Name: Maple Glazed Chicken Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs; 2 cups butternut squash, cubed; 2 cups Brussels sprouts, trimmed and halved lengthwise; 1/2 large red onion, sliced; 1 tablespoon olive oil; Salt and pepper, to taste; 3 tablespoons lower-sodium soy sauce or tamari if gluten-free; 1/3 cup pure maple syrup; 1 teaspoon sesame oil; 2 tablespoons grated ginger; 1/4 teaspoon red pepper flakes; 1 teaspoon fresh thyme

There’s something irresistibly cozy about the sweet and savory combo in this Maple Glazed Chicken Sheet Pan Dinner Recipe. Imagine tender chicken thighs enveloped in a glossy maple glaze alongside perfectly roasted veggies—all baked together on one pan. It’s a total game-changer for busy weeknights.

A baking tray filled with five roasted golden-brown chicken thighs, scattered with bright orange cubes of cooked butternut squash and vibrant green Brussels sprouts, some halved showing tender insides. Mixed among the vegetables are slices of soft purple-red onions with slightly charred edges. A wooden spoon holds one chicken thigh, Brussels sprout halves, and butternut squash cubes, positioned near the center right of the tray. Fresh green thyme sprigs are sprinkled over the dish. The tray rests on a white marbled surface with a textured beige cloth nearby and a small glass container with yellow oil in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe
Top Tip
How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Glazed Chicken Sheet Pan Dinner Recipe

Why You'll Love This Recipe

I still remember the first time I made this Maple Glazed Chicken Sheet Pan Dinner Recipe: the kitchen smelled like a cozy fall afternoon, and the whole family begged for seconds! It’s just so simple, yet packed with flavors that make your taste buds sing.

One-pan ease: Everything cooks together, cutting down on cleanup (hallelujah!).
Perfectly balanced flavors: The maple syrup adds sweetness, the soy sauce brings umami, and a hint of ginger keeps it lively.
Flexible and forgiving: Swap veggies or adjust spice levels to suit your family's preferences.
Quick prep with big payoff: Ready in just about 35 minutes, making it ideal for busy days when you want something wholesome and satisfying.

The image shows a pan filled with five golden-brown cooked chicken thighs spread evenly on the surface. Around the chicken, there are roasted Brussels sprouts with a charred outer texture, bright orange cubes of roasted butternut squash, and sliced purple-red onion wedges placed in between the meat and vegetables. Fresh green thyme sprigs are scattered on top, adding a touch of color and freshness. The food sits on a white marbled textured surface, with the juices and small bits of seasoning visible around the layers, giving a warm and hearty look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Maple Glazed Chicken Sheet Pan Dinner Recipe lies in its harmonious ingredients. The hearty butternut squash and Brussels sprouts roast beautifully, absorbing that luscious maple glaze, while the chicken thighs stay juicy and tender thanks to the high heat and careful timing. Here's what you'll want to keep an eye out for:

Flat lay of six raw boneless skinless chicken thighs, a small white bowl of cubed fresh butternut squash, a small white bowl of halved fresh brussels sprouts, a small white bowl of thinly sliced red onion, a small white bowl of golden olive oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of light amber sesame oil, a small white bowl of finely grated fresh ginger, a small white bowl of red pepper flakes, a few sprigs of fresh thyme, coarse salt crystals, and whole black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: These are my go-to for sheet pan dinners thanks to their juicy, forgiving nature and great flavor.
Butternut squash: Adds a sweet, creamy texture that contrasts perfectly with the savory chicken.
Brussels sprouts: When roasted, they get caramelized edges that bring out a nutty complexity.
Red onion: Adds sharpness and a pop of color; caramelizes nicely in the oven.
Olive oil: Helps everything crisp up without drying out.
Maple syrup: The star ingredient that creates that irresistible sweet glaze.
Soy sauce or tamari: Offers salty depth and umami; tamari is great if you want gluten-free.
Sesame oil: A little goes a long way to add a subtle, toasty richness.
Fresh ginger: Grated fresh, it brightens and lifts the whole dish with zingy warmth.
Red pepper flakes: Just a pinch gives a gentle kick—feel free to adjust based on how spicy you like it.
Fresh thyme: Adds a fragrant earthiness that ties all the flavors together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Maple Glazed Chicken Sheet Pan Dinner Recipe is how easy it is to customize. I often swap the veggies based on seasonality or what I have in the fridge, and sometimes I add a sprinkle of toasted nuts for extra crunch.

