Name: Sheet Pan Maple-Dijon Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 Tbsp. unsalted butter; 1 cup plain Panko breadcrumbs; 1 Tbsp fresh thyme, chopped; Pinch of salt and pepper; 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; 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 (Russet or sweet potatoes can also be used); 10 oz. Brussels sprouts, trimmed and halved

Jump to Recipe· 3.9 from 23 reviews

If you’re searching for a dinner that checks all the boxes—easy, delicious, comforting, and elegant—you have to try this Sheet Pan Maple-Dijon Chicken Recipe. It’s a lovingly crafted meal featuring tender chicken thighs glossy with a sweet and tangy maple-Dijon glaze that caramelizes beautifully in the oven alongside perfectly roasted potatoes and Brussels sprouts. This one-pan wonder not only saves you precious time but delivers a finish that feels special enough for guests yet simple enough for a busy weeknight. Trust me, once you try this recipe, it will quickly become a family favorite you’ll want to make again and again.

Ingredients You’ll Need

The image shows a close-up of a mix of red potatoes and Brussels sprouts, both cut into halves or quarters. The potatoes have a smooth white inside and a bright red skin, while the Brussels sprouts are bright green with a layered, leafy texture inside and outside. The vegetables are spread evenly, showing a fresh and slightly shiny surface with a light sprinkle of black pepper. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by the short list! These straightforward ingredients bring together a symphony of flavors and textures that elevate this dish from simple to spectacular. Each component plays an essential role, whether it’s the richness of butter, the earthiness of thyme, or the balanced acidity in the maple-Dijon sauce.

1 Tbsp. unsalted butter (for toasty breadcrumbs): Melts into golden, crunchy crumbs that add a delightful texture contrast on top.
1 cup plain Panko breadcrumbs: Gives a light, flaky crunch that won’t get soggy under the sauce.
1 Tbsp fresh thyme: Adds a fresh herbal note that brightens the buttery breadcrumbs.
Pinch salt and pepper (for breadcrumbs): Just enough seasoning to make the topping pop.
2 Tbsp unsalted butter (for sauce): Provides a creamy base to carry the maple-Dijon flavors.
4 cloves garlic, pressed: Imparts aromatic depth and savory warmth to the sauce.
1/3 cup pure maple syrup: Brings natural sweetness and a subtle complexity not found in pancake syrup.
1/3 cup chicken stock: Adds savory body and balances the sweetness of the maple syrup.
2 Tbsp Dijon mustard: Packs a gentle tang and slight heat that cuts through the sweet glaze.
1/2 Tbsp apple cider vinegar: Boosts acidity for brightness and balance.
Salt and pepper, to taste: Essential seasonings that bring all flavors together.
2 lb boneless, skinless chicken thighs: Naturally juicy and tender, perfect for soaking up the glaze.
3 Tbsp olive oil, divided: Ensures everything roasts beautifully without drying out.
1 tsp salt (for chicken): Helps season deeply during cooking.
1/2 tsp onion powder: Adds savory sweetness without overpowering.
1/2 tsp garlic powder: Reinforces garlicky richness in a subtle way.
1/4 tsp black pepper: Provides gentle heat and depth.
1 lb red potatoes, cut into quarters: Roasts to a perfect tender-crisp texture that complements the chicken.
10 oz bag Brussels sprouts, trimmed and halved: Adds earthiness and a lightly crisp vegetable element.

How to Make Sheet Pan Maple-Dijon Chicken Recipe

Step 1: Make the Toasty Breadcrumbs

Start by melting butter in a medium sauté pan over medium heat. Once melted, add the Panko breadcrumbs and cook them, stirring frequently, until they turn a gorgeous golden brown—about 3 to 4 minutes. Be careful not to let them burn! When toasted, stir in the fresh thyme, a pinch of salt, and black pepper before removing to a plate to cool. This small step adds a wonderful crunchy topping that elevates the dish with delightful texture.

Step 2: Prepare the Maple-Dijon Sauce

In a measuring cup or sealed mason jar, combine the pure maple syrup, chicken stock, apple cider vinegar, Dijon mustard, and a touch of salt and pepper. Whisk or shake vigorously until smooth. Next, clean out the pan, melt the butter over medium heat, and add the pressed garlic. Sauté for about a minute until fragrant, then pour in the maple syrup mixture. Allow the sauce to gently simmer and reduce for roughly 10 minutes, or until it thickens slightly to a luscious glaze.

