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Sheet Pan Maple Dijon Chicken w/ Butternut Squash + Brussels Sprouts

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550
A delicious and easy one-pan meal featuring tender chicken, roasted butternut squash, and Brussels sprouts, all coated in a sweet and tangy maple Dijon glaze.

Ingredients

Vegetables

  • 1.5 pounds butternut squash (peeled and cut into ½-inch dice (about 4 cups))
  • 1 pound Brussels sprouts (ends trimmed then cut in half)
  • 1 medium red onion (halved, peeled, and cut into ¼-inch slices)
  • 5 tablespoons olive oil (divided)
  • 1.5 teaspoons kosher salt (divided)
  • 0.5 teaspoon ground black pepper (divided)
  • 2 cloves garlic (pressed or finely minced)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced fresh thyme leaves (plus more for garnish (or ½ tsp dried thyme))
  • 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)

Instructions 

  • Preheat the oven to 425℉.
  • Combine squash, Brussels sprouts, and onion on a sheet pan with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper; toss and spread evenly. Bake for 20 minutes.
  • In a bowl, mix garlic, mustard, maple syrup, vinegar, 3 tbsp olive oil, 1 tsp salt, ¼ tsp pepper, and thyme. Add chicken and coat.
  • After 20 minutes, add chicken to the pan and drizzle with remaining marinade. Bake for 15-18 minutes until chicken is cooked through.
  • Garnish with fresh thyme if desired and enjoy!

Notes

Store cooled leftovers in the fridge for up to 4 days.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken