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One-Pan Maple Dijon Chicken
This one-pan meal is perfect for those busy weeknights. You’ll love the tender chicken baked with butternut squash, purple potatoes and broccoli roasted to perfection.
Course
Main Dishes
Cuisine
American
Keyword
One-Pan Maple Dijon Chicken
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
653
kcal
Author
Stacie Vaughan
Equipment
Whisk
Cutting board
Cookie Sheet
Ingredients
1 ½
lb
boneless skinless chicken tenders or breasts
1
butternut squash
peeled, seeded and cut in 1-inch cubes.
16
oz
purple potatoes
quartered
12
oz
broccoli florets
1
tsp
fresh thyme or dried thyme
¼
cup
pure maple syrup
1
tbsp
Dijon Mustard
3
tbsp
extra virgin olive oil
divided
½
tsp
salt
½
tsp
ground black pepper
US Customary
-
Metric
Instructions
Preheat oven to 400°F.
In a small bowl, whisk together maple syrup, Dijon Mustard and 2 tablespoons olive oil.
Place potatoes and butternut squash in a single layer onto prepared baking sheet.
Pour remaining 1 tablespoon olive oil on vegetables and season with salt and pepper.
Add chicken in a single layer and brush each chicken with syrup mixture.
Season chicken with salt, pepper and thyme.
Place pan in oven and roast until chicken cooked through, internal temperature of 165°F. About 25-30 minutes depending on size of chicken.
Add in broccoli during last 15 minutes. Serve immediately.
Nutrition
Serving:
1
g
|
Calories:
653
kcal
|
Carbohydrates:
51
g
|
Protein:
57
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
156
mg
|
Sodium:
637
mg
|
Fiber:
7
g
|
Sugar:
16
g