Variation: Last fall, I swapped out butternut squash for sweet potatoes and added sliced apples for a touch of tartness—it was delicious.
Dietary tweak: For a gluten-free version, just swap regular soy sauce for tamari as noted in the ingredients.
Spice it up: I love adding a drizzle of sriracha on the finished dish for a spicy-sweet combo that wakes up my palate.

Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe

Step 1: Prepping Your Vegetables and Chicken

I start by preheating my oven to 425°F—this high heat is key for that beautiful roasting. Then I toss the cubed butternut squash, halved Brussels sprouts, and sliced red onion with a tablespoon of olive oil directly on a large sheet pan. I make sure the veggies are spread out so they roast instead of steam. On top of those veggies, I place the chicken thighs, patting them dry beforehand to help the glaze stick better. Then I season everything lightly with salt and pepper.

Step 2: Mixing and Glazing

While the oven’s warming, I whisk together the glaze: maple syrup, lower sodium soy sauce, sesame oil, fresh grated ginger, red pepper flakes, and fresh thyme. Using a brush, I generously coat each chicken thigh with this sauce, saving a bit to brush on later—this layering really boosts the flavor.

Step 3: Roast and Finish

Into the oven it goes for 25 to 30 minutes. I keep an eye out for the chicken juices running clear and the vegetables turning tender with a bit of caramelized color. If you want a crispier finish, I’ll pop it under the broiler for 2-3 minutes—but watch carefully so nothing burns! Right after taking it out, I brush the reserved glaze one last time over the chicken and veggies for that shiny, sticky finish.

Top Tip

I've learned a few things along the way that really elevate this Maple Glazed Chicken Sheet Pan Dinner Recipe. Here’s what has made a huge difference for me:

Pat the chicken dry: It helps the glaze stick better and encourages the skinless thighs to brown nicely.
Don’t overcrowd the pan: Give your veggies space! Crowding leads to steaming instead of roasting.
Reserve some glaze: Brushing extra on before serving keeps that sticky, shiny finish that looks as good as it tastes.
Watch the broiler: It’s great for crisping, but those last few minutes can turn from perfect to burnt fast if you’re not careful.

How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe

Maple Glazed Chicken - Serving Suggestion

Garnishes

I usually sprinkle over some fresh thyme leaves and a few toasted sesame seeds—those little details add a fresh, nutty pop that brightens the dish. A wedge of lemon on the side never hurts either if you want a touch of acidity.

Side Dishes

Since this is a sheet pan dinner loaded with veggies, it often stands alone for me. But on weekends, I love pairing it with a simple wild rice pilaf or a light green salad tossed in lemon vinaigrette to add a refreshing contrast.

Creative Ways to Present

For holiday dinners, I’ve arranged the finished chicken and veggies on a large wooden board surrounded by fresh herbs and edible flowers. It instantly makes the meal feel festive and inviting for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and veggies in an airtight container in the fridge and they keep nicely for up to 3 days. Just be sure to let it cool to room temperature before sealing to keep everything fresh and avoid sogginess.

Freezing

I’ve frozen this dish a couple of times with good results. To do so, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven.

Reheating

To keep that lovely texture, I like reheating leftovers in a low oven (around 325°F) until warmed through, about 10-15 minutes. This helps maintain the crisp edges on the veggies and prevents the chicken from drying out like the microwave sometimes does.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can absolutely swap chicken breasts for thighs, but keep in mind breasts tend to be leaner and can dry out more quickly. To avoid this, consider marinating them longer and watch the cooking time closely—you may want to remove them earlier.

What vegetables work best in this sheet pan dinner?

While butternut squash, Brussels sprouts, and red onions are fantastic in this recipe, you can also use carrots, sweet potatoes, or even green beans. Just make sure to cut vegetables into similar sizes for even cooking.

Is the maple glaze too sweet?

The maple syrup adds a natural, subtle sweetness that balances nicely with the savory soy sauce and bright ginger. If you prefer less sweet, simply reduce the maple syrup by a tablespoon or two. I like to keep the sweetness—it really enhances the flavor complexity!

How do I prevent the vegetables from getting soggy?

The key is to spread your veggies out in a single layer with enough space on the sheet pan. Overcrowding traps steam, leading to soggy vegetables. Also, roasting at a higher temperature like 425°F helps caramelize the edges keeping them crispy.

Final Thoughts

This Maple Glazed Chicken Sheet Pan Dinner Recipe quickly became a weeknight favorite for me because it’s one of those dishes that feels special but isn’t complicated at all. It’s the kind of recipe you can throw together after a busy day and still impress everyone at the table. I’m excited for you to try it—and I have a feeling once you do, it’ll find a regular spot in your dinner rotation like it has in mine!