There’s just something cozy about roasted chicken paired with sweet and tangy flavors—the kind of dish that feels like a warm hug on a plate. That’s exactly why the Harvest Chicken with Maple-Dijon Sauce Recipe has become a favorite in my kitchen. The combo of hearty fall veggies and a luscious sauce makes this meal worth savoring time and again.

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 with Maple-Dijon Sauce Recipe
Top Tip
How to Serve Harvest Chicken with Maple-Dijon Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Harvest Chicken with Maple-Dijon Sauce Recipe

Why You'll Love This Recipe

This Harvest Chicken with Maple-Dijon Sauce Recipe is one of those dishes I find myself coming back to when I want something delicious but fuss-free. It’s perfect for busy weeknights yet elegant enough for guests. Sweet, savory, and just a little spicy, it’s truly that perfect blend of flavors that hits all the right notes.

One-pan magic: Everything cooks together on a single sheet pan, meaning less cleanup and more time to enjoy your meal.
Seasonal goodness: Roasted carrots and Brussels sprouts bring harvest vibes and a natural sweetness that pairs beautifully with the chicken.
Maple-Dijon sauce: This sauce is a game-changer—a creamy, tangy dressing with just the right amount of maple sweetness that brings the whole dish together.
Simple ingredients: No hard-to-find components here, just flavors you probably already have on hand, making it super approachable.

Ingredients & Why They Work

The ingredients in this Harvest Chicken with Maple-Dijon Sauce Recipe complement one another perfectly. Root vegetables like carrots and Brussels sprouts roast up tender and slightly caramelized, while the spices add warmth—a touch reminiscent of the season’s flavors without being overpowering. Here are some notes on the key ingredients I always keep in mind when shopping or prepping.

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 choose boneless, skinless for quick cooking, but keeping them evenly sized helps everything finish at the same time.
Carrots: Cutting them on the diagonal makes for pretty presentation and helps them cook evenly.
Brussels sprouts: Halved or quartered to match the carrot size, so nothing’s left undercooked or overly burnt.
Red onion: Adds a subtle tang and sweetness—plus a pop of color on the finished plate.
Avocado or olive oil: I prefer avocado oil for its high smoke point and neutral flavor, but olive oil works just fine too.
Spices (cumin, cinnamon, ginger): These give the dish its warm, harvest-inspired vibe—great because they play well with the maple syrup in the sauce.
Brown sugar: Adds a hint of caramelized sweetness to the chicken rub, elevating the savory flavors.
Mayonnaise and Dijon mustard: Together they create the creamy, tangy base for the maple sauce that ties the dish together.
Pure maple syrup: The star ingredient in the sauce, providing natural sweetness and a lovely depth of flavor.
Coconut aminos (or low-sodium soy sauce): I like using coconut aminos here for a milder soy alternative, but soy sauce is great if that’s what you have.
Dried oregano and onion powder: Small touches that round out the sauce’s flavor.

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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 sharing this recipe because it’s so easy to make your own. Maybe you want it spicier, or prefer a different veggie combo. You can tweak this Harvest Chicken with Maple-Dijon Sauce Recipe effortlessly to suit your tastes or what’s in your fridge.

Vegetable swaps: I sometimes swap Brussels sprouts for green beans or add sweet potatoes for extra heartiness—it all roasts beautifully alongside the chicken.
Heat it up: Adding a pinch of cayenne or chili powder to the rub gives a nice kick without overwhelming the maple sweetness.
Dairy-free option: Use a plant-based mayo in the sauce to keep things vegan-friendly while preserving creaminess.
Extra fresh herbs: Try topping with chopped parsley or thyme after baking for a fresh, earthy finish.

Step-by-Step: How I Make Harvest Chicken with Maple-Dijon Sauce 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 and sheet pan for perfect roasting

I always start by placing a large rimmed baking sheet in the oven and preheating the oven to 450℉. This little trick of heating the pan ahead ensures your veggies roast evenly and get that slight caramelization I’m always hunting for. Just be careful removing the hot sheet with an oven mitt—that first sizzle is what makes magic happen!

Step 2: Prep and toss your veggies with oil and seasoning

While the oven heats, I toss together the carrots and Brussels sprouts with a tablespoon of avocado or olive oil, plus a sprinkle of salt and pepper. Toss everything well so the oil coats each piece – this helps with browning and flavor. For now, leave the red onion aside; we’ll add it a bit later so it doesn’t get too soft.

Step 3: Roast veggies first, then add chicken and onions

Carefully remove the hot baking sheet and spray it with nonstick cooking spray. Spread the carrots and Brussels sprouts on the sheet—give them some breathing room so they roast, not steam. Roast for about 15 minutes, then stir and make room for the chicken breasts and red onion. Nestle everything in the pan, ensuring chicken pieces aren’t crowded, and pop it back in your oven.

