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Rachel Kim

Sheet-Pan Maple Dijon Chicken and Brussels Sprouts

Print Recipe
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs chicken breast cutlets each about 1/2 inch thick
  • 1 1/2 lbs Brussels sprouts trimmed and halved
  • 3 tbsp pure maple syrup
  • 3 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Whisk the maple syrup, Dijon mustard, olive oil, salt and black pepper in a large bowl.
  3. Add the chicken and Brussels sprouts and turn them until every surface is coated.
  4. Arrange the chicken in the center and the sprouts cut-side down around it in one layer.
  5. Roast for 20 to 25 minutes, until the sprouts are dark at the edges and the chicken reaches 165°F, then rest the chicken for 5 minutes.