Healthy Maple Mustard Chicken is an easy, delicious, healthy sheet pan dinner! Paleo, gluten free & ready in under 30 minutes – your family will love it!
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I’m seriously about to grace you with the easiest, tastiest dinner ever made – Healthy 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’l love it!
I came up with this maple mustard chicken recipe last year during what was probably the busiest month of my life. I was working full time, training to become a fitness instructor, doing tons of freelance work, AND trying to build my website to a point where I could quit my job to pursue this as a full time gig. During that busy season of my life… I needed EASY recipes to fall back on, and this Healthy Maple Mustard Chicken quickly became a weekly staple.
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!
Meals that are easy to make and taste amazing deserve to be on repeat, in my opinion – and this recipe is just that! 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. The chicken get’s marinated in a yummy maple mustard sauce, and the extra marinade gets tossed right on the brussels sprouts!
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!
Things we used for this recipe:
Substitutions for this recipe:
- If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
- If you don’t have chicken breasts, you can use chicken thighs or even chicken tenders
- You can sub brussels sprouts with broccoli or butternut squash
- You can sub fingerling potatoes for russet potatoes cut in roughly the same size
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 than the chicken, this would be a BIG no. Since everything is going in the oven at once and cooking for the same time – you’re in the clear! However, if this idea still bothers you, simply divide the marinade up before adding it to the chicken!
Healthy Maple Mustard Chicken
- 1 lb chicken breasts butterflied + pounded until thin
- 1/2 lb brussels sprouts halved
- 1/2 lb fingerling potatoes halved
- Clean, cut and pound chicken until thin.
- Combine all ingredients for the marinade. Add chicken to a ziploc bag or bowl and cover with marinade. Marinate chicken for a minimum of 5 minutes in a ziploc bag (the longer you can marinate the better, overnight is best)
- Prepare a lined baking sheet and preheat oven to 400. Remove chicken from bag + place on baking sheet(Don't throw out the marinade!)
- Toss brussels sprouts in the remaining marinade in the bag or bowl + lay along side the chicken on the baking sheet.
- Lay potatoes on a sheet, spray with olive oil and sprinkle with salt and pepper to taste.
- Bake at 400 for 25 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
You can get the nutrition facts for this recipe here.
Looking for other easy, paleo dinners? Try these recipes!