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In today's fast-paced world, finding a meal that is both healthy and convenient can often feel like a daunting task. Enter the One-Pan Maple Dijon Chicken & Veggies—an enticing dish that not only satisfies your taste buds but also checks all the boxes for a nutritious meal. This recipe combines the juicy tenderness of chicken with the vibrant crunch of fresh vegetables, all enveloped in a delectable marinade that marries the sweetness of maple syrup with the tangy kick of Dijon mustard. This delightful combination makes it a family-friendly favorite that is sure to please even the pickiest eaters.

One-Pan Maple Dijon Chicken & Veggies

Discover the ultimate one-pan meal with this One-Pan Maple Dijon Chicken & Veggies recipe! Perfect for busy weeknights, this dish combines tender chicken and vibrant vegetables marinated in a delicious maple and Dijon sauce. Not only does it save time with minimal cleanup, but it also delivers on flavor and nutrition, making it a family favorite. Enjoy a wholesome dinner that brings everyone together effortlessly, without sacrificing taste!
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Ingredients
  

4 boneless, skinless chicken breasts

3 tablespoons Dijon mustard

3 tablespoons pure maple syrup

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

2 cups Brussels sprouts, halved

2 cups baby carrots

1 red bell pepper, sliced

1 tablespoon balsamic vinegar

Fresh parsley, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures an even cooking temperature for your chicken and vegetables.

    Prepare the Marinade: In a small mixing bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, dried thyme, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken breasts in a large zip-top bag or a shallow dish. Pour half of the marinade over the chicken, making sure to coat it evenly. Allow the chicken to marinate for at least 20 minutes, or longer if time allows, to enhance the flavors.

        Prepare the Veggies: While the chicken marinates, prepare the vegetables. In a large bowl, combine the halved Brussels sprouts, baby carrots, and sliced red bell pepper. Drizzle with balsamic vinegar, salt, and pepper, tossing to coat evenly.

          Arrange in the Pan: On a large baking sheet lined with parchment paper, arrange the marinated chicken breasts in the center. Surround the chicken with the seasoned vegetables, spreading them out in an even layer.

            Bake: Pour the remaining marinade over the chicken and vegetables. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.

              Garnish and Serve: Once cooked, remove the pan from the oven. Allow the dish to rest for a few minutes. Garnish with freshly chopped parsley if desired, and serve hot straight from the pan for a delightful family meal.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4