Description

This Maple Dijon Chicken and Vegetables recipe combines succulent boneless skinless chicken thighs with sweet potatoes and Brussels sprouts, all glazed in a flavorful maple syrup and Dijon mustard sauce. Perfectly baked to tender perfection, this dish offers a balance of sweet and tangy flavors ideal for a satisfying dinner that's both elegant and simple for busy weeknights.

Ingredients

Scale

Chicken and Sauce

2 tsp. canola oil (or avocado or grapeseed oil)
1 1/2 lb. boneless skinless chicken thighs
1/2 tsp. paprika
1/4 cup Dijon mustard
1/4 cup whole grain Dijon mustard
1/3 cup pure maple syrup
1 tbsp. apple cider vinegar
1/2 tsp. coarse kosher sea salt

Vegetables

2 cup diced sweet potatoes (3/4-inch cubes)
2 cup halved Brussels sprouts
2 tsp. canola oil (or avocado or grapeseed oil)
Salt and ground black pepper, to taste

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it's hot enough for roasting the chicken and vegetables perfectly.
Prepare the skillet and chicken: Spread 2 teaspoons of oil over the bottom of a large cast iron skillet or Dutch oven. Add the chicken thighs and season them evenly with 1/2 teaspoon paprika for a smoky flavor.
Make the sauce: In a medium bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup whole grain Dijon mustard, 1/3 cup pure maple syrup, 1 tablespoon apple cider vinegar, and 1/2 teaspoon coarse kosher sea salt until smooth and combined. Spoon one-third of this sauce over the chicken thighs to coat them nicely.
First bake: Place the skillet with the chicken in the preheated oven and bake for 10 minutes to start cooking the chicken through.
Add sweet potatoes and second sauce application: Remove the skillet from the oven carefully, spoon half of the remaining sauce over the chicken, then add the diced sweet potatoes around the chicken. Return the skillet to the oven and bake for an additional 10 minutes so the sweet potatoes start to soften.
Add Brussels sprouts and final sauce application: Remove the skillet again, spoon the remaining sauce over the chicken and sweet potatoes, then add the halved Brussels sprouts on top. Season vegetables with salt and ground black pepper to taste. Return the skillet to the oven for a final 20 minutes of baking until the potatoes and Brussels sprouts are fork-tender and chicken is fully cooked.
Serve: Remove the skillet from the oven and serve the Maple Dijon Chicken and Vegetables immediately while warm for the best flavor and texture experience.

Notes

For a slightly different flavor, substitute apple cider vinegar with white wine vinegar or lemon juice.
Use avocado or grapeseed oil as alternatives to canola oil based on preference or availability.
If you do not have a cast iron skillet, a similar oven-safe baking dish or Dutch oven will work well.
Ensure vegetables are cut into uniform sizes for even cooking—3/4-inch cubes for sweet potatoes and halved Brussels sprouts help them roast evenly.
This recipe is versatile and can be made with chicken breasts, though thighs remain juicier and more flavorful when baked.
For a lower sodium version, reduce kosher salt and omit or reduce added salt on vegetables.

Nutrition

Serving Size: 1 serving
Calories: 472 kcal
Sugar: 20 g
Sodium: 864 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0.05 g
Carbohydrates: 50 g
Fiber: 10 g
Protein: 40 g
Cholesterol: 162 mg