One Pan Maple Balsamic Chicken with Brussels Sprouts and Butternut Squash is an easy weeknight dinner but also delicious enough to serve to guests!If you happened to be a fly on my wall every night while I made dinner, you might think to yourself, dannnnng girl you sure do like your veggies.
And It’s true. I could (and do) make an entire meal out of vegetables. Roasted. In a hash. Grilled. I love them every which way. Throw a fried egg on top and I’m good to go.
It’s rare, especially when Marc is working and I’m cooking just for myself, that I actually cook some meat to go along with the veggies. The thing is, even when Marc is working, I still have another mouth to feed: Lars! And this growing dude needs some meat!
Thing is, he hasn’t been very quick to warm up to meat. Ever since we started solids whenever I’d sneak in a small piece of ground beef, ground chicken, sausage, steak, chicken, pork, whatever, he spits it right out. I’m not saying the kid HAS to eat meat but it sure is an easy source of protein.
Slowly we are improving. I have gotten him to like chicken sausage and some fish so far. Now counting this One Pan Maple Balsamic Chicken with Brussels Sprouts and Butternut Squash, he’ll eat very tiny pieces of chicken breast. I’m calling it a win!And what can I say? The kid has good taste. This One Pan Maple Balsamic Chicken with Brussels Sprouts and Butternut Squash is SO good!
The marinade is a mixture of olive oil, balsamic vinegar, maple syrup, dijon mustard, and fresh garlic. Talk about flavah! AND both the chicken and veggies get marinated in the same mixture. Which means all you need to do is mix it up, toss it all in the marinade, and cook!
My favorite part about this meal (aside from just how yummy it is) is that it can all be prepped the night before. You can make the marinade, marinate the chicken, and cut the veggies ahead of time. This means all you have to do for dinner is put it all on a baking pan and throw it in the oven. SO easy!
One little warning: you might have to use two baking pans. I KNOW. The title is so misleading. But that just means this recipe makes a lot of veggies which, for me, is a great thing. They are delicious leftovers. You can certainly cut back on the amount of squash and brussels sprouts that you use to make it all on one pan.
Another trick for making sure it’s all done together is to microwave the squash for a couple of minutes to soften it up right before I baked it. The last thing I wanted was to pull out perfectly cooked chicken and brussels sprouts and still have hard squash. So a little nuke to slightly soften them up should do the trick.
Lastly, the time your chicken will take will obviously depend on how thick your breasts are. I always, always, always use a meat thermometer to make sure my chicken is completely done (165 degrees F) and I would recommend you do the same.
Looking for other one pot/pan dinner ideas? Check these out:
For the marinade:
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon water
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the veggies and chicken:
- 1 medium butternut squash peeled, seeds removed and diced into small pieces
- 1 lb brussels sprouts halved
- 4-5 chicken breasts
- Balsamic reduction for drizzling
- Combine all marinade ingredients in a small bowl and whisk well to combine.
- Place chicken in a shallow dish and drizzle with about half of the marinade.
- Let marinade for 30 minutes, or up to overnight.
- If you are marinating overnight, save the rest of the marinade in an airtight container in the refrigerator for the veggies.
- Preheat oven to 400 degrees F.
- Place squash in a large microwave safe bowl and microwave on high for 2 minutes.
- Add brussels sprouts to bowl and toss in remaining marinade.
- Grease a large baking pan with cooking spray or olive oil.
- Place chicken breasts on baking dish and then arrange the veggies around the chicken. If your baking dish is not large enough for it all, you may need to use a second pan for the rest of the veggies.
- Bake in preheated oven for 30-40 minutes, depending on how thick your chicken breast is cooked through. The best way to do this is to use a meat thermometer, and bake until chicken is 165 degrees in the thickest part. The squash will need at least 30 minutes of baking.
- Serve with balsamic reduction. Enjoy!