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