Best 2 One Pan Maple Dijon Chicken And Butternut Squash Dinner Recipes

Indulge in a culinary adventure with our One-Pan Maple Dijon Chicken and Butternut Squash Dinner, a symphony of flavors that will tantalize your taste buds. This wholesome and satisfying dish features tender chicken breasts coated in a delectable maple Dijon sauce, roasted butternut squash cubes, and a medley of colorful vegetables. The chicken is marinated in a blend of maple syrup, Dijon mustard, garlic, and herbs, infusing it with a sweet and tangy flavor. The butternut squash, caramelized to perfection, adds a touch of sweetness and a vibrant orange hue to the dish. Accompanying the chicken and squash are sautéed bell peppers, onions, and zucchini, contributing a delightful crunch and an array of colors. This one-pan wonder is not only visually appealing but also incredibly easy to prepare, making it a perfect weeknight meal or a special occasion dish.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts image

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Provided by Julia

Categories Main Course

Time 50m

Number Of Ingredients 8

Ingredients

4 chicken thighs (bone-in, skin-on)
salt and pepper
1/3 cup maple syrup
1/3 cup Dijon mustard
1 1/2 lb butternut squash (uncooked, peeled, and cubed into 1-inch or 2-inch cubes)
3 cups Brussels sprouts (halved)
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
In a medium bowl, whisk maple syrup and Dijon mustard.
Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

Nutrition Facts : Calories 532 kcal, Carbohydrate 45 g, Protein 23 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 494 mg, Fiber 7 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS RECIPE - (4.3/5)

Pan Roasted Maple Dijon Chicken With Butternut Squash & Brussels Sprouts Recipe - (4.3/5) image

Provided by á-79

Number Of Ingredients 10

Ingredients

4 chicken thighs and 4 drumsticks
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
16 Brussels sprouts, bottom trimmed, outer leaves removed, and halved, about 8 ounces
2 cups butternut squash, diced 1/2-inch
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 1/2 cups low sodium chicken broth

Steps:

In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190°F with an instant read thermometer. Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes. Spoon sauce over chicken and serve.

Tips:

Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. They cook quickly and evenly, and they're easy to slice or shred.
Don't overcrowd the pan: When searing the chicken, make sure to give it enough space so that it can brown properly. If the pan is too crowded, the chicken will steam instead of sear.
Use a good quality maple syrup: The maple syrup you use will make a big difference in the flavor of the dish. Look for a pure maple syrup that is dark and flavorful.
Don't overcook the butternut squash: Butternut squash is best when it is cooked until it is tender but still has a little bit of bite to it. Overcooking will make it mushy.
Serve immediately: This dish is best served immediately after it is cooked. The chicken will be juicy and tender, and the butternut squash will be perfectly roasted.

Conclusion:

This one-pan maple Dijon chicken and butternut squash dinner is a delicious and easy weeknight meal. It's packed with flavor and nutrients, and it can be on the table in under an hour. So next time you're looking for a quick and healthy dinner idea, give this recipe a try.