Healthy Maple Mustard Chicken is an easy, yummy sheet pan dinner! Paleo, gluten free & ready in under 30 minutes – it’s great for meal prep or a quick meal!
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I’m seriously about to grace you with the easiest, tastiest dinner ever made – Maple Mustard Chicken. It’s one of my absolute favorite quick, simple dinners to make.
I love this chicken because it’s made on one sheet pan, which means ONE dish to wash.. yes, you read that right.
It also has the most delicious maple/mustard marinade that I legit want to put on pretty much everything – I think you’ll love it!
I came up with this maple mustard chicken and potatoes recipe last year during what was probably the busiest month of my life.
I needed EASY recipes to fall back on, and this Healthy Maple Mustard Chicken quickly became a weekly staple.
why we love this mustard chicken
There is a lot to love about this mustard chicken recipe. It’s one of our favorite healthy dinners because it’s:
- Easy to make – All this recipe takes is to marinate the chicken, then bake! So simple!
- One pan – One pan dinners are just the best because they’re super easy to clean up!
- Great for meal prep – This recipe will last for 4 days in the fridge, so it is perfect for healthy meal prep!
Ingredients for Crispy Maple Mustard Chicken:
To make maple mustard chicken you’ll need:
- chicken breasts or thighs
- potatoes, brussels sprouts
- maple syrup
- whole grain mustard
- salt, pepper, garlic powder
- olive oil
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
The key to this recipe is that everything cooks at the same time, so you can just toss it in the oven + not have to think about it.
We love sheet pan meals because they require minimal effort and are always so tasty. This Sheet Pan Maple Mustard Pork Tenderloin Dinner is one of our favorites, and I knew the combo on chicken would be just as yummy!
How to make Maple Mustard Chicken:
To make maple mustard chicken:
- Whisk together your marinade.
- Pour the marinade on your brussels sprouts, potatoes, and chicken – making sure everything is evenly coated.
- We like to marinate ours for about 30 minutes. Because everything is cooking at the same temperature and time – you can mix the veggies/chicken together and it is not a food safety issue!
- Bake at 400 for 25 minutes until you’ve got perfectly crispy maple mustard chicken!
P.S. If you love easy sheet pan dinners, check out these 25 Healthy Sheet Pan Dinners!
I know you’re going to love this easy + delicious paleo sheet pan dinner as much as we do. Once you taste that sweet/salty maple mustard combo, you’re totally going to fall in love!
Substitutions for This Mustard Maple Chicken Meal
Herbs: If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
Mustard: We prefer whole grain mustard in this recipe, but any mustard will work. You can use brown mustard, dijon mustard, or yellow mustard too!
Chicken: If you don’t have chicken breasts, you can use chicken thighs, wings, or even chicken tenders
Veggies: You can sub brussels sprouts with broccoli or butternut squash. Baby carrots would also work.
Potatoes: You can substitute fingerling potatoes for russet potatoes cut in roughly the same size. We have not tried using sweet potatoes.
WW Freestyle note: Save 2SP per serving by skipping potatoes.
Grilling: This marinade is amazing on grilled chicken!
Other Ways to Cook Maple Chicken
Crockpot/Instant Pot: We have not tried making this in our crockpot/instant pot and wouldn’t recommend it. The oven helps to broil the chicken and get a crispy glaze on top of the chicken that you can’t get in the crockpot or instant pot. If you would like to try it, you can follow the instructions in this post for crockpot/instant pot.
Grilling: This marinade is fantastic on the grill! It’s also delicious on grilled veggies
Skillet: You can pan sear this chicken, but we don’t recommend it. You’ll need to use multiple pans for all the components of the dish, and it’s much easier to cook on one pan in the oven!
Is it safe to use the same marinade from the chicken on the veggies?
I’ve had a few people ask if this is safe to do because you’re technically cross contaminating the brussels with raw chicken marinade. If you were cooking the vegetables at a different temperature or length of time than the chicken, this would be a BIG no.
Since everything is going in the oven at once and cooking for the same amount of time – you’re in the clear! However, if this idea still bothers you, simply divide the marinade up before adding it to the chicken!
Storing Maple Mustard Chicken:
Storing: We recommend storing this chicken in the fridge for up to 4 days. It is great for meal prepping!
Freezing: I haven’t frozen this recipe, but I do not think it would freeze well.
Reheating: You can reheat this chicken in the microwave, but we recommend using a toaster oven!
Other healthy sheet pan dinner recipes you’ll love:
Sheet pan dinners are simply the best. They’re so easy to make (and clean up!) here are some of our favorites:
- Lemon Rosemary Chicken Thigh Dinner
- Honey Sriracha Salmon Sheet Pan Dinner
- Apple Pork Tenderloin
- Maple Mustard Pork Tenderloin Dinner
- Whole30 Ginger Lime Sheet Pan Chicken
- Paleo Balsamic Chicken and Veggies
- Easy Chicken Parmesan
Maple Mustard Chicken
- 1 lb chicken breasts butterflied + pounded until thin
- 2 cups brussels sprouts halved (about 1 lb)
- 2 cups fingerling potatoes halved, lengthwise (about 1 lb)
- Clean, cut and pound chicken until thin. This is optional, but will help to make the chicken tender + ensure it cooks evenly.
- In a separate bowl, combine all ingredients for the marinade. It should be thick. Add chicken, brussels and potatoes to a ziploc bag or bowl and cover with marinade. Toss everything to coat evenly.
- Marinate for a minimum of 5 minutes (The longer you can marinate, the better. 30 mins – 1 hour is perfect, but overnight is best.)
- Prepare a lined baking sheet and preheat oven to 400. Remove chicken from bag or bowl and place on baking sheet.
- Lay brussels/potatoes on sheet next to chicken.
- Bake at 400 for 25-30 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
- Herbs: If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
- Chicken: If you don’t have chicken breasts, you can use chicken thighs or even chicken tenders
- Veggies: You can sub brussels sprouts with broccoli or butternut squash
- Potatoes: You can sub fingerling potatoes for russet potatoes cut in roughly the same size
- WW Freestyle note: Save 2SP per serving by skipping potatoes.