Sheet Pan Maple Mustard Chicken with Fall Vegetables

Why You’ll Love This Recipe

This meal is a complete dinner made on a single sheet pan, meaning minimal cleanup and maximum flavor. The maple mustard glaze adds a delicious balance of sweetness and tang, while fresh rosemary enhances the earthy fall flavors. It’s healthy, hearty, and versatile perfect for a weeknight family meal or a special seasonal dinner. Plus, it comes together quickly without complicated steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 pounds chicken breast
• 12 ounces Brussels sprouts, trimmed and halved
• 1 pound delicata squash, sliced into rings, seeds removed
• 1/2 cup fresh or frozen cranberries
• 2 tablespoons Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon maple syrup
• 1 tablespoon apple cider
• 1/2 tablespoon minced fresh rosemary, plus more for roasting
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, whisk together Dijon mustard, garlic, maple syrup, apple cider, rosemary, salt, and pepper.
3. Place the chicken breasts on the prepared baking sheet and brush generously with half of the glaze.
4. Arrange the Brussels sprouts, delicata squash, and cranberries around the chicken. Drizzle with olive oil if desired, season with salt and pepper, and sprinkle with extra rosemary.
5. Roast for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and caramelized.
6. Brush the chicken with the remaining glaze before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Swap chicken breasts for chicken thighs for a juicier option.
• Use butternut squash or acorn squash instead of delicata.
• Add sliced apples or pears for extra sweetness.
• Try honey instead of maple syrup for a slightly different flavor profile.
• For more texture, sprinkle toasted pecans or walnuts on top before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or use the microwave for quick reheating. Freezing is not recommended, as the vegetables may lose their texture.

FAQs

Can I use frozen Brussels sprouts?

Yes, but fresh Brussels sprouts will roast more evenly and develop better caramelization.

Do I need to peel delicata squash?

No, the skin is thin and tender when roasted, making it completely edible.

Can I prepare the glaze ahead of time?

Yes, the glaze can be made up to 2 days in advance and stored in the refrigerator.

Can I substitute chicken with another protein?

Yes, turkey breast, or even salmon would work well with the maple mustard glaze.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.

Can I use dried rosemary instead of fresh?

Yes, but reduce the amount to 1 teaspoon since dried herbs are more concentrated.

What can I serve this with?

This dish is a complete meal on its own, but it also pairs well with wild rice, quinoa, or crusty bread.

Can I make this vegetarian?

Yes, simply omit the chicken and increase the amount of vegetables, or add chickpeas for protein.

How do I keep the chicken from drying out?

Don’t overcook it use a thermometer to check doneness, and consider covering the chicken loosely with foil halfway through cooking.

Can I double the recipe for a crowd?

Yes, just use two sheet pans to avoid overcrowding and ensure even roasting.

Conclusion

Sheet Pan Maple Mustard Chicken with Fall Vegetables is a simple, seasonal recipe that brings together the best flavors of autumn in one easy meal. With juicy chicken, caramelized veggies, and a flavorful glaze, it’s a dish that’s both comforting and impressive perfect for busy weeknights or festive gatherings.

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