There’s something so cozy and satisfying about a one-pan meal that fills the kitchen with warm, sweet, and savory aromas. That’s exactly why I’m excited to share this Maple Glazed Chicken Sheet Pan Dinner Recipe with you—because it’s easy, comforting, and bursting with fall flavors that just make weeknight dinners feel special.
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
This Maple Glazed Chicken Sheet Pan Dinner Recipe quickly became one of my favorite weeknight go-tos because it’s effortless but never boring. The maple glaze adds the perfect touch of sweetness, complementing the tender chicken and roasted veggies beautifully. I always feel like I’m treating myself without the fuss.
- One-Pan Wonder: Everything cooks together on one sheet pan, meaning less cleanup and more time to relax.
- Balanced Flavors: Sweet maple syrup pairs with savory soy and a hint of spice, creating a rich glaze that’s irresistible.
- Seasonal Veggies: Butternut squash and Brussels sprouts bring earthiness and texture that roast up tender and caramelized.
- Flexible & Easy: Simple ingredients, minimal prep, and you can customize vegetables or protein to your liking.
Ingredients & Why They Work
This Maple Glazed Chicken Sheet Pan Dinner Recipe relies on thoughtful ingredient choices that bring harmony to the dish. Each component is easy to find and plays a role—some for flavor depth, others for texture or balance. Here’s why I love them:
- Boneless, skinless chicken thighs: They stay juicy and tender during roasting, and the skinless version lets the maple glaze shine without extra fat.
- Butternut squash: Sweet and creamy when roasted, offering a perfect contrast to the savory chicken and adding a pop of color.
- Brussels sprouts: Halved and roasted, they caramelize beautifully and soak up the maple-soy glaze in the best way.
- Red onion: Adds sweetness and a bit of bite, mellowing out as it roasts alongside the veggies and chicken.
- Olive oil: Helps veggies crisp and roast evenly without overpowering the glaze.
- Lower-sodium soy sauce or tamari: Brings umami and saltiness that balances the sweet maple syrup.
- Pure maple syrup: The star of the glaze, adding natural sweetness and that signature depth you won’t get from any other sweetener.
- Sesame oil: Just a touch adds a nutty aroma that complements the glaze perfectly.
- Fresh ginger: Grated for a zing of warmth and freshness, cutting through the sweetness.
- Red pepper flakes: Adds a subtle kick—just enough to keep things interesting without overwhelming.
- Fresh thyme: Earthy and aromatic, thyme rounds out the flavor profile beautifully.
Make It Your Way
I’ve often played around with this Maple Glazed Chicken Sheet Pan Dinner Recipe depending on what’s in the fridge or what mood I’m in. Don’t hesitate to tweak it for your taste buds!
- Different Veggies: I sometimes swap in sweet potatoes or carrots instead of butternut squash, and they roast just as nicely.
- Spice it Up: If you like heat, I add a bit more red pepper flakes or even a dash of sriracha in the glaze for a lively twist.
- Protein Swap: Turkey thighs or even salmon fillets work well here—just adjust cooking time accordingly.
- Make it Gluten-Free: Switching soy sauce to tamari keeps the glaze gluten-free without losing flavor.
Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe
Step 1: Prep Your Sheet Pan and Veggies
Start by preheating your oven to 425°F—it’s the perfect heat for roasting everything to tender, caramelized goodness. Toss the cubed butternut squash, halved Brussels sprouts, and sliced red onion with olive oil right on the sheet pan. Mix everything together well so the veggies get evenly coated. This little step helps them crisp up nicely without sticking.
Step 2: Add and Season Your Chicken
Next, nestle your chicken thighs right on top of the veggies. Season everything generously with salt and pepper. The chicken thighs act like a cozy blanket roasting over the vegetables, keeping them moist and flavorful.
Step 3: Whisk and Brush the Maple Glaze
In a small bowl, whisk together soy sauce, maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme. Brush the sauce liberally over each chicken thigh—you’ll want those flavors to soak deep. Save some glaze for after baking to brush on just before serving.
Step 4: Roast Until Perfect
Bake the sheet pan for 25 to 30 minutes. Keep an eye out for the chicken juices running clear and the veggies turning tender and slightly caramelized. If you love crispy veggies—as I do—flip on the broiler for the last couple minutes, but watch carefully so nothing burns!
Step 5: Glaze and Serve
Once out of the oven, give the chicken and veggies another generous brush of the reserved maple glaze. Then dig in while it’s still warm and enjoy that perfect blend of sweet, savory, and a little zing.
Top Tip
I’ve learned from making this recipe a handful of times that a few small adjustments make a huge difference in flavor and texture. Here are my top tips to help you nail it every time.
- Use Room Temp Chicken: Let the chicken come to room temperature before cooking so it roasts evenly and stays juicy.
- Don’t Overcrowd the Pan: Spacing matters. Crowded pans steam the veggies rather than roast them, so keep a little breathing room.
- Brush Twice: Brushing with glaze both before and after roasting adds layers of flavor and makes the chicken extra glossy.
