Sheet Pan Maple-Dijon Chicken
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My Sheet-Pan Maple-Dijon Chicken is the perfect balance of sweet and savory. It’s great for busy weeknights when you want something healthy yet satisfying—just like my sheet-pan meatloaf!
It requires minimal prep time and cleanup and is the ultimate comfort food. It’s ideal for meal prepping and makes a great lunch for the next day.
Why this recipe works
- Bold Flavors: Sweet maple syrup pairs perfectly with savory Dijon mustard and garlic for a truly satisfying flavor profile.
- Customizable Veggies: Use your favorite vegetables or whatever you have on hand!
- Juicy Chicken Thighs: I like using chicken thighs because they stay moist and flavorful, even with high-heat roasting.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Chicken thighs: I like to use boneless, skinless for ease, but use your favorite chicken thighs.
- For the sauce: you’ll need pure maple syrup, Dijon mustard, chicken broth, garlic, and butter.
- Panko toasties: I love adding toasted panko breadcrumbs to recipes, like my pumpkin mac and cheese and this baked spinach artichoke dip. It’s the perfect textural contrast and so delicious.
- Veggies: I like using baby red potatoes and brussels sprouts, but most any combination of veggies will work well, as long as they’re not overly watery veggies like tomatoes. Try sweet potatoes or carrots (small dice), broccoli, onions, asparagus, or any combination of those ingredients.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
This could be an optional step, but it just adds so much texture and flavor to the final dish, so in my humble opinion, it’s not optional at all. 😉
Make the maple-Dijon glaze
Just takes 10 minutes and it’s the most flavorful, yummy sauce. You’ll want to double it to have extra!
Add everything on the sheet pan
Arrange the veggies and seasoned chicken thighs on the sheet pan, and brush some of the maple sauce over the chicken thighs. Bake for ~20-25 minutes.
Serve!
Serve with toasty panko breadcrumbs on top and with extra glaze.
What to serve it with
- As is! It’s really hearty and delicious just as is but if you want something else with it, here are some ideas.
- Mashed Potatoes: Creamy mashed potatoes are the perfect base for soaking up the delicious maple Dijon sauce.
- Rice or Quinoa: For a lighter option, serve this dish over fluffy rice or quinoa.
- Salad: A fresh, crisp salad with a simple vinaigrette pairs wonderfully with the richness of the chicken thighs.
Storage
- Allow to cool completely, and store in an air-tight container for 3-4 days.
- Reheat in the oven or microwave until warmed through.
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Sheet Pan Maple-Dijon Chicken
Ingredients
- 1 Tbsp. unsalted butter
- 1 cup plain Panko breadcrumbs
- 1 Tbsp fresh thyme
- pinch salt and pepper
For the Maple-Dijon sauce
- 2 Tbsp. unsalted butter
- 4 cloves garlic, pressed through a garlic press
- 1/3 cup pure maple syrup (not pancake syrup)
- 1/3 cup chicken stock
- 2 Tbsp. Dijon mustard
- 1/2 Tbsp. apple cider vinegar
- salt and pepper, to taste
For the chicken & veg
- 2 lb. boneless, skinless chicken thighs
- 3 Tbsp. olive oil, divided
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 lb. red potatoes, cut into quarters (or Russet potatoes/sweet potatoes work well, too. )
- 10. oz. bag Brussels sprouts, trimmed and cut in half
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Melt the butter in a medium sized saute pan. Add the breadcrumbs. Cook just until the breadcrumbs begin to brown, ~3-4 minutes. Stir often so they don’t burn. Season with fresh herbs, salt, and pepper. Stir, and then remove to a plate and cool.1 Tbsp. unsalted butter, 1 cup plain Panko breadcrumbs, 1 Tbsp fresh thyme, pinch salt and pepper
Maple-Dijon sauce
- For the sauce: Whisk together the maple syrup, chicken stock, vinegar, Dijon, salt, and pepper in a measuring cup, or shake together in a mason jar fitted with a lid.1/3 cup pure maple syrup (not pancake syrup), 1/3 cup chicken stock, 2 Tbsp. Dijon mustard, 1/2 Tbsp. apple cider vinegar, salt and pepper, to taste
- Carefully wipe out the saute pan and add the butter. Melt the butter over medium heat and add the garlic, stirring for 1 minute until fragrant. Add the maple syrup mixture to the butter and simmer/reduce the sauce for ~10 minutes or until it thickens up a bit.2 Tbsp. unsalted butter, 4 cloves garlic, pressed through a garlic press
For the chicken
- Preheat the oven to 425°F. Pat chicken thighs dry with paper towels. Add 1 ½ tbsp. olive oil and seasonings. Toss to coat.2 lb. boneless, skinless chicken thighs, 3 Tbsp. olive oil, divided, 1 tsp. salt, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/4 tsp. black pepper
- Chop the potatoes and Brussels sprouts and toss with the remaining olive oil and a little salt and pepper.1 lb. red potatoes, cut into quarters, 10. oz. bag Brussels sprouts, trimmed and cut in half
- Arrange the chicken thighs and veggies on a standard half-sheet pan. (13×18 inch) Pour some of the sauce into a small bowl, about ¼ cup and use this sauce to brush the tops of the chicken. (We’re just doing this so you don’t stick the brush on the raw chicken and into the same sauce). Save the remaining sauce for later.
- Bake for 20-25 minutes or until chicken is cooked through and veggies are tender and roasted. Brush or pour the reserved sauce over the chicken and veggies.
- Serve with the toasty breadcrumbs on top and serve as is or with rice, garlic bread, or a salad. Enjoy!
Video
Notes
- Allow to cool completely, and store in an air-tight container for 3-4 days.
- Reheat in the oven or microwave until warmed through.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
We absolutely loved this dinner,so good!! A perfect fall dinner or anytime of the year!! I used chicken breasts instead of thighs(personal preference) and subbed out potatoes and brussel sprouts with potatoes,sweet potatoes and zucchini. We loved it and will go into our weekly dinner rotation. I also cooked the meal at 400 instead of 425 because I didn’t want it to burn.
Love the changes you made! Looks so yummy and cozy. Thank you for making & leaving a kind review! 🙂
We loved this dinner! It was easy to prepare, the chicken was very tender and the flavors perfect!
I’m not a thigh lover. Can I substitute chicken breasts and reduce the temp?
I would keep the temp the same 🙂 just careful not to over cook because you don’t want them to be dry.