There’s something truly satisfying about a one-pan meal that fills your kitchen with cozy fall aromas. The Sheet Pan Chicken with Maple-Dijon Glaze Recipe is exactly that—it brings tender, spiced chicken and caramelized veggies together with a sweet-tangy glaze that’s downright addictive.

A baking tray filled with four browned pieces of meat as the main layer, each topped with light yellow sauce drizzled across. Surrounding the meat are roasted orange carrots with grill marks, halved Brussels sprouts with charred edges showing green and brown shades, and thin rings of raw white onion scattered on top and between. Small green herb leaves are sprinkled over the whole dish. The tray sits on a white marbled surface with a striped cloth partially under it, and a small glass bowl of sauce at the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken with Maple-Dijon Glaze Recipe
Top Tip
How to Serve Sheet Pan Chicken with Maple-Dijon Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken with Maple-Dijon Glaze Recipe

Why You'll Love This Recipe

I’ve made this Sheet Pan Chicken with Maple-Dijon Glaze Recipe more times than I can count because it’s foolproof, flavorful, and makes dinner feel like a special occasion without all the fuss.

Effortless cooking: Everything goes on one pan, so cleanup is a breeze and flavors meld beautifully.
Perfectly balanced glaze: The maple and Dijon mustard create a sweet yet tangy dressing that partners perfectly with spiced chicken and veggies.
Variety of textures: Roasted carrots and Brussels sprouts get crisp-tender edges while the chicken turns juicy and tender.
Great for any occasion: Easy enough for weeknights, impressive enough for guests, and ideal for meal prep.

Ingredients & Why They Work

The magic of this Sheet Pan Chicken with Maple-Dijon Glaze Recipe lies in how simple pantry staples come together so well. Each ingredient has a purpose, whether it’s building flavor, balancing sweetness, or adding texture.

Flat lay of four boneless skinless chicken breasts with clean surfaces, three large bright orange carrots cut diagonally into 2-inch pieces, fresh halved vibrant green Brussels sprouts including some quartered large ones, thin crescent slices of medium red onion with deep magenta color, a small white ceramic bowl of dark golden brown sugar, a small white ceramic bowl holding a warm cinnamon powder, a small white ceramic bowl with reddish-brown ground cumin, a small white ceramic bowl containing light beige ground ginger, a small white ceramic bowl with fine white salt, a small white ceramic bowl with coarse black pepper, a small white ceramic bowl of creamy pale mayonnaise, a small white ceramic bowl of smooth golden Dijon mustard, a small white ceramic bowl filled with thick amber maple syrup, a small white ceramic bowl containing dark brown coconut aminos, a few dried oregano leaves on a tiny white ceramic bowl, and a tiny white ceramic bowl with pale, finely ground onion powder, all ingredients arranged symmetrically and naturally, no duplicates, no utensils, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts or cutlets: They cook quickly and stay juicy when roasted with the right seasoning.
Carrots: Add a natural sweetness and vibrant color while getting nicely roasted edges.
Brussels sprouts: Their slightly bitter bite contrasts perfectly with the maple glaze.
Red onion: Adds a mild sharpness and softens beautifully during roasting.
Avocado or olive oil: Helps vegetables crisp up and keeps chicken moist.
Brown sugar: Brings just the right hint of caramelized sweetness to the spice rub.
Ground cumin, cinnamon, and ginger: These spices add warmth and depth—think fall flavors in every bite.
Mayonnaise: Creates a creamy base for the Maple-Dijon sauce, balancing the tang and sweetness.
Dijon mustard: Provides that classic sharp tang that contrasts nicely with maple syrup.
Pure maple syrup: The star sweetener that’s rich and natural, tying everything together.
Coconut aminos or soy sauce: Adds umami and a touch of savoriness to the glaze.
Dried oregano and onion powder: Round out the sauce with subtle herb and savory tones.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on what’s in season or what’s in my fridge, and you’ll find this Sheet Pan Chicken with Maple-Dijon Glaze Recipe is a great canvas for personalization.

Variation: Sometimes I swap Brussels sprouts for sweet potatoes or butternut squash for a sweeter, heartier dish—both work wonderfully roasted with these spices.
Spice it up: If you like a bit of heat, add a pinch of cayenne pepper to the rub or a dash of smoked paprika for warmth.
Diet tweak: For a dairy-free option, make sure to use mayonnaise without dairy or swap it for a creamy avocado-based dressing.

Step-by-Step: How I Make Sheet Pan Chicken with Maple-Dijon Glaze Recipe

A baking sheet filled with a layer of green roasted Brussels sprouts, topped with thick, dark brown cooked meat pieces evenly spaced. On top of the meat and sprouts, there are bright orange roasted carrot sticks scattered around. Thin rings of white and light purple onions are spread across the whole tray, adding contrast and texture to the dish. The baking sheet rests on a white marbled surface with a striped cloth partially visible beneath it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat It Up

First things first—place a large rimmed baking sheet in your oven and preheat it to 450℉. This trick of preheating the pan itself helps everything cook evenly and gives the veggies a perfect roast with crisp edges. Just be careful when handling; that pan gets hot.

