Sweet, savory, and perfect for fall, this maple mustard chicken and veggies recipe is a one-and-done sheet pan dinner. Featuring bone-in split chicken breasts and chopped butternut squash, it’s an irresistibly delicious meal your entire family will be totally obsessed with!
When I don’t have time for hours of hands-on cooking, I turn to a trusty sheet pan dinner recipe. Just like my sheet pan chimichurri chicken thighs and sheet pan chicken, peppers, and onions, this maple mustard chicken and veggies recipe is totally hands-off the second it goes in the oven!
My family seriously couldn’t say enough good things about this chicken dinner, and I have a feeling your family will feel the same way!
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Fast Facts
- Skill level: Easy peasy! Chopping the butternut squash is the hardest part, but it's totally doable.
- Cooking time: This is a weeknight dinner as long as you get it started no later than 5:00 pm. The bone-in chicken breasts will need up to 50 minutes in the oven.
- Flavor: Maple syrup adds a rich, caramel-like sweetness, while Dijon mustard packs a tangy punch! Fresh rosemary pulls it all together.
- Ways to save time: Purchase a bag of pre-chopped butternut squash from the produce section at your grocery store. Just make sure it's fresh, not frozen.
- How to make it your own: Swap the bone-in breasts for bone-in thighs and the squash for sweet potatoes. Scroll down for more details on possible swaps!
Ingredient Notes
- Dijon mustard - I like to use a mix of smooth and grainy Dijon mustard to add layers of both flavor and texture. Dijon is one of my all-time favorite flavor-makers!
- Maple syrup - Adds a natural sweetness that helps to balance the savory flavors in the mustard. I pair maple and mustard together in this maple Dijon dressing and Dutch oven ham recipe, too!
- Split chicken breast - This is chicken breast on the bone with the skin attached. The bones help retain moisture and add flavor to the chicken as it cooks, resulting in juicier meat. Plus, bone-in cuts of chicken are usually much cheaper than boneless. They’re a win-win!
*See the recipe card below for a detailed list of ingredients and measurements.
Recipe Testing Notes and Variations
I initially tested this maple mustard chicken recipe using bone-in chicken thighs and sweet potatoes. It honestly turned out amazing! However, I have A LOT of chicken thigh recipes, which is why I settled on split chicken breasts instead.
- To substitute chicken breasts with bone-in chicken thighs, make the recipe as instructed and reduce the total cooking time to about 40 minutes.
- Feel free to substitute the butternut squash with chopped sweet potatoes, carrots, pumpkin, or parsnips. Stick with hardy veggies that take a while to cook! Quick-cooking vegetables, such as broccoli or zucchini, will cook too quickly and become mushy.
Recipe Instructions with Photos
Quick Rundown
- Mix the maple mustard glaze ingredients.
- Chop and season the veggies.
- Assemble the chicken and veggies on a sheet pan.
- Brush the chicken with about 75% of the glaze.
- Bake for 50 minutes or until cooked through.
- Add the rest of the glaze to the tops of the chicken.
- Finish under the broiler for about 5 minutes.
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F. Combine the glaze ingredients in a small mixing bowl.
Step 2: Peel and chop the butternut squash into bite-sized pieces and thickly slice the red onion. Spread the chopped veggies out onto a large baking sheet. Toss with 2 tablespoons of extra virgin olive oil and lightly season with kosher salt, pepper, and garlic powder to taste.
Chopping tip!
Peeling and chopping butternut squash can be tricky! Make sure you use a sharp vegetable peeler to remove the skin, cut off both the stem and the base to create a stable surface, and use a spoon to remove the seeds and guts. You can grip the squash with a clean paper towel if it becomes slippery.
Step 3: Nestle the chicken breasts into chopped veggies. Season with salt, pepper, and garlic powder according to your preference.
Step 3: Brush about 75% of the maple mustard glaze onto the tops of the chicken breast. Save the remaining 25%, and DO NOT let it become contaminated with raw chicken germs!
Step 4: Place the tray of maple mustard chicken into the oven and bake for 40-50 minutes, or until the internal temperature of the chicken reaches at least 165°F.
Step 6: Once cooked through, spread the rest of the maple mustard glaze onto the tops of the chicken, return to the oven, and broil under high heat for about 5 minutes or until the tops are golden brown and crisp. Enjoy!
