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- 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish - Chopped pecans (optional) The main ingredients in this recipe focus on chicken and Brussels sprouts. The chicken thighs keep the dish juicy and tender. Halved Brussels sprouts add a lovely crunch. The maple syrup brings a sweet touch that balances the savory flavors. For flavor enhancers, Dijon mustard adds depth. Olive oil keeps everything moist, while garlic packs a punch. Together, they create a rich glaze that coats the chicken and Brussels sprouts perfectly. In terms of seasonings, thyme gives a nice herb taste. Salt and pepper enhance all the flavors. Fresh parsley adds color when serving. If you like a little crunch, sprinkle on chopped pecans. They add a delightful texture to each bite. - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. Start by preheating your oven. This step ensures even cooking. Next, grab a baking sheet. Lining it with parchment paper makes cleanup easier. It also helps with sticking. - Whisk together maple syrup, Dijon mustard, olive oil, garlic, thyme, salt, and pepper. In a bowl, combine your glaze ingredients. Use pure maple syrup for the best flavor. Add Dijon mustard for a nice tang. Mix in olive oil to give it richness. Minced garlic adds a lovely aroma. Dried thyme brings earthiness. Don’t forget salt and pepper for taste. Whisk until everything blends well. - Coat chicken thighs with half of the glaze. - Toss Brussels sprouts with the remaining glaze. Now, take your chicken thighs. Place them on the lined baking sheet. Pour half of your maple-Dijon glaze over them. Make sure to coat them well. In a separate bowl, take your halved Brussels sprouts. Toss them with the leftover glaze. This will give them great flavor. - Arrange chicken and Brussels sprouts on the baking sheet. - Add pecans if using. - Bake and check for doneness. Spread the Brussels sprouts around the chicken on the baking sheet. This spacing helps them cook evenly. If you like, sprinkle chopped pecans on top for crunch. Now, place the sheet in your preheated oven. Bake for 25-30 minutes. Check that the chicken reaches 165°F (75°C). The Brussels sprouts should be tender and slightly caramelized. - Use high-quality maple syrup for the best taste. - Adjust the amount of Dijon mustard to control the tanginess. Maple syrup brings a rich sweetness that pairs well with the mustard's bite. Choosing pure maple syrup enhances the dish's overall flavor. If you like more tang, add extra Dijon mustard. This small change can really brighten the chicken. - Ensure even spacing on the baking sheet for proper cooking. - Use an instant-read thermometer to check chicken doneness. Spacing the chicken and Brussels sprouts prevents steaming. This helps the veggies caramelize nicely. The instant-read thermometer shows when the chicken reaches 165°F (75°C), ensuring it is safe to eat. - Serve directly from the sheet pan for a casual feel. - Drizzle pan juices over the dish for extra flavor. Serving from the pan is easy and looks great on the table. Pouring the pan juices over the chicken and veggies adds more moisture and taste. You can also garnish with fresh parsley to make it pop! {{image_2}} You can swap out chicken for turkey or tofu. Turkey is leaner and still juicy. Tofu offers a great vegetarian choice. Just press the tofu to remove extra water before cooking. This will help it soak up the glaze better. Feel free to mix in other veggies. Carrots add sweetness, while sweet potatoes bring creaminess. Green beans add a nice crunch, too. You can use any of these as fun ways to change the dish. To change the taste, try different mustards. Honey mustard adds sweetness, while spicy mustard gives a kick. You can also add fresh herbs like rosemary or thyme. This adds freshness and depth to the dish. To store your leftovers, let the dish cool first. Place the chicken and Brussels sprouts in an airtight container. This helps keep them fresh. You can store them in the fridge for up to four days. If you want to enjoy the dish later, don’t forget to label the container with the date. If you want to freeze your meal, use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze the chicken and Brussels sprouts for up to three months. When you are ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until heated through. In the fridge, your leftovers will last about four days. In the freezer, they can stay good for three months. Always check for any off smells or changes in color before eating. If anything looks or smells bad, it's best to throw it away. Yes, you can use chicken breasts. They cook faster than thighs. You should adjust the cooking time to about 20-25 minutes. Always check for doneness to be safe. This dish pairs well with several sides. Try mashed potatoes for creaminess. A light salad adds freshness. You can also serve it with rice for a hearty meal. Use a meat thermometer to check the chicken. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white and juices should run clear. This blog post covered a tasty sheet pan meal with chicken thighs and Brussels sprouts. I shared key ingredients, the maple-Dijon glaze, and step-by-step cooking instructions. You also learned helpful tips and variations to make it your own. This dish is easy to prepare and makes for a quick weeknight dinner. Remember, you can use different proteins and veggies to suit your taste. Enjoy this simple yet delicious meal for your next family gathering.

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts

Discover the deliciousness of Maple Dijon Chicken & Brussels Sprouts Delight with this easy recipe that’s perfect for any weeknight dinner! Coated in a sweet and tangy maple-Dijon glaze, this dish combines juicy chicken thighs with tender Brussels sprouts and a crunchy pecan topping. Ready in just 35 minutes, it's a tasty and wholesome meal you won’t want to miss. Click through to explore this delightful recipe!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1/4 cup pure maple syrup

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup chopped pecans (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until well combined.

      Place the chicken thighs on the baking sheet and pour half of the maple-Dijon mixture over them, ensuring they are well coated.

        In a mixing bowl, toss the halved Brussels sprouts with the remaining maple-Dijon mixture until evenly coated.

          Spread the Brussels sprouts around the chicken on the baking sheet, making sure to leave space between them for even cooking.

            If using, sprinkle the chopped pecans over the Brussels sprouts for added crunch.

              Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and slightly caramelized.

                Remove from the oven, allow to cool slightly, and garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate individually on warm dishes, drizzling leftover pan juices over the chicken and Brussels sprouts for added flavor.