Step 2: Prep the Veggies

While the oven heats, toss your sliced carrots and halved Brussels sprouts in a bowl with a tablespoon of oil, salt, and pepper. Set aside those red onions until later—they roast better when added partway through, preventing them from burning or becoming mushy.

Step 3: Roast the Veggies First

Carefully remove the hot sheet pan from the oven using an oven mitt (don’t skip this step!), spray it with nonstick cooking spray, then spread your veggies evenly. Slide the pan back in and roast these beauties for 15 minutes. This jump-starts the veggies’ caramelization before the chicken joins the party.

Step 4: Spice Up the Chicken

While veggies roast, mix your brown sugar, cumin, cinnamon, ground ginger, salt, and pepper to create that warming rub. Brush your chicken with the remaining teaspoon of oil, then coat it generously with this spice blend—it’s where all the flavor magic happens.

Step 5: Combine & Finish Roasting

After the veggies have had their head start, take the sheet pan out again and stir them around. Make some space and nestle the seasoned chicken and sliced red onions right among the veggies. Slide the pan back into the oven and roast for another 10 to 15 minutes—keep an eye on the chicken’s internal temp aiming for 165℉ to ensure it’s perfectly cooked.

Step 6: Whip Up the Maple-Dijon Glaze

While the chicken roasts, whisk together the mayonnaise, Dijon mustard, maple syrup, coconut aminos, oregano, and onion powder. This tangy, slightly sweet sauce pairs beautifully with the roasted flavors and adds a creamy finish to the dish. Taste and season with salt and pepper to your liking.

Step 7: Plate and Serve

Once the chicken reaches the right temperature and veggies are tender-crisp, plate everything up. Drizzle or dollop the Maple-Dijon Glaze over the chicken and vegetables—trust me, this sauce really elevates the whole meal.

Top Tip

I’ve made this recipe countless times, and these tips always make a difference between just “good” and absolutely “wow.” Don’t skip the hot pan trick—it’s a game changer for perfectly roasted veggies and juicy chicken.

Preheat the Baking Sheet: It ensures the vegetables start roasting immediately with nice caramelization instead of steaming.
Don’t Overcrowd the Pan: Give the ingredients space so air can circulate and everything roasts evenly.
Check Temperature Early: Use an instant-read thermometer around 10 minutes to avoid overcooking the chicken.
Add Onions Late: This prevents the onions from burning or turning too soft—they get just the right tender sweetness.

How to Serve Sheet Pan Chicken with Maple-Dijon Glaze Recipe

Garnishes

I like to sprinkle a little fresh thyme or chopped parsley on top for a burst of color and freshness. Sometimes, a squeeze of lemon juice brightens the dish nicely right before serving.

Side Dishes

With this being a full sheet pan meal loaded with veggies, I often keep sides simple—maybe a crusty bread to soak up the glaze or a light mixed green salad with a tangy vinaigrette to contrast the richness.

Creative Ways to Present

For a dinner party, I sometimes plate the chicken sliced over a bed of quinoa and drizzle the maple-Dijon sauce artistically. Roasted veggies arranged around the plate make it colorful and inviting—not just a cozy family dinner but something special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, separating the sauce if possible to keep the chicken from getting soggy. It stays fresh for about 3 to 4 days—perfect for easy lunches or quick dinners.

Freezing

This recipe freezes fairly well if you freeze the cooked chicken and veggies together in a sealed container. Thaw overnight in the fridge and reheat gently in the oven or skillet to avoid drying out.

Reheating

I reheat leftovers in a 350℉ oven for about 10-15 minutes to keep that roasted texture instead of microwaving, which can make the veggies mushy. The sauce can be warmed separately or served cold as a dip.

Frequently Asked Questions:

Can I use bone-in chicken for this Sheet Pan Chicken with Maple-Dijon Glaze Recipe?

You can, but bone-in chicken will take longer to cook—usually about 25 to 30 minutes after adding to the pan—so adjust your cooking time accordingly and check with a thermometer to ensure doneness.

What’s a good substitute for coconut aminos in the glaze?

Low-sodium soy sauce or tamari works well if you don’t have coconut aminos. Both add umami and a bit of saltiness without overpowering the maple-Dijon flavor.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can chop all the vegetables and mix the spice rub and sauce in advance. Then just assemble on the sheet pan and roast when you're ready to eat for an easy mealtime prep.

How can I tell when the chicken is perfectly cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of the chicken. Once it reads 165℉, the chicken is safe and perfectly juicy. Overcooking will dry it out, so keep an eye on the time and temp.

Final Thoughts

The Sheet Pan Chicken with Maple-Dijon Glaze Recipe feels like a hug on a plate—it’s got all those cozy fall spices and a glaze that brings everything together. I hope you find it as delicious and welcoming as I do, whether it’s for a busy weeknight or a weekend dinner with friends. Give it a try—you might just find your new favorite go-to!