This Sheet Pan Ginger Maple Chicken with Brussels Sprouts & Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

You guys it really doesn’t get much easier than this!

I’ve shared several sheet pan recipes before, but I just love them!  Nothing is better in my opinion than your whole entire dinner baked on one single pan that’s easy to clean up and super convenient, especially for those busy weeknights.  This recipe is FULL of flavor and the crisp, tender veggies make you question if you’re even eating healthy….they’re just THAT good.  This recipe makes about 4 large servings or 6 smaller ones so plan to have some delicious leftovers the next day too!

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

Sheet pan dinners are also really convenient for meal prep!  Not only are they a total timesaver (AND lifesaver I should add), but you can customize them any way you like.  Trust me, this sauce tastes great on EVERYTHING so go crazy and make this to your liking!  Although I must say, the maple flavors in this sauce are a must with butternut squash so I strongly urge you to try this 🙂

To make the sauce, I used a combination of soy sauce, maple syrup and fresh ginger along with some red pepper flakes for heat and a little fresh thyme.  The result was sweet and savory chicken thighs with perfectly roasted veggies that had a delicious caramelization on them from the maple syrup!  You could also easily make this recipe into a simple stir fry using chopped chicken breasts instead of thighs.

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

But I must say I DO love cooking with chicken thighs because they just have SO much flavor!  Chicken breasts tend to get slightly dried out when baking them on a sheet pan, but these thighs stayed super juicy and delicious.

I actually snagged these air chilled (yes AIR CHILLED) boneless, skinless chicken thighs at my local Safeway from their new Open Nature® line and was super impressed with their high quality and affordable price!  Open Nature Air Chilled Chicken is a brand new product recently released and is genuinely different chicken because all the chickens are fed a proprietary flaxseed-based diet (that means higher in omega-3’s and 40% lower in cholesterol guys!), no antibiotics are used and they are all cage free.  Then the chickens are individually processed with purified air giving you delicious mouthwatering flavor!

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

Doesn’t that look delicious??

The other great thing about this whole meal is that it really cooks in no time at all.  About 5 minutes to prep and 30 minutes in the oven.  That’s it!  Super easy clean-up with delicious leftovers you can enjoy the next day 🙂

More Sheet Pan Meals

Hope you all enjoy this Ginger Maple Chicken with Veggies and if you love this as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

5 from 3 votes

Ginger Maple Chicken with Brussels Sprouts & Butternut Squash

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts & Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients 

  • 6 boneless, skinless chicken thighs
  • 2 cups butternut squash, cubed
  • 2 cups brussels sprouts, trimmed and halved lengthwise
  • 1/2 large red onion, sliced
  • 1 Tbsp olive oil
  • Salt and pepper, to taste

For the sauce:

  • 3 Tbsp lower-sodium soy sauce, or tamari if gluten-free
  • 1/3 cup pure maple syrup
  • 1 tsp. sesame oil
  • 2 Tbsp grated ginger
  • 1/4 tsp. red pepper flakes
  • 1 tsp. fresh thyme
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Instructions 

  • Preheat oven to 425 degrees F.
  • Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
  • Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
  • To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
  • Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
  • Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Nutrition

Serving: 1chicken thigh + 2/3 cup veggies | Calories: 255kcal | Carbohydrates: 22.4g | Protein: 24g | Fat: 7.3g | Saturated Fat: 0.3g | Sodium: 504.7mg | Fiber: 2.3g | Sugar: 12.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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30 Comments

  1. Jake says:

    Marinate the tights overnight – even better!

  2. Dorothy says:

    5 stars
    Easy and delicious!! Hard to not go back for seconds!

  3. Jennifer says:

    This is one of my go-to weeknight recipes. It is super quick and easy to put this together. It is great for meal prepping as well. With respect to the marinade, I whip it up in a pyrex liquid measuring cup, pour some marinade on each thigh and then brush it around. This way, I don’t have to worry about cross-contaminating the remaining marinade with the brush.