This One Pan Maple Dijon Chicken and Butternut Squash is the perfect healthy dinner! Flavorful chicken with roasted squash, Brussel 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, Brussel 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 and make getting this veggie-loaded dinner on the table that much faster.
- Use pre-cut squash and Brussel 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 that much easier on a busy weeknight.
The 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 Brussel sprouts?
If you don’t like or have Brussel 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
Loving this chicken squash sheet pan recipe and now you’re hungry for more?
One Pan Maple Dijon Chicken and Butternut Squash
- 1 ½ pounds butternut squash peeled and cut into ½-inch dice (about 4 cups)
- 1 pound Brussel 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
- Preheat the oven to 425℉.
- Place the diced squash, Brussel 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.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!