This week of the year is bittersweet for me. I anticipate the holidays so much, then whoosh. One second I’m eating sugar cookies with my breakfast and playing with my niece on Christmas morning, then the next I’m home and facing a loooooong winter. 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 inside of it.

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

I spent the past five days home in Kansas and have so many sweet memories for which to be thankful. My sisters and I had a dream girls’ night going for a fancy French dinner, followed by The Nutcracker ballet. My grammy cooked us FOUR epic holiday meals in a row, including my favorite Green Chile Chicken Enchiladas for dinner on Christmas night, and my mom had the halls decked (and the candy jars filled) to the nines. We had no agenda except to hang out, eat, play games, and eat more. It was glorious.

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

As much as I’d like to rewind and relive our long Christmas weekend over and over, I know part of what makes the holidays special is that they come but once a year. I’ll be leaving our Christmas tree up for at least two more weeks (neighbors, consider yourselves warned) and savoring every last one of Grammy’s pecan tassies that I carried home on the plane, but I also know it’s time to ease back into a more regular, healthy meal routine (including recipes like these Rosemary Chicken Thighs with Apples and Brussels Sprouts).

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

About This Easy Sheet Pan Recipe

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. I never tire of sheet pan chicken recipes like this. The chicken and vegetables (I used a blend of carrots, broccoli, and red onion, but feel free to swap whatever vegetables you have on hand) cook together on the pan, so the recipe is quick to prep with little cleanup. You score servings of both lean protein and veggies in one go. Finally, thanks to the sticky, sweet maple Dijon glaze, this healthy chicken Dijon recipe doesn’t sacrifice flavor for the sake of being healthy.

Tasty food that’s good for you too—my post-holiday wishes have been granted!

More One Pan Meals

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

Recommended Tools to Make This Recipe

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

Maple Dijon Chicken and Vegetables

4.91 from 11 votes
Maple Dijon Chicken and Vegetables. Easy, healthy, and bakes on a single sheet pan for quick cleanup. A family favorite and true crowd pleaser!

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

Servings: 4 servings


  • 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
  • 2 pounds boneless skinless chicken breasts, pounded to 1/2-inch thickness (3–4 breasts, depending upon size)
  • 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. Place 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.


  • This recipe is best enjoyed the day it's prepared. Leftover vegetables can be re-crisped gently 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. 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: 120mgSodium: 782mgFiber: 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. 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!

  2. 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!

  3. 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!

  4. Hi! I’ve never cooked chicken before, but I’m viditin my mom and brother and they love it. Would I be able to marinate the chicken in the sauce over night 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!

  5. 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

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

  7. 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

  8. 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

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