Step 3: Season the Chicken

Preheat your oven to 425°F. Pat the chicken thighs dry using paper towels to ensure they crisp up nicely. Toss the chicken with 1 ½ tablespoons of olive oil, salt, onion powder, garlic powder, and black pepper until all the pieces are evenly coated. The seasoning blend will infuse the chicken with subtle savory undertones that blend flawlessly with the maple-Dijon glaze.

Step 4: Prepare the Vegetables

Chop the red potatoes into quarters and halve the trimmed Brussels sprouts. Toss them in the remaining olive oil, adding a pinch of salt and pepper for seasoning. This will help the veggies roast up tender on the inside and nicely caramelized on the edges, adding both taste and color to your sheet pan meal.

Step 5: Assemble and Bake

Arrange the chicken thighs and vegetables evenly across a half-sheet pan (13×18 inch). Pour about ¼ cup of the glaze into a small bowl and use this to brush the tops of the chicken, keeping raw chicken off the main sauce container. Reserve the remaining glaze for later. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and roasted.

Step 6: Finish and Serve

Once out of the oven, brush or drizzle the reserved maple-Dijon sauce over the chicken and vegetables. Generously sprinkle the toasted breadcrumbs on top for that perfect crunchy finish. Your Sheet Pan Maple-Dijon Chicken Recipe is now ready to delight your taste buds!

How to Serve Sheet Pan Maple-Dijon Chicken Recipe

A silver baking tray holds a meal with six pieces of brownish cooked chicken thighs topped with a shiny golden sauce. Scattered around and between the chicken are small roasted red potatoes cut into halves or quarters showing their white insides, and green Brussels sprouts also cut in half, some with browned edges. A gold spoon rests near the right side of the tray, partly under the vegetables. The tray is placed on a white marbled surface with small bowls of green herbs, breadcrumbs, pepper, and sauce nearby, along with a striped cloth napkin and a stack of white plates on the left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of fresh thyme or chopped parsley over the top for a burst of color and a herbaceous fragrance that complements the richness of the dish.

Side Dishes

This dish shines on its own, but pairing it with a wild rice blend or fluffy quinoa adds wholesome grains that soak up any extra sauce beautifully. A crisp side salad or garlic bread also offers delightful contrast and balance.

Creative Ways to Present

For an inviting presentation, serve the chicken and veggies family-style on a large platter with the toasty breadcrumbs scattered on top. Alternatively, plate individual portions by layering rice or quinoa at the bottom and topping with chicken, vegetables, and sauce for a restaurant-worthy look that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken, vegetables, and sauce in an airtight container in the refrigerator. They will remain fresh and tasty for up to 3 days, making for quick and easy reheated meals later in the week.

Freezing

This Sheet Pan Maple-Dijon Chicken Recipe freezes well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, gently warm the chicken and vegetables in the oven at 350°F for about 10 to 15 minutes or until hot through. Reheat the sauce separately and drizzle on before serving to keep everything moist and flavorful.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well, but thighs tend to stay juicier and more flavorful with this recipe’s cooking method and glaze.

Is there a substitute for maple syrup?

While pure maple syrup gives the best authentic flavor, you could try a mild honey or brown rice syrup for a similar sweetness, but avoid pancake syrup as it won’t provide the same complexity.

Can I make this recipe gluten-free?

Yes! Just substitute the Panko breadcrumbs with a gluten-free variety or crushed gluten-free crackers to keep the crunch without gluten.

What if I don’t have Brussels sprouts?

No problem! Feel free to swap with green beans, asparagus, or broccoli—whatever roasted vegetable you prefer will pair wonderfully.

How thick should the sauce be before baking?

The maple-Dijon sauce should be slightly thickened but still pourable, like a glaze, so it coats and caramelizes over the chicken without burning.

Final Thoughts

I can’t recommend this Sheet Pan Maple-Dijon Chicken Recipe enough for those nights when you crave something warm, comforting, and bursting with balanced flavors all cooked on one pan. It’s approachable, quick to make, and a guaranteed crowd-pleaser. Give it a try, and soon enough, you’ll be sharing it with friends and family just like I do!