Description
Sheet Pan Maple-Dijon Chicken features tender boneless, skinless chicken thighs coated in a sweet and tangy maple-Dijon glaze. This easy one-pan dinner combines roasted chicken with crispy potatoes and Brussels sprouts for a flavorful and wholesome meal perfect for busy weeknights. Topped with crunchy, herbed toasty breadcrumbs, this dish can be served on its own or alongside wild rice, quinoa, or a fresh salad.
Ingredients
For the Toasty Breadcrumbs
- 1 Tbsp. unsalted butter
- 1 cup plain Panko breadcrumbs
- 1 Tbsp fresh thyme, chopped
- Pinch of 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 & Vegetables
- 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
Instructions
- Prepare Toasty Breadcrumbs: Melt 1 tablespoon unsalted butter in a medium sauté pan over medium heat. Add 1 cup plain Panko breadcrumbs and cook, stirring frequently, for about 3-4 minutes until the breadcrumbs start to brown and become toasty. Season with 1 tablespoon chopped fresh thyme, a pinch of salt, and pepper. Stir well and transfer the breadcrumbs to a plate to cool.
- Make Maple-Dijon Sauce: In a measuring cup or mason jar, whisk together 1/3 cup pure maple syrup, 1/3 cup chicken stock, 2 tablespoons Dijon mustard, 1/2 tablespoon apple cider vinegar, salt, and pepper to taste. Set aside.
- Cook Garlic Butter Sauce Base: Wipe out the sauté pan and add 2 tablespoons unsalted butter. Melt over medium heat, then add 4 cloves of pressed garlic. Stir and cook for 1 minute until fragrant. Pour in the maple syrup mixture and simmer gently for about 10 minutes until the sauce thickens slightly.
- Preheat Oven and Season Chicken: Preheat your oven to 425°F (220°C). Pat chicken thighs dry with paper towels. In a bowl, toss chicken thighs with 1 ½ tablespoons olive oil, 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until evenly coated.
- Prepare Vegetables: Quarter the red potatoes and halve the Brussels sprouts. Toss them with the remaining 1 ½ tablespoons olive oil, salt, and pepper to taste.
- Arrange on Sheet Pan: On a standard half-sheet pan (13×18 inches), arrange the seasoned chicken thighs evenly spaced. Scatter the prepared potatoes and Brussels sprouts around the chicken.
- Apply Sauce and Bake: Pour about ¼ cup of the maple-Dijon sauce into a small bowl and use it to brush the tops of the chicken thighs to avoid cross-contamination. Reserve the remaining sauce. Bake the chicken and vegetables for 20-25 minutes until the chicken is cooked through and vegetables are tender and roasted.
- Finish and Serve: After baking, brush or pour the reserved maple-Dijon sauce over the cooked chicken and vegetables. Sprinkle the toasty herbed breadcrumbs on top. Serve the dish as is or alongside wild rice, quinoa, or a fresh salad for a complete meal. Enjoy!
Notes
- Use boneless, skinless chicken thighs for juicy and tender results.
- If preferred, Russet or sweet potatoes can replace red potatoes.
- For extra flavor, fresh thyme in the breadcrumb topping adds a lovely herbal note.
- Be careful not to burn the breadcrumbs when toasting; stir constantly.
- Make sure to brush the sauce on chicken before baking to avoid contamination in the reserved sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
