Irresistible Maple Dijon Sheet Pan Chicken in 40 Minutes

Oh, how I love a good sheet pan dinner! This maple dijon sheet pan chicken has saved my bacon more times than I can count on busy weeknights. Trust me, I’ve been making this exact recipe for years – ever since my neighbor Sarah shared it during one of those crazy “I have 20 minutes to get dinner on the table” moments. The magic happens when sweet maple syrup tangos with zesty dijon mustard to create this gorgeous glaze that coats both the chicken and veggies. And the best part? Everything cooks together on one pan – meaning minimal cleanup (hallelujah!). I can’t tell you how many times this simple dish has gotten rave reviews from my family, even though it takes barely any effort. The chicken comes out juicy every single time, and the potatoes get these delicious crispy edges that make you want to eat them straight off the pan. If you’re looking for a foolproof dinner that feels special but couldn’t be easier, this is it.

Why You’ll Love This Maple Dijon Sheet Pan Chicken

This recipe is a total game-changer, and here’s why:

• One pan wonder: Everything cooks together—chicken AND veggies—meaning you’ll spend less time scrubbing dishes and more time enjoying dinner.
• Flavor bomb: The sweet maple and tangy dijon combo is downright addictive. Even picky eaters can’t resist it!
• Weeknight hero: From fridge to table in under 40 minutes? Yes, please! It’s my go-to when life gets chaotic (which, let’s be real, is most nights).

Seriously, this dish delivers big flavor with zero fuss. What’s not to love?

Ingredients for Maple Dijon Sheet Pan Chicken

You won’t believe how simple the ingredient list is for something that tastes this good! Here’s exactly what you’ll need – and trust me, every single one plays a crucial role in creating that perfect sweet-and-savory balance:

• 4 boneless, skinless chicken breasts (about 6 oz each) – I always look for ones that are similar thickness so they cook evenly
• 1/4 cup pure maple syrup – none of that pancake syrup stuff! The real deal makes all the difference
• 2 tbsp Dijon mustard – my secret is using the grainy kind for extra texture
• 2 tbsp olive oil – helps everything get that gorgeous golden color
• 1 tsp garlic powder – because everything’s better with garlic
• 1 tsp salt – I use kosher salt for more even seasoning
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1 lb baby potatoes, halved – the smaller they are, the crispier they’ll get
• 1 bunch asparagus, trimmed – snap off those woody ends (you’ll know where they naturally break)

See? Nothing fancy, but when they come together – magic! Pro tip: measure everything before you start cooking. It makes the whole process so much smoother when you’re not scrambling mid-recipe.

How to Make Maple Dijon Sheet Pan Chicken

Okay, let’s get cooking! This recipe comes together so easily, but I’ve learned a few tricks over the years to make it absolutely foolproof. Follow these steps, and you’ll have a golden, glazed masterpiece in no time.

Preparing the Maple Dijon Glaze

First things first – that glorious glaze! Grab a medium bowl and whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper until it’s completely smooth. You’ll know it’s ready when it looks like a shiny, pourable sauce with no lumps. This is where the magic starts – that sweet maple and tangy mustard combo is what makes this dish so special. Don’t be shy about tasting it (I never am!) and adjusting the seasoning if needed.

Arranging the Sheet Pan

Now for the fun part – assembly! Toss the chicken breasts in the glaze until they’re completely coated (I use my hands for this – way easier than trying to maneuver with tongs). Then arrange them on a large sheet pan with some space between each piece – this helps them cook evenly and get that beautiful caramelization. Scatter the halved baby potatoes and asparagus around the chicken in a single layer. Here’s my golden rule: if the veggies are piled on top of each other, they’ll steam instead of roast. We want crispy, not soggy!

Baking and Checking Doneness

Pop that pan into your preheated 400°F oven and let the magic happen. After about 15 minutes, I like to give the veggies a quick stir (careful of the hot pan edges!) to ensure even browning. The chicken is done when it reaches 165°F on a meat thermometer – usually around 25-30 minutes total. The potatoes should be fork-tender, and the asparagus will be bright green with slightly crispy tips. If your chicken breasts are particularly thick, they might need an extra 5 minutes – just keep an eye on them!

Pro tip from my many test runs: if the glaze starts getting too dark before everything’s cooked, just tent the pan loosely with foil. And whatever you do, don’t skip resting the chicken for 5 minutes after baking – this lets those juices redistribute so every bite stays moist.

Tips for Perfect Maple Dijon Sheet Pan Chicken

After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to restaurant-quality every single time. Here are my can’t-live-without tips:

• Pat that chicken dry! I can’t stress this enough – use paper towels to thoroughly dry the chicken breasts before adding the glaze. Moisture is the enemy of good browning, and we want that golden crust.
• Uniform is key with the veggies. Cut those potatoes roughly the same size (I aim for 1-inch pieces) so they cook evenly. Nothing worse than some being mushy while others are still crunchy!
• Parchment paper is your friend – it makes cleanup a breeze and prevents any sticky maple glaze from welding itself to your pan. I keep a roll in my pantry just for recipes like this.
• Don’t crowd the pan! If everything’s jammed together, it’ll steam instead of roast. Use two pans if you need to – crispy edges are what makes this dish shine.

