Maple Dijon Chicken and Roasted Sweet Potato Bowls

If you’re looking for a dinner that tastes like fall wrapped in a hug, Maple Dijon Chicken is calling your name. Sweet, tangy, and perfectly balanced, this recipe feels both cozy and sophisticated—kind of like slipping into your favorite sweater but with lipstick on. Even better? When paired with roasted sweet potatoes and crispy Brussels sprouts, it turns into a hearty, flavor-packed bowl that’s as weeknight-friendly as it is dinner-party-worthy.

Whether you’re wrangling picky eaters, juggling work calls, or just craving something nourishing without three hours of prep, this one’s for you.

Why You’ll Love This Maple Dijon Chicken

Let’s be honest—chicken can sometimes feel a little…meh. But this glaze changes everything. The maple brings a rich, caramel-like sweetness, while Dijon mustard cuts through with that zippy tang. Together? Magic. Pair it with roasted sweet potatoes (caramelized, crispy-edged perfection) and Brussels sprouts (don’t roll your eyes—roasting turns them into nutty little gems), and you’ve got a dinner that checks all the boxes:

• Easy: Most of the work is hands-off roasting.
• Balanced: Sweet, tangy, earthy, and just a little spicy if you want.
• Versatile: Works as a cozy weeknight meal, a meal-prep hero, or even an impressive dish for company.

Ingredients You’ll Need & Smart Swaps

Gather these goodies! Don’t stress if you need to swap something—cooking is about making it work for YOU.

• Boneless, Skinless Chicken Breasts (1.5 lbs): Lean protein star.
  • Swap: Chicken thighs for extra juiciness.
• Pure Maple Syrup (1/3 cup + 2 tbsp, divided): The “sweet” in the sweet-tangy glaze.
  • Swap: Honey works in a pinch.
• Dijon Mustard (1/4 cup + 1 tbsp, divided): The tangy backbone of the glaze.
  • Swap: Whole grain mustard for texture.
• Sweet Potatoes (2 medium, cubed): Roasted until caramelized.
• Brussels Sprouts (1 lb, halved): Roasting = nutty, crispy delights.
  • Swap: Broccoli florets or butternut squash.
• Olive Oil (3 tbsp, divided): For roasting and cooking.
• Brown or Wild Rice (1 cup uncooked): Hearty base.
  • Swap: Quinoa, farro, or cauliflower rice.
• Optional Flavor Boosters:
  • Cinnamon (1/4 tsp) for autumn warmth.
  • Rosemary (1 tsp fresh or 1/2 tsp dried) for earthy depth.
• Salt & Black Pepper: Season at every step.
• Optional Toppings: Chopped pecans, dried cranberries, fresh parsley.

How To Make Maple Dijon Chicken and Roasted Sweet Potato Bowls

1. Preheat & Prep (10 minutes)

Crank your oven to 400°F. Toss cubed sweet potatoes and halved Brussels sprouts with 2 tbsp olive oil, salt, pepper, and optional cinnamon/rosemary. Spread in a single layer on a sheet pan.

2. Roast the Veggies (25–30 minutes)

Roast for 15 minutes, stir, then roast another 10–15 until tender and caramelized. Want extra crisp? Broil 1–2 minutes at the end (but keep an eagle eye on them).

3. Cook the Rice (Meanwhile)

Simmer rice according to package instructions. Flavor tip: cook in broth with a bay leaf or garlic clove. Fluff and keep warm.

4. Make the Maple Dijon Glaze (5 minutes)

Whisk 1/3 cup maple syrup + 1/4 cup Dijon mustard. Season chicken generously with salt and pepper, let sit for 5 minutes.

5. Sear & Glaze the Chicken (10–12 minutes)

Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 5–6 minutes per side until golden and 165°F inside. In the last 2 minutes, brush with glaze on both sides so it caramelizes into a sticky crust. Rest chicken 5 minutes before slicing.

6. Make the Drizzle (2 minutes)

Whisk remaining 2 tbsp maple syrup + 1 tbsp Dijon mustard for your finishing drizzle.

7. Slice & Assemble (5 minutes)

Thinly slice chicken against the grain. Build bowls with rice, roasted veggies, chicken, and that drizzle. Sprinkle on pecans, cranberries, or parsley if you’re feeling fancy.

Cooking Tips from My Kitchen

• Don’t overcrowd the pan: Spread veggies out—otherwise, they’ll steam instead of roast. (Soggy sprouts? Hard pass.)
• Check your chicken’s temp: An instant-read thermometer saves you from dry chicken heartbreak.
• Make-ahead hack: Roast veggies and cook rice ahead of time. Just reheat, sear chicken fresh, and assemble in minutes.

A Little Storytime

I first whipped up this recipe on a chilly Sunday when my family begged for “something cozy but not soup.” The first bite of that sticky-sweet chicken with caramelized sweet potatoes had everyone at the table asking for seconds. My husband even declared, “This tastes like Thanksgiving but without the stress.” Honestly? That was the best compliment a cook could ask for.

FAQs about Maple Dijon Chicken and Roasted Sweet Potato Bowls

Ready to Savor the Magic

This Maple Dijon Chicken with roasted sweet potatoes and Brussels sprouts isn’t just dinner—it’s a cozy, nourishing bowl that feels special without being fussy. Sweet, tangy, earthy, and hearty, it’s everything you want on a busy weeknight or a lazy Sunday. The next time you’re craving comfort with a touch of elegance, let this bowl be your go-to.

So grab your maple syrup (the real deal!) and let’s make some magic happen.

More Cozy Chicken Recipes You’ll Love

If this Maple Dijon Chicken and Roasted Sweet Potato Bowl hit the spot, you’ll definitely want to check out some of these other flavor-packed meals from the Chicken Magic kitchen:

• Warm up on a chilly night with this hearty Autumn Harvest Chicken Skillet that’s bursting with seasonal flavors.
• If you’re craving more comforting bowls, try these satisfying BBQ Chicken and Roasted Sweet Potato Bowls—they’re smoky, sweet, and filling.
• Looking for a set-it-and-forget-it dinner? This Slow Cooker Honey Mustard Chicken delivers all the tangy-sweet goodness without the fuss.
• For a meatless but equally cozy option, whip up these Sweet Potato, Corn, and Black Bean Enchiladas—a crowd-pleaser even for picky eaters.

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