Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables

When the leaves turn vibrant shades of orange and gold, I find myself yearning for warm, comforting meals that embody the essence of autumn. That's when I whip up my Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables. The combination of juicy chicken coated in a crunchy pecan and panko crust, paired with tender roasted veggies like butternut squash and Brussels sprouts, makes for a dish that's not only delicious but also healthy and satisfying.

There's something incredibly rewarding about a one-pan meal-minimal cleanup and maximum flavor! With the sweet notes of maple syrup and the subtle tang of Dijon mustard, each bite transports you to a cozy autumn kitchen, filled with enticing aromas. Whether you're looking for an easy weeknight dinner or prepping meals for the busy week ahead, this recipe fits the bill perfectly. Trust me, your senses will thank you as the oven warms your home and fills it with heartwarming scents!

Why is Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables a Must-Try?

Simplicity at Its Best: This dish requires minimal effort, making it ideal for busy weeknights.

Flavor Explosion: The sweetness of maple syrup combined with savory Dijon mustard creates a flavor profile that's absolutely irresistible.

Healthy Comfort Food: Packed with nutritious veggies and lean protein, it's a guilt-free way to indulge in comfort food.

One-Pan Wonder: Enjoy easy cleanup while savoring a delightful meal-all cooked together in one sheet pan!

Meal Prep Friendly: Perfect for prepping ahead, as leftovers taste just as delicious when reheated. You'll want to check out more meal prep ideas in my Meal Prep Recipe Collection for even more inspiration!

Sheet Pan Maple Pecan Crusted Chicken Ingredients

For the Chicken Coating
• Pecans - Provides crunch and nutty flavor; can substitute with walnuts or almonds.
• Panko Bread Crumbs - Adds texture and crispiness; use regular breadcrumbs as an alternative.
• Dijon Mustard - Adds tanginess; substitute with yellow mustard or omit for lower acidity.
• Maple Syrup - Adds sweetness and flavor depth; honey or agave syrup can be substituted.
• Cayenne Pepper - Provides heat; reduce for milder flavor or omit entirely.

For the Vegetables
• Butternut Squash - Serves as a sweet and tender veggie base; can substitute with sweet potatoes.
• Brussels Sprouts - Adds nutty flavor and texture; green beans or broccoli can be used instead.

This Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables will soon become a family favorite at your dinner table!

How to Make Sheet Pan Maple Pecan Crusted Chicken

Prep Ingredients: Start by preheating your oven to 400°F (200°C). Slice the butternut squash into half-moon shapes and halve the Brussels sprouts, ensuring they're ready to roast beautifully.
Mix Coating: In a mixing bowl, combine the panko breadcrumbs, finely chopped pecans, sage, cayenne, salt, and a drizzle of maple syrup. This mixture will create a delightful crispy coating for your chicken!
Prepare Chicken: In a separate bowl, whisk together Dijon mustard, maple syrup, and balsamic vinegar. Dip each piece of chicken into this flavorful mixture, then coat it generously with the pecan-panko blend, ensuring every side is covered.
Assemble on Sheet Pan: On a large baking sheet, arrange the coated chicken alongside the prepared butternut squash and Brussels sprouts. A light spray of PAM Spray Pump will help everything brown beautifully while baking!
Bake: Place the sheet pan in the oven and bake for about 20-25 minutes. Your chicken should reach an internal temperature of 165°F, with the vegetables tender and slightly caramelized when finished.

Optional: Serve with a sprinkle of fresh herbs for an added burst of flavor.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Sheet Pan Maple Pecan Crusted Chicken

Fridge: Store leftover Sheet Pan Maple Pecan Crusted Chicken in an airtight container for up to 3 days to maintain its juicy texture and fresh flavors.

Freezer: For longer storage, freeze the cooled chicken and roasted vegetables in airtight freezer bags for up to 3 months. Lay flat for easier stacking.

Reheating: Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through, ensuring the chicken stays tender.

Individual Portions: Consider portioning out servings before freezing for quick and convenient meals on busy days!

What to Serve with Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables?

This delightful dish is the perfect centerpiece for a wholesome meal that warms both heart and home.

Creamy Mashed Potatoes: The buttery richness of mashed potatoes pairs excellently with the crunchy chicken while balancing the sweetness of the roasted veggies.
Garlic Green Beans: Crisp-tender green beans sautéed in garlic add a fresh and vibrant note, perfectly complementing the rich flavors of this autumn-inspired dish.
Quinoa Salad: A light and nutty quinoa salad with cranberries and almonds will enhance the meal with added texture and a burst of sweetness.
Apple Cider Vinegar Slaw: This tangy slaw introduces a zesty crunch, offering a refreshing contrast to the hearty components on your plate.
Herb-Infused Couscous: Fluffy couscous tossed with fresh herbs and lemon zest brings brightness and an aromatic touch, pairing beautifully with your pecan-crusted chicken.
Roasted Pumpkin Soup: Serve a warm bowl alongside for a cozy starter, enhancing your autumn theme while soothing the soul.
Chilled White Wine: A glass of chilled Sauvignon Blanc or Chardonnay makes for an elegant pairing, highlighting the dish's maple glaze with delightful acidity.

