There’s something magical about a dinner that’s both simple and bursting with flavor, right? This Maple Glazed Chicken Sheet Pan Dinner Recipe hits all those cozy notes—it’s sweet, savory, and effortlessly puts a beautiful meal on your table in under 40 minutes. I promise, it’s one you’ll want to make again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe
- Top Tip
- How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Maple Glazed Chicken Sheet Pan Dinner Recipe
Why You'll Love This Recipe
From my own kitchen to yours, I can’t say enough about how this Maple Glazed Chicken Sheet Pan Dinner Recipe simplifies weeknight cooking without sacrificing taste. It’s wholesome, hands-off, and gets a gorgeous caramelized glaze thanks to that maple syrup magic. Plus, it’s a complete meal, so less fuss, more flavor!
- One-pan convenience: Minimal cleanup means more time relaxing—and who doesn’t want that?
- Perfect balance of sweet & savory: The maple glaze gives the chicken a delicate sweetness that pairs beautifully with savory soy and warming spices.
- Nutrient-packed veggies included: Roasted butternut squash and Brussels sprouts make this an all-in-one nutrient powerhouse.
- Versatile and approachable: Adapt this recipe with your favorite veggies or tweak seasoning to suit your taste buds.
Ingredients & Why They Work
This recipe is all about simple, robust ingredients coming together to create a harmony of flavors. The maple syrup adds natural sweetness that complements the umami from soy sauce, while fresh ginger gives a bright lift. And the veggies roasted right on the same pan soak up all those delicious juices—talk about efficient cooking!
- Boneless skinless chicken thighs: I use thighs here because they stay tender and juicy even with high-heat roasting.
- Butternut squash: Its natural sweetness pairs well with the maple glaze and adds a lovely texture contrast.
- Brussels sprouts: Roasting sprouts really mellows their bitterness and brings out nutty flavors.
- Red onion: Adds a subtle sweetness and vibrant color that brightens the dish visually and taste-wise.
- Olive oil: Helps everything roast beautifully without sticking, plus adds mild richness.
- Salt and pepper: Essential to season both veggies and chicken for flavor balance.
- Lower-sodium soy sauce or tamari: Combines salty umami without overpowering sweetness—tamari is perfect if you want gluten-free.
- Pure maple syrup: The star ingredient for that irresistible glaze and a touch of sweetness.
- Sesame oil: Adds a warm, toasty depth that complements the glaze perfectly.
- Grated ginger: Fresh ginger brings spice and zing to keep the flavors lively.
- Red pepper flakes: Just a hint of heat to contrast the sweet and savory notes.
- Fresh thyme: Earthy herbal aroma that brightens the glaze.
Make It Your Way
One of my favorite things about the Maple Glazed Chicken Sheet Pan Dinner Recipe is how easy it is to personalize. Once you’ve got the base down, feel free to swap in your favorite seasonal veggies or turn up the heat if you’re feeling bold. It’s really flexible!
- Variation: I’ve made this recipe with sweet potatoes instead of butternut squash and absolutely loved the deeper, heartier flavor it brought. Try adding sliced bell peppers or carrots for extra color and crunch!
- Dietary tweak: Use tamari instead of soy sauce to keep it gluten-free without losing any umami richness.
- Spice it up: If you like a little kick, I recommend doubling the red pepper flakes or finishing with a drizzle of hot honey.
- Make it citrusy: When the maple sweetness feels heavy, a squeeze of fresh lemon or lime right before serving brightens everything up gorgeously.
Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe
Step 1: Prep the veggies and chicken
I like to start by preheating my oven to 425°F, which is perfect for roasting veggies to tender-crisp perfection and caramelizing the chicken glaze. While the oven warms up, I toss cubed butternut squash, trimmed Brussels sprouts, and red onion slices right on my sheet pan with olive oil, salt, and pepper. Then, I nestle the boneless chicken thighs on top and season those too. This keeps everything in one place and makes sure all those savory, sweet juices mingle beautifully.
Step 2: Whisk and brush on the maple glaze
Next, I whisk together the soy sauce, pure maple syrup, toasted sesame oil, freshly grated ginger, red pepper flakes, and thyme. This fragrant, flavorful sauce gets generously brushed over each chicken thigh, coating them with that gorgeous glaze. Don’t forget to set aside some of the sauce to brush on later—it’s like adding a little extra love right before serving.
Step 3: Roast it all to perfection
Pop the sheet pan into the oven and let it roast for about 25 to 30 minutes. You’ll know it’s ready when the chicken juices run clear and the veggies look caramelized and tender. If you like your veggies a bit crispier, I’ve often turned on the broiler for the last few minutes—just keep an eye on it so nothing burns. Then, I give everything one last brush of the reserved maple sauce to boost that shiny, sticky deliciousness.
Top Tip
Over time, I’ve learned a few tricks that help me nail this Maple Glazed Chicken Sheet Pan Dinner Recipe every time. These have saved me from soggy veggies and bland chicken more than once!
