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Honey Mustard Maple Chicken Sheet Pan with Sweet Potatoes and Brussels Sprouts Recipe

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4.2 from 80 reviews

This Chicken Sheet Pan Recipe is a quick and flavorful meal perfect for busy weeknights. Thinly sliced chicken breasts are roasted alongside sweet potatoes and Brussels sprouts, all coated in a tangy-sweet balsamic Dijon maple glaze. The simple prep and one-pan cooking make it both convenient and delicious.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 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)

Glaze

  • 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 rosemary)

Instructions

  1. Preheat the oven: Preheat your oven to 425℉ to prepare for roasting the chicken and vegetables.
  2. Season the chicken: Pat the thinly sliced chicken breasts dry and season them generously with kosher salt and ground black pepper on both sides.
  3. Prepare the maple Dijon glaze: In a glass jar, combine the olive oil, Dijon mustard, pure maple syrup, balsamic vinegar, grated garlic, chopped rosemary, salt, and pepper. Secure the lid tightly and shake vigorously until the mixture is well blended.
  4. Coat chicken and sweet potatoes: Place the cubed sweet potatoes and seasoned chicken breasts in a large mixing bowl. Pour about one third of the maple Dijon glaze over them. Toss thoroughly to ensure everything is evenly coated.
  5. First bake: Spread the coated chicken and sweet potatoes on a large sheet pan in a single layer. Bake them in the preheated oven for 10 minutes to begin cooking.
  6. Prepare Brussels sprouts: While the chicken and sweet potatoes bake, add the halved Brussels sprouts to the same mixing bowl. Pour in another third of the maple Dijon glaze and toss well to coat the sprouts evenly.
  7. Add Brussels sprouts and continue baking: Remove the sheet pan from the oven and add the coated Brussels sprouts alongside the chicken and sweet potatoes. Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the Brussels sprouts are crispy and browned and the chicken is fully cooked.
  8. Finish and serve: Once baking is complete, drizzle the remaining third of the maple Dijon glaze over the cooked chicken, sweet potatoes, and Brussels sprouts right on the pan. Serve immediately and enjoy.

Notes

  • Thinly slicing the chicken breasts ensures quicker and even cooking.
  • For extra crispiness, spread the vegetables and chicken out so they are not overlapping on the sheet pan.
  • The maple syrup provides a natural sweetness that balances the tanginess of the Dijon and balsamic vinegar.
  • Fresh rosemary adds a wonderful aromatic flavor, but dried rosemary can be used as a substitute.
  • Adjust seasoning with salt and pepper according to taste before baking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/honey-mustard-maple-chicken-sheet-pan-with-sweet-potatoes-and-brussels-sprouts-recipe/