Kitchen notes · a little help before you start

Maple Dijon Chicken and Vegetables

Name: Maple Dijon Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 pounds boneless skinless chicken breasts, (pounded to 1/2-inch thickness, 3–4 breasts, depending upon size); 10 ounces large carrots; 8 ounces large-cut broccoli florets (about 1 1/4-inch-wide, about 4 cups); 1 each large red onion (cut into 3/4-inch chunks); 3 tablespoons extra-virgin olive oil; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 3 cloves garlic (minced); 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1 tablespoon balsamic vinegar; 3 tablespoons chopped fresh parsley

Maple and Dijon give this chicken dinner a tangy sweetness that suits the browned vegetables alongside it. Balsamic adds a deeper note to the chicken's coating. A plate with both chicken and a generous helping of vegetables lets those flavors meet in each forkful.

Prep: 15 min
Cook: 30 min
Total: 45 min
Original yield: Serves 4
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 31–60 minutesRoastingBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Cooking method: Roasting · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Pound the chicken first

Getting the chicken breasts to an even 1/2-inch thickness helps them cook in the same window as the vegetables. It also makes brushing on the maple-Dijon mixture much easier.

2. Keep the vegetables spread out

After tossing the vegetables with the first drizzle of sauce, spread them into a single layer before the chicken goes on top. Crowding them makes browning harder, especially for the broccoli and onion.

3. Save sauce for the chicken

Only part of the maple-Dijon mixture goes on the vegetables. The reserved portion gets balsamic vinegar whisked in, then it’s brushed over the chicken before roasting.

Get to know the ingredients

Chicken thickness matters

Use boneless skinless breasts pounded to 1/2-inch thickness. That detail is worth following because the chicken roasts on top of the vegetables and still needs to reach 165 degrees F.

Cut the broccoli large

Use large-cut florets, about 1 1/4 inches wide, so they can handle the full roast without turning too soft. Smaller pieces may brown faster than the chicken cooks.

Add the balsamic later

The balsamic vinegar is not mixed into the first drizzle for the vegetables. It goes into the reserved sauce, which is brushed over the chicken for that tangy finish on top.

The last little job

Check the chicken for 165 degrees F, then move it to a plate and let it rest for a few minutes. If the vegetables need more color, slide them back into the oven briefly before adding parsley.

A little more help as you go

A spouted cup helps

The sauce is drizzled over the vegetables first, then brushed over the chicken after balsamic is added. A small measuring cup with a spout makes it easier to pour neatly without using extra tools.

Expect a little timing range

The roast time depends on the size of the chicken breasts. Start checking for doneness in the given window, and use the internal temperature rather than the clock alone.

A few questions you might have

Can I put all the sauce on at once?

Keep some back. The vegetables get about 3 tablespoons first, then balsamic vinegar is whisked into the reserved mixture and brushed onto the chicken.

Should the chicken go beside the vegetables or on top?

Put the pounded chicken breasts on top of the coated vegetables. That’s how the roasting step is written, and it keeps everything on one baking sheet.

What if the chicken is done but the vegetables look pale?

Take the chicken off the sheet, cover it, and let it rest. The vegetables can go back into the oven for a few more minutes to brown.

Do I need fresh parsley?

The parsley is the final sprinkle after roasting. It adds a fresh finish, so use it at the end rather than mixing it into the sauce before the pan goes in the oven.

How should leftovers be handled?

The recipe is best the day it’s made, but leftovers may be refrigerated for up to three days. Reheat the vegetables in a 350 degree F oven; chicken breasts can dry out when reheated.

Any more cooking tips?

TO STORE : This recipe is best enjoyed the day it’s prepared. However, leftovers may be stored in the fridge for up to three days. TO REHEAT : For best results, warm the vegetables to crisp them back up in a 350 degree F oven. I found that reheating chicken breasts tends to dry them out. If you must, do so in a pan with a bit of water for extra moisture. Or enjoy the chicken breasts at room temperature atop greens for a quick and delicious salad.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: wellplated.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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