This one-pan fall dinner is easy, flavorful, and perfect for weeknights. Tender chicken thighs roast alongside butternut squash, Brussels sprouts, red onion and bacon, all coated in a tangy balsamic-Dijon sauce. The sauce—made with balsamic vinegar, Dijon mustard, olive oil and a touch of honey or dates for Whole30—adds sweet-tart depth that even Brussels sprout skeptics will enjoy. You can prep the vegetables and sauce a day ahead, then assemble and bake for a fast, hands-off meal.
Delish! We really enjoyed it – will definitely make again!
– Kelly
Why You Will Love This Sheet Pan Chicken:
- A true all-in-one fall meal: This tray combines autumn vegetables and protein, so there’s no need for extra side dishes.
- Minimal cleanup: Everything cooks on a single sheet pan, cutting down on dishes.
- Quick to make: From start to finish it takes about 30 minutes, with roughly 10 minutes of hands-on prep—ideal for busy evenings.
- Versatile leftovers: Leftovers reheat well or can be tossed into a salad with a simple balsamic and olive oil dressing.
- Diet-friendly: This recipe can be Whole30, Paleo, grain-free, gluten-free and dairy-free when using the Whole30 sauce option.
How To Make This Sheet Pan Chicken With Brussels Sprouts
- Prep the vegetables: Trim and halve the Brussels sprouts and cut the butternut squash and red onion into bite-sized pieces. Using pre-cut produce speeds this step up.
- Make the sauce: Whisk together balsamic vinegar, Dijon mustard, olive oil, honey (or soaked Medjool dates for Whole30), salt and pepper. If using dates, blend until smooth to avoid pieces.
- Toss the vegetables in sauce: Pour about half the sauce over the vegetables and bacon and toss to coat evenly.
- Add the chicken: Create space on the sheet pan for the thighs, arrange them on the tray and spoon sauce over each piece.
- Roast and finish: Bake in a hot oven until vegetables are tender and chicken is cooked through, then briefly broil for a golden finish.
Tips For Success
- Heat the sheet pan in the oven as it preheats. Placing vegetables on a hot pan reduces cooking time and helps them brown.
- Cut vegetables into similar-sized pieces so they cook evenly.
- Use a large sheet pan and spread the ingredients in a single layer. Crowding causes steaming instead of caramelizing.
How To Modify
- Not a fan of Brussels sprouts? Substitute broccoli florets.
- Swap the squash: Use sweet potato or pumpkin cubes instead of butternut squash.
- Different chicken cuts: Bone-in thighs, drumsticks or breasts work too; add about 15 minutes to the cooking time and check doneness.
More Brussels Sprout Recipe Ideas:
- Brussels Sprout & Bacon Hash
- Brussels Sprout Chips
- Brussels Sprout, Apple & Walnut Slaw
- Asian Brussels Sprouts
- Honey Mustard Glazed Bacon Wrapped Brussels Sprouts
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this recipe, please leave a comment below or tag @everylastbite_ on Instagram — I love seeing your photos!
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5 from 8 votes
Sheet Pan Chicken, Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce
GFGluten FreeDFDairy FreeSCDSpecific Carbohydrate DietPPaleoW30Whole30
This sheet pan meal is ideal for autumn and winter weeknight dinners. It takes about 30 minutes and yields flavorful leftovers that keep for up to four days in the refrigerator.
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 3/4 pound brussels sprouts trimmed and halved
- 2 cups butternut squash cubes
- 4 ounces bacon chopped
- 6 boneless skinless chicken thighs
- 1 large red onion cut into wedges
- 1 tsp dried thyme
Sauce
- 1 1/2 tbsp honey (or 2 Medjool dates for Whole30)
- 1/2 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
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Preheat the oven to 425ºF (220ºC). Spread the Brussels sprouts, butternut squash, red onion and chopped bacon on an 18×13-inch sheet pan.
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In a bowl, whisk together the sauce ingredients. For the Whole30 version, blend the dates with the other ingredients until smooth.
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Pour about half the sauce over the vegetables and toss to coat. Arrange vegetables in a single layer with six gaps for the chicken thighs.
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Place the chicken thighs in the empty spots, spoon sauce over each piece and sprinkle everything with thyme. Bake for 18–20 minutes.
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After 20 minutes, stir the vegetables, drizzle remaining sauce over the tray, then broil for 1–2 minutes until the chicken tops are golden and vegetables are tender. Watch carefully to prevent burning. Serve hot.
Nutrition
Calories: 418kcal | Carbohydrates: 15g | Protein: 23g | Fat: 18g | Sodium: 357mg | Fiber: 4g | Sugar: 9g
Nutrition information is an approximation.
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