Sheet Pan Maple-Dijon Chicken

Name: Sheet Pan Maple-Dijon Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. unsalted butter; 1 cup plain Panko breadcrumbs; 1 Tbsp fresh thyme; pinch 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; 10. oz. bag Brussels sprouts, trimmed and cut in half

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Calories
428 kcal
Course
Main Course
Cuisine
American

Sheet Pan Maple-Dijon Chicken

Ulric Williams

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Sheet Pan Maple-Dijon Chicken featuring tender chicken thighs coated in a sweet and tangy maple-Dijon glaze. Perfect for busy weeknights! Serve it up as is, or with a wild rice blend, a salad, or quinoa!

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Ingredients

Servings

For the toasty breadcrumbs

1 Tbsp. unsalted butter
1 cup plain Panko breadcrumbs
1 Tbsp fresh thyme
pinch 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 & veg

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 or Russet potatoes/sweet potatoes work well, too.
10. oz. bag Brussels sprouts, trimmed and cut in half

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Instructions

For the toasty breadcrumbs

Melt the butter in a medium sized saute pan. Add the breadcrumbs. Cook just until the breadcrumbs begin to brown, ~3-4 minutes. Stir often so they don’t burn. Season with fresh herbs, salt, and pepper. Stir, and then remove to a plate and cool.

Maple-Dijon sauce

For the sauce: Whisk together the maple syrup, chicken stock, vinegar, Dijon, salt, and pepper in a measuring cup, or shake together in a mason jar fitted with a lid.
Carefully wipe out the saute pan and add the butter. Melt the butter over medium heat and add the garlic, stirring for 1 minute until fragrant. Add the maple syrup mixture to the butter and simmer/reduce the sauce for ~10 minutes or until it thickens up a bit.

For the chicken

Preheat the oven to 425°F. Pat chicken thighs dry with paper towels. Add 1 ½ tbsp. olive oil and seasonings. Toss to coat.
Chop the potatoes and Brussels sprouts and toss with the remaining olive oil and a little salt and pepper.
Arrange the chicken thighs and veggies on a standard half-sheet pan. (13x18 inch) Pour some of the sauce into a small bowl, about ¼ cup and use this sauce to brush the tops of the chicken. (We’re just doing this so you don’t stick the brush on the raw chicken and into the same sauce). Save the remaining sauce for later.
Bake for 20-25 minutes or until chicken is cooked through and veggies are tender and roasted. Brush or pour the reserved sauce over the chicken and veggies.
Serve with the toasty breadcrumbs on top and serve as is or with rice, garlic bread, or a salad. Enjoy!

Notes

Allow to cool completely, and store in an air-tight container for 3-4 days.
Reheat in the oven or microwave until warmed through.

Nutrition Information

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Serving 1serving Calories 428kcal (21%) Carbohydrates 38g (13%) Protein 29g (58%) Fat 31g (48%) Saturated Fat 10g (50%) Sodium 322mg (13%) Fiber 4g (16%)