Sheet Pan Chicken with Roasted Butternut Squash

Enjoy an easy, flavorful Sheet Pan Chicken and Butternut Squash that’s perfect for busy weeknights. This wholesome one-pan meal is simple to prepare, nutritious, and keeps cleanup quick and painless.

This Sheet Pan Chicken and Butternut Squash combines tangy Dijon mustard, fresh garlic, and a touch of maple syrup for balanced savory-sweet flavor. It comes together in about 30 minutes and works well for paleo or gluten-free diets.

We prefer seasonal produce, so a fresh butternut squash from the farmer’s market is ideal — it adds a naturally sweet, nutty note and brings nutrients like potassium, magnesium, calcium, and vitamins B6 and E to the dish.

Roasted Brussels sprouts crisp up and caramelize in the oven, developing a rich, nutty flavor that pairs perfectly with the squash and chicken. The combination of textures and flavors makes this a family favorite — and cleanup is a breeze.

Ingredients

Gather these simple ingredients to make four servings:

• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 2–3 cups peeled and cubed butternut squash
• 2 cups Brussels sprouts, trimmed and halved lengthwise
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste

How to Make Sheet Pan Chicken and Butternut Squash

This baked chicken and squash recipe is straightforward and requires no advanced cooking skills.

Step 1 – Prep

Preheat the oven to 425°F (220°C) and place the sheet pan in the oven while it heats. Be careful when removing the hot pan to add the chicken and vegetables.

Step 2 – Mix the Maple-Mustard Sauce

In a small bowl, whisk together the Dijon mustard, maple syrup, minced garlic, dried sage, and a pinch of salt and pepper. Set the sauce aside.

Step 3 – Prepare the Vegetables

Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper in a mixing bowl until evenly coated.

Step 4 – Assemble on the Pan

Carefully remove the hot sheet pan from the oven and arrange the chicken breasts on it. Season them with salt and pepper, then brush the maple-mustard sauce over each piece. Spread the prepared vegetables around the chicken, spacing them so they aren’t crowded. Place Brussels sprouts cut side down for better caramelization.

Tip: For extra flavor, brush a little of the maple-mustard sauce on the vegetables before baking.

Step 5 – Bake

Return the pan to the oven and bake for 15–18 minutes. Stir the vegetables, then continue roasting an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

If desired, brush remaining sauce over the chicken and broil briefly to caramelize the top and add a touch of crispness.

Recipe Tips & Tricks

• Buy precut butternut squash to shorten prep time if you prefer.
• Preheating the sheet pan helps prevent sticking and promotes a nicely browned crust on vegetables and chicken.
• Cut Brussels sprouts in half so the flat surface can caramelize properly.
• Cut squash to a size similar to the halved Brussels sprouts so everything cooks evenly.
• Avoid overcrowding the pan so the vegetables roast rather than steam.
• For deeper flavor, marinate the chicken in the mustard-maple mixture for 30 minutes to an hour before roasting.
• A 10.5 x 15.5 inch sheet pan works well for this recipe.

Pro Tip: Use a rimmed sheet pan (often called a jelly roll pan) with at least a one-inch edge to contain juices while roasting.

Can You Use Other Vegetables?

Yes. If you’d rather skip Brussels sprouts, try broccoli, cauliflower, or parsnips — all roast nicely alongside the squash and chicken.

How to Store

Store leftover roasted chicken and butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and moisture.

Other Easy Chicken Recipes

Try other simple sheet pan or baked chicken options for weeknight dinners, such as honey-garlic sheet pan chicken, baked chicken tenders, or sheet pan chicken fajitas.