This sheet pan recipe for maple dijon chicken is one of the easiest dinners to make, and it’s one of my favorite chicken meal prep recipes too. Chicken breast, sweet potatoes, and brussels sprouts all cook together in the oven on one pan, which means clean-up is just as easy!
What’s in this Maple Dijon Chicken and Veggies recipe?
All you need for this sheet pan recipe is some chicken, veggies, and a few staple ingredients to make the maple dijon sauce!
Chicken: Use boneless, skinless chicken breasts for this recipe. Maple Syrup: This adds a sweet, rich maple flavor to the sauce. Dijon: Dijon Mustard adds a tangy flavor that helps balance the sweetness. Balsamic: This creates a deeper, more complex flavor profile. Garlic: Freshly-grated garlic adds a savory, earthy taste. Rosemary: Use fresh rosemary for the most flavor. Sweet Potatoes: Peel and chop into evenly-sized cubes so that they cook at the same rate. Brussels Sprouts: Remove the outer leaves and chop each sprout in half.
Variations To Try
I love making this maple syrup and dijon chicken recipe with sweet potatoes and brussels sprouts, because they’re heartier veggies that pair well with the sauce. However, you can easily swap them out for different vegetables. Butternut squash, sliced carrots, and other types of potatoes are all good options!
How to Store and Reheat
Store maple dijon chicken, sweet potatoes, and brussels sprouts together in an airtight container, in the refrigerator for up to 4 days. Reheat in a 350°F oven until fully warmed through.
How to Freeze
Freeze maple dijon chicken and veggies in a freezer-safe container or resealable bag, and freeze up to 3 months. Defrost in the fridge before reheating.
Notes and Tips
The brussels sprouts will cook faster than the chicken and sweet potatoes, so wait 10 minutes before adding them to the pan. In addition to the vegetables, I like to serve this sheet pan maple dijon chicken with wild rice.
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