Follow these simple tips, and I promise your maple dijon chicken will come out perfect every time. My family can actually tell when I’ve skipped the pat-dry step – it makes THAT much difference!

Variations for Maple Dijon Sheet Pan Chicken

One of my favorite things about this recipe is how easily you can mix it up based on what’s in season or lurking in your fridge. Here are some of my go-to swaps that keep this dish exciting week after week:

• Sweet potatoes instead of baby potatoes – I love how their natural sweetness plays with the maple glaze. Just cube them small (about 1/2-inch pieces) so they cook through at the same time as the chicken. The caramelized edges you get are absolutely to die for!
• Brussels sprouts for asparagus – Trim and halve them, then toss with a tiny bit of extra oil before roasting. They get these amazing crispy outer leaves that soak up the glaze beautifully. This is my wintertime favorite when asparagus isn’t looking its best.
• Chicken thighs instead of breasts – For those who prefer darker meat, bone-in, skin-on thighs work wonderfully (just add 5-7 minutes to the cooking time). The skin gets all sticky and caramelized – so good I sometimes fight my kids for the last piece!

Don’t be afraid to get creative – I’ve successfully used carrots, broccoli, even green beans in a pinch. The magic is in that maple dijon glaze, which seems to make everything taste amazing. Just remember: keep veggie sizes uniform, and don’t overload the pan. Happy experimenting!

Serving Suggestions

Honestly, this maple dijon chicken is pretty perfect all on its own, but if you’re feeling fancy, here’s how I love to serve it: a simple green salad with lemony vinaigrette cuts through the sweetness beautifully, and a hunk of crusty bread is *essential* for mopping up every last drop of that sticky glaze. Sometimes I’ll toss some roasted nuts over top for crunch – pecans are amazing with the maple flavors!

Storing and Reheating Maple Dijon Sheet Pan Chicken

Here’s the good news – this dish makes fantastic leftovers! I often intentionally make extra because it reheats so beautifully. The key is storing it properly to keep that glorious texture. Let me share my tried-and-true methods:

First, let everything cool completely (I know it’s tempting to dig right in!) before transferring to an airtight container. I separate the chicken from the veggies if I’m being fancy, but honestly, tossing everything together works fine too. It’ll keep in the fridge for about 3 days – any longer and the potatoes start getting sad.

Now, reheating is where the magic happens. That microwave? Forget about it – you’ll end up with soggy disappointment. Instead, spread everything out on a baking sheet (yes, another one!) and pop it in a 350°F oven for about 10-15 minutes. The chicken stays juicy, and the veggies regain some of their crispness. If you’re feeling extra, brush a tiny bit of fresh maple dijon glaze over the chicken before reheating – it revives all those amazing flavors.

Oh! And a little insider tip: if your potatoes seem dry after refrigeration, drizzle them with just a teaspoon of olive oil before reheating. Works like a charm every time. My husband actually thinks the leftovers taste better than the first night – though I’d never tell him I sometimes plan it that way!

Nutritional Information

Now, I’m no nutritionist, but I know many folks like to keep tabs on what they’re eating. Here’s the breakdown per serving (that’s one chicken breast with a good helping of veggies). Just remember – these are estimates that can vary based on your exact ingredients (especially how much glaze clings to that chicken!).

• Calories: 380
• Protein: 36g (that chicken packs a punch!)
• Carbohydrates: 28g
• Fiber: 4g (thanks to all those lovely veggies)
• Sugar: 12g (mostly from the natural maple goodness)
• Fat: 10g
• Saturated Fat: 2g
• Sodium: 620mg

Honestly? For a meal this flavorful and satisfying, those numbers feel like a win to me. The balance of protein, carbs, and healthy fats keeps everyone at my table full for hours. And between us – when my kids clean their plates this enthusiastically, I’m not sweating the sugar content one bit!

FAQs About Maple Dijon Sheet Pan Chicken

Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs work beautifully here – just add 5-7 minutes to the cooking time. The skin gets gloriously crispy and soaks up that maple dijon glaze like a dream. I actually prefer thighs on lazy Sundays when I want extra juicy meat. Pro tip: arrange them skin-side up for maximum caramelization!

How do I prevent soggy veggies?
Oh honey, I’ve battled the soggy veggie monster too many times! Here’s what works: 1) Don’t overcrowd the pan (use two if needed), 2) Cut veggies uniformly (I aim for 1-inch pieces), and 3) Make sure everything’s in a single layer. If your potatoes are still soft after baking, pop just the veggies back in for 5 more minutes while the chicken rests. The extra crisp is worth the wait!

Can I substitute honey for maple syrup?
You bet – honey makes a delicious alternative! The flavor shifts slightly (more floral than woodsy), but the sticky-sweet magic remains. Use equal amounts, and maybe add an extra pinch of salt to balance the sweetness. Though between us? Once you try the maple version, you might never go back – it creates this incredible depth that honey just can’t match!

Tried This Recipe? Rate It Below or Tag Us on Instagram!

Nothing makes me happier than seeing your versions of this maple dijon sheet pan chicken! Did your family go crazy for it like mine does? Did you try any fun variations? Snap a photo and tag me on Instagram – I’ll probably repost it with way too many excited emojis! Or leave a rating below to let others know how it turned out for you. Your feedback helps me create even better recipes (and gives me an excuse to make this again next week… not that I need one!). Happy cooking, friends!

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