Can I use boneless chicken breast instead of bone-in chicken breast?

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.

Can I use boneless chicken thighs instead of bone-in chicken breast?

You can use the maple mustard glaze as a marinade for boneless chicken thighs, but chicken thighs cook pretty quickly in the oven. My boneless balsamic chicken thighs only take about 25 minutes! So pairing them with butternut squash on a sheet pan might not work well because of the different cooking times. Basically, you could use this recipe as inspiration and then make adjustments based on what protein and veggies you’re using.

Can I add maple mustard glaze to the vegetables?

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.

Maple Mustard Chicken and Butternut Squash (Sheet Pan)

Name: Maple Mustard Chicken and Butternut Squash (Sheet Pan)
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/8 cup grainy Dijon mustard; 1/4 cup smooth Dijon mustard; 1/4 cup pure maple syrup; 2 teaspoons minced garlic; 2 tablespoons butter - melted; Leaves from 1 sprig of fresh rosemary - minced; 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

Maple Mustard Chicken and Butternut Squash (Sheet Pan)

Maple mustard chicken on a bed of cooked butternut squash.

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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!

Author: Katie
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

Scale

For the maple mustard glaze:

1/8 cup grainy Dijon mustard
1/4 cup smooth Dijon mustard
1/4 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

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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: 1/6 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

Find it online: https://sugarandsnappeas.com/maple-mustard-chicken-and-butternut-squash-sheet-pan/