Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe

If you’re anything like me, you’ll be thrilled to find a cozy, flavor-packed dinner that doesn’t leave you stuck at the stove for hours. That’s exactly why I’m excited to share this Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe. It’s a one-pan wonder that brings together the best of fall’s bounty with juicy chicken breasts, roasted veggies, and a sweet-tangy sauce that makes every bite sing. Stick around—I promise this recipe is fan-freaking-tastic and will quickly become a dinner favorite in your house!

Ingredients You’ll Need

Each ingredient in this Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe works together to create layers of flavor, from the earthy Brussels sprouts to the warm cinnamon in the rub. When shopping, try to pick firm, fresh veggies for the best roasting results.

• Chicken breasts or cutlets: Choosing boneless and skinless cuts helps them cook evenly and quickly on the sheet pan.
• Carrots: Cutting on the diagonal not only looks great but helps them cook through while staying tender-crisp.
• Brussels sprouts: Fresh and firm sprouts roast beautifully—quarter the largest ones so everything cooks evenly.
• Red onion: Adds a sweet, mild bite that softens perfectly in the oven without overpowering the dish.
• Avocado or olive oil: Both oils have a nice, neutral flavor and help the veggies caramelize without burning.
• Brown sugar and warm spices (cumin, cinnamon, ginger): This combo is a game-changer; it adds a cozy fall essence that pairs perfectly with roasted chicken.
• Maple syrup and Dijon mustard: Combine for the maple-mustard sauce that’s both sweet and tangy—a serious crowd-pleaser.
• Mayonnaise: It gives the sauce a creamy texture without being heavy.
• Coconut aminos or soy sauce: Adds umami depth without overwhelming the sweet notes.
• Dried oregano and onion powder: A subtle hint that rounds out the sauce’s flavor profile.

Variations

I’m always tweaking the Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe to suit different moods or what I have in the fridge. Feel free to get creative—it’s a flexible recipe that loves personal touches.

• Veggie Swaps: I’ve swapped in sweet potatoes or butternut squash before for a sweeter, heartier twist that keeps the meal balanced.
• Spice Levels: Adding a pinch of cayenne pepper to the dry rub kicks up the heat just right for anyone who likes things spicy.
• Sauce Variations: Try swapping the mayonnaise for Greek yogurt for a lighter sauce or switch to honey if you prefer a different kind of sweetness.
• Gluten-Free: This recipe is naturally gluten-free, but double-check your mustard and other condiments to keep it fully safe for gluten-sensitive folks.

How to Make Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe

Step 1: Preheat the Oven and Prepare Veggies

This trick changed my roasting game: I place a large rimmed baking sheet in the oven and preheat it to 450°F. That hot pan helps everything cook evenly and beautifully. While the oven warms up, toss your carrots and Brussels sprouts with a tablespoon of oil, salt, and pepper—this simple coating gets those veggies roasting to tender and caramelized perfection.

Step 2: Roast the Carrots and Brussels Sprouts

Carefully take that hot sheet pan out (wear oven mitts for safety!) and spray it with nonstick cooking spray. Spread the carrots and sprouts in a single layer—remember, crowding means steaming, so give them some elbow room. Pop them back in the oven for 15 minutes to start the caramelizing magic.

Step 3: Make the Spice Rub and Season Chicken

While the veggies roast, mix together your brown sugar, cumin, cinnamon, ginger, salt, and pepper for the rub. This blend is what gives the chicken its lovely warmth and depth. Rub the chicken breasts with the remaining teaspoon of oil, then sprinkle the spice blend all over. This little step packs in flavor that’s anything but boring.

Step 4: Add Chicken and Onion, Then Roast Together

After those first 15 minutes, take the sheet pan out again. Give the veggies a gentle stir, create some space, and nestle the seasoned chicken breasts right in with the red onion slices. Don’t toss the onion in earlier—they roast quickly and soften just right. Return the pan to the oven and bake another 10 to 15 minutes, checking at 10 minutes so you don’t overcook the chicken. You’re aiming for 165°F internal temp—for juicy, safe, and tender chicken.

Step 5: Whip Up the Maple-Mustard Sauce

While the chicken roasts, mix together the mayonnaise, Dijon mustard, pure maple syrup, coconut aminos, oregano, onion powder, and a pinch of salt and pepper. The first time I made this sauce, I was skeptical about how well maple and mustard would play together—but trust me, it’s magic. Taste and tweak seasoning to your liking. This sauce ties the whole meal together with its creamy, sweet, and tangy notes.

Step 6: Serve and Enjoy

Serve your golden, aromatic chicken breasts alongside the roasted veggies, drizzling or dipping with that luscious maple-mustard sauce. If you have leftovers (lucky you!), stash the sauce in the fridge in a sealed container—it keeps beautifully for up to 4 days.

How to Serve Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe

Garnishes

I usually sprinkle chopped fresh parsley or thyme right before serving. It adds a pop of color and a fresh note that cuts through the richness. Sometimes, I throw on a few toasted pecans for crunch or a quick squeeze of lemon to brighten everything up.

Side Dishes

Even though the sheet pan meal is pretty filling, I’ll often serve it alongside a simple green salad with vinaigrette or some crusty artisan bread to mop up any maple-mustard sauce left on the plate. For extra comfort, creamy mashed potatoes or a wild rice pilaf pair beautifully too.

Creative Ways to Present

For a special occasion, I like to serve the chicken sliced on a wooden board with the veggies scattered around, letting everyone help themselves family-style. Another favorite is plating the chicken on a bed of warm quinoa or millet and drizzling the sauce artfully on top—simple, elegant, and impressive.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and roasted veggies together in airtight containers in the fridge. They stay delicious for up to 4 days. If you keep the sauce separate, it maintains its creamy texture without absorbing too much moisture from the chicken or veggies.

Freezing

I’ve frozen the chicken and veggies after roasting and found that they reheat nicely, though the texture of the Brussels sprouts softens a bit. For best results, freeze in single servings and thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I prefer warming leftovers in a 350°F oven for 10-15 minutes to keep the chicken juicy and veggies crisp up again. The sauce tastes best served cold or at room temperature, so add it after reheating.

FAQs

Final Thoughts

I absolutely love how this Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe comes together—simple, flavorful, and packed with those cozy fall vibes. When I first made it, I was amazed at how the spices and maple sauce transformed basic chicken and veggies into something special without fuss. I can’t wait for you to try it out and create your own version. It’s the kind of meal you’ll look forward to making again and again, especially when life gets busy but you still want a home-cooked dinner full of heart and flavor.

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