A cozy, one-pan meal can turn any busy evening into something special, and Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts is the perfect recipe to make it happen. Combining juicy chicken with the natural sweetness of roasted butternut squash and the crisp, caramelized edges of Brussels sprouts, this dish captures the comforting essence of fall. It’s simple enough for weeknights yet impressive enough for guests. Plus, it’s naturally gluten-free, wholesome, and nourishing. With just one pan and a handful of fresh ingredients, you’ll create a flavorful dinner that saves both time and cleanup while filling your kitchen with warm seasonal aromas.
Comfort and Simplicity in a Fall Favorite
The Inspiration Behind This Fall Dinner
Every fall has its own rhythm—the days shorten, the air cools, and cravings for hearty, oven-roasted meals return. The Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts was born on one of those chilly evenings when I wanted something warm and wholesome but didn’t want to spend hours by the stove. A quick look through the pantry and a few fresh ingredients later, this comforting favorite came together with minimal effort and maximum reward.
The beauty of Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts lies in its natural balance of flavors. The juicy roast chicken provides a savory backbone while the caramelized butternut squash brings a mellow sweetness that pairs beautifully with the slight bitterness of crispy Brussels sprouts. Together, they create that quintessential fall combination—rich, earthy, and satisfying.
Over the years, this Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts has become a beloved dinner in my home. It reminds me of rustic family dinners where the whole house was filled with the comforting scent of roasting vegetables. It’s a recipe that doesn’t ask for much—just a good sheet pan, some simple prep, and the patience to let the oven work its magic. Whether enjoyed on a Sunday evening or as a midweek boost, Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts is the kind of meal that brings people together around the table, savoring the flavors of the season in every bite.
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Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A cozy, one-pan fall dinner featuring juicy roasted chicken, sweet butternut squash, and caramelized Brussels sprouts. This naturally gluten-free meal is perfect for busy weeknights, delivering rich flavor with minimal cleanup.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Peel and cube butternut squash into 1-inch pieces and halve Brussels sprouts.
3. Toss squash and sprouts with olive oil, garlic powder, paprika, thyme, salt, and pepper.
4. Pat chicken dry, coat with olive oil