Each pairing immerses you in a tapestry of flavors and textures, creating a memorable dining experience for you and your loved ones.

Expert Tips for Sheet Pan Maple Pecan Crusted Chicken

Coat Properly: Ensure each chicken piece is well-covered in the pecan-panko mixture for maximum crunch and flavor.

Even Sizes: Cut chicken and vegetables into uniform sizes to guarantee even cooking throughout the dish.

Space it Out: Avoid overcrowding the baking sheet; this allows for proper browning and prevents steaming.

Chop Finely: For a more pronounced crunch in the coating, finely chop the pecans to help them adhere better to the chicken.

Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temp of 165°F for safe eating.

Leftover Love: Store any remaining portions in airtight containers to enjoy your Sheet Pan Maple Pecan Crusted Chicken for up to three days!

Make Ahead Options

These Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables are fantastic for meal prep enthusiasts! You can prepare the chicken coating and chop the vegetables up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to keep things fresh. When ready to cook, simply dip the chicken into the mustard mixture, coat with the pecan-panko blend, and assemble everything on the sheet pan. Bake as instructed, and you'll enjoy a delicious, homemade meal with minimal effort. Keeping the components separate until cooking helps maintain quality, ensuring your chicken remains crispy and your veggies tender and flavorful-just as delightful as when freshly made!

Sheet Pan Maple Pecan Crusted Chicken Variations

Feel free to explore these fun twists to make this dish your own; everyone loves a personal touch!

Pecan Alternatives: Swap pecans for walnuts or almonds for a different nutty flavor. You can even mix nuts for a unique crunch!
Breadcrumbs Switch: Use regular breadcrumbs instead of panko for a thicker coating. This adds a more rustic texture that's still delightful.
Mustard Choices: Replace Dijon mustard with yellow mustard for a milder tang. Omit entirely for a simpler flavor without the acidity.
Sweetener Swap: If you've run out of maple syrup, honey or agave syrup will work perfectly in its place, adding sweetness without compromising flavor.
Spicy Kick: For an extra layer of heat, toss in some chili flakes along with the cayenne. This will excite your taste buds and create a noticeable zing!
Root Veggie Mix: Add seasonal root vegetables like carrots or parsnips to diversify the veggie medley. Their natural sweetness will create a wonderful contrast with the savory elements.
Vegetarian Option: Replace the chicken with cauliflower steaks coated in the same pecan mixture. This will give you a satisfying crunch and a hearty vegetarian alternative.
Herb Infusion: Incorporate fresh herbs like rosemary or thyme in the coating for added flavor depth. The fragrance alone will entice everyone to the dinner table!

Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables Recipe FAQs

How do I choose ripe butternut squash?
Look for a butternut squash that is smooth and has a beige color. Avoid any with dark spots or blemishes, as these may indicate overripeness. The skin should feel firm to the touch. A squash that feels heavy for its size is likely a good choice!

How should I store leftover Sheet Pan Maple Pecan Crusted Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to allow the dish to cool before sealing it to retain its moisture. This way, you'll enjoy the same juicy texture when reheating!

Can I freeze the Sheet Pan Maple Pecan Crusted Chicken?
Absolutely! To freeze, allow the chicken and vegetables to cool completely, then transfer them to airtight freezer bags. Lay the bags flat for easy stacking in the freezer, and they'll keep for up to 3 months. When you're ready to enjoy it again, simply thaw overnight in the fridge!

What should I do if my panko coating doesn't stick to the chicken?
If your coating isn't sticking, make sure to thoroughly coat the chicken in the Dijon mustard mixture before rolling it in the pecan-panko blend. You might also want to let the coated chicken sit for a few minutes to allow the coating to adhere better. If needed, a light spray of cooking oil just before baking can help.

Are there any dietary restrictions I need to consider?
If you have nut allergies, you can substitute the pecans with seeds like sunflower seeds for a similar crunch without the allergen. Additionally, this recipe can be made gluten-free by using gluten-free panko breadcrumbs and ensuring all other ingredients are labeled gluten-free.

What vegetables can I use if I don't have Brussels sprouts?
You can easily substitute the Brussels sprouts with green beans, broccoli, or even carrots! Just make sure to cut them into even pieces for consistent cooking. Mixing vegetable varieties not only adds flavor but also makes the dish visually appealing. Enjoy experimenting!