Description
Maple Dijon Chicken with Roasted Brussels Sprouts & Butternut Squash
Ingredients
4 boneless, skinless chicken breasts
2 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Maple Dijon Glaze:
1/4 cup maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 cloves garlic, minced
Salt and pepper, to taste
Directions
Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
Prepare the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper. Set aside.
Season and Arrange the Vegetables: Place the Brussels sprouts and butternut squash on the baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Spread the vegetables to make room for the chicken breasts.
Season and Add the Chicken: Place the chicken breasts in the middle of the baking sheet, brush with the remaining olive oil, and season with salt and pepper. Pour half of the maple Dijon glaze over the chicken, coating each piece.
Bake: Bake in the preheated oven for 20 minutes. Remove the baking sheet, brush the remaining glaze over the chicken, and toss the vegetables for even roasting. Return to the oven for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve: Garnish with fresh parsley and serve warm. Enjoy this cozy, sweet, and savory meal!
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Servings: 4
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Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure all vegetables are cut to a uniform size for even cooking. After preheating your oven and preparing the glaze, arrange the seasoned Brussels sprouts and squash on the outer edges of the sheet pan. Place the seasoned chicken breasts in the center. This positioning allows the chicken juices to flavor the vegetables while preventing them from becoming soggy. When baking, use a meat thermometer to check the chicken’s internal temperature reaches 165°F. For extra caramelization, broil for the final 2-3 minutes.
Serving Suggestions
This hearty sheet pan meal is excellent on its own, but can be elevated with simple sides. Serve over a bed of fluffy quinoa, couscous, or wild rice to soak up the delicious glaze. For a low-carb option, pair with cauliflower rice. A simple side salad with a light vinaigrette balances the dish’s richness. Topping with toasted pecans or walnuts adds a delightful crunch.
How-to Summary
This is a simple one-pan meal. Whisk together a sweet and tangy maple Dijon glaze. Toss halved Brussels sprouts and cubed butternut squash with oil and seasonings on a sheet pan. Add chicken breasts, coat everything with half the glaze, and roast at 400°F. Halfway through, brush the chicken with the remaining glaze and toss the vegetables. Bake until chicken is cooked through and vegetables are caramelized.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, bone-in or boneless thighs work well. Adjust cooking time slightly, as thighs may take 5-10 minutes longer. Ensure the internal temperature reaches 165°F.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in a skillet over medium heat to maintain texture. Microwave reheating can make the vegetables soft.
Can I prepare this dish ahead of time?
You can chop the vegetables and make the glaze 1-2 days in advance. Store separately in the fridge. Assemble and bake just before cooking for the best texture.
My vegetables aren’t crispy. What went wrong?
Overcrowding the pan steams the vegetables. Ensure they are in a single layer with space between pieces. Patting them dry before oiling also helps.
Is there a substitute for maple syrup?
Honey is the best substitute, though it will change the flavor profile. For a sugar-free option, use a sugar-free maple syrup alternative.
Common Mistakes to Avoid
- Overcrowding the Pan: This causes steaming instead of roasting, leading to soggy vegetables.
- Uneven Vegetable Sizes: Cut squash and sprouts to similar sizes so they cook at the same rate.
- Adding All the Glaze at Once: Brushing in two layers builds flavor and prevents burning.
- Not Tossing Vegetables Midway: Tossing ensures all sides caramelize evenly.
- Underseasoning: Season both the vegetables and the chicken generously with salt and pepper.
Conclusion
This Maple Dijon Chicken with Roasted Brussels Sprouts and Butternut Squash is the epitome of a perfect weeknight dinner. It masterfully combines minimal cleanup with maximum flavor, delivering a balanced meal of protein and vibrant vegetables. The sweet and savory glaze elevates simple ingredients into a truly special dish. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a delicious, healthy, and visually impressive meal that will become a regular in your dinner rotation.