To beat the post-holiday blues, I’m working on planning winter-friendly activities outside of the house and simple, healthy, tasty dinners like this sheet pan Maple Dijon Chicken and Vegetables.

Maple Dijon Chicken and Vegetables. An easy, healthy dinner recipe that bakes on a single sheet pan for easy clean up! The chicken is juicy and tender and the maple Dijon glaze is absolutely delicious. Recipe at | @wellplated

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The first few days of January are always bittersweet for me. I anticipate the holidays so much, then whoosh.

One second I’m eating my family’s favorite Chestnut Stuffing and playing with my niece on Christmas morning, then the next I’m home and facing a loooooong winter.

As much as I’d like to rewind and relive the long Christmas weekend over and over (another helping of Healthy Sweet Potato Casserole, please), I know part of what makes the holidays special is that they come but once a year.

However, that won’t stop me from leaving our Christmas tree up for at least two more weeks and savoring every last one of Grammy’s pecan tassies that I carried home on the plane, while I think about easing back into a more regular, healthy meal routine.

Enter sheet pan maple dijon chicken and vegetables.

An easy and healthy recipe that is packed with amazing maple Dijon flavor! Sheet Pan Maple Dijon Chicken and Vegetables. The chicken is juicy and tender and the maple Dijon glaze is sweet and tangy. You are going to love it! Recipe at | @wellplated

5 Star Review

“This recipe is so easy to make and of course super delicious! It’s really healthy but so moist and flavorful!”

— Valery —

How to Make Maple Dijon Chicken and Vegetables

If you’re looking for simple dinner recipes that will make the transition from “holiday free-for-all cookie mode” to normal-life mode a little less painful, this Sheet Pan Maple Dijon Chicken and Vegetables is ideal. (These Rosemary Chicken Thighs with Apples and Brussels Sprouts are another tasty option.)

The Ingredients

  • Chicken Breasts. My go-to lean protein option for easy sheet pan dinner recipes (like this Sheet Pan Italian Chicken).
  • Carrots. Loaded with vitamin A and beta-carotene along with calcium and vitamin K for overall bone health.
  • Broccoli. Packs in the fiber, vitamin C, vitamin K, iron, and potassium.
  • Red Onion. Become sweet and slightly caramelized in the oven.

Market Swap

Feel free to change up the veggies to suit your personal taste preferences and what’s in season at your local grocery store or farmer’s market.

  • Dijon. The base for this sensational, healthy glaze that infuses the chicken with a zippy, yet sweet, flavor.
  • Maple Syrup. This sweet syrup is such a magical pairing with Dijon mustard. It’s also the base for this Grilled Pork Tenderloin marinade.
  • Balsamic Vinegar. For acidity to balance out the sweetness of the maple syrup.
  • Garlic. For a little bite and zing.
  • Oregano + Thyme. Provide wonderful aromatics and TONS of great herbaceous flavor.
  • Parsley. For a flourish of extra color and freshness to finish off the dish.
Easy Maple Dijon Chicken. A simple, healthy sheet pan chicken dinner that is PACKED with flavor. The chicken is juicy and tender and the Dijon maple glaze is delicious! Recipe at | @wellplated

The Directions

  1. Prep, chop, and arrange the carrots, broccoli, and red onion on a parchment-lined sheet pan.
  2. Combine the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme.
  3. Drizzle about a few tablespoons over the veggies, then toss to coat. Arrange the pounded chicken breasts on top.
  4. Add the balsamic vinegar to the remaining olive oil/maple syrup mixture and brush over the chicken breasts.
  5. Roast the chicken and veggies until the chicken is cooked through vegetables are tender. Garnish with fresh parsley and serve. ENJOY!

Recommended Tools to Make This Recipe

Sheet Pan Maple Dijon Chicken and Vegetables – an easy and healthy dinner recipe that cooks on ONE pan. Juicy, tender, and packed with amazing maple Dijon flavor. You will LOVE this recipe! Recipe at | @wellplated

Don’t worry, maple dijon chicken and vegetables, we’ll get through January together.

Frequently Asked Questions

Can I Marinade the Chicken Overnight?

I have not tried marinating the chicken overnight with this recipe since the dish already has TONS of flavor. However, if you’re looking to do some of the prep work the night before, this would definitely be worth trying. If you try marinating the chicken, I’d love to hear your results.

