Maple Dijon Chicken & Squash

Have you ever noticed how some dinners try to be everything at once and end up feeling like homework, while others seem to cook themselves and still taste like a small celebration. Here is a question I ask myself every fall. Can a single sheet pan give you a cozy, complete meal with real flavor in under forty minutes, without culinary acrobatics or a pile of dishes. This **Maple Dijon Chicken & Squash** says yes in the most generous way.

The first time I made it, the kitchen smelled like the street outside our Minneapolis house in late October. damp leaves, a hint of woodsmoke, the sweetness of maple warming in the oven. I whisked the glaze while the kids built a fort with couch cushions, and Jonah leaned in with the camera to catch the shine on the chicken. The mustard tickled my nose. the maple rounded it, soft and friendly. It is the kind of dinner that makes the table feel longer. A little sweet, a little tangy, all roasted edges and golden squash that tastes like sunshine in a sweater.

This is a family friendly, weeknight ready recipe that does not ask for much. It is a one pan situation with reliable pantry staples. chicken thighs, Dijon, maple syrup, garlic, olive oil, and a sturdy squash. Butternut is our usual, though acorn, delicata, or kabocha are welcome. It is healthy comfort food with a practical soul, and the sauce doubles as its own story. The glaze clings to the chicken, drips onto the squash, then caramelizes into a glossy coat. No stovetop splatter, no complicated steps, only a rhythm you can dance to while the oven does the work.

If you love a dish that keeps its promises, this one does. It is a One Pan Maple Dijon Chicken & Squash that delivers on ease and flavor. And if you have ever wondered how to make a Roasted Maple Dijon Chicken & Squash that tastes restaurant special but still feels like home, you are exactly where you need to be.

Why You’ll Love This Maple Dijon Chicken & Squash

– Weeknight simple. It is a **Sheet Pan Maple Dijon Chicken & Squash** you can set and forget while you tidy the counter and shake out the napkins.
– Balanced flavor. Maple brings round sweetness, Dijon adds gentle heat, and the squash gives a creamy, earthy base that loves the sauce.
– Kid approved sweetness. The glaze is friendly and familiar, and you can always add a little extra mustard for the grown ups.
– Flexible and seasonal. Use butternut in fall, delicata in early winter, or sweet potatoes if that is what you have.
– Meal prep friendly. Leftovers pack beautifully for lunch. The glaze keeps the chicken moist and the squash tender.
– Healthy without feeling like a compromise. Protein rich, fiber forward, naturally gluten free with one easy swap.

If you search for an Easy Maple Dijon Chicken & Squash Recipe, you want a plate that fits real life. This one works because it starts with a fridge reality check. chicken thighs forgive timing, and squash is patient. The glaze is a minimalist trick. two parts maple to two parts Dijon, a spoon of olive oil for shine, a splash of apple cider vinegar for lift, and a whisper of garlic and rosemary. You get a shiny, clingy sauce that cooks itself into a concentrated layer of flavor.

My Midwestern roots love that this tastes like the good part of potlucks. comforting and communal. My Eastern European grandma would have called it practical food that carries its own warmth. When I make it after school pick up, I am not chasing perfection. I am roasting chicken and squash until the house smells like dinner again.

Search wise, it scratches every itch. It is a Quick Maple Dijon Chicken & Squash Dinner, a Weekday Maple Dijon Chicken & Squash that can slide onto your meal plan, and a Best Maple Dijon Chicken & Squash Recipe candidate if you love crispy edges and glossy glaze. The dish sits in the sweet spot where home cooks live. flavor forward, doable, flexible, and kind.