More Tips for Success
- For even cooking, allow your split chicken breast to sit at room temperature for about 30 minutes prior to preparing the recipe.
- Use a large baking sheet. This maple mustard chicken recipe makes a big portion, so you'll need to use a large baking sheet or two half-size pans.
- To remove the chicken breast meat from the bone after cooking, make a vertical cut along one side of the breastbone. Use your knife to follow the contour of the bone as closely as possible, gently working your way down the curve of the ribcage.
Frequently Asked Questions
Yes, you can use boneless chicken breast. However, you’ll need to decrease your baking time as boneless chicken breast will cook much more quickly than bone-in. Use a digital meat thermometer to check for doneness after about 30 minutes.
I actually tested the recipe once with the butternut squash tossed in extra glaze. While it tasted great, it was a little overpowering. I much prefer to let the natural flavor of the vegetables hold their own without adding any glaze.
Other Recipes to Consider
You might also like this baked chicken, carrots, and potato recipe! Similar to a sheet pan chicken dinner, it cooks in one pot and is a complete meal.
If you tried this Maple Mustard Chicken Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Maple Mustard Chicken and Butternut Squash Sheet Pan Dinner
Sweet, savory, and perfect for fall, this maple mustard chicken and veggies recipe is a one-and-done sheet pan dinner. Featuring bone-in split chicken breasts and chopped butternut squash, it’s an irresistibly delicious meal your entire family will be totally obsessed with!
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
For the maple mustard glaze:
- ⅛ cup grainy Dijon mustard
- ¼ cup smooth Dijon mustard
- ¼ cup pure maple syrup
- 2 teaspoons minced garlic
- 2 tablespoons butter - melted
- Leaves from 1 sprig of fresh rosemary - minced
For the chicken and vegetables:
- 1 large butternut squash
- 1 large red onion
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Ground black pepper
- Garlic powder
- 3 split chicken breasts - bone-in, skin-on
Instructions
- Preheat your oven to 400°F.
- Combine the maple mustard glaze ingredients in a small mixing bowl.
- Use a sharp vegetable peeler to peel the butternut squash. Cut it in half, scoop out the inner seeds and guts, and then chop it into bite-sized pieces. Slice the red onion into thick slices.
- Spread the chopped vegetables out onto a large baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and toss to combine. Lightly season with kosher salt, ground black pepper, and garlic powder to your personal preference.
- Nestle the chicken breasts into the middle of the baking sheet. Season them with salt, pepper, and garlic powder to your personal preference.
- Spread about 75% of the maple mustard glaze onto the tops of the chicken breast. Set the remaining 25% aside and don't let it become contaminated with the raw chicken! When spooning the glaze onto the chicken, don't dip your spoon or brush back into the glaze after it's touched the raw chicken.
- Transfer the baking sheet into the preheated oven and bake for 40-50 minutes, or until the internal temperature of the chicken reaches at least 165°F.
- Once the chicken is cooked through, spread the remaining glaze onto the tops of the chicken and return the tray to the oven. (Only do this if you're positive you didn't contaminate your glaze with raw chicken germs!)
- Broil under high heat for about 5 minutes or until the tops are golden brown.
- Remove from the oven and let the chicken rest for about 10 minutes.
- Serve and enjoy!
Notes
- Peeling and chopping butternut squash can be tricky! Make sure you use a sharp vegetable peeler to remove the skin, cut off both the stem and the base to create a stable surface, and use a spoon to remove the seeds and guts. You can grip the squash with a clean paper towel if it becomes slippery.
- For even cooking, allow your split chicken breast to sit at room temperature for about 30 minutes prior to preparing the recipe.
- To remove the chicken breast meat from the bone after cooking, make a vertical cut along one side of the breastbone. Use your knife to follow the contour of the bone as closely as possible, gently working your way down the curve of the ribcage.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 373
- Sugar: 11.1 g
- Sodium: 673.7 mg
- Fat: 16.3 g
- Carbohydrates: 23.1 g
- Fiber: 2.5 g
- Protein: 30.7 g
- Cholesterol: 92.5 mg
Katie says
My family's new favorite sheet pan chicken dinner!