This Maple Mustard Chicken Sheet Pan Recipe (with Sweet Potatoes) is perfect for a busy weeknight! With just 6 ingredients, the sauce brings big flavor from maple syrup, stone ground mustard, and thyme—sweet, savory, and accidentally healthy. Plus, we’ve got all the tips to keep your chicken juicy and veggies perfectly roasted!
Looking for more easy one pan dinner recipes? Check out our full collection—everything from pasta to skillet chicken to slow cooker magic!
Having easy dinner that require minimal hands-on time and very little clean-up is what everyone is looking for when time and energy is short. While this recipe is delicious all year long, It is especially good during the fall and winter months because:
- Seasonal: The rich maple syrup, tangy mustard, and herby thyme make this dish a cozy seasonal favorite.
- Simple: Doesn't require too many steps and cooks the protein and starchy veggie at one time.
- Prep-Ahead: You can clean the chicken and make the sauce ahead of time, then freeze it for an even quicker weeknight dinner.
This recipe is a hybrid of two of our most popular dinner recipes: Honey Mustard Sheet Pan Dinner and Skillet Maple Mustard Chicken.
Skip to:
- Maple chicken sheet pan dinner ingredients
- Helpful tools for making sheet pan dinners
- How to make maple mustard chicken sheet pan dinner with sweet potatoes
- Fall sheet pan dinner variations and substitutions
- How to store
- FAQ
- Tips and tricks
- What to serve with sheet pan dinners
- More one pan meals
- Recipe
- Comments
Maple chicken sheet pan dinner ingredients
- Chicken breasts: Large breasts get sliced in half horizontally so they cook evenly and stay juicy. You can swap for chicken thighs, but you'll need to adjust the cooking time.
- Sweet potatoes: A hearty veggie that pairs perfectly with the maple syrup and mustard sauce.
- Maple syrup: Adds a nice natural sweetness. Only the real thing here. No pancake syrup.
- Chicken broth: Boosts flavor and helps with the sauce’s texture.
- Oil: We love using olive oil here.
- Mustard: We go with stone ground, but spicy or Dijon mustard works too. Regular yellow mustard is a bit too sharp.
- Garlic: Minced garlic is an easy shortcut.
- Thyme: Dried thyme for convenience, but fresh is always great too.
- Cornstarch: Just a touch to thicken the maple sauce.
- Salt & pepper: Kosher salt has the right level of saltiness and pepper seasons it just right.
Helpful tools for making sheet pan dinners
ApronXL Big SheetSpatulaVermont Maple SyrupStone Ground Mustard
How to make maple mustard chicken sheet pan dinner with sweet potatoes
Start by preheating the oven 450º. Prepare 2 sheet pans with foil that has been sprayed with non-stick spray or parchment paper.
Cut the sweet potatoes into 1 inch diced cubes. You can leave the skin on or peel depending on personal preference.
Toss together with oil, kosher salt, and ground pepper.
Place sweet potatoes on one end of the sheet pan being careful to not squish then too close. The other half of the sheet pan will be for the chicken. Bake for 20 minutes.
While the sweet potatoes are cooking, mix together the ingredients for the maple sauce. Microwave for 1-2 minutes, whisking occasionally until the sauce thickens. Set aside.
Prep the chicken by trimming of excess fat and slicing in half horizontally. Salt and pepper each side and allow to sit for 5 minutes.
After the potatoes have been cooking for 20 minutes, remove from the oven. Add 3 seasoned chicken breasts halves to the empty side of each pan of the potatoes. Generously coat each of the breasts with the maple sauce, making sure to use all the sauce.
Place both pans bak in the oven and bake for 15-20 more minutes. Begin checking for doneness at the 15 minute mark. Once the chicken reaches 160ºF when tested with a meat thermometer, remove it from the oven. The temperature of the chicken will continue to go up as it rests. Pulling out at this temperature helps to maintain moistened.
Hint: We love using this XL sheet pan! They are perfect for cooking everything in one go or giving your ingredients extra room to roast instead of steam.
Fall sheet pan dinner variations and substitutions
- Try butternut squash cubes in place of the sweet potatoes.
- Use fresh herbs like thyme, rosemary, or sage.
- Add in a splash of Bourbon for added dimension.
- Substitute dijon mustard or brown mustard or even two different types for a more rounded flavor profile.
How to store
Allow to cool completely, then place leftovers in an airtight container. Store in the refrigerator for up to 7 days.
FAQ
Sheet pan dinners usually bake at 450ºF, which is great for cooking everything evenly and giving you that perfect balance of juicy and roasted.
Depending on the thickness of the meat and the type of vegetable being roasted, cooking time varies between 25 and 40 minutes long.
Tips and tricks
- If you have an extra large sheet pan, you will only need one pan.
- The sauce can be made in a sauce pot on the stove if you prefer.
- Don't overcook the chicken breasts or they will be dry.
What to serve with sheet pan dinners
- Autumn Chopped Salad
- Dinner Rolls
- Maple Roasted Brussel Sprouts
- Skillet Roasted Corn
- Roasted Broccoli
More one pan meals
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Maple Mustard Chicken Sheet Pan Recipe (with Sweet Potatoes)
Equipment
Ingredients
Sheet Pan Dinner Ingredients
- 2 lbs sweet potatoes scrubbed and dried, not peeled
- 3 chicken breasts - approx. 2 lbs
- Olive oil
- Kosher salt
- Black pepper
Maple Mustard Sauce
- ¼ cup maple syrup
- ¼ cup chicken broth
- 2 tablespoon stone ground mustard or dijon
- 1 tablespoon cornstarch
- 1 teaspoon dried thyme
- ¾ minced garlic
Instructions
- Preheat the oven 450º. Prep 2 sheet pans with foil that has been sprayed with non-stick spray or parchment paper.
- Cut the sweet potatoes evenly in 1-inch pieces. Toss with 1 tablespoon of olive oil, 1 teaspoon salt and ¼ teaspoon of black pepper.
- Place half on each of the prepared sheet pans, leaving half of each pan empty, and bake for 20 minutes.
- While the potatoes are baking, combine sauce ingredients in a microwavable measuring cup until cornstarch is mixed in. Microwave 1-2 minutes, whisking every 30 seconds until it begins to thicken. It should only take 30 seconds to a minute once it begins to bubble. Set aside to cool.
- Trim and slice the chicken breasts in half horizontally. Salt and pepper each side of the chicken breasts and allow to sit for at least 5 minutes.
- After the potatoes have been cooking for 20 minutes, remove from the oven. Add 3 seasoned chicken breasts to the empty side of each pan of the potatoes. Generously coat each of the breasts with the maple sauce. You should use all the sauce.
- Place both pans back into the oven and bake for 15-20 minutes, checking for doneness at the 15 minute mark. Remove once the potatoes are browning and the chicken reaches 160º. Cool for 5 minutes and then serve (the temperature of the chicken will rise slightly as it rests, so removing slightly early will ensure it stays moist).
Notes
- If you have an extra large sheet pan, you will only need one pan.
- The sauce can be made in a sauce pot on the stove if you prefer.
- Don't overcook the chicken breasts or they will be dry.
- We love using this XL sheet pan! They are perfect for cooking everything in one go or giving your ingredients extra room to roast instead of steam, but regular sheet pans are just fine.
- Try butternut squash cubes in place of the sweet potatoes.
- Use fresh herbs like thyme, rosemary, or sage.
- Add in a splash of Bourbon for added dimension.
- Substitute dijon mustard or brown mustard or even two different types for a more rounded flavor profile.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
Such a great recipe. What's better than an easy and nutritious meal?