Maple Mustard Chicken is an easy, yummy sheet pan dinner! Healthy and ready in under 30 minutes – it’s great for meal prep or quick meal! Paleo and gluten free.
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I’m seriously about to grace you with the easiest, tastiest dinner ever made – Maple Mustard Chicken. It’s one of my absolute favorite quick, simple dinners to make.
I love this chicken recipe because it’s made on one sheet pan, but is a complete meal, which means ONE dish to wash.. yes, you read that right.
It also has the most delicious maple/mustard marinade that I legit want to put on pretty much everything – I think you’ll love it!
I came up with this maple mustard chicken and potatoes recipe last year during what was probably the busiest month of my life.
I needed EASY recipes to fall back on, and this Healthy Maple Mustard Chicken quickly became a weekly staple.
why you’ll love this mustard chicken
- Easy weeknight dinner – All this easy recipe takes is to marinate the chicken, then bake! So simple!
- One pan – One pan dinners are just the best because they’re super easy to clean up!
- Great for meal prep – This recipe will last for 4 days in the fridge, so it is perfect for healthy meal prep!
Ingredients for Crispy Maple Mustard Chicken:
To make maple mustard chicken you’ll need:
- chicken breasts or chicken thighs
- potatoes, brussels sprouts
- maple syrup
- whole grain mustard
- salt, pepper, garlic powder
- rosemary
- olive oil
The key to this recipe is that everything cooks at the same time, so you can just toss it in the oven + not have to think about it. It’s also totally a crowd pleaser!
We love sheet pan meals because they require minimal effort and are always so tasty. This Maple Mustard Pork Tenderloin Dinner is one of our favorites, and I knew the combo on chicken would be just as yummy!
We love this instant-read thermometer for checking the internal temperature to make sure your meat is cooked thoroughly!
How to make Maple Mustard Chicken:
To make maple mustard chicken:
- Whisk together your maple mustard mixture.Â
- Pour the maple mustard mixture on your brussels sprouts, potatoes, and chicken breasts – making sure everything is evenly coated.
- We like to marinate ours for about 30 minutes. Because everything is cooking at the same temperature and time – you can mix the veggies/chicken together and it is not a food safety issue!
- Bake at 400° for 25 minutes on a parchment paper lined sheet pan until you’ve got perfectly crispy maple mustard chicken!
P.S. If you love easy sheet pan dinners, check out these Healthy Sheet Pan Dinners!
I know you’re going to love this easy + delicious paleo sheet pan dinner as much as we do. Once you taste that sweet/salty maple mustard combo, you’re totally going to fall in love!
Substitutions
Herbs: If you don’t like rosemary, you can sub basil or fresh thyme. Either one would be delicious in this dish!
Maple syrup: Any maple syrup will work, but we use real maple syrup! You can also substitute with honey.
Mustard:Â We prefer whole grain mustard in this recipe, but any mustard will work. You can use brown mustard, dijon mustard, stone ground mustard, or yellow mustard too!
Chicken: If you don’t have chicken breasts, you can use chicken thighs, wings, or even chicken tenders
Veggies: You can sub brussels sprouts with broccoli or butternut squash. Baby carrots would also work.
Potatoes: You can substitute fingerling potatoes for russet potatoes cut in roughly the same size. We have not tried using sweet potatoes.
Grilling:Â This marinade is amazing on grilled chicken!Â
Other Ways to Cook Maple Chicken
Crockpot/Instant Pot: We have not tried making this in our crockpot/instant pot and wouldn’t recommend it. The oven helps to broil the chicken and get a crispy glaze on top of the chicken that you can’t get in the crockpot or instant pot. If you would like to try it, you can follow the instructions in this post for Lemon Garlic Chicken Dinner for crockpot/instant pot.
Grilling: This marinade is fantastic on the grill! It’s also delicious on grilled veggies. If you would like another grilled option, try our Grilled Balsamic Chicken Recipe.
Skillet: You can pan sear this chicken, but we don’t recommend it. You’ll need to use multiple pans for all the components of the dish, and it’s much easier to cook on one pan in the oven!Â
Is it safe to use the same marinade from the chicken on the veggies?
I’ve had a few people ask if this is safe to do because you’re technically cross contaminating the brussels with raw chicken marinade. If you were cooking the vegetables at a different temperature or length of time than the chicken, this would be a BIG no.
Since everything is going in the oven at once and cooking for the same amount of time – you’re in the clear! However, if this idea still bothers you, simply divide the marinade up before adding it to the chicken!
Storing Maple Mustard Chicken:
Storing:Â We recommend storing this chicken in the fridge for up to 4 days. It is great for meal prepping!Â
Freezing: I haven’t frozen this recipe, but I do not think it would freeze well.Â
Reheating: You can reheat this chicken in the microwave, but we recommend using a toaster oven!
Other healthy sheet pan dinner recipes you’ll love:
Sheet pan dinners are simply the best. They’re such an easy recipe to make (and clean up!) here are some of our favorites:
Maple Mustard Chicken
Ingredients
- 1 lb chicken breasts butterflied + pounded until thin
- 2 cups brussels sprouts halved (about 1 lb)
- 2 cups fingerling potatoes halved, lengthwise (about 1 lb)
Marinade:
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 3 tablespoons whole grain mustard
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Clean, cut and pound chicken until thin. This is optional, but will help to make the chicken tender + ensure it cooks evenly.
- In a separate bowl, combine all ingredients for the marinade. It should be thick. Add chicken, brussels and potatoes to a ziploc bag or bowl and cover with marinade. Toss everything to coat evenly.
- Marinate for a minimum of 5 minutes (The longer you can marinate, the better. 30 mins – 1 hour is perfect, but overnight is best.)
- Prepare a lined baking sheet and preheat oven to 400. Remove chicken from bag or bowl and place on baking sheet.
- Lay brussels/potatoes on sheet next to chicken.
- Bake at 400 for 25-30 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
Video
Notes
- Herbs: If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
- Chicken: If you don’t have chicken breasts, you can use chicken thighs or even chicken tenders
- Veggies: You can sub brussels sprouts with broccoli or butternut squash
- Potatoes: You can sub fingerling potatoes for russet potatoes cut in roughly the same size
Madison says
I made this with candied carrots on a separate pan instead of brussel sprouts then drizzled some of the brown sugar sauce onto the chicken and potatoes. SO. GOOD.
Gregory says
What a wonderful recipe! My wife and I love it. We’ve made it 2X over a span of 10 days. I’m sure it will become a regular dinner for us.
To make it a little easier to prepare, we buy thin chicken breasts, readily available at our grocery stores. I’ve used a 2.5 gallon zip lock bag for this – I think the 1 gallon size would be too small.
I also used small, potatoes – not fingerlings, and needed to extend the oven time a bit until the pototoes were tender.
Highly recommend.
Tina says
Great recipe! I substituted honey for maple syrup, and broccoli for Brussels sprouts. It was so easy and delicious…. Thank you!
Melanie Tegeler says
My family absolutely loved this recipe! My daughter told me it was the best thing I have made! 🙂 Thank you for sharing!
ABird says
This recipe is superb!! I’ve made it numerous times! I’ve doubled it for meal prep and it freezes very well. I’ve also used both chicken thighs and chicken tenders. Highly recommend! Seriously YUM!!
Elizabeth Griffith says
We used chicken thighs and it came out so yummy. Even my toddler asked for seconds!