One-Pan Maple Dijon Chicken recipes
This recipe outlines the creation of a wholesome one-pan meal featuring succulent chicken, sweet butternut squash, earthy purple potatoes, and vibrant broccoli. Everything is roasted together with a delectable maple Dijon glaze, offering a balanced and flavorful dish with minimal cleanup. It's a perfect weeknight solution for a nutritious and satisfying dinner.
Equipment
- 1 Large sheet pan For even roasting and minimal cleanup.
- 1 Large Mixing Bowl For tossing vegetables and chicken.
- 1 Small Mixing Bowl For whisking the maple Dijon sauce.
- 1 Chef's knife Essential for precise vegetable prep.
- 1 Cutting Board A sturdy surface for safe and efficient chopping.
Ingredients
Main
- 1 1/2 lb boneless skinless chicken tenders or breasts
- 1 butternut squash- peeled seeded and cut in 1-inch cubes.
- 16 oz purple potatoes quartered
- 12 oz broccoli florets
- 1 teaspoon fresh thyme or dried thyme
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon Mustard
- 3 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) and ensure a large sheet pan is ready.
- Peel and seed the butternut squash, cutting it into 1-inch cubes. Quarter the purple potatoes.
- In a large mixing bowl, toss the squash and potatoes with 1 tablespoon of olive oil, half a teaspoon of salt, half a teaspoon of ground black pepper, and half a teaspoon of thyme.
- Spread the seasoned squash and potatoes in a single layer on the prepared sheet pan. Roast for 15-20 minutes to give them a head start.
- While the vegetables roast, prepare the maple Dijon glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, the remaining 2 tablespoons of olive oil, and the remaining half teaspoon of thyme.
- Pat the chicken tenders or breasts dry. Add them to the large mixing bowl and toss with about half of the prepared maple Dijon glaze, ensuring they are well coated.
- Remove the sheet pan from the oven. Add the chicken and broccoli florets to the pan, arranging everything in a single layer without overcrowding. Drizzle the remaining glaze over the chicken and vegetables.
- Return the sheet pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and lightly caramelized.
- For extra browning, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven, let rest for a few minutes, and serve warm.
Notes
For optimal results, ensure vegetables are cut into uniform pieces to promote even cooking. Butternut squash typically requires more time than potatoes; if you're concerned about doneness, cut the squash slightly smaller. Avoid overcrowding the sheet pan; if necessary, use two pans to allow for proper caramelization and browning, preventing steaming. Adding the broccoli later in the cooking process (after the initial roast of the harder vegetables) will ensure it remains vibrant and tender-crisp. A final drizzle of fresh thyme before serving will elevate the aromatics.