Sheet Pan Maple-Dijon Chicken
Sheet Pan Maple-Dijon Chicken featuring tender chicken thighs coated in a sweet and tangy maple-Dijon glaze. Perfect for busy weeknights! Serve it up as is, or with a wild rice blend, a salad, or quinoa!
Servings 4 servings
Calories 428kcal
Ingredients
For the toasty breadcrumbs
- 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
Instructions
For the toasty breadcrumbs
- 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. (13x18 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
Serving: 1serving | Calories: 428kcal | Carbohydrates: 38g | Protein: 29g | Fat: 31g | Saturated Fat: 10g | Sodium: 322mg | Fiber: 4g