Sheet Pan Maple Mustard Chicken, Butternut Squash and Brussels Sprouts
on Feb 03, 2020, Updated May 03, 2026
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Keep dinner easy tonight and make this Sheet Pan Maple Mustard Chicken, Butternut Squash and Brussels Sprouts. Everything cooks together on one pan and you love the sweet and tangy flavor!
Mondays always feel like a good time to share an easy weeknight dinner. Sometimes it’s hard to get motivated to cook after the weekend, but not when you have an arsenal full of easy and healthy recipes at your fingertips. Today I’ve got another one to add to your collection, Sheet Pan Maple Mustard Chicken, Butternut Squash and Brussels Sprouts.
Not only is this sheet pan roasted chicken and veggies great the day you make it, but the leftovers hold up nicely too. This of course is perfect if you meal prep for the week. I have several sheet pan dinners on the blog already (scroll down to see a few of them). In the post for this Sheet Pan Pesto Salmon and Potatoes I give some of my best tips for ensuring that your sheet pan meals turn out well and you don’t have over or under cooked parts to them.
Ingredient Notes
Chicken breasts – I love them because they’re juicy, lean, and affordable. You can also use chicken thighs.
Butternut squash and brussels sprouts – Brussels sprouts get sweeter and less bitter when their roasted. Look for brussels sprouts that are firm and compact with tightly packed leaves. Choose a butternut squash with a long neck. The neck has the most useable flesh and you’ll get the most for your money.
Whole grain mustard – I love the texture of whole grain mustard. I also use it for this creamy mustard chicken. You can also use dijon mustard however the flavor will be a little more sharp and spicy.
Maple Syrup – Maple syrup balances the tang of the mustard. You can also use an equal amount of honey.
Rosemary – Fresh or dried rosemary can be used. Fresh has a more mellow and fresh flavor while dried has a woodier flavor.
If you fall into the category of not being a fan of brussels sprouts, this recipe may change your mind. Both maple and mustard have a great way of taming the bitterness of brussels sprouts, which is often one of the reasons people don’t like them. I did a similar flavor pairing when I made this Roasted Brussels Sprouts with Apples and Maple Mustard Dressing.
Roasting brussels sprouts is another way to change your opinion of them. The roasting brings out their nutty, sweet flavors and gives them a nice crunchy texture. These Chili Honey Lime Roasted Brussels Sprouts are one of my favorite ways to prepare them as a side dish.
For this recipe everything can be roasted in the oven at the same time. The caveat being, you need to cut the butternut squash into smaller cubes (no bigger than 1/2 inch) and not use massively thick chicken breasts. If this is a step you aren’t interested in doing, that’s ok. You’ll just need to pull the brussels sprouts off the sheet pan while the chicken and squash continue to cook.
Vegetable Substitutions
If butternut squash and brussels sprouts aren’t your thing, sweet potatoes and broccoli would be a good substitution. They have similar cooking times and will pair well with the maple mustard sauce.
Sheet Pan Maple Mustard Chicken, Butternut Squash and Brussels Sprouts
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 cups cubed butternut squash
- 2 cups halved brussels sprouts
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon dried rosemary
Instructions
- Preheat oven to 425° F. and line a rimmed sheet pan with foil or spray it with cooking spray.
- In a small bowl whisk together the mustard, maple syrup, rosemary salt and pepper.
- Place the butternut squash and brussels sprouts on the sheet pan and toss together with the tablespoon of olive oil, salt and pepper. Spread them into a single layer leaving enough room for the chicken. Be careful not to overcrowd them.
- Season the chicken with salt and pepper and brush half of the maple mustard sauce on them (be careful not to cross contaminate the sauce). Place the chicken on the sheet pan, then roast in the oven for 15 minutes.
- Remove the pan from the oven and brush the chicken with more sauce. Drizzle the remaining sauce over the vegetables. Roast for another 5-10 minutes or until the squash is tender and the chicken has an internal temperature of 165° F.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Im. making this tonight!