Maple Dijon Chicken with Crispy Sweet Potatoes & Garlic Parmesan Brussels Sprouts

Sweet, tangy, savory and seriously satisfying. This is one of those dinners that feels like comfort food but still checks the protein-forward box. The maple Dijon sauce makes the chicken ridiculously flavorful, while crispy sweet potatoes and cheesy Brussels sprouts make it a full family dinner that works just as well for a Tuesday night as it does for meal prep Sunday.

Ingredients

For the Maple Dijon Chicken

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Crispy Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste

For the Garlic Parmesan Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ cup grated Parmesan
• Salt and pepper to taste

Directions

1. Heat the oven. Preheat oven to 425°F.
2. Start the sweet potatoes. Toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt and pepper. Spread them on a large sheet pan and roast for about 10 minutes while you prep everything else.
3. Make the maple Dijon sauce. Whisk together Dijon mustard, maple syrup, olive oil, garlic, smoked paprika, onion powder, salt and pepper.
4. Season the chicken. Place the chicken in a baking dish or on a separate section of the sheet pan. Spoon or brush the maple Dijon mixture generously over the chicken.
5. Add the Brussels sprouts. Toss Brussels sprouts with olive oil, garlic, salt and pepper. Add them to the sheet pan with the sweet potatoes.
6. Roast. Bake everything for another 20–25 minutes, tossing the vegetables halfway through, until the chicken reaches 165°F internally.
7. Finish the Brussels sprouts. During the final 5 minutes of cooking, sprinkle Parmesan over the Brussels sprouts and return them to the oven until golden and slightly crispy.
8. Serve. Slice the chicken and spoon any extra maple Dijon sauce from the pan over the top.

Easy Swaps

• Lower carb: Replace the sweet potatoes with extra Brussels sprouts, broccoli or green beans.
• Chicken thighs: Boneless skinless thighs work beautifully and stay especially juicy.
• Meal prep: Double the chicken and use leftovers in salads or grain bowls.
• Sweeter sauce: Add another teaspoon of maple syrup.
• More tang: Add an extra tablespoon of Dijon.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat the chicken gently in the microwave or oven. For the vegetables, an air fryer is the best way to bring back the crispy edges.