- Pat the chicken dry: Before seasoning, I always pat my chicken thighs dry with paper towels. It helps the glaze stick and prevents steaming in the oven.
- Don’t overcrowd the pan: Leave space between veggies and chicken so heat circulates evenly, helping everything roast instead of steam.
- Reserve glaze for a finishing touch: Brushing on extra sauce once out of the oven adds that irresistible, glossy shine and deep flavor.
- Broil at the end if desired: Switching the oven to broil for a couple of minutes crisps up edges perfectly—just be sure to watch closely!
How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe
Garnishes
I usually sprinkle a few fresh thyme leaves or chopped parsley over the top before serving—it adds a pop of color and a fresh herbal scent that complements the maple glaze wonderfully. A light squeeze of lemon at the table also always makes this dish sing for me.
Side Dishes
Since this is a complete sheet pan meal with veggies, I sometimes keep sides simple—like a crisp green salad with vinaigrette or crusty bread to soak up extra sauce. Other times, I might serve it alongside fluffy couscous or herbed quinoa for an extra hearty touch.
Creative Ways to Present
For a special occasion, I’ve plated the chicken thighs sliced over a bed of creamy polenta, then drizzled with a little warmed maple glaze. It feels extra fancy but is still straightforward to make. Another favorite is arranging everything in colorful layers on a rustic wooden board for a beautiful, shareable family-style feast.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep beautifully for up to 3 days. The chicken stays moist, and the veggies reheat well without getting mushy, which is pretty great for quick lunches or busy weeknights.
Freezing
Freezing is definitely possible but less ideal for the roasted veggies, as they can become a bit watery when thawed. If you want to freeze, I recommend freezing just the cooked chicken thighs separately and reheating with freshly roasted or steamed veggies for best results.
Reheating
I like reheating leftovers on a baking sheet in a 350°F oven for about 10 minutes—it keeps the chicken juicy and the veggies nicely roasted without turning soggy. You can also pop them in a skillet over medium heat with a splash of water or broth to warm through while preserving texture.
Frequently Asked Questions:
Yes! You can substitute boneless, skinless chicken breasts if you prefer a leaner cut. Just watch the cooking time closely, as breasts may cook faster and can dry out easily. I’d recommend checking for doneness a little earlier and perhaps marinating longer to keep them juicy.
Absolutely! Just swap the soy sauce for tamari, which is gluten-free. That way, you keep the beautiful umami flavor without gluten concerns.
You can prep the veggies and chicken ahead—just keep them covered in the fridge until ready to roast. For best results, add the glaze right before baking to keep it fresh and sticky.
Sweet potatoes, carrots, or even parsnips make wonderful substitutes for butternut squash. They roast nicely and bring a similar sweet, earthy flavor that complements the glaze.
Final Thoughts
This Maple Glazed Chicken Sheet Pan Dinner Recipe holds a special place in my weeknight rotation because it hits all the marks—flavorful, fuss-free, and filling. I love how the sweet maple glaze turns ordinary chicken into something memorable, and how the roasted veggies soak up those flavors for a complete meal. Give it a try—you might just find your new go-to dinner for busy nights or casual gatherings alike.
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Maple Glazed Chicken Sheet Pan Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and easy sheet pan meal featuring maple glazed chicken thighs roasted with butternut squash, Brussels sprouts, and red onion for a flavorful and wholesome dinner.
Ingredients
Chicken and Vegetables
- 6 boneless, skinless chicken thighs
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- ½ large red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Maple Glaze Sauce
- 3 tablespoons lower-sodium soy sauce or tamari for gluten-free
- ⅓ cup pure maple syrup
- 1 teaspoon sesame oil
- 2 tablespoons grated ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon fresh thyme
Instructions
- Preheat oven: Preheat your oven to 425 degrees Fahrenheit to ensure it's hot enough for roasting.
- Prepare vegetables: In a large sheet pan, add the cubed butternut squash, halved Brussels sprouts, and sliced red onion. Drizzle with the olive oil and toss everything well to coat evenly.
- Arrange chicken and season: Place the boneless, skinless chicken thighs on top of the vegetables on the sheet pan. Season both the chicken and veggies with salt and pepper to taste.
- Make the sauce: In a bowl, whisk together the lower-sodium soy sauce, maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until well combined.
- Glaze the chicken: Brush the maple glaze generously over each chicken thigh, reserving some sauce to brush later.
- Bake: Roast the chicken and vegetables in the preheated oven for 30 minutes or until the chicken juices run clear and the vegetables are tender. For extra crispiness, you may turn on the broiler for a few minutes at the end.
- Finish and serve: Brush the reserved marinade evenly over the cooked chicken and vegetables, then serve immediately and enjoy a flavorful meal.
Notes
- You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
- Use tamari sauce instead of soy sauce to make this recipe gluten-free.
- For a spicier flavor, increase the red pepper flakes to ½ teaspoon.
- If you prefer your vegetables softer, cover the sheet pan loosely with foil for the first 20 minutes of baking.
- Fresh thyme can be substituted with dried thyme; use ½ teaspoon if dried.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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