Enjoy an easy, flavorful weeknight dinner with this baked Sheet Pan Chicken and Butternut Squash. It’s wholesome, full of fall flavor, and cleanup really is a breeze—just one pan to roast everything to tender, caramelized perfection.
This Sheet Pan Chicken and Butternut Squash recipe balances bright Dijon mustard and fresh garlic with a touch of maple syrup for subtle sweetness. The combination creates a glossy, savory-sweet glaze that pairs perfectly with roasted vegetables and juicy chicken breasts.
Designed to be ready in about 30 minutes, this dish is a great fit for busy nights. It’s naturally gluten-free and works well for paleo-style eating when you choose compliant ingredients. The roasting method concentrates flavors, giving a restaurant-quality finish with minimal effort.
We like to use seasonal produce when possible. Butternut squash is sweet and nutty when roasted, and it brings vitamins and minerals—like potassium, magnesium, and vitamin A—into the meal. Paired with caramelized Brussels sprouts, the textures and flavors complement each other beautifully.
Sheet pan dinners are an ideal strategy for busy cooks: minimal cleanup, efficient oven use, and reliably delicious results. Once you master this basic maple-Dijon sauce and roasting rhythm, you can swap vegetables or adjust seasonings to suit your family.
Ingredients
Gather the following ingredients for four servings:
- 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 is a straightforward roast—no special skills required. The method relies on a hot pan and simple timing so the chicken cooks through while the vegetables caramelize.
Step 1 – Prep
Preheat the oven to 425°F (220°C). Place a rimmed sheet pan in the oven as it preheats so the hot surface helps create a crisp exterior on the chicken and vegetables. Be careful when removing the pan later—it will be very hot.
Step 2 – Make the Maple-Dijon Sauce
In a small bowl, whisk together the Dijon mustard, maple syrup, minced garlic, dried sage, and a pinch of salt and pepper. Set the sauce aside.
Step 3 – Prepare the Vegetables
Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper in a mixing bowl. Make sure the pieces are evenly coated so they roast rather than steam.
Step 4 – Arrange on the Pan and Glaze
Carefully remove the heated sheet pan from the oven and arrange the chicken breasts with space between them. Season the chicken with salt and pepper, then brush the maple-Dijon sauce over each breast. Spread the prepared vegetables around the chicken, placing Brussels sprouts cut-side down for better caramelization. Avoid overcrowding so the vegetables roast properly.
Tip: Brush a little of the maple-Dijon sauce on the vegetables as well for extra flavor before roasting.
Step 5 – Roast and Finish
Return the pan to the oven and roast for 15–18 minutes. Stir the vegetables once, then roast for an additional 8–12 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the vegetables are tender and caramelized. For a slightly crisp, caramelized top, brush any remaining sauce on the chicken and broil for 1–2 minutes, watching closely to avoid burning.
Recipe Tips & Tricks
- Buy precut butternut squash from the produce section to save time without sacrificing flavor.
- Preheating the sheet pan prevents sticking and encourages a nice sear and browning on the chicken.
- Cut Brussels sprouts in half so they present a flat surface to brown and caramelize.
- Cut squash pieces to a similar size as the Brussels sprouts so all vegetables cook evenly.
- Don’t overcrowd the sheet pan. Space is essential for roasting rather than steaming.
- If you have time, marinate the chicken in the maple-Dijon mixture for 30 minutes to deepen the flavor.
- A 10.5 x 15.5 inch rimmed sheet pan works well for this quantity.
Pro Tip: Use a sheet pan or jelly roll pan with about a 1-inch rim to keep juices contained while roasting.
Vegetable Substitutions
If you don’t love Brussels sprouts, try other hearty vegetables that roast well alongside butternut squash and chicken, such as:
- Broccoli
- Cauliflower
- Parsnips
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or in a skillet to help the vegetables retain their texture.
Other Easy Chicken Ideas
Try similar sheet pan dinners like Sheet Pan Honey Garlic Chicken, Healthy Baked Chicken Tenders, or Sheet Pan Chicken Fajitas for more quick, low-fuss meals.
Nutrition (Approximate)
Per serving (estimate): Calories 236 kcal, Carbohydrates 18 g, Protein 27 g, Fat 7 g. Nutritional values will vary depending on ingredient brands and portion sizes.