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Sheet-Pan Maple Dijon Chicken and Brussels Sprouts
Rachel Kim

Sheet-Pan Maple Dijon Chicken and Brussels Sprouts

Maple syrup helps the sprouts brown, but Dijon keeps the pan from reading like breakfast. Use cutlets so the chicken and sprouts finish together; if your breasts are thick, slice them horizontally before they ever hit the pan.
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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.