Can I Use Chicken Thighs Instead of Chicken Breasts?

Sure! Multiple readers have reported swapping the chicken breasts for boneless skinless chicken thighs with success. Note that the cooking time may need to be adjusted depending on the size and thickness of your chicken thighs, however, so watch closely.

What is a Good Substitute for Maple Syrup?

If you don’t keep pure maple syrup stocked in your pantry, honey is the next best option. Swap the maple syrup for an equal amount of honey and prepare as directed in the recipe. The flavor will be slightly different but nonetheless delicious!

Maple Dijon Chicken and Vegetables

4.88 from 16 votes
Maple dijon chicken and vegetables is a healthy sheet pan dinner that bakes on a single pan for quick clean up. An easy weeknight dinner!

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

Servings: 4 servings


  • 2 pounds boneless skinless chicken breasts, pounded to 1/2-inch thickness (3–4 breasts, depending upon size)
  • 10 ounces large carrots peeled and cut into 1/2-inch-wide by 1-inch-long chunks (if more than 1 inch in diameter, cut in half), about 2 1/4 cups
  • 8 ounces large-cut broccoli florets about 1 1/4-inch-wide, about 4 cups
  • 1 large red onion cut into 3/4-inch chunks
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons chopped fresh parsley


  • Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Arrange the carrots, broccoli, and red onion on the baking sheet.
  • In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
  • Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
  • Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes, depending upon the size of your chicken breasts (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.


  • TO STORE: This recipe is best enjoyed the day it’s prepared. However, leftovers may be stored in the fridge for up to three days.
  • TO REHEAT: For best results, warm the vegetables to crisp them back up in a 350 degree F oven. I found that reheating chicken breasts tends to dry them out. If you must, do so in a pan with a bit of water for extra moisture. Or enjoy the chicken breasts at room temperature atop greens for a quick and delicious salad.


Serving: 1(of 4)Calories: 427kcalCarbohydrates: 25gProtein: 44gFat: 16gSaturated Fat: 3gCholesterol: 120mgFiber: 6gSugar: 13g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Loved it! Discovered I had all the ingredients to pull something similar off – used leftover red potatoes, celery, white onion and carrots for the veggies. Was delicious – my 6,5,3 and 11 month old were able to eat and enjoy it as well.  Definitely putting this in the rotation for an easy delicious chicken dinner that doesn’t require a trip to the store first! And I just loved the glaze – thanks for providing such great recipes the whole family can enjoy. 5 stars

    1. Annie, THANK YOU! Don’t you love when everything in the fridge seems to magically come together for a dish like this? :) I’m so happy to hear you and the whole family enjoyed the recipe, and I really appreciate your taking the time to leave this nice comment!

  2. Made this last night for dinner – what an easy recipe! We loved the veggies but for some reason, the texture of the chicken wasn’t what we cared for. I wonder if it had anything to do with the fact that it was seasoned only on one side or maybe it should’ve been flipped over half way through. Anyway, I’d definitely make the veggies this way in the future…you could sway these for just about any others. Great for using what you already have handy.4 stars

    1. Hi Chris, I’m sorry the chicken texture wasn’t to your liking. It’s hard to know what the cause might be since everyone’s kitchen is different, but it’s possible it was overcooked. It’s also important to pound it to an even thickness so that it cooks evenly throughout and the edges do not become dry. Seasoning both sides is always a great idea though, no matter what, so I would definitely suggest you try that next time too if you give this another go! Thanks so much for taking the time to leave this review!

  3. This was delicious! I added a sweet potato and reduced the amount of carrots. The sauce was so good! I had three huge breasts totaling 3 lbs of chicken. I had to take out the veggies and finish cooking the chicken alone. I put the glaze and s&p on both sides of the chicken. It was so much better than plain old roasted chicken and veggies. Thank you for a yummy new recipe! 5 stars

    1. Thanks, Caitlin! I’m so happy to hear you enjoyed it. And I really appreciate your taking the time to leave this nice review share your tips! Sweet potato sounds like a delicious addition.

  4. This looks delicious and I can’t wait to try the recipe. Question…do you think I could prep the entire meal the night before, cover the sheet pan and keep in the refrigerator, then pop in the oven when I get home from work? Its always a bit of a rat race getting dinner on the table, so anything I can do in advance is a plus.

