There’s something about cozy, autumnal flavors coming together on just one pan that makes weeknight dinners feel special. This Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe checks all those boxes—warm spices, tender veggies, juicy chicken, and a tangy-sweet dressing that ties it all together perfectly.

The image shows a large baking tray filled with four dark brown roasted pieces of meat, each drizzled with a light beige creamy sauce. Around the meat are charred, bright orange carrot chunks and halved Brussels sprouts, some with green and brown caramelized edges. Thin white and light purple onion slices are scattered over everything. Small green herb leaves are sprinkled on top, adding a fresh look. The tray sits on a white marbled surface with a gray and white striped cloth peeking from beneath. A silver spoon rests in the corner of the tray, and a small glass container of the same creamy sauce is visible on the side. 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 Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe
Top Tip
How to Serve Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I remember the first time I made this Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe—my kitchen smelled like fall, and dinner came together with zero fuss. It’s a recipe that’s as comforting as it is impressive, perfect for busy evenings but fancy enough for company.

Simple One-Pan Meal: Everything cooks together, saving you time and cleanup.
Perfect Flavor Balance: The warm spices and maple-Dijon dressing create a cozy, addictive combination.
Versatile and Customizable: Easy to swap veggies or adjust the dressing to your liking.
Great for Meal Prep: It reheats beautifully and stays flavorful even after a day or two.

Ingredients & Why They Work

The magic of this Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe comes down to combining seasonal veggies with a warm spice blend and a tangy dressing that complements the natural sweetness of the maple syrup. Choosing fresh, quality ingredients makes all the difference here.

Flat lay of four boneless, skinless chicken breasts with smooth pale skin, a small pile of bright orange carrots cut diagonally into chunky pieces, fresh green Brussels sprouts halved and quartered showing their leafy layers, half a medium red onion sliced into thin crescent rings displaying vibrant purple and white layers, a few whole brown eggs with clean shells, a small white ceramic bowl of golden avocado oil, a small white bowl filled with fine brown sugar crystals, separate small white bowls containing warm cinnamon powder, ground ginger powder, and ground cumin powder, a small white bowl of coarse black pepper, a small white bowl of fine salt, and a small white bowl holding a creamy mixture of mayonnaise, Dijon mustard, and a drizzle of pure maple syrup, all ingredients arranged symmetrically and proportionally with perfect balance on simple white ceramic dishes placed 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 breasts or cutlets: I like boneless, skinless for even cooking and easy slicing.
Carrots: Their natural sweetness pairs beautifully with the spices and maple syrup.
Brussels sprouts: Roasting brings out their best nutty flavor and tender texture.
Red onion: Adds just the right touch of sharpness and color.
Avocado or olive oil: Both are great for roasting veggies evenly with a nice flavor.
Brown sugar: It helps caramelize the chicken and veggies, enhancing depth of flavor.
Ground cumin, cinnamon, ginger: These spices deliver that cozy harvest feel—warm, earthy, with a hint of spice.
Mayonnaise: Creates a creamy base for the dressing, balancing the tangy mustard and sweet maple.
Dijon mustard: Adds a sharp, flavorful kick that livens up the dressing.
Pure maple syrup: Brings natural sweetness and ties the dish together.
Coconut aminos or low sodium soy sauce: Adds a subtle umami note without overwhelming saltiness.
Dried oregano & onion powder: Quietly boost the savory depth in the dressing.

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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

I love tweaking this Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe depending on what’s in season or my mood. Feel free to swap veggies, play with the spice levels, or adjust the dressing to suit your taste buds.

Veggie Swap: I often use sweet potatoes or butternut squash when I can’t find fresh Brussels sprouts—it adds a lovely sweetness and texture.
Spice Level: For a little heat, add a pinch of cayenne to the chicken rub or a dash of hot sauce in the dressing—it really wakes things up.
Make it Dairy-Free: This recipe is naturally dairy-free, but if you want a richer dressing, try adding a touch of coconut yogurt instead of mayo.
Extra Crunch: Toasted pumpkin seeds sprinkled on top just before serving add a satisfying crunch and seasonal flair.