- Monitor Broiler: When broiling, stay close and check in every 30 seconds to avoid burnt edges.
How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe
Garnishes
I love sprinkling a few fresh thyme leaves or chopped parsley right before serving—that fresh herbal note brightens the dish. A little toasted sesame seeds on top also add a nice nutty crunch that compliments the glaze perfectly.
Side Dishes
Since this is a full meal on its own, I usually keep sides light—maybe a crisp green salad with lemon vinaigrette or some warm crusty bread to soak up any extra glaze. But steamed rice or quinoa is also great if you want to scoop up every last bit.
Creative Ways to Present
For special occasions, I’ve plated this meal family-style with the whole sheet pan as the centerpiece—everyone loves digging in together. Sometimes I arrange the chicken and veggies on a large wooden board with some fresh herbs and lemon wedges for a rustic, inviting vibe.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and they usually stay great for up to 3 days. Just be sure to let the chicken cool somewhat before sealing to keep it juicy.
Freezing
I’ve frozen portions of the chicken and veggies successfully—just wrap tightly in foil or use a freezer-safe container. Thaw overnight in the fridge, and the flavors hold up well, though veggies can be a touch softer after thawing.
Reheating
To reheat leftovers, I pop them in a preheated oven at 350°F for about 10-15 minutes—this keeps the chicken from drying out and revives some crispness in the veggies. Microwaving works in a pinch, but I find the oven method much tastier.
Frequently Asked Questions:
Yes! Chicken breasts can be used if you prefer, but keep an eye on cooking time as they may cook faster and can dry out more easily compared to thighs. I recommend checking for doneness around 20-25 minutes and brushing on extra glaze to keep them moist.
Simply swap the regular soy sauce for tamari, which is a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free. This swap won’t affect the flavor balance of the maple glaze.
You can definitely prep the vegetables and whisk the glaze ahead of time. Keep the chicken separate until you’re ready to assemble and bake. This way, all you need to do is toss the veggies, add the chicken, glaze, and pop it in the oven. It’s a time-saver for busy evenings.
Sweet potatoes, carrots, or even acorn squash make wonderful substitutes. They roast similarly and complement the maple glaze just as well. Adjust the cubed size and keep an eye on cooking times since different veggies roast differently.
Final Thoughts
This Maple Glazed Chicken Sheet Pan Dinner Recipe is one of those dishes that feels like a warm hug after a busy day. It’s approachable, flavorful, and makes feeding yourself or your family feel like a small celebration. I hope you enjoy the ease and delicious layers of flavor this one-pan meal brings to your table as much as I do.
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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: Low Salt
Description
This Sheet Pan Maple Glazed Chicken with Vegetables is a delicious and easy-to-make dinner featuring juicy chicken thighs baked alongside roasted butternut squash, brussels sprouts, and red onion. The chicken is coated in a flavorful maple syrup and soy-based glaze with hints of ginger, sesame, and fresh thyme, creating a perfect balance of sweet and savory. This one-pan meal saves time on cleanup while delivering tender, caramelized chicken and perfectly roasted vegetables.
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
- ⅓ cup pure maple syrup
- 1 teaspoon sesame oil
- 2 tablespoons grated fresh ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven. Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for roasting the chicken and vegetables evenly.
- Toss the vegetables. In a large sheet pan, add the cubed butternut squash, halved brussels sprouts, and sliced red onion. Drizzle with 1 tablespoon of olive oil and toss everything until well coated.
- Arrange chicken and season. Place the 6 boneless skinless chicken thighs on top of the spread-out vegetables. Season both the chicken and vegetables generously with salt and pepper to taste.
- Prepare the maple glaze sauce. In a bowl, whisk together 3 tablespoons lower-sodium soy sauce, ⅓ cup pure maple syrup, 1 teaspoon sesame oil, 2 tablespoons grated fresh ginger, ¼ teaspoon red pepper flakes, and 1 teaspoon fresh thyme leaves until fully combined.
- Brush the glaze on the chicken. Generously brush the maple glaze over each chicken thigh, reserving some of the sauce to brush later during cooking.
- Bake the dish. Place the sheet pan in the oven and bake for 30 minutes until the chicken juices run clear and the vegetables are tender and caramelized. If you prefer crispier vegetables, turn on the broiler for the last 3-5 minutes, watching closely to avoid burning.
- Finish with reserved glaze. Remove the sheet pan from the oven and brush the reserved maple glaze over the chicken and vegetables for extra flavor and shine.
- Serve and enjoy. Transfer the chicken and roasted vegetables to plates and serve immediately while hot.
Notes
- If you want a gluten-free option, substitute tamari for soy sauce.
- Use fresh grated ginger for best flavor; ground ginger will alter the taste.
- To make the vegetables crisper, broil for a few minutes at the end of cooking but monitor carefully.
- Chicken thighs can be substituted with chicken breasts, but cooking time may vary slightly.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Adding a sprinkle of toasted sesame seeds on top before serving adds extra crunch and presentation appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 14 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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