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If you're looking for a delicious and hassle-free weeknight dinner, this One-Pan Maple Dijon Chicken & Brussels recipe is the perfect solution. Combining tender chicken thighs with nutrient-rich Brussels sprouts, this dish brings together a symphony of flavors that will delight your taste buds. The sweet notes of maple syrup paired with the tangy kick of Dijon mustard create a unique and mouthwatering glaze that enhances every bite.

One-Pan Maple Dijon Chicken & Brussels

Looking for a bright and flavorful main dish to celebrate spring or Easter? This One-Pan Maple Dijon Chicken & Brussels comes together effortlessly, making it the perfect easy weeknight dinner. The sweet maple syrup beautifully complements the tangy Dijon glaze, creating a comforting meal thats both satisfying and nutritious. With just one pan to clean, its a breeze to prepare. Save this recipe for later and enjoy a delightful dinner that guests will love!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1/2 cup maple syrup

1/4 cup Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)

Salt and pepper to taste

1/4 cup pecans, roughly chopped (optional)

Fresh parsley, chopped for garnish (optional)

Instructions
 

Prep the Chicken: In a small bowl, mix together the maple syrup, Dijon mustard, minced garlic, thyme, rosemary, salt, and pepper. Reserve 2 tablespoons of this marinade for later. Add the chicken thighs to the bowl and coat them fully in the remaining marinade. Let them marinate for at least 30 minutes (or up to several hours in the refrigerator for added flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Prepare the Pan: In a large oven-safe skillet or baking dish, drizzle the olive oil. Add the halved Brussels sprouts, tossing them in the oil, and season with salt and pepper. Spread them out in a single layer.

        Arrange Chicken in Pan: Place the marinated chicken thighs on top of the Brussels sprouts in the pan. Be sure to pour any remaining marinade over the chicken.

          Bake: Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized.

            Add Pecans: If using, sprinkle chopped pecans over the pan during the last 5 minutes of baking to toast them slightly.

              Serve: Once done, remove from the oven and drizzle the reserved 2 tablespoons of marinade over the entire dish for extra flavor. Garnish with freshly chopped parsley if desired.

                Enjoy: Serve warm, and savor the delightful maple and Dijon flavors coming together with perfectly roasted chicken and Brussels sprouts!

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings