Sheet Pan Maple Dijon Chicken with Vegetables – maple syrup and dijon mustard turn this chicken into a super star. A healthy and delicious chicken is ready in no time with this quick and easy weeknight recipe! Just a few ingredients, and ready in half an hour – a great 30 minute meal for the whole family.
This is one of the easiest dinners you will ever make! Not to mention it’s absolutely delicious. This maple dijon chicken takes only 30 minutes and requires only ingredients that you probably already have in your pantry.
The sauce is the best part of this recipe. Sweet and sticky from the maple syrup and tangy from the dijon mustard.
But first, this recipe needs garlic. I mean, it’s just begging for a little garlic. The bulk of the marinade is Dijon mustard, which can be very sharp and tangy, so it needs some low garlic notes to bring it back to the ground. Second, I added a touch of oregano and thyme. These act in the same way as the garlic to help round things out and balance the high and low notes. I also added a bit of salt to balance the sweet maple syrup and just help all of the flavors pop.
What I love about this Sheet Pan Maple Dijon Chicken is the tangy sweet flavor from the glaze. When the Chicken is baked with the Dijon Maple mixture is starts to caramelize and crisp up on the outside of the Chicken because the sugars in the maple syrup start to react to the heat of the oven. It is absolutely incredible! Baking the chicken as opposed to grilling it ensures consist heat so your chicken will be cooked all the way through. As soon as I took the Chicken out of the oven and used a fork to test it the juices from the Chicken ran away perfectly and the flavor is OMG good!
Serve with rice and enjoy!
- 10 ounces large carrots, peeled and cut into 1/2-inch-wide by 1-inch-long chunks (if more than 1 inch in diameter, cut in half), about 2 1/4 cups
- 8 ounces green beans, cut into 1 inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness (3–4 breasts, depending upon size)
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped fresh parsley
- Preheat the oven to 400F Lightly coat a large baking sheet with nonstick spray. Place the carrots, and green beans on the baking sheet.
- In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
- Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
- Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165F F, about 20-30 minutes, depending upon the size of your chicken breasts (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.
This recipe is best enjoyed the day it’s prepared. Leftover vegetables can be re-crisped gently in a 350 degree F oven. I found that reheating chicken breasts tends to dry them out. If you must, do so in a pan with a bit of water. Or enjoy the chicken breasts at room temperature atop greens for a quick and delicious salad.