oven for 10 minutes.
Prepare Brussels sprouts: While the chicken and sweet potatoes are roasting, add the halved Brussels sprouts to the large bowl. Pour another third of the marinade over the sprouts and toss until well coated.
Add Brussels sprouts to the sheet pan: Remove the sheet pan from the oven, add the Brussels sprouts alongside the chicken and sweet potatoes, spreading everything out evenly.
Continue roasting: Return the sheet pan to the oven and bake for another 15-20 minutes, or until the Brussels sprouts are browned and crispy, and chicken is cooked through.
Finish and serve: Drizzle the remaining third of the maple Dijon marinade over the chicken, sweet potatoes, and Brussels sprouts just before serving to enhance flavor and moisture.

Notes

Thinly slicing the chicken breasts helps them cook faster and stay tender.
You can substitute fresh rosemary with dried rosemary if fresh is unavailable.
If you prefer, use chicken thighs instead of breasts for a juicier result; adjust cooking time as needed.
Make sure to spread ingredients evenly on the sheet pan to promote even cooking and browning.
This recipe is great for meal prep and tastes delicious reheated the next day.