Sheet Pan Chicken, Brussels Sprouts & Butternut Squash used to sound too fancy for my weeknight dinners, but holy smokes, it solved my “what’s for dinner?” riddle faster than a southern grandma with a cornbread recipe. Maybe you’ve stared at a lonely chicken breast and some fading veggies and thought, ugh. I did. It’s a pain. But this combo has flavor, crunch, and just enough cozy vibes to make you forget you’re basically dumping stuff on a pan. Plus, you shove it in the oven, wander off, and BOOM. You’re a dinner wizard.
Sheet Pan Chicken with Balsamic Dijon Sauce Variations
There’s something about that tangy balsamic and dijon drizzle that just feels right. But wow, you can shake things up. Sometimes I swap in a dab of maple syrup when I want a little smoky sweetness. Got honey instead? Toss it in. Don’t love Dijon? Use grainy mustard or even a mustard you forgot in the back of the fridge. Garlic powder makes everything cheerful, and a sprinkle of chili flakes wakes up sleepy taste buds on a cold night.
The best part? Nobody’s measuring here. Just swirl it together, taste, and splash more of what you like. If you want something creamy, a spoonful of Greek yogurt on the side completely changes the whole vibe. My cousin once mixed up this whole thing with barbecue sauce and… actually, it kind of slapped. Life’s too short for boring chicken, ya know?
Ingredients Needed for Sheet Pan Chicken Recipes
So, no science experiment required. Here’s what you grab for my go-to sheet pan chicken with savory brussels sprouts & butternut squash:
- Chicken thighs (bone-in for extra flavor, but boneless works too if that’s what’s handy)
- Brussels sprouts (halved if they’re big, quartered if they’re beastly)
- Butternut squash (buy it pre-chopped if you’re not in the mood to wrestle a gourd)
- Olive oil
- Salt and pepper (I use way more pepper than I expect)
- Garlic powder or minced garlic
- Balsamic vinegar
- Dijon mustard
Optional but tasty: Red onions, fresh thyme, a shake of smoked paprika.
If you’re like me and always short one thing? Wing it! Veggies are forgiving.
Tips for Perfectly Roasting Vegetables
Here’s the thing nobody tells you. Roasting veggies is all about space and heat. If you try to cram everything onto one sad little sheet, you’ll get a steamy, mushy mess. Spread things out. Seriously, make those veggies social distance. I actually use two pans if I’m feeling wild.
Don’t drown them in oil. A nice drizzle is plenty. A good toss with your hands (yes, it’s messy and fun) works better than any spoon. Go high with the heat—usually around 425 degrees—but if your oven runs hot, maybe dial it down a notch. Flip things halfway through. If you forget, oh well. They probably still taste like heaven. Your edges should get crunchy, not burned. That’s the goal.
One more pro move? Let the chicken rest a few minutes before digging in. The flavor just sits better. The house smells amazing, too, which makes up for eating early because you couldn’t wait.
Alternatives to Brussels Sprouts and Butternut Squash
Look, sometimes the store is out (seriously, what’s up with the shortage of decent brussels sprouts?). No stress. This recipe plays nice with almost any hearty veggie. Sweet potatoes? They roast up caramelized and perfect. Carrots work, especially those weird rainbow ones if you find them. Cauliflower is tasty but cooks quicker, so keep an eye on it. Broccoli is a winner, too. Just chunk things so they roast at about the same rate. Never tried parsnips? Give ‘em a shot. I once added potatoes and it felt like Thanksgiving without the weird uncles.
Long story short, work with what’s in your fridge. The oven makes everything taste at least 50 percent fancier, anyway.
Other Popular Sheet Pan Recipes
If you caught the sheet pan bug, welcome to the club. I’ve dabbled with a bunch of combos that are just as life-saving. Sheet pan sausage and peppers is my emergency dinner when friends pop over without warning. Salmon with lemon and asparagus is possibly five-star restaurant worthy, and honestly, it requires almost zero work. I even tried tofu with random leftover veggies once… shocker, it disappeared faster than my patience on laundry day.
Oh, and don’t forget about breakfast. Yes, a breakfast sheet pan full of eggs, potatoes, and bell peppers is a real thing, and you’ll want leftovers. Sheet pans are like the slow-cooker’s cooler cousin: quick, crispy, and way less messy.
“This recipe totally changed weeknights for me. The flavors all soak together, and I barely dirty a single dish. My picky husband even went back for seconds!” – Hannah from Des Moines
Common Questions
Q: Do I need to peel the butternut squash?
A: Oh man, yes. The skin’s tough as old boots. If it’s pre-chopped, awesome. If not, watch your fingers!
Q: Can I use chicken breast instead of thighs?
A: Sure, it works. Just watch the cook time. Breasts dry out fast if you’re not paying attention.
Q: What’s the best way to store leftovers?
A: I just toss everything together in a container. Stays good for a couple days in the fridge and makes bomb lunch.
Q: Can I make this a little spicy?
A: Absolutely. Sprinkle in chili flakes or a drizzle of hot sauce with the sauce.
Q: Do I have to line the sheet pan?
A: Highly recommend it. Parchment or foil saves scrubbing later—nobody loves scrubbing.
Give Your Sheet Pan a Spin Tonight
Okay, so now you’re armed and ready for the weeknight dinner battle. Sheet pan chicken with savory brussels sprouts & butternut squash is basically a magic trick disguised as a meal. Toss it all together, sauce it up your way, and dig in. For adventurous souls, try different veggies and sauces—get weird with it. Feel free to check out reliable cooking sites like Serious Eats or Allrecipes for similar ideas. Anyway, hope your kitchen smells amazing and you actually get to sit down and enjoy.
Sheet Pan Chicken, Brussels Sprouts & Butternut Squash
Equipment
- Large sheet pan
- Mixing bowl
- Whisk or spoon
- Chef’s knife
- Cutting board
- Parchment paper or foil for easy cleanup
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 3 cups Brussels sprouts, halved
- 3 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder or 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp maple syrup or honey (optional)
- ½ red onion, sliced (optional)
- 1 tsp smoked paprika (optional)
- 2 sprigs fresh thyme (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, pepper, and maple syrup (if using).
- Place chicken thighs, Brussels sprouts, and butternut squash on the sheet pan. Drizzle with the sauce and toss everything to coat evenly.
- Spread everything into a single layer, leaving space between pieces for even roasting. Add red onion slices, paprika, or thyme if using.
- Roast for 30–35 minutes, flipping veggies halfway, until chicken is golden and reaches 165°F internal temperature and vegetables are tender-crisp.
- Let chicken rest 5 minutes before serving. Enjoy warm straight from the pan.