One Pan Maple Dijon Chicken And Butternut Squash Dinner Recipes

SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
• Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
• In a medium bowl, whisk maple syrup and Dijon mustard.
• Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
• Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
• In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
• Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Steps:

• In saute pan large enough to hold the chicken in single layer, heat the olive oil over medium-high heat. Season the chicken with the salt and pepper. Add the chicken to the pan, skin side down, and saute for about 4 to 5 minutes per side, or until the chicken is browned. Remove the chicken from the pan.
• Add the buttery spread or oil to the pan, and allow it to melt over medium heat. Add the sprouts and squash to the pan and saute, tossing occasionally, until the outsides are golden brown, about 3 to 4 minutes. Remove the vegetables from the pan.
• Turn the heat up to high and add the stock, maple syrup and mustard. Bring to a boil while stirring to scrape up the brown bits from the bottom of the pan. Add the chicken back to the pan, cover and reduce the heat to medium-low. Cook for 20 to 25 minutes, or until the chicken registers 170ºF with instant read thermometer.
• Add the vegetables back to the pan, cover again and cook for another 8 to 10 minutes, or until the vegetables are tender.
• Remove the chicken and vegetables with a slotted spoon and divide among 4 plates.
• Turn the heat up to high and boil the sauce until it is reduced and slightly thickened, about 2 to 3 minutes. Spoon the sauce over the chicken to serve.

PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS RECIPE - (4.3/5)

Steps:

• In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190°F with an instant read thermometer. Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes. Spoon sauce over chicken and serve.

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
• Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
• Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
• To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
• In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
• Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
• Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
• Serve the chicken with the vegetables.
• Enjoy!