    Thank you!

    1. Hi Karen, I’m not sure I would completely prepare the dish and let it sit in the fridge, but I definitely think you can chop all the veggies and meat and prep the dressing, store them all separately in the fridge, and then assemble everything right before baking. I hope you enjoy the recipe!

  5. Looks delicious! I have boneless skinless chicken thighs. Do you think they would also work well, and if so, anything different you would recommend in instructions? Also, want to say that your site is one of my top go to’s when I need to figure out what we’re having for dinner. Thank you! 

    1. Lora, thank you so much for these kind words! And you can certainly make that swap. The baking time for thighs will be shorter (chicken thighs usually cook in about 17 to 20 minutes at 400 degrees, but that will vary on their size). Cook just until they reach 165 degrees F. No other changes are needed!

  6. I made this with boneless skinless chicken thighs. It was great!  the chicken was done before the veggies. So I just kept them warm and roasted the veggies a bit longer to finish. The thighs were very moist and flavorful.  Not dried out at all. And now I have leftovers for lunch this week. Can’t wait. This is definitely going into my sheet pan meal rotation. Love love the sheet pan meals!  Thanks for the great recipe. 5 stars

    1. Thanks so much for leaving this great review, Paula! I’m happy to hear this recipe is worthy of your sheet pan meal rotation!

    1. Woohoo! I’m so glad to hear the recipe was a win for your whole family, Michelle. Thanks so much for giving it a try and reporting back!

  7. Hi! I’ve never cooked chicken before, but I’m visiting my mom and brother and they love it. Would I be able to marinate the chicken in the sauce overnight in a Tupperware- we’re Spanish and love flavor. Also, what would you serve this with aside from rice? 

    1. Hi Melanie, I haven’t tried marinating the chicken overnight, but you could give it a try. The dish still turns out flavorful even without a marinade! Since there are lots of roasted veggies on the pan, I personally don’t serve an extra side dish, but a salad would be delicious!

  8. Faaaaabulous. Will make it again for sure. We struggle to find new ways to cook chicken, so this was very exciting. We used chicken breasts with bone in and skin on, and it was great (the skin got crispy). I did two things after about 30 minutes, because the chicken wasn’t yet done and the carrots were a bit hard: lowered the heat to 350 and poured some water into the sheet pan because I could see the glaze was getting close to being burned. Another 15 minutes and everything was perfect. THANK YOU!!5 stars

  9. Love this recipe! So simple yet so tasty! My husband was claiming the leftovers while he was still eating his supper!5 stars

  10. I made this tonight for dinner and it was soooo good!  We needed a quick meal and this recipe took very little time to prepare and cleaning up afterwards was a breeze. I served it with jasmine rice and will definitely make it again.  I wonder how it would be if I swapped sweet potatoes for the carrots…   Thank you for another great recipe!  5 stars

    1. Thank you for taking the time to share this kind review, Pam! I’m so happy to hear that the recipe was a hit!

  11. I made this for supper tonight, this was my first sheet pan meal! It was really good! The sauce was yummy. I can’t wait to try it with other veggies.5 stars

  12. This recipe is so easy to make and of course super delicious! It’s really healthy but so moist and flavorful :) I can’t wait to make this again in the near future!5 stars

  13. My goal is to make the recipe the day of. But it’s going to be a busy day. Is there any part of this recipe that can be made the day before?

    1. Hi Amanda, maybe you could prep the vegetables the day before and measure out all of the spices. Prep time is only 15 minutes so not sure how much time you will save doing this. This is a sheet pan meal so everything cooks together, so you wouldn’t be able to cook anything ahead of time. Hope you enjoy it!

  14. Made this for dinner tonight and it was so good! Quick and easy to put together. We had chicken tenderloins in our freezer so we used them and it was perfect. My husband’s first comment was “if all broccoli tasted like this I’d eat a lot more of it!” We will definitely be making this again! Thank you!5 stars

  15. This was easy to put together, healthy will all the vegies, and adaptable depending on what vegies are on hand. My chicken, although it tasted fine, was mostly plain white, as the marinade must have run off. Suggestions for making it look more like the chicken in the photo?4 stars

    1. Hi Adele! I’m sorry to hear you had trouble with the recipe. I haven’t had this problem before but maybe try basting it another time while it is cooking?