Maple Dijon Chicken and Butternut Squash Dinner
This One Pan Maple Dijon Chicken and Butternut Squash is the perfect healthy dinner! Flavorful chicken with roasted squash, Brussels sprouts, and onion. This is the perfect veggie-loaded dinner.
This recipe is….
Gluten free, Paleo, veggie-loaded, family-friendly and done in about 40 minutes.
Why this Sheet Pan Chicken Butternut Squash Recipe is amazing…
- This recipe is easy! The hardest part of this sheet pan dinner is chopping your chicken and vegetables. After that, you toss everything in the maple dijon sauce, then transfer it all to a baking sheet and your hard work is done while it cooks to perfection.
- This sheet pan meal is loaded with good-for-you ingredients. You’ll get tons of nutrients from the butternut squash, Brussels sprouts, and onion while the protein from the chicken makes this a complete meal that will really fuel you.
- It is flavorful. I love when simple meals are packed with delicious flavors! The maple dijon dressing ties everything together and makes this easy healthy dinner truly special.
Time saving hacks
While this healthy dinner is easy, the most time consuming part of this sheet pan chicken and butternut squash recipe is prepping the veggies. Here are a few ways to save time in the kitchen to make getting this veggie-loaded dinner on the table that much faster.
- Use pre-cut squash and Brussels sprouts. I see these often in the produce section at many large grocery stores in the refrigeration section. Buying veggies that are already cut for you will save you time when getting this dinner together and into the oven and make this already easy dinner even simpler.
- Cut the veggies and the chicken ahead of time. If you can’t find prepared veggies or simply don’t want to buy them, you can do the chopping ahead of time during your weekend meal prep so that you can throw together this sheet pan dinner more quickly on a busy weeknight.
Serving suggestions
This sheet pan meal is great as is, but you can also serve it on top of cooked rice or quinoa. The chicken and veggies are delicious on top of a salad or with a green salad on the side.
Frequently asked questions
Can I make this vegetarian?
I have not tried it, but I think a package of extra firm tofu cut into cubes could substitute for the chicken. You could also try it with white beans or chickpeas.
Is this sheet pan recipe a main dish or a side dish?
I consider this a main dish, but you can serve it and enjoy it however you like!
If you love the flavor of the maple dijon sauce and want to make this a roasted veggie side dish, you can. Simply leave out any protein, make half of the marinade and toss the veggies with it half way through the cooking time.
Can I make this without the mustard?
Yes. If you don’t love the flavor of mustard, I would use only 1 tablespoon of mustard in the marinade instead of 2. When balanced out with the other ingredients, the mustard flavor is not very strong.
Can I omit the maple syrup? Or replace it with something else?
The maple flavor adds to this chicken and butternut squash sheet pan meal, but you can replace it with honey if you want. Or you can omit it and let the Dijon mustard do all the flavoring.
Can I omit the Brussels sprouts?
If you don’t like or have Brussels sprouts, you can absolutely omit them from this sheet pan dinner.
Other veggie-loaded sheet pan meals you will love
- Sheet Pan Sausage and Veggies
- Sheet Pan Orange Tofu & Veggies
- One-Sheet Roasted Garlic Salmon & Broccoli
- Sheet Pan Veggie Fajitas
- One-Sheet Pan Pesto Chicken & Summer Veggies
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One Pan Maple Dijon Chicken and Butternut Squash
Ingredients
- 1 ½ pounds butternut squash, peeled and cut into ½-inch dice (about 4 cups)
- 1 pound Brussels sprouts, ends trimmed then cut in half
- 1 medium red onion, halved, peeled, and cut into ¼-inch slices
- 5 tablespoons olive oil , divided
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 cloves garlic, pressed or finely minced
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced fresh thyme leaves, plus more for garnish (or ½ tsp dried thyme)
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch
Instructions
- Preheat the oven to 425℉.
