Easy Sheet Pan Chicken and Butternut Squash
Enjoy this easy and delicious baked Sheet Pan Chicken and Butternut Squash on busy weeknights. It’s healthy, tasty, and clean-up is a breeze!
This Sheet Pan Chicken and Butternut Squash recipe is perfect when you want a comforting, delicious home-cooked meal. It gets its flavor from Dijon mustard, fresh garlic, and a hint of sweetness from maple syrup.
Plus, it’s super simple to make in 30 minutes and it’s nutritious! Great for paleo diets or if you’re gluten-free.
Speaking of vegetables, we picked up a beautiful butternut squash at our local farmer’s market because it’s in season and has a sweet, nutty taste. Butternut squash is an excellent choice for a healthy addition to your meal since it’s rich in calcium, magnesium, potassium, and vitamins B6 and E.
Roasted Brussels Sprouts take on a rich, nutty flavor as they crisp and caramelize in the oven. No hard, flavorless leafy greens here. When prepared this way, we can’t get enough and eat them several times a week.
The two vegetables complement each other so well; you’ll love this recipe! Plus, clean-up is a dream!
Sheet pan dinners or one-pan meals are the best!
So easy. We enjoy Sheet Pan Sesame Chicken and Veggies and Sheet Pan Fajitas regularly!
Ingredients
Here’s what you’ll need for this comfort food recipe.
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage
- 2-3 cups peeled and cubed butternut squash
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon olive oil
- 4 Boneless Skinless Chicken Breasts
- salt and pepper (to taste)
How to Make Sheet Pan Chicken and Butternut Squash
This baked chicken and squash is simple to make, no special cooking skills are required.
Step 1 – Prep
Gather your ingredients, place your sheet pan in the oven, and preheat the oven to 425 degrees F. Take care when taking it out and putting your chicken and veggies on it. It will be hot!
Step 2 – Mix Maple Mustard Sauce
Mix mustard, maple syrup, garlic, sage and salt, and pepper in a small bowl. Set aside.
Step 3 – Prepare Veggies
Put butternut squash, Brussels sprouts, and salt and pepper in a mixing bowl and toss with olive oil.
Step 4 – Place on pan and top with sauce
Take the hot pan out of the oven and place chicken breasts on the pan. Season with salt and pepper, and then brush the maple mustard sauce all over the chicken.
Now, spread mixed vegetables around the chicken, making sure not to overcrowd them. Make sure you place Brussels sprouts cut side down to get a good roasted flavor.
Tip: For added flavor, brush a bit of the maple mustard sauce on the veggies before placing them in the oven.
Step 5 – Bake
Place pan back in the oven and bake for 15-18 minutes. Stir vegetables and place back in the oven for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees F.
If you’d like, brush the remaining sauce on the chicken and broil to get a little crisp on the top of the chicken.
Recipe Tips & Tricks
- To cut down on prep time for this chicken and squash bake, you can buy a bag of precut butternut squash in the produce department of your local grocery store.
- Make sure you place your sheet pan in the oven while it gets to the desired temperature. Preheating your pan prevents your food from sticking and ensures a crisp, brown crust.
- Make sure to cut your Brussels sprouts in half, so they have a nice flat surface to caramelize on your sheet pan.
- Cutting your butternut squash to about the size of your cut Brussels sprouts ensures they’ll cook at the same rate.
- So your vegetables actually roast, and not steam, don’t overcrowd your pan.
- Although not necessary, if you have time to marinate your chicken in the mustard-maple mixture before roasting, this will enhance the overall best flavor.
- We used a 10.5 x15.5 inch sheet pan to make the recipe.
Pro Tip: Sheet pans and jelly roll pans have a tall rim that’s typically around an inch high. That’s what is used in this recipe.
Can You Use Other Vegetables?
If Brussels sprouts aren’t your thing, other vegetables are tasty in this sheet pan chicken and butternut squash recipe as well, like:
Broccoli
Cauliflower
Parsnips
How to store
You can store any of your leftover roasted chicken breast and butternut squash in an airtight container in the fridge for about 3 days.
Other Easy Chicken Recipes
Sheet Pan Honey Garlic Chicken
Healthy Baked Chicken Tenders
Sheet Pan Chicken Fajitas
Sheet Pan Chicken and Butternut Squash Recipe
Ingredients
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons maple syrup
- 2 cloves garlic, minced
- ½ teaspoon dried sage
- 2-3 cups peeled and cubed butternut squash
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon olive oil
- 4 Boneless Skinless Chicken Breasts
- salt and pepper, to taste
Instructions
- Place your sheet pan in the oven, and preheat to 425 degrees F. Take care when taking it out and placing your chicken and veggies on it. It will be hot!
- In a small bowl, mix mustard, maple syrup, garlic, sage and salt, and pepper. Set aside.
- Put butternut squash, Brussels sprouts, and salt and pepper in a mixing bowl and toss with olive oil.
- Take the hot pan out of the oven and place chicken breasts on the pan. Season with salt and pepper and then brush the maple mustard sauce all over the chicken. Now, spread mixed vegetables around the chicken, making sure not to overcrowd them. Make sure you place Brussels sprouts cut side down to get a good roasted flavor.
- Place pan back in the oven and bake for 15-18 minutes. Stir vegetables and place back in the oven for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- If you’d like, brush remaining sauce on chicken and broil to get a little crisp on the top of the chicken.
Notes
- To cut down on prep time, you can buy a bag of precut butternut squash in the produce department of your local grocery store.
- Make sure you place your sheet pan in the oven while it gets to the desired temperature. Preheating your pan prevents your food from sticking and ensures a crisp, brown crust.
- Make sure to cut your Brussels sprouts in half, so they have a nice flat surface to caramelize on your sheet pan.
- Cutting your butternut squash to about the size of your cut Brussels sprouts ensures they’ll cook at the same rate.
- So your vegetables actually roast, and not steam don’t overcrowd your pan.
I elaborated a little, but it was still easy. I doubled the sauce and used boneless skinless thighs, becasue that’s what I had. It came out great. I made a little drizzling sauce with yogurt, mustard, and maple syrup to pass at the table. I also lined my baking sheet with parchment paper, which made clean up a breeze.
Amazing! Your drizzling sauce sounds yum! So glad it worked out!
This is a great fall recipe! Butternut squash and brussels sprouts go great together and the sauce really brings out the flavors. It was quick and easy to make and I had the ingredients on hand. I will definitely be making this again. Delicious!
So glad you enjoyed the delicious recipe, Cynthia. It’s a wonderful fall/winter recipe that easy to whip together. Thanks for leaving a review!
Winning in life is finding easy recipes that my family eats. And this recipe was a winner! Minimal prep, one pan, and everyone loved it!
Totally agree, Andrea! This easy one-pan recipe has it all.
All my favorite things..easy, healthy, & tasty!! Love the sheet pan veggies, especially paired with chicken. This is a go-to of mine!
Yes! This is one easy, healthy, and tasty recipe. Plus, clean-up is easy.
This is so tasty and flavorful!!! YUM!
The chicken and vegetables have such good flavor. This is one sheet pan dinner you’ll make again and again.