Irresistibly Juicy Sheet Pan Maple Pecan Crusted Chicken & Veggies

Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables

Irresistibly Juicy Sheet Pan Maple Pecan Crusted Chicken & Veggies

Course: Comfort Food

Cuisine: American

Keyword: Autumn Recipes, comfort food, Healthy Dinner, Meal Prep, Roasted Vegetables, Sheet Pan Maple Pecan Crusted Chicken

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 450kcal

This Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables is a delicious, healthy comfort food that delivers maximum flavor with minimal cleanup.

Print Recipe

Equipment

mixing bowl
Baking sheet
Meat thermometer

Ingredients

For the Chicken Coating

1 cup Pecans Can substitute with walnuts or almonds.
1 cup Panko Bread Crumbs Use regular breadcrumbs as an alternative.
2 tablespoon Dijon Mustard Substitute with yellow mustard or omit for lower acidity.
1 tablespoon Maple Syrup Honey or agave syrup can be substituted.
1 teaspoon Cayenne Pepper Reduce for milder flavor or omit entirely.

For the Vegetables

2 cups Butternut Squash Can substitute with sweet potatoes.
2 cups Brussels Sprouts Green beans or broccoli can be used instead.

Instructions

How to Make Sheet Pan Maple Pecan Crusted Chicken

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.
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!
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.
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!
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.

Notes

Serve with a sprinkle of fresh herbs for an added burst of flavor. Store leftover portions in airtight containers for up to 3 days.

Nutrition