Sheet Pan Chicken with Balsamic Dijon Sauce
This Sheet Pan Chicken, Brussels Sprouts & Butternut Squash with Balsamic Dijon Sauce is perfect for autumn/winter weeknight dinner. It takes just 30 minutes to make and is such a tasty all in one meal. This sheet pan recipe is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
This is the perfect one pan dish for fall that I think you are going to love! Butternut squash, brussels sprouts, red onion and bacon are tossed in a delicious balsamic and mustard sauce and then cooked in the oven with chicken thighs. The sauce is so tasty that it’s sure to even win over brussels sprout haters. This is a great dish to prep a day in advance, get all of the veggies ready and make the sauce, and then simply combine everything no the tray and bake 20 minutes before serving, so easy!
Why you are going to love this Sheet Pan Chicken
- It’s the perfect all in one dish for fall: This sheet pan has all of my favourite autumn/winter veggies. Plus there is no need to worry about making side dishes, this really is an all in one meal.
- Minimal dishes! All you need is one sheet pan to make this recipe, which means dishwashing is reduced to a minimum!
- 30-minute meal: Start to finish the takes just 30 minutes to prepare (which includes just 10 minutes of hands on prep) making this the perfect addition to your weeknight dinner roster.
- Multi purpose leftovers: Be sure that you make enough to have leftovers. They are delicious reheated, or alternatively warmed up and tossed into a salad with a simple balsamic and olive oil dressing.
How to make this Whole30 Sheet Pan Chicken:
- Prep the veggies! This is by far the most tedious part of the recipe, but can easily be avoided if you buy precut butternut squash and brussels sprouts. Cut all of the veggies into small bite sized pieces.
- Make the sauce: The sauce contains just a few ingredients but is so tasty! If you are using honey you can simply stir everything together in a bowl. For anyone doing a Whole30 and using dates, I recommend soaking them in hot water for 10 minutes if they aren’t soft, and blending the sauce in a blender or nutribullet so that the dates break down into a thick sauce and there are no little bits.
- Toss the veggies in the sauce: Pour some of the sauce over the veggies and give everything a toss with your hands to ensure they are well coated
- Add the chicken: Place the chicken on the tray and spoon some of the sauce overtop
- Time to cook: Put the tray in the oven and leave it to cook for 20 minutes! That’s it, all done!
Tips for making this Whole30 Sheet Pan recipe:
- While you are cutting up the veggies and getting everything prepared, place the sheet pan in the oven which is preheating. Placing the veggies on the hot sheet pan will decrease cooking time and help the veggies cook more evenly.
- Don’t cut the butternut squash cubes and brussels sprouts too large and try to make them all approximately the same size. This will help to ensure the veggies all cook through.
- Use a large sheet pan. Allowing the veggies to spread out will help them to cook evenly and slightly caramelize around the edges. If the veggies are stacked on each other this causes them to steam and become mushy without browning/forming a crust.
Ways to modify this recipe:
- Not a fan of brussels sprouts? Swap them for broccoli florets
- Use sweet potato: The butternut squash can be substituted for sweet potato or small cubes of pumpkin.
- Use other cuts of chicken: bone in chicken thighs/drumsticks or breasts would also work well, the cook time will have to be increased by 15 minutes to ensure the chicken is cooked through.
Here are a few more brussels sprout recipes that you might enjoy:
- Brussels Sprout & Bacon Hash
- Brussels Sprouts Chips
- Brussels Sprout, Apple & Walnut Slaw
- Asian Brussels Sprouts
- Honey Mustard Glazed Bacon Wrapped Brussels Sprouts
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Sheet Pan Chicken, Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce
- 3/4 pound brussels sprouts trimmed and halved
- 2 cups butternut squash cubes
- 4 ounces bacon chopped into small pieces
- 6 boneless skinless chicken thighs
- 1 large red onion cut into small wedges
- 1 tsp dried thyme
- 1 1/2 tbsp honey (or 2 medjool dates for Whole30)
- 1/2 tbsp dijon mustard
- 2 tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp pepper
- 1/2 tsp salt
- Preheat the oven to 425º Fahrenheit (220º Celsius) and place the brussels sprouts, butternut squash, red onion and chopped bacon on a 18x13 inch sheet pan.
- In a bowl whisk together all of the ingredients for the sauce. If you are making the whole30 version with dates, I recommend combining all of the sauce ingredients (including the dates) in a high speed blender or nutribullet and blending until completely smooth.
- Spoon approximately 1/2 of the sauce over the veggies and toss them with your hands to ensure that they are all well coated in the sauce. Arrange the veggies so that they are all laid out evenly and not overlapping, creating 6 empty spots for the chicken thighs.
- Arrange the chicken thighs on the tray and spoon some of the sauce over each of the thighs. Sprinkle the veggies and each piece of chicken with the thyme. Place the tray in the oven to bake for 18-20 minutes.
- After 20 minutes of cooking, remove the tray from the oven and give the veggies a stir/flip. Drizzle the remaining sauce over the chicken/vegetables and turn the oven to broil. Return the tray to the oven to broil for 1-2 minutes keeping a close eye on it to ensure nothing burns. Remove from the oven when the top of the chicken is golden in colour and the veggies are cooked through. Serve and enjoy!