- Place the diced squash, Brussels sprouts, and sliced onion in the center of a large, rimmed sheet pan. Drizzle with 2 tablespoons of olive oil then sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Toss with your hands to coat, then spread the vegetables into an even layer. Place into the oven and set a timer for 20 minutes.
- Meanwhile, in a large bowl, stir together the garlic, mustard, maple syrup, vinegar, 3 Tbsp of olive oil, 1 tsp salt, ¼ tsp ground pepper, and the fresh thyme. Add the diced chicken and stir to coat the chicken in the marinade.
- Once the 20 minutes is up, remove the pan from the oven. Spoon the chicken pieces evenly over the vegetables then drizzle any remaining marinade over the top. Place the pan back in the oven and bake until chicken is fully cooked, 15 to 18 minutes. Sprinkle with additional fresh thyme as garnish, if desired.
This was so delicious and easy too!! Will definitely make again!
I am so happy to hear that, Jennie!
This has quickly become a weekly staple in our house. Quick, easy, and delicious!
I love that, Nicole! I’m so glad you love it so much. It is certainly a favorite around here too!
Delicious, easy, and perfect for fall!
Yay! I’m so glad you enjoy this recipe as much as we do, Mollie! I agree. It’s the perfect fall dinner.
I made this! It was so yummy. I admit that I omitted the brussel sprouts (only because I didn’t have any). I’m sure it would be even better with them as written. The sauce was simple and completely made the recipe. Don’t hesitate to try this — it was delicious!
So glad you enjoyed this! The sprouts are great, but this recipe is so forgiving and adaptable to fit what you have or like! Thanks for taking time to share!
Sounds delicious! Can I use frozen squash and brussel sprouts? I buy them frozen and precut but I’m not sure if I would need to thaw them first.
Hi Brenda! I’ve never tried this with frozen veggies, but I would say you would want to thaw first. That way, you can drain off the extra water naturally released during the thawing process before adding it to the rest of the ingredients.
This is my third time making this within the last 6 weeks. We all love this amazing flavor combo of the roasted veggies with the juicy marinated chicken, and that sauce is so yummy! I think my favorite way to eat it is as a dinner salad over a blend of spinach and arugula, but it’s great on its own, too!
Over salad is magic! Totally agree with you, Janice! Thanks for taking the time to leave a review!
Update: Made this again — this time with the brussel sprouts called for! SO delicious, SO easy, SO no-hands-on once it’s in the oven. Thanks again.
Thanks for coming back and sharing again! I’m gald you love this recipe as much as I do!
This meal is easy to prep and so incredibly tasty! We swap sweet potato for the squash and haven’t had any issues whatsoever. The marinade is the star of the show here. I always double the marinade ingredients so I have plenty to dip veggies in while I wait for everything else to roast. Thank you for another gem, Taesha!
Looks so great! Can’t wait to try. I’d like to follow you on Spillt.app!
I’m a busy homeschool Mom of 6 kids and want to thank you for this recipe. It’s easy to just chop up and have the one sheet pan for dinner and it’s become one of our regular dinners because it’s so delicious! My partner and I practically fight over the left overs. Lol Thank you, from all of us.
That is so wonderful to hear, Jenn! Thanks for taking the time to share.
this was absolutely delicious. We had it over farro for a really hearty fall dinner. It will definitely be a favorite when the weather cools down. we used a mix of boneless skinless thighs and breasts – i think it was fancy enough for having people over. So tasty, and healthy too 🙂
Love that you loved this, Jadie! Thanks for taking the time to leave a review!
Delicious! Easy! Quick!
I will be making this regularly!
Love this one too! So perfect for fall dinners!
This is so yummy & easy! I didn’t have Brussel sprouts so subbed fresh broccoli flowerets. I’ll get Brussel sprouts for the next time. And there will be a next time! Thank you!!
So glad you loved this too!
This was so good! Didn’t have any brussels sprouts. Other than adding them the next time, not sure if I would change a thing.
I’m so glad you enjoyed it, Jan!