This sheet-pan maple-glazed chicken is a weeknight dream: juicy, flavorful chicken breasts roasted alongside caramelized veggies, all in one pan. A sweet and savory maple-soy-Dijon glaze infuses everything with rich flavor while the oven does the work. Minimal prep, easy cleanup, and a balanced dinner in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2–3/4 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced into strips
- 1 teaspoon dried thyme
- Optional garnish: chopped fresh parsley or thyme, lemon wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
- In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pat the chicken breasts dry with paper towels and place them on the prepared sheet pan. Pour about half of the maple glaze over the chicken, turning to coat both sides evenly.
- In a separate bowl, add the broccoli florets, baby carrots, and sliced red bell pepper. Drizzle with the remaining glaze and sprinkle with dried thyme, plus a little extra salt and pepper if desired. Toss until all the vegetables are well coated.
- Arrange the vegetables in a single layer around the chicken on the sheet pan, spreading them out so they roast rather than steam.
- Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender and lightly caramelized at the edges.
- If you’d like extra browning, switch the oven to broil for the last 2–3 minutes, watching closely to prevent burning.
- Remove from the oven and let the chicken rest on the pan for 5 minutes before slicing. Garnish with fresh herbs or a squeeze of lemon, if using, and serve with the roasted vegetables.
Variation
- Swap the veggies: Use Brussels sprouts, green beans, cauliflower, or sweet potato cubes in place of or in addition to the listed vegetables. Just keep pieces similar in size so they roast evenly.
- Spicy maple chicken: Add 1/4–1/2 teaspoon red pepper flakes or a small dash of hot sauce to the glaze for a sweet-heat combo.
- Herb and citrus twist: Replace dried thyme with Italian seasoning or herbes de Provence and finish the dish with fresh lemon zest and juice right before serving.
Cooking Notes
- Check doneness with an instant-read thermometer inserted into the thickest part of the chicken; it should read 165°F (75°C).
- If your vegetables are still firmer than you like when the chicken is done, transfer the chicken to a plate, tent with foil, and return the veggies to the oven for an extra 5–10 minutes.
- For extra glaze, double the sauce ingredients and reserve half to warm on the stovetop for drizzling over the finished chicken and vegetables (do not reuse glaze that has touched raw chicken unless fully boiled).
Serving Suggestions
- Serve over fluffy brown or white rice, quinoa, or couscous to soak up the maple-soy juices from the pan.
- Pair with a simple side salad mixed greens with a light vinaigrette to add freshness and crunch.
- For a heartier meal, add warm crusty bread or garlic bread on the side to mop up any extra glaze.
Tips
- Line the pan with parchment paper or foil for easy cleanup and to prevent sticking.
- Meal prep friendly: Cook as directed, then slice the chicken and divide into containers with the veggies and a grain for grab-and-go lunches.
- If using frozen vegetables, thaw and pat dry first so they roast instead of steaming and watering down the glaze.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: ≈320 kcal
- Protein: ≈35 g
- Sodium: ≈550 mg
Frequently Asked Questions
- Can I use bone-in chicken instead of boneless breasts?
Yes, but increase the baking time to about 35–45 minutes, depending on size, and add the vegetables halfway through so they don’t overcook. - Can I make this ahead of time?
You can whisk the glaze and prep the vegetables up to 24 hours in advance. Store separately in the fridge, then assemble on the sheet pan just before baking. - Is this recipe freezer-friendly?
Cooked maple-glazed chicken freezes well. Cool completely, slice, and freeze in airtight containers for up to 3 months. Reheat gently in the oven or microwave. The vegetables can be frozen too but may soften slightly when reheated. - How can I make this lower in sodium?
Use low-sodium soy sauce or tamari, reduce added salt, and avoid heavily salted side dishes. You can also boost flavor with extra herbs, garlic, or a squeeze of lemon instead of more salt.
Conclusion
This sheet-pan maple-glazed chicken breasts recipe delivers maximum flavor with minimal effort tender, juicy chicken, perfectly roasted vegetables, and a sweet-savory glaze that ties it all together. It’s weeknight-friendly, customizable with your favorite veggies, and makes great leftovers for lunch the next day.
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Sheet-Pan Maple-Glazed Chicken Breasts
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free adaptable (use tamari or gluten-free soy sauce)
Description
This sheet-pan maple-glazed chicken is a weeknight dream: juicy, flavorful chicken breasts roasted alongside caramelized veggies, all in one pan. A sweet and savory maple-soy-Dijon glaze infuses everything with rich flavor while the oven does the work. Minimal prep, easy cleanup, and a balanced dinner in under an hour.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2–3/4 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced into strips
- 1 teaspoon dried thyme
- Optional garnish: chopped fresh parsley or thyme, lemon wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
- In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pat the chicken breasts dry with paper towels and place them on the prepared sheet pan. Pour about half of the maple glaze over the chicken, turning to coat both sides evenly.
- In a separate bowl, add the broccoli florets, baby carrots, and sliced red bell pepper. Drizzle with the remaining glaze and sprinkle with dried thyme, plus a little extra salt and pepper if desired. Toss until all the vegetables are well coated.
- Arrange the vegetables in a single layer around the chicken on the sheet pan, spreading them out so they roast rather than steam.
- Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender and lightly caramelized at the edges.
- If you’d like extra browning, switch the oven to broil for the last 2–3 minutes, watching closely to prevent burning.
- Remove from the oven and let the chicken rest on the pan for 5 minutes before slicing. Garnish with fresh herbs or a squeeze of lemon, if using, and serve with the roasted vegetables.
Notes
- For the best flavor, use pure maple syrup, not pancake syrup or blends.
- If your chicken breasts are very thick, pound them to an even thickness for more even cooking.
- Vegetable sizes matter: cut everything into similar, bite-sized pieces so they cook at the same rate.
- Sheet pans vary; if ingredients are crowded, use two pans to avoid steaming instead of roasting.
- Adjust sweetness by adding 1–2 extra teaspoons of maple syrup if you prefer a sweeter glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sheet Pan / Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with a portion of vegetables (1/4 of recipe)
- Calories: ≈320 kcal
- Sugar: ≈14 g
- Sodium: ≈550 mg (varies with soy sauce brand)
- Fat: ≈8 g
- Saturated Fat: ≈1.5 g
- Unsaturated Fat: ≈6.5 g
- Trans Fat: 0 g
- Carbohydrates: ≈25 g
- Fiber: ≈4 g
- Protein: ≈35 g
- Cholesterol: ≈95 mg
Keywords: sheet-pan chicken, maple glazed chicken, roasted vegetables, one-pan dinner, easy weeknight meal