Maple Dijon Sheet Pan Chicken with Roasted Vegetables

Sheet pan dinners are one of the simplest ways to cook — everything roasts together at the same temperature, with minimal hands-on time. This Sheet Pan Maple Dijon Chicken and Vegetables is no exception. It’s perfect for a busy weeknight or for meal prep: tender chicken breasts glazed in a sweet-savory maple-Dijon sauce roasted alongside carrots, shallots, and broccoli for an easy, flavorful complete meal.

Why sheet pan meals are so popular

Because they work. Sheet pan meals are incredibly easy to prepare and ideal for busy nights. Toss the protein and vegetables on a single pan, season, and roast — cleanup is minimal and everything finishes at the same time. They’re versatile, too: swap vegetables or proteins depending on what you have on hand or what’s in season.

Sheet pan cooking is especially useful when you don’t want to stand over the stove. Line the pan with parchment paper and you’ll cut cleanup down even more — just one pan to wash instead of a sink full of pots and pans. With a little chopping up front, you can have several lunches or dinners ready in about 45 minutes without constant supervision.

Ingredients you’ll need

• Chicken breasts
• Carrots
• Broccoli florets
• Shallots
• Real maple syrup
• Dijon mustard
• Olive oil
• Paprika
• Dried thyme
• Garlic powder
• Kosher salt
• Fresh parsley

This recipe keeps the ingredient list short and relies on pantry staples. The maple and Dijon create a simple but flavorful glaze that complements the roasted vegetables and chicken without any fancy ingredients.

How to make Sheet Pan Maple Dijon Chicken & Vegetables

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray with olive oil spray.

2. Peel and slice the carrots into rounds. Slice the shallots and trim the broccoli into florets.

3. Arrange the vegetables on the sheet pan and place the raw chicken breasts among them. Lightly spray the tops with olive oil spray.

4. In a small bowl, mix the salt, garlic powder, paprika, and dried thyme. Sprinkle this seasoning evenly over the chicken and vegetables, coating both sides of the chicken.

5. In another bowl, whisk together the maple syrup, Dijon mustard, and olive oil. Pour this glaze over the chicken and vegetables, turning the chicken to ensure it’s well coated.

6. Roast in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

7. Remove from the oven and garnish with chopped fresh parsley before serving.

How to serve

This sheet pan meal is a complete dinner on its own — protein plus vegetables. If you want a starch, serve it with brown rice, quinoa, or roasted potatoes. For a lighter option, pair with a simple side salad. The roasted chicken and vegetables also work well in sandwiches, wraps, or grain bowls.

To reheat meal-prepped portions, microwave until warmed through or reheat in a 350°F (175°C) oven for 8–10 minutes.