Make dinner healthy and easy with this One-Pan Maple Dijon Chicken & Brussels Sprouts!
There’s nothing more comforting than coming home from a long day to a home-cooked meal, but spending hours in the kitchen making an entire dish from scratch isn’t always easy. Luckily, this amazing chicken and Brussels sprouts recipe solves that pesky issue.
In just 30 minutes you get a nourishing, wholesome dinner – all you have to do is chop, marinade and bake. Plus: you bake everything together on a single baking sheet, which means minimal cleanup.
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The dressing is made from three of my favorite ingredients – maple syrup, Dijon mustard and crushed red pepper flakes. It’s a little tangy, a little sweet and has a pop of heat. We recommend trying this marinade with other meat dishes as well (it makes for a great salmon dish, trust us on this one).
While the chicken and Brussels sprouts bake together, the juices from the chicken drizzle into the Brussels sprouts – caramelizing the edges.
Tip: To make this dinner even easier, toss the ingredients for the marinade together the night before with the chicken and refrigerate overnight to let the flavors soak into the meat. The next day, all you do is toss everything on the pan with your chopped Brussels sprouts and bake.
One-Pan Maple Dijon Chicken & Brussels Sprouts
One-Pan Maple Dijon Chicken & Brussels Sprouts
Megan OlsonFor the Marinade:
- 1 T extra virgin olive oil
- 2 T maple syrup
- 2 T Dijon mustard
- ½ t crushed red chili peppers
- Salt and pepper to taste
For the Chicken:
- 2 large uncooked chicken breasts, at room temperature 30 minutes
- 1 lb Brussels sprouts
- ¼ t crushed red chili peppers
- 1 T extra virgin olive oil
- In a medium bowl, mix together the ingredients for the marinade.
- Place the chicken in the bowl with the marinade. Marinate in the refrigerator 1 hour (overnight is recommended for best results).
- Remove chicken from refrigerator and rest at room temperature 30 minutes prior to baking. In the meantime, chop the Brussels sprouts.
- Preheat oven to 350°F. Prepare a large baking sheet with a slip mat or grease with extra virgin olive oil.
- Place in a bowl and toss together with extra virgin olive oil and red pepper flakes.
- Assemble the chicken in the middle of the sheet pan with Brussels sprouts around it.
- Bake at 350°F for 30 minutes. Remove from the oven and serve immediately.
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