Maple Mustard Sheet Pan Chicken

If your fall is crazy busy, then the sheet pan dinner will become your ultimate go-to.

With little prep and the ability to feed a large family with one pan, no wonder this is one popular dinner option. This version is inspired by fall flavors. It’s packed with Brussels sprouts, acorn squash, red onion, and rosemary. Add some chicken on top and a drizzle of Maple Mustard Dressing and it’s ready for the oven!

After roasting for about 30 minutes, you’ll want to remove the chicken and continue to cook the veggies until tender, about 20 more minutes. Simple place the chicken on a plate and cover with aluminum foil to keep warm. If you’d like, you can toss it back in for the last 5 minutes to get hot again if it’s starting to cool.

This recipe is loosely based on a side dish I make each fall with butternut squash, Brussel sprouts, bacon, and a maple mustard dressing. It’s SO good. So, if you can’t find acorn squash for this recipe, feel free to use butternut, and by all means feel free to add some bacon. You’d just want to cut it into bite-sized pieces and mix it in with the veggies halfway through the cooking process.

For a complete meal, I’d suggest serving this with a big green salad topped with a little extra Maple Mustard Dressing!

Maple Mustard Sheet Pan Chicken

Serves: 4

Ingredients:

  • 1 lb Brussels sprouts, sliced in half
  • 1 acorn squash, cut into half circles
  • 1 red onion, diced
  • 4 sprigs rosemary
  • 2 garlic cloves, minced
  • 5 lbs chicken breasts
  • ½ bottle Maple Mustard Dressing
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method:

  1. Preheat the oven to 425 degrees F.
  2. Place the Brussels sprouts, squash, onion, garlic, and rosemary on a large, rimmed baking sheet and top with chicken. Drizzle with dressing and season with salt and pepper.
  3. Transfer to the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 25 to 30 minutes.
  4. Once the chicken is cooked through, transfer to a plate and cover with foil to keep warm. Return the pan to the oven and continue baking until the squash is tender and the sprouts are starting to caramelize and crisp up, about 15 more minutes.
  5. If the chicken has cooled, place it back on the pan for the last 5 minutes.


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