Sheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
This easy Sheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts is the ultimate cozy fall dinner. High in protein, full of veggies, and ready in under 45 minutes for a balanced weeknight meal.
Dairy Free, Nut Free, Egg Free, Soy Free
If you love an easy, cozy weeknight dinner that basically cooks itself, you’re going to adore this Sheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts.
It’s sweet, savory, and perfectly balanced — with caramelized roasted veggies, juicy chicken, and a slightly sweet, but tangy maple dijon glaze that brings everything together. Plus, it all bakes on one pan for minimal cleanup (because nobody wants to wash extra dishes on a Tuesday night).
As a dietitian, I love that this meal offers a satisfying mix of protein, fiber, and flavor — helping keep you full and energized without overcomplicating dinner. It’s the kind of balanced recipe that fits beautifully into an intuitive eating approach: nourishing, delicious, and totally stress-free.
This Sheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts is…
- Made on 1 pan (+ 1 bowl) = minimal cleanup!
- Balanced with protein, fiber, and flavor
- Full of cozy fall flavors the whole family will enjoy
- Meal prep–friendly for busy weeknights
- Naturally gluten-free and dairy-free
Ingredients You’ll Need to Make This Sheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
You only need 10 ingredients (including garnish!) to make this recipe, including:
- Butternut squash is naturally sweet and rich in vitamin A. It’s the perfect fall vegetable that’s less starchy than sweet potatoes, but still gives you that warm cozy feeling and is super satisfying.
- Brussels sprouts are perfectly crisped in the oven for that golden edge. They’re rich in vitamin C, K, folate, fiber, and more. Plus, name a more fall-specific veggie?!
- Vidalia onion is a sweeter onion that balances the tangy dijon. You can swap in a yellow onion too.
- Olive or avocado oil helps everything roast to perfection, while adding unsaturated fat.
- Maple syrup provides a natural hint of sweetness to complement the mustard. I think maple is an underrated fall flavor, but you could swap in honey, if desired.
- Whole grain dijon mustard is the flavor powerhouse of this recipe. I prefer the whole grain mustard in this recipe because it looks better and adds a larger depth of flavor. However, if you only have plain dijon mustard you can use that.
- Garlic makes everything taste better. Not a fan or it aggravates your belly? Skip it.
- Oregano and thyme add a fragrant, cozy fall vibe.
- Thin-sliced chicken breast is a lean protein source that cooks quickly. You can 100% make this recipe with cubed tofu too.
- Pomegranate seeds (optional) contribute the perfect pop of color and sweetness once the recipe is fully cooked. Don’t skip this step if you’re entertaining!
Kitchen Tools You’ll Need
- Large baking sheet
- Parchment paper
- Mixing bowls
- Tongs
- Meat thermometer (to ensure the chicken reaches 165°F)
How to Make Maple Dijon Chicken and Veggies
- Prep the veggies: Toss your butternut squash, brussels sprouts, and onions with oil, herbs, salt, and pepper. Roast until lightly golden.
- Make the maple dijon sauce: Whisk together dijon mustard, maple syrup, olive oil, and garlic.
- Add the chicken: Toss the chicken in half of the sauce, then add it to the sheet pan with the veggies.
- Finish roasting: Bake until the chicken is cooked through and veggies are tender.
- Garnish and serve: Add pomegranate seeds if desired, and enjoy!
Tips for the Best Sheet Pan Chicken
- Cut everything evenly: This helps the veggies cook at the same rate. Brussels sprouts and butternut squash cook at relatively the same pace, if cut into similar size pieces. For your average brussels sprouts, this means quartering them, but if they’re the tiny ones, you can halve them. Butternut squash should be cut into 1/2-inch pieces.
- Don’t overcrowd the pan: Use an extra baking sheet if needed to get that roasted (not steamed) texture.
- Marinate briefly: Even a 10-minute soak in the maple dijon sauce adds big flavor.
- Meal prep bonus: This dish reheats beautifully for lunch the next day.
Other Sheet Pan Dinner Recipes You’ll Enjoy:
- Sheet Pan Mushroom Fajitas
- One Pan BBQ Tofu and Veggies
- Easy Sheet Pan Chicken & Veggies
- Sheet Pan Chicken Sausage & Gnocchi
- 30 Sheet Pan Dinners
FAQs
Can I use chicken thighs instead?
Yes! Boneless, skinless chicken thighs work beautifully. Just adjust the cooking time by a few minutes if they’re thicker.
Can I make this vegetarian?
Swap the chicken for chickpeas, tofu or tempeh — they’ll soak up the maple dijon glaze nicely.
How long does it keep?
Store leftovers in an airtight container for up to 4 days in the fridge.
This Sheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts is the perfect cozy dinner to welcome fall — nourishing, balanced, and full of flavor. Whether you’re cooking for your family or meal prepping for the week, this easy sheet pan recipe makes eating well feel simple and satisfying.
PrintSheet Pan Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
This easy sheet pan maple dijon chicken with butternut squash and brussels sprouts is the perfect cozy, balanced fall dinner. High in protein, packed with veggies, and ready in under 45 minutes!
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
Ingredients
- 3 cups chopped butternut squash, but into ½-inch cubes
- 3 cups quartered brussels sprouts
- ½ large vidalia onion, sliced
- ¼ cup + 2 tablespoons olive or avocado oil, divided
- ½ teaspoon oregano, divided
- ½ teaspoon dried thyme, divided
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ¼ cup whole grain dijon mustard
- 2 tablespoons maple syrup
- 2 teaspoons chopped garlic
- 1 lb thin sliced chicken breast, cut into 1.5-inch strips
- Optional garnish: pomegranate seeds
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the butternut squash and brussels sprouts with 2 tablespoons of oil, ¼ teaspoon oregano, ¼ teaspoon dried thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Distribute on the baking sheet in a single layer. Bake for 20 minutes.
- While the chicken bakes, in a small bowl mix together the dijon mustard, ¼ cup oil, maple syrup, garlic, ¼ teaspoon oregano, ¼ teaspoon dried thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Add the chicken to the same large bowl used for the vegetables and add half of the dijon marinade. Toss together until coated and set aside while the vegetables continue to roast.
- After 15 minutes, remove the butternut squash and brussels sprouts from the oven. Increase the temperature to 425°F.
- Using tongs, add the chicken to the pan. Spoon the excess marinade on top of the chicken and veggies. Return to the oven for about 12 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender, soft to fork.
- Sprinkle pomegranate seeds on top for an optional garnish. Enjoy!
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