Ingredients for Maple Dijon Chicken & Squash

– 2 pounds bone in or boneless skinless chicken thighs, patted dry
– 1 medium butternut squash, peeled and cubed about 6 cups or use delicata with the skin on
– 1 red onion, cut into thick wedges optional but lovely for sweetness
– 3 tablespoons olive oil, divided
– 2 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard use grainy Dijon if you like texture
– 1 tablespoon apple cider vinegar or lemon juice
– 3 cloves garlic, finely grated or minced
– 1 teaspoon kosher salt, plus more to taste
– 1 teaspoon freshly ground black pepper
– 1 teaspoon fresh rosemary, chopped or 1 half teaspoon dried rosemary
– 1 half teaspoon smoked paprika optional but adds warmth
– Pinch of red pepper flakes optional for heat

Substitutions

• Chicken breasts work. reduce baking time and check for doneness early.
• For dairy free, no changes needed. The recipe is naturally dairy free.
• For gluten free, the recipe is naturally gluten free if you use certified Dijon.
• Swap squash with sweet potatoes or carrots for a different sweetness.
• Use honey in place of maple if needed, and adjust to taste.

How to Make Maple Dijon Chicken & Squash

Step by Step Instructions

1. Heat the oven. Set to four hundred twenty five degrees Fahrenheit. A hotter oven gives better caramelization and crisp edges.
2. Prep the pan. Line a large rimmed sheet pan with parchment for easy cleanup, or use a light coat of oil.
3. Cut the squash. Peel the butternut, scoop the seeds, and cut into one inch cubes. Aim for uniform size so everything cooks evenly. If using delicata, slice into half moons and scoop out seeds. No peeling needed.
4. Season the squash and onion. Toss the squash and onion wedges with two tablespoons olive oil, half teaspoon salt, and a few grinds of pepper. Spread over the sheet pan in a single layer, leaving gaps for the chicken.
5. Mix the glaze. In a small bowl, whisk maple syrup, Dijon, remaining one tablespoon olive oil, cider vinegar, garlic, rosemary, smoked paprika, and red pepper flakes if using. Taste and adjust for your preference. more maple for sweet, more Dijon for tang.
6. Season the chicken. Pat the thighs dry with paper towels. Sprinkle both sides with half teaspoon salt and several grinds of pepper. Dry chicken browns better.
7. Coat the chicken. Spoon half of the maple Dijon glaze over the chicken and rub to coat. Reserve the rest for later.
8. Arrange on the pan. Nestle the chicken pieces among the squash and onion, skin side up if using skin on thighs. Make sure nothing is crowded. air flow is flavor.
9. Roast. Place the pan in the oven and roast for twenty minutes.
10. Glaze again. After twenty minutes, remove the pan and brush the remaining glaze over the chicken and a little over the squash. Rotate the pan and return to the oven.
11. Finish roasting. Roast ten to fifteen more minutes, until the chicken registers one hundred sixty five degrees Fahrenheit in the thickest part and the squash is tender with caramelized edges. Total time is about thirty to thirty five minutes depending on your oven and the size of the chicken pieces.
12. Optional broil. If you want extra color, broil for one to two minutes, watching closely.
13. Rest and toss. Let the chicken rest five minutes. Toss the squash on the pan so it gets glossed with the sticky pan juices.
14. Serve. Spoon everything onto warm plates. Drizzle any remaining pan sauce over the top. Sprinkle with a little chopped rosemary or flat leaf parsley if you like a fresh finish.

Beginner tips within the steps

• Use parchment to prevent sticking and make cleanup easier.
• A digital thermometer removes guesswork and keeps chicken juicy.
• Cut the squash while the oven heats to streamline prep.
• If your glaze looks too thick, loosen it with a teaspoon of water. If too thin, whisk in a little extra Dijon.

Pro Tips & Variations

Practical tips
1. Salt early. Season the chicken right after you prep the squash. A few minutes with salt improves texture and flavor.
2. Space matters. Crowd the pan and you will steam instead of roast. Two pans are better than a crowded one. Rotate them halfway through if needed.
3. Balance the glaze. For a brighter finish, whisk in a splash more vinegar at the end and brush over the chicken just before serving.
4. Sweetness control. If your maple is very robust, cut with one teaspoon honey or add a pinch of salt to balance.
5. Save a spoonful. Reserve one tablespoon glaze in a clean bowl before you touch raw chicken. Use it to gloss the finished dish for shine.

