One-Pan Maple Dijon Chicken & Brussels

Discover the irresistible flavors of One-Pan Maple Dijon Chicken & Brussels, a cozy weeknight dinner that comes together effortlessly! With tender chicken thighs and caramelized Brussels sprouts drizzled in a rich maple-Dijon glaze, this dish is both comforting and impressive. Perfect for busy nights or special occasions, its easy to prepare and packed with wholesome ingredients. Try it tonight, and watch it become a family favorite!

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Ingredients

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1/2 cup pure maple syrup

1/4 cup Dijon mustard

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

Salt and freshly ground black pepper, to taste

1/4 cup pecans, roughly chopped (optional)

Fresh parsley, chopped for garnish (optional)

Instructions

Prep the Chicken: In a small mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, thyme, rosemary, salt, and pepper until well combined. Reserve 2 tablespoons of this marinade for later use. Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to several hours for a deeper flavor.

Preheat the Oven: Preheat your oven to 400°F (200°C) while the chicken is marinating.

Prepare the Pan: In a large, oven-safe skillet or baking dish, drizzle the olive oil evenly across the bottom. Add the halved Brussels sprouts and toss them in the oil until fully coated. Season the sprouts generously with salt and pepper, and spread them out in a single layer.

Arrange Chicken in Pan: Place the marinated chicken thighs on top of the Brussels sprouts in the pan. Drizzle the remaining marinade over the chicken for extra flavor.

Bake: Transfer the pan to the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the Brussels sprouts should be tender and caramelized around the edges.

Add Pecans: If you’re using them, sprinkle the chopped pecans over the pan during the last 5 minutes of baking to allow them to toast and add extra crunch.

Serve: Once cooked, remove the pan from the oven and drizzle the reserved 2 tablespoons of marinade over the entire dish. This adds a layer of flavor. Garnish with freshly chopped parsley for a vibrant touch.

Enjoy: Serve warm, savoring the harmonious blend of sweet maple and tangy Dijon flavors with perfectly roasted chicken and Brussels sprouts!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

- Presentation Tips: Serve on a large platter, making sure to arrange the Brussels sprouts artfully around the chicken for a colorful display. Drizzle with a bit more olive oil and a sprinkle of fresh parsley just before serving for an elegant finish.