Step-by-Step: How I Make Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe

A baking sheet filled with four browned meat pieces placed on a bed of roasted halved Brussels sprouts and large carrot chunks, all showing light charring. Thinly sliced raw onion rings are scattered evenly on top across the whole dish. The baking sheet sits on a white marbled surface with part of a striped cloth visible beneath. A small white bowl with a creamy white sauce is partially shown on the right side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Your Oven & Prep Veggies

First thing: place a large rimmed baking sheet in your oven and preheat to 450℉. This tip—preheating the pan itself—helps everything cook up evenly and get a nice roast on the veggies. While the oven's warming, toss your carrots and Brussels sprouts with a tablespoon of oil, salt, and pepper. This step really lets those veggies soak in just enough flavor before roasting.

Step 2: Roast Veggies Before Adding Chicken

Carefully pull out the hot sheet pan (oven mitt absolutely needed here!) and spray it with cooking spray to keep things from sticking. Spread your carrots and Brussels sprouts evenly on the pan and slide it back in the oven for around 15 minutes. This staggered cooking gives the denser veggies a head start so everything finishes perfectly together.

Step 3: Spice Up & Add the Chicken and Onion

While the veggies roast, mix your brown sugar, cumin, cinnamon, ginger, salt, and pepper to create a fragrant rub. Coat your chicken breasts with the remaining teaspoon of oil, then spice them up with this mixture. Once the veggies have had their 15 minutes, pull out the pan, stir the veggies, make some space, and nestle in the chicken breasts with some red onion slices. Pop it back in and bake for another 10-15 minutes until the chicken hits 165℉ on your thermometer.

Step 4: Whip Up That Magic Maple-Dijon Dressing

While the chicken rests in the oven, mix up your quick Maple-Mustard Sauce by blending mayo, Dijon mustard, maple syrup, coconut aminos, oregano, and onion powder. Taste and season with salt and pepper to really make it sing. This sauce is what ties the whole dish together—don’t skip it!

Top Tip

From my experience, these little tips make a huge difference for perfect results every time you make this Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe.

Preheat Your Sheet Pan: Heating the pan before adding ingredients helps veggies caramelize and chicken cook evenly without steaming.
Use a Meat Thermometer: Checking chicken at 10 minutes ensures you don’t overcook it, keeping it juicy and tender.
Don’t Skip Tossing Veggies Midway: Stirring halfway through roasting promotes even browning and flavor development.
Balance Your Dressing: Always taste and adjust the maple-Dijon sauce—sometimes a little extra maple syrup or mustard makes it perfect for your palate.

How to Serve Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or thyme—it adds a pop of color and a fresh herbal note that complements the warm spices. Sometimes toasted nuts or seeds make a crunchy, festive garnish that's a nice surprise.

Side Dishes

This recipe stands beautifully on its own, but I often pair it with a simple mixed green salad dressed with lemon vinaigrette, or creamy mashed potatoes for a meal that feels hearty and satisfying. A crusty baguette is lovely too for mopping up any extra dressing.

Creative Ways to Present

For a dinner party, I like to serve the chicken sliced thinly over a large platter with the roasted veggies arranged around it and the Maple-Dijon Dressing drizzled on top. It looks rustic but elegant, and guests love helping themselves. For a cozy family dinner, serving everything straight from the sheet pan at the table is just as inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—usually, the chicken and veggies reheat well for up to 3-4 days. Keeping the dressing separate until serving helps the chicken stay juicy and veggies keep their texture.

Freezing

If I know in advance, I freeze cooked chicken and veggies in portioned containers without the dressing. When ready to eat, I thaw overnight in the fridge and add fresh Maple-Dijon Dressing after reheating for best flavor.

Reheating

To keep everything tasty, I reheat leftovers in a 350℉ oven for about 10-15 minutes rather than the microwave. The oven helps revive the roasted textures without drying the chicken out. Then, I add a fresh drizzle of the Maple-Dijon Dressing for brightness.

Harvest Chicken Sheet Pan with Maple-Dijon Dressing Recipe