Maple-Dijon Sheet Pan Chicken & Squash

If you’re craving a simple, wholesome dinner that combines sweet, tangy, and savory flavors effortlessly, look no further than this Maple-Dijon Sheet Pan Chicken & Squash. It’s a one-pan wonder packed with tender chicken breasts and roasted butternut squash, all coated in a luscious maple syrup and Dijon mustard glaze. Perfectly seasoned with garlic, onion powder, thyme, and rosemary, this meal comes together quickly and leaves your kitchen smelling like a cozy autumn evening. Whether you’re cooking for a busy weeknight or a relaxed weekend feast, this recipe delivers comfort and nutrition in every bite.

What Sets This Recipe Apart

This Maple-Dijon Sheet Pan Chicken & Squash stands out because it marries the natural sweetness of butternut squash and pure maple syrup with the sharp tang of Dijon mustard, all balanced by aromatic herbs. Using boneless, skinless chicken breasts makes it lean yet juicy when cooked correctly. Plus, everything roasts together on a single sheet pan, minimizing cleanup and maximizing flavor melding. The combination of garlic and onion powder adds depth without overpowering the main ingredients, while dried thyme and rosemary bring an earthy, fragrant note that complements the maple glaze beautifully.

One great thing about this dish is its versatility. You can easily swap the squash for other veggies you have on hand or adjust the herbs to your preference. It’s also a fantastic introduction to sheet pan meals if you’re new to one-pan cooking. For fans of sheet pan dinners, you might want to try the Lemon Herb Zucchini Sheet Pan Salmon for another quick, flavorful weeknight meal.

Gather These Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons Dijon mustard
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 medium butternut squash, peeled and cubed
• 1 red onion, cut into wedges
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Equipment & Tools

• Sheet pan – Large enough to hold chicken and vegetables without overcrowding.
• Mixing bowls – One for the maple-Dijon sauce, another for tossing veggies.
• Measuring spoons – For accuracy with herbs and spices.
• Chef’s knife and cutting board – To prep squash and onion.
• Spatula or tongs – To turn chicken and toss veggies halfway through cooking.
• Aluminum foil or parchment paper (optional) – For easier cleanup.

Maple-Dijon Sheet Pan Chicken & Squash — Do This Next

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Peel the butternut squash, remove seeds, and cut it into roughly 1-inch cubes. Slice the red onion into wedges. This size ensures even roasting and caramelization.

Step 2: Make the Maple-Dijon Glaze

In a medium bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, onion powder, salt, and pepper until fully combined. This glaze will infuse the chicken and veggies with a wonderful balance of sweet and tangy flavors.

Step 3: Coat the Chicken and Vegetables

Place the chicken breasts in the bowl with the glaze and turn to coat each piece thoroughly. In a separate bowl, toss the butternut squash and red onion with dried thyme, rosemary, a pinch of salt, pepper, and a drizzle of olive oil.

Step 4: Arrange on the Sheet Pan

Line your sheet pan with parchment paper or foil if desired. Spread the squash and onion evenly across the pan, creating a bed for the chicken. Place the glazed chicken breasts on top, ensuring they aren’t touching to allow even cooking.

Step 5: Roast

Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender with caramelized edges. Halfway through cooking, flip the chicken and toss the veggies to ensure even browning.

Step 6: Rest and Serve

Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. This helps keep the meat juicy. Serve the chicken breasts alongside the roasted butternut squash and onions for a colorful, nutritious plate.

No-Store Runs Needed

• Boneless, skinless chicken breasts are a regular fridge staple.
• Dijon mustard and pure maple syrup keep well and can be stocked for months.
• Olive oil, garlic powder, onion powder, dried thyme, and rosemary are pantry essentials.
• Butternut squash and red onions have a good shelf life in a cool, dark spot.

Watch Outs & How to Fix

• Chicken dryness: Avoid overcooking the breasts. Using a meat thermometer is the best way to check doneness.
• Squash undercooked: Cut the squash into uniform pieces to ensure even cooking. If needed, extend roasting time by 5-10 minutes.
• Burnt glaze: Keep an eye on the sheet pan during the last 5 minutes to prevent the maple syrup from burning. Tent with foil if necessary.
• Flavor imbalance: Taste and adjust salt and pepper before roasting. If you like it spicier, add a pinch of smoked paprika or cayenne.

Refrigerate, Freeze, Reheat

This Maple-Dijon Sheet Pan Chicken & Squash stores beautifully for meal prep. Refrigerate in an airtight container for up to 4 days. To freeze, separate chicken and veggies, place in freezer-safe containers, and consume within 2 months for best quality.

Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to keep the chicken moist. Adding a splash of water before reheating can prevent dryness.

Ask & Learn

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay juicy longer. Adjust cooking time slightly, as thighs may need a few extra minutes. For a different flavor twist, try the Balsamic Fig Jam Chicken Thighs recipe.

What other vegetables work well in this dish?

Root vegetables like carrots, sweet potatoes, and parsnips complement the maple-Dijon glaze nicely. Brussels sprouts and green beans also roast well alongside chicken for a vibrant plate.

How can I make this recipe spicier?

Add chili flakes or a dash of cayenne pepper to the glaze. You can also serve with a side of hot sauce or a drizzle of harissa for an extra kick.

Is it possible to prepare this recipe ahead of time?

Yes! You can marinate the chicken in the maple-Dijon glaze overnight in the fridge. Keep the veggies separate and combine everything on the sheet pan just before roasting for best results.

One Pan, More Ideas

• Try swapping chicken breasts for bacon-wrapped chicken skewers paired with a honey mustard dip. Check out the Bacon Wrapped Chicken Skewers With Honey Mustard Dipping Sauce for inspiration.
• Use this sheet pan roasting method to create a Lemon Herb Zucchini Sheet Pan Salmon for a seafood twist.
• Experiment with different herb blends like oregano or basil for unique flavor profiles.
• Make it vegetarian by roasting hearty chickpeas or tofu with the same maple-Dijon glaze and vegetables.

Wrap-Up

This Maple-Dijon Sheet Pan Chicken & Squash delivers a perfect balance of sweet and savory with minimal effort. The one-pan approach means less mess and more time enjoying your meal. With simple ingredients and straightforward steps, it’s a recipe that welcomes both beginners and seasoned home cooks. Whether you’re after a nutritious weeknight dinner or a meal prep favorite, this dish checks all the boxes for flavor, ease, and satisfaction.

Give this recipe a try and watch how the maple syrup caramelizes into a sticky, flavorful glaze that brings the chicken and squash to a new level of deliciousness. Pair it with a fresh salad or crusty bread to round out your dinner. Happy cooking!

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