Sheet-Pan Maple Dijon Chicken with Brussels Sprouts and Squash

$- 4 boneless, skinless chicken thighs - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 1 tablespoon olive oil - 2 cups Brussels sprouts, halved - 2 cups butternut squash, cubed - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste To make this dish shine, I choose chicken thighs. They stay juicy and tender. I mix Dijon mustard with pure maple syrup for a sweet and tangy glaze. The olive oil adds richness and helps the chicken brown nicely. For the vegetables, I use Brussels sprouts and butternut squash. The sprouts add a slight bitterness that pairs well with the sweet glaze. The squash brings a creamy texture and sweetness. Together, they create a colorful and healthy meal. The seasonings are simple but effective. Garlic powder boosts the flavor without overpowering. Paprika adds a warm, smoky note. Salt and pepper enhance everything, making the dish bright and tasty. With this mix, you have a great base for a delicious sheet-pan meal. Each bite will bring joy and comfort, perfect for any night! - Preheat the oven to 425°F (220°C). - In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, paprika, salt, and pepper until smooth. - Take 4 boneless, skinless chicken thighs and place them in a large bowl or a zip-top bag. - Pour half of the maple Dijon mixture over the chicken. - Toss to coat the chicken well. Let it marinate for at least 20 minutes. - While the chicken marinates, prepare the vegetables. - In a separate bowl, combine 2 cups of halved Brussels sprouts and 2 cups of cubed butternut squash. - Pour the remaining maple Dijon mixture over the veggies. Toss to coat them evenly. - On a large, rimmed baking sheet, arrange the marinated chicken thighs in the center. - Spread the Brussels sprouts and squash around the chicken in one even layer. - Bake in the preheated oven for 25-30 minutes. - Check the chicken's doneness; it should reach 165°F (75°C) internally. Stir the veggies halfway through cooking for even browning. - Bake at 425°F (220°C) for 25-30 minutes. - Check chicken with a meat thermometer. It should read 165°F (75°C). This high temperature helps brown the chicken and caramelize the veggies. Remember, every oven is a bit different. If your chicken isn’t done, give it a few more minutes. The veggies should be tender and a bit crispy. - Serve the chicken and veggies straight from the pan for a rustic look. - Drizzle extra sauce over the dish for more flavor. Serving family-style adds warmth to your meal. A little extra sauce makes everything taste even better. You can also use fresh herbs for a nice touch. - Try turkey or pork instead of chicken for a different protein. - Swap Brussels sprouts for green beans or broccoli. These swaps keep the dish fresh and exciting. You can also use acorn squash or sweet potatoes instead of butternut squash. Adjust the recipe based on what you have on hand. {{image_2}} You can easily switch up the flavor in this dish. Try adding fresh herbs like rosemary or sage. These will give your chicken a new twist. You can also play with spices. A touch of smoked paprika adds depth. For a little heat, add red pepper flakes. You can mix in other veggies too. Carrots add sweetness and color. Sweet potatoes are another great option. Their creamy texture pairs well with the chicken. You can even use cauliflower or green beans. The key is to keep the cooking time in mind. If you're looking for a gluten-free version, you're in luck! The ingredients in this recipe are naturally gluten-free. Just make sure your Dijon mustard is gluten-free. Most brands are, but check the label to be sure. For a dairy-free option, this recipe is already perfect. There are no dairy products in the mix. You can enjoy it without worry. Just make sure to double-check any sides you serve. Pair this dish with rice or quinoa for a full meal. Both add a nice base and soak up the sauce. You can also serve it with a light salad. A crisp green salad adds freshness. This dish makes great leftovers. You can pack it for lunch or dinner. Just reheat in the oven or microwave. The flavors only get better the next day! To store leftovers, let the dish cool down first. Place the chicken and veggies in an airtight container. This keeps them fresh for up to four days in the fridge. Label the container with the date to track freshness. I recommend separating the chicken from the veggies if you want the best taste. If you want to freeze the dish, let it cool completely. Use freezer-safe containers or bags to avoid freezer burn. Squeeze out as much air as possible before sealing. You can freeze it for up to three months. Thaw it overnight in the fridge before reheating. To reheat, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes, or until warmed through. You may want to cover it with foil to keep it from drying out. For a quick option, you can use the microwave, but the oven keeps the texture best. Bake chicken thighs at 425°F (220°C) for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). This high heat helps the chicken cook quickly and keeps it juicy. Yes, you can use other chicken parts. Bone-in thighs or chicken breasts work well too. Just remember that cooking times may vary. Bone-in cuts may take longer to cook, while smaller pieces cook faster. Pair this dish with rice or quinoa for a filling meal. A fresh salad adds a nice crunch. Roasted potatoes also complement the flavors well. For a fun twist, serve it with crusty bread to soak up the sauce. This blog post covered a simple and tasty recipe for Sheet-Pan Maple Dijon Chicken. We explored important ingredients like chicken thighs, Dijon mustard, and seasonal veggies. I shared how to prepare, marinate, and bake the dish step-by-step. Final thoughts: You can make this meal your own with swaps and flavors. Enjoy cooking!$

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts and Squash

Savor the deliciousness of Sheet-Pan Maple Dijon Chicken & Veggies with this easy recipe! Featuring tender chicken thighs marinated in a flavorful maple Dijon sauce paired with roasted Brussels sprouts and butternut squash, this dish is perfect for a weeknight dinner. Ready in just 50 minutes, it’s both healthy and satisfying. Click through for step-by-step instructions and tips! #SheetPanDinner #EasyRecipes #HealthyEating #DinnerInspiration

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Ingredients

4 boneless, skinless chicken thighs

1/4 cup Dijon mustard

1/4 cup pure maple syrup

1 tablespoon olive oil

2 cups Brussels sprouts, halved

2 cups butternut squash, cubed

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh thyme or parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, paprika, salt, and pepper until well combined.

Place the chicken thighs in a large bowl or a zip-top bag, and pour half of the maple Dijon mixture over them. Toss to coat thoroughly and let marinate for at least 20 minutes.

Meanwhile, in a separate bowl, toss the halved Brussels sprouts and cubed butternut squash with the remaining maple Dijon mixture until evenly coated.

On a large, rimmed baking sheet, arrange the marinated chicken thighs in the center, and spread the Brussels sprouts and squash around them in an even layer.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and caramelized, stirring the veggies halfway through cooking.

Once done, let the dish rest for a few minutes before serving. Garnish with fresh thyme or parsley for a pop of color and flavor.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the chicken and veggies directly from the pan for a rustic look, or plate individual servings and drizzle extra maple Dijon sauce on top for added richness.