Variations

• Spicy maple version. Add a quarter teaspoon cayenne to the glaze, or swirl in a teaspoon sriracha. You get sweet heat that loves the squash.
• Herby fall twist. Swap rosemary for sage and thyme. Add a handful of halved Brussels sprouts to the pan for an extra fall note. This becomes a Roasted Maple Dijon Chicken & Squash with Brussels sprouts moment that feels like a holiday without the fuss.
• Mustard mix. Use half Dijon and half whole grain mustard for texture. The little seeds pop pleasantly under your teeth.
• Citrus lift. Add fine lemon zest to the glaze and squeeze a little juice over the finished chicken for brightness.
• Different cuts. Drumsticks work with the same timing. Bone in breasts need five to ten extra minutes. Boneless breasts take less time, so start checking around fifteen minutes.
• Vegetarian path. For a plant based version, use extra firm tofu or chickpeas. Press the tofu, cut into cubes, toss with the glaze, and roast with squash. Chickpeas can be patted dry and glazed too. The glaze loves both.
• Vegan version. Use tofu or a meaty vegetable blend. mushrooms, cauliflower, and delicata squash. Double the glaze and roast until caramelized.
• Meal prep bowls. Layer cooked farro or quinoa with the squash and sliced chicken. Spoon over any leftover glaze. This is a Healthy Maple Dijon Chicken & Squash pathway that keeps lunch happy.

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For more cozy chicken ideas, peek at these.Related Recipe

Serving Suggestions

At our house, this dish usually lands in the center of the table on a big platter, family style. Here are pairings that feel both practical and lovely.

• Light greens. Toss arugula with olive oil, lemon, flaky salt, and shaved parmesan. The peppery leaves balance the sweetness and cut the richness.
• Crunchy slaw. Finely shredded red cabbage with apple, parsley, and a spoon of Dijon in the dressing echoes the glaze and adds crunch.
• Creamy grains. Serve over warm quinoa or buttery mashed potatoes. The pan juices drip down and turn everything into a bowl you will not want to share.
• Herby yogurt. Stir chopped dill and lemon into plain yogurt with a pinch of salt. A cool spoonful next to each plate wakes up the maple.
• Roasted greens. Add broccolini or Brussels sprouts to the pan during the second half of cooking, or roast them on a separate pan at the same temperature.
• Bread to swipe. Warm sourdough or a simple baguette is perfect for mopping up the sticky edges left on the pan.
• Wine pairing. A dry Riesling or Chenin Blanc loves the maple and mustard notes. If you prefer red, try a light Pinot Noir.

If you want a cozy soup as a first course, we love this idea before the main crock pot chicken

Storage & Reheating

Fridge
– Store leftovers in an airtight container for up to four days. Keep the chicken and squash together so the flavors mingle.

Freezer

• Freeze portions in freezer safe containers for up to two months. Reheat gently to protect texture.

Reheating

• Oven. Warm at three hundred twenty five degrees Fahrenheit for ten to fifteen minutes until hot. This preserves the glaze and keeps the chicken moist.
• Skillet. Reheat over medium low with a splash of water, covered, until heated through.
• Microwave. Use medium power in short bursts, stirring the squash halfway for even heat.

FAQ about Maple Dijon Chicken & Squash

Q. How long to bake Maple Dijon Chicken and Squash
A. At four hundred twenty five degrees Fahrenheit, most chicken thighs take about thirty to thirty five minutes total. Start checking at twenty eight minutes and use a thermometer to confirm one hundred sixty five degrees Fahrenheit.

Q. Is Maple Dijon Chicken & Squash healthy
A. Yes. It is protein forward, rich in fiber and beta carotene from the squash, and naturally gluten free with certified Dijon. Adjust the maple to taste if you track added sugar.

Q. What kind of chicken should I use
A. Thighs are forgiving and stay juicy. Bone in or boneless both work. Boneless breasts cook faster and can dry out, so start checking around fifteen minutes.

Q. Can I use a different mustard
A. You can use whole grain or even a gentle brown mustard. Dijon gives the classic tang, but the recipe is flexible.

Q. What can I substitute for butternut squash
A. Sweet potatoes, delicata, acorn squash, or carrots work well. Keep pieces around one inch so everything roasts evenly.

