This easy, fall-forward sheet pan chicken dinner combines roasted chicken, brussels sprouts, sweet potatoes and onions in a tangy maple mustard sauce. It's a delicious, flavorful weeknight dinner ready in about 45 minutes, with just a few minutes of hands on work!
There are so many upsides to a sheet pan dinner. It's quick, easy, requires minimal prep, and the best part – fewer dishes to clean! Plus, they're so versatile. (Did you know you can make soup on a sheet pan? Or frittata?)
This one has plenty of protein from chicken breast, lots of fall vegetables (brussels sprouts, sweet potatoes, and red onion) and a maple mustard sauce that takes everything to the next level.
Make this vegetarian or vegan by swapping out the chicken for tofu. Or, try our vegetarian Mediterranean Sheet Pan Dinner instead!
You can easily swap sweet potatoes for carrots, butternut or acorn squash. If you're not a big fan of brussels sprouts, try broccoli, cauliflower or parsnips instead. (But if any recipe can convince you to like brussels sprouts, it's this shaved brussels sprout salad!)
To make this a fuller meal, pair it with a simple grain (like quinoa, orzo, or brown rice), or some crusty bread and olive oil.
Step-by-step instructions
Preheat the oven to 425˚F (220˚C). Season both sides of each chicken breast evenly with the salt, thyme and garlic powder. Let them sit at room temperature while you prepare the vegetables and sauce.
In a small bowl, whisk together all of the ingredients for the maple mustard sauce until emulsified.
In a large bowl, toss together the brussels sprouts, sweet potato, onion and about ⅓ of the maple mustard sauce until well coated. If it's not quite enough sauce, add an extra 1-2 tablespoons to coat.
Spread the vegetables into an even layer on a sheet pan. Nestle the chicken in between the vegetables. Brush a liberal amount of sauce on each chicken breast, reserving at least ⅓ of the sauce for serving.
Roast for 30-35 minutes, stirring once or twice to prevent burning, until the vegetables start to brown around the edges, and the chicken is cooked through to 165˚F.
Remove the sheet pan from the oven and let cool for 5 minutes, then drizzle the remaining sauce over the chicken and vegetables before serving.
Storage Tips
This is a meal prep friendly recipe! Keep leftovers stored in the refrigerator for up to 3-4 days.
To be honest, I don't even usually heat this one up – it still tastes delicious cold! But if you want to reheat it, the quickest and easiest way is to add the chicken and vegetables to a skillet and add in a tablespoon or two of water or broth. Cover with a lid and let it cook until heated through, stirring occasionally. The water will create steam and heat everything up faster! You may lose some crispness, but it will still taste great.
If you're loving sheet pan dinners this fall, try our Coconut Curry Butternut Squash Sheet Pan Soup next.
Print📖 Recipe
Maple Mustard Sheet Pan Chicken and Fall Vegetables
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This easy, fall-forward sheet pan chicken dinner combines roasted chicken, brussels sprouts, sweet potatoes and onions in a tangy maple mustard sauce. It's a delicious, flavorful weeknight dinner ready in about 45 minutes, with just a few minutes of hands on work!
Ingredients
- 2 lbs chicken breast or chicken thighs (4 large or 6 smaller breasts)
- 1-1 ½ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 lb brussels sprouts, trimmed and halved
- 1 lb (2 medium) sweet potatoes, cut into 1-inch pieces
- 1 red onion, cut into ½-inch wedges
Maple Mustard Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons spicy brown mustard (or can use more Dijon)
- ¼ cup maple syrup
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425˚F (220˚C).
- Season both sides of each chicken breast evenly with the salt, thyme and garlic powder. Let them sit at room temperature while you prepare the vegetables and sauce.
- In a small bowl, whisk together all of the ingredients for the maple mustard sauce until emulsified.
- In a large bowl, toss together the brussels sprouts, sweet potato, onion and about ⅓ of the maple mustard sauce until well coated. If it's not quite enough sauce, add an extra 1-2 tablespoons to coat.
- Spread the vegetables into an even layer on a sheet pan. Nestle the chicken in between the vegetables. Brush a liberal amount of sauce on each chicken breast, reserving at least ⅓ of the sauce for serving.
- Roast for 30-35 minutes, stirring once or twice to prevent burning, until the vegetables start to brown around the edges, and the chicken is cooked through to 165˚F.
- Remove the sheet pan from the oven and let cool for 5-10 minutes, then drizzle the remaining sauce over the chicken and vegetables before serving.
Notes
You can also use chicken thighs instead of chicken breasts if preferred.
You can easily swap sweet potatoes for carrots, butternut or acorn squash. If you're not a big fan of brussels sprouts, try broccoli, cauliflower or parsnips instead.
To make this recipe vegetarian or vegan, swap chicken breast with tofu.
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, add the chicken and vegetables to a skillet and add in a tablespoon or two of water or broth. Cover with a lid and let it cook until heated through, stirring occasionally. You may lose some crispness, but it will still taste great.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast and ~1 cup vegetables
- Calories: 627
- Sugar: 20.9 g
- Sodium: 1110.2 mg
- Fat: 20.4 g
- Carbohydrates: 51.3 g
- Fiber: 8.8 g
- Protein: 57.3 g
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