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Homemade Maple-Dijon Sheet Pan Chicken & Squash photo
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Maple-Dijon Sheet Pan Chicken & Squash

This Maple-Dijon Sheet Pan Chicken & Squash is a quick, cozy one-pan meal with sweet maple glaze and tender roasted chicken and squash.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Dijon, Easy, Maple, Quick, Roasted, Sheet-Pan
Servings: 4 servings

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Sheet Pan
  • Mixing Bowls
  • Measuring spoons
  • Chef’s knife
  • Cutting Board
  • Spatula or tongs
  • Aluminum foil or parchment paper (optional)

Notes

  • Use a meat thermometer to avoid overcooking the chicken and keep it juicy.
  • Cut squash into uniform pieces for even roasting; extend cooking time if needed.
  • Tent with foil in the last 5 minutes if the maple glaze starts to burn.
  • Marinate chicken overnight for deeper flavor and easier meal prep.
  • Swap butternut squash with other root vegetables or add chili flakes for a spicy kick.