Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe

If you’re looking for a cozy, flavorful weeknight dinner that feels like a warm hug, you’re in the right place. I absolutely love how this Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe turns out—it’s got those gorgeous autumn vibes with carrots and Brussels sprouts roasting alongside tender chicken, all kissed with a sweet and tangy maple-mustard sauce that’ll have your family asking for seconds. Stick with me, and I’ll show you everything you need to nail this dinner that’s both simple and spectacular.

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Ingredients You’ll Need

These ingredients come together like a cozy fall day on a plate. The spices lend warmth to the chicken, while the maple-mustard sauce adds the perfect touch of sweet and tang. When shopping, look for firm, fresh veggies and quality maple syrup for the best flavor.

• Chicken breasts or cutlets: I prefer boneless, skinless for easy cooking and slicing, but you can use bone-in if you want — just adjust cooking times.
• Carrots: Choose firm, brightly colored carrots; cutting them on the diagonal gives a nicer surface area for roasting.
• Brussels sprouts: Pick small to medium-sized for even cooking and trim the ends so they roast nicely.
• Red onion: Adds a sweet, slightly sharp note that balances the rich sauce well.
• Avocado or olive oil: I love avocado oil here for its high smoke point, but olive oil works beautifully too.
• Brown sugar: This adds a subtle caramel sweetness and helps the chicken develop color.
• Ground cumin, cinnamon, and ginger: Warm spices that bring cozy depth without overpowering the dish.
• Salt and black pepper: Simple seasonings that enhance every other flavor.
• Mayonnaise, Dijon mustard, and maple syrup: The trio that makes the sauce creamy, tangy, and sweet—trust me, it’s magic.
• Coconut aminos or soy sauce: Adds an umami boost to the sauce; coconut aminos keep it gluten-free.
• Dried oregano and onion powder: Small additions that add complexity to the sauce.

Variations

I love experimenting with this recipe depending on the season and who I’m feeding. Feel free to swap in your favorite vegetables or tweak the sauce to suit your taste.

• Vegetable swaps: I’ve switched out Brussels sprouts for green beans or sweet potatoes, and it’s just as delicious.
• Spice blends: If you like a smoky twist, add a pinch of smoked paprika to the rub—I do this when I’m feeling adventurous.
• Dietary tweaks: Use vegan mayo and tamari for a plant-based version—you’ll still get that lovely sauce texture and flavor.

How to Make Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe

Step 1: Preheat Your Sheet Pan and Prep the Veggies

First things first, place a large rimmed baking sheet in your oven and preheat to 450°F. This trick makes the veggies sizzle and caramelize as soon as they hit the pan—trust me, it’s the secret to getting them perfectly roasted. While the oven warms, toss your carrots and Brussels sprouts with a tablespoon of oil, salt, and pepper. Set them aside for now—you’ll roast them first before adding the chicken.

Step 2: Roast Vegetables and Prepare the Chicken Rub

When the oven is ready, carefully take out the hot pan using an oven mitt, spray it with nonstick spray, then spread your carrots and Brussels sprouts evenly. Pop the pan back in and roast for 15 minutes. Meanwhile, mix brown sugar, cumin, cinnamon, ginger, salt, and pepper in a small bowl to make the flavorful rub. This warming mix is what gives the chicken that irresistible fall flair.

Step 3: Season the Chicken

Rub the chicken breasts with the remaining teaspoon of oil, then generously coat them with your spice mix. Don’t be shy here—the seasoning really brings the chicken to life.

Step 4: Add Chicken and Red Onion, Then Roast Everything Together

Pull the pan out again after 15 minutes of veggie roasting, give the carrots and Brussels sprouts a little stir, and create some spaces for the chicken and the red onion slices. Nestle everything in one layer for even cooking, then slide it back into the oven. Roast for another 10 to 15 minutes or until the chicken reaches 165°F on an instant-read thermometer. I like to check at the 10-minute mark so I don’t overcook and keep the chicken juicy.

Step 5: Whip Up the Maple-Mustard Sauce

While the chicken roasts, combine mayonnaise, mustard, maple syrup, coconut aminos, oregano, onion powder, and a pinch of salt and pepper. This simple sauce comes together in a snap and adds that perfect sweet-tangy finish I keep coming back for. Taste it and tweak seasoning if it needs a little extra oomph.

Step 6: Serve and Enjoy!

Once the chicken is cooked through and veggies are tender with caramelized edges, plate it all up and generously drizzle or dollop the maple-mustard sauce on top. Leftover sauce? Keep it in the fridge—it’s great cold or at room temp for extra servings.

How to Serve Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe

Garnishes

I usually sprinkle some freshly chopped parsley or thyme on top—the greenery brightens the plate and adds fresh herbal notes that contrast beautifully with the rich maple-mustard sauce. Sometimes, a light drizzle of extra maple syrup on the sauce amps up the sweetness for the maple lovers in my family.

Side Dishes

This dish stands well on its own, but I love pairing it with a simple wild rice pilaf or creamy mashed potatoes for extra comfort. A crisp green salad with a lemon vinaigrette adds a fresh, tangy crunch that balances all those warm spices perfectly.

Creative Ways to Present

For special occasions, I’ve laid the chicken and veggies over a bed of herbed couscous and served it family-style right on the warm sheet pan. It makes the table look rustic and inviting without any extra dishes. You can also plate the chicken sliced on top of the roasted veggies and drizzle the sauce in a pretty zigzag pattern for a bit of wow-factor.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3-4 days. The veggies tend to soften a bit more overnight, but reheating with a quick high-heat blast in a skillet or oven helps bring back some crispness.

Freezing

This recipe freezes surprisingly well! I separate the chicken and veggies into freezer containers and freeze the sauce separately in a small jar. To thaw, move everything to the fridge overnight, then reheat gently to maintain texture and flavor.

Reheating

I find reheating leftover Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe in a 375°F oven for about 15 minutes keeps the chicken juicy and refreshes the roasted veggies. If you’re in a hurry, a quick pan sauté works too—just be careful not to overcook the chicken.

FAQs

Final Thoughts

Honestly, this Harvest Sheet Pan Chicken with Maple-Mustard Sauce Recipe has become one of my go-to meals when I want something comforting but fuss-free. It’s that rare recipe that feels special enough for company but easy enough for a busy weeknight, and the flavors strike that perfect balance of cozy and vibrant. I really hope you try it and love it as much as my family does—because nothing beats gathering around the table with good food and good company.

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