Final Thoughts on Maple Dijon Chicken & Squash

On the nights when the house feels scattered and the list is longer than the sunlight, I reach for dinners that feel like a hand on the shoulder. This one always answers. The mustard smells sharp for a moment, then the maple calms it. The squash softens and sweetens. The chicken takes on a glossy coat that tastes like effort, even if you only whisked for a minute.

If you make it, I hope you pause when you open the oven. Breathe the warm air and listen for that gentle sizzle. That sound is your evening settling down. Save this recipe to your Pinterest board for busy weeks, and if you try it, leave a comment so we can cook better together. If you love simple, flavorful dinners with a story, subscribe to the newsletter from my kitchen table in Minneapolis. There is always a pot on, and there is always room for one more plate.

For more weeknight inspiration, browse my favorite Sheet Pan Chicken Recipes and Easy Chicken Dinners style dishes across the site, and keep an eye on how small routines in the kitchen make big kindnesses out of ordinary days.

Maple Dijon Chicken & Squash

A cozy, one-pan dinner with roasted chicken and squash in a sweet and tangy maple Dijon glaze. Perfect for weeknights and meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Sheet pan
• Parchment paper
• Small mixing bowl
• Meat thermometer

Ingredients

  

Chicken and Squash

• 2 pounds bone in or boneless skinless chicken thighs patted dry
• 1 medium butternut squash peeled and cubed about 6 cups, or use delicata with the skin on
• 1 red onion red onion cut into thick wedges, optional but lovely for sweetness
• 3 tablespoons olive oil divided
• 2 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard use grainy Dijon if you like texture
• 1 tablespoon apple cider vinegar or lemon juice
• 3 cloves garlic finely grated or minced
• 1 teaspoon kosher salt plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh rosemary chopped or 1/2 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika optional but adds warmth
• 1/4 teaspoon red pepper flakes optional for heat

Instructions

 

• Heat the oven to 425°F. A hotter oven gives better caramelization and crisp edges.
• Line a large rimmed sheet pan with parchment for easy cleanup, or use a light coat of oil.
• Peel the butternut squash, scoop the seeds, and cut into one-inch cubes. Aim for uniform size so everything cooks evenly. If using delicata, slice into half moons and scoop out seeds. No peeling needed.
• Season the squash and onion. Toss the squash and onion wedges with two tablespoons olive oil, half teaspoon salt, and a few grinds of pepper. Spread over the sheet pan in a single layer, leaving gaps for the chicken.
• In a small bowl, whisk maple syrup, Dijon, remaining one tablespoon olive oil, cider vinegar, garlic, rosemary, smoked paprika, and red pepper flakes if using. Taste and adjust for your preference. More maple for sweet, more Dijon for tang.
• Season the chicken. Sprinkle both sides with half teaspoon salt and several grinds of pepper. Dry chicken browns better.
• Coat the chicken. Spoon half of the maple Dijon glaze over the chicken and rub to coat. Reserve the rest for later.
• Arrange on the pan. Nestle the chicken pieces among the squash and onion, skin side up if using skin on thighs. Make sure nothing is crowded. Air flow is flavor.
• Roast for 20 minutes.
• After 20 minutes, remove the pan and brush the remaining glaze over the chicken and a little over the squash. Rotate the pan and return to the oven.
• Finish roasting for 10 to 15 more minutes, until the chicken registers 165°F in the thickest part and the squash is tender with caramelized edges. Total time is about 30 to 35 minutes depending on your oven and the size of the chicken pieces.
• Optional: If you want extra color, broil for 1 to 2 minutes, watching closely.
• Let the chicken rest for 5 minutes. Toss the squash on the pan so it gets glossed with sticky pan juices.
• Serve. Spoon everything onto warm plates. Drizzle any remaining pan sauce over the top. Sprinkle with a little chopped rosemary or flat leaf parsley if you like a fresh finish.

Notes

Prep the squash while oven heats for efficiency. A digital thermometer removes guesswork. For a brighter finish, whisk in a splash more vinegar at the end and brush over chicken just before serving.

Keyword Chicken, Comfort Food, Dairy-Free, Fall, Gluten-Free, One-Pan