Description

This Sheet Pan Maple Mustard Chicken with Fall Vegetables is a hearty and flavorful dish that showcases the best of autumn produce, combining tender chicken, roasted Brussels sprouts, and sweet delicata squash, all brought together with a delicious maple mustard glaze.

Ingredients

Scale

1 1/4 pounds chicken breast
12 ounces Brussels sprouts trimmed & halved
1 pound delicata squash sliced into rings seeds removed
1/2 cup fresh or frozen cranberries
2 tablespoons dijon mustard
1 tablespoon minced garlic
1 tablespoon maple syrup
1 tablespoon apple cider
1/2 tablespoon minced fresh rosemary plus more for roasting
salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine dijon mustard, minced garlic, maple syrup, apple cider, minced rosemary, salt, and pepper to make the marinade.
Add the chicken breasts to the marinade and coat them evenly.
Place the marinated chicken on the prepared baking sheet and surround it with Brussels sprouts, delicata squash, and cranberries.
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to combine.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with additional fresh rosemary and serve warm.

Notes

Feel free to mix and match vegetables based on what’s in season. Enjoy with a side of crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Sheet Pan, Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 350 kcal
Sugar: 12 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 40 g
Cholesterol: 110 mg

Keywords: Sheet Pan Maple Mustard Chicken, Fall Vegetables, one pan meal, easy chicken recipe, autumn dinner