Step 4: Prepare the seasoning rub and chicken

While those veggies roast, mix together your seasoning rub in a small bowl: brown sugar, cumin, cinnamon, ginger, salt, and pepper. Rub the chicken breasts with a teaspoon of the oil you saved, then sprinkle on that spice blend liberally. A fragrant, flavorful crust like this really elevates the dish.

Step 5: Bake chicken until juicy and cooked through

Once you nestle the chicken and onions on the pan with your veggies, roast everything together for another 10-15 minutes. I always check the chicken at 10 minutes with my instant-read thermometer to ensure it hits 165℉—that’s the sweet spot for juicy, safe-to-eat chicken.

Step 6: Whip up the luscious Maple-Dijon sauce

While your chicken roasts, combine mayonnaise, Dijon mustard, maple syrup, coconut aminos, oregano, and onion powder in a small bowl. Give it a taste and add salt and pepper as you like. This sauce balances the warmth of those spices and the natural sweetness of the maple syrup, making every bite sing.

Step 7: Serve and savor

Once your chicken registers the right temperature, remove the sheet pan from the oven and dig in! Spoon that Maple-Dijon sauce over the chicken and veggies or serve it on the side for dipping. Leftover sauce keeps beautifully in the fridge for up to 4 days—perfect for quick lunches.

Top Tip

From years of making this Harvest Chicken with Maple-Dijon Sauce Recipe, I’ve learned that layering the cooking times for veggies and chicken is the key to perfect texture. Here are some of my best tricks that’ll make you look like a pro:

Preheat the baking sheet: Don’t skip this step—it ensures your veggies roast instead of steam and helps everything cook evenly.
Measure chicken thickness: If your chicken breasts vary a lot, consider pounding them to uniform thickness so they cook together perfectly.
Don’t overcrowd the pan: Give room for air to circulate, which helps the veggies crisp and the chicken brown nicely.
Use an instant-read thermometer: It’s the best way to avoid dry chicken while making sure you’re safe—a game-changer for confidence in cooking.

How to Serve Harvest Chicken with Maple-Dijon Sauce Recipe

Garnishes

I like to sprinkle chopped fresh parsley or thyme on top before serving—it adds a fresh, herbal brightness that contrasts beautifully with the warm spices and maple sweetness. A few extra cracks of fresh black pepper also bring everything to life.

Side Dishes

This dish stands well on its own but pairs wonderfully with a simple green salad or some garlic mashed potatoes. I’ve also served it alongside crusty bread to soak up any of that extra Maple-Dijon sauce—it’s pure comfort food at its best.

Creative Ways to Present

For a gathering, I like to plate the veggies in a colorful heap and slice the chicken into medallions drizzled with extra sauce. A beautiful rustic wooden board with scattered herbs and a small bowl of sauce on the side makes it feel special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the chicken stays juicy and the veggies keep their roasted charm for up to 3-4 days. Keeping the Maple-Dijon sauce separate helps maintain its texture and flavor.

Freezing

Freezing this dish works well if you pack the chicken and veggies tightly in freezer-safe containers. I usually freeze the sauce separately in small jars. When thawed, the sauce’s texture is still creamy and smooth.

Reheating

I reheat leftovers gently in the oven at 325℉ to keep the chicken moist and the veggies from getting mushy. Adding a touch of water or broth to the pan while reheating helps prevent dryness. I rewarm the sauce on the stovetop or microwave for just a few seconds—stir well before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs will work well and add a bit more richness. Just keep in mind thighs may need a little extra time to cook through, depending on their size, so check with a thermometer.

What’s the best way to know when the chicken is done without a thermometer?

If you don’t have an instant-read thermometer, cut into the thickest part of a chicken breast—the juices should run clear and the meat should be opaque all the way through. However, investing in a thermometer is worth it for perfect results every time.

Can I make the Maple-Dijon sauce ahead of time?

Yes! The sauce actually tastes even better after it sits for a bit because the flavors meld together. Just store it in an airtight container in the fridge and give it a quick stir before serving.

What are some good vegetable alternatives for this recipe?

Roasted sweet potatoes, parsnips, or butternut squash make delicious stand-ins or additions. Just cut them similarly sized to the carrots and Brussels sprouts to ensure even cooking. Green beans or asparagus could also be great for a spring or summer twist.

Final Thoughts

This Harvest Chicken with Maple-Dijon Sauce Recipe is a comforting dish that feels both special and effortlessly doable. I still remember serving it on a chilly autumn night when friends stopped by unexpectedly—the compliments kept coming, and best of all, I wasn’t stuck in the kitchen all night. If you want a flavorful, healthy, and easy-to-make meal that brings a little taste of harvest season to your table, this is it. Trust me, you’ll want to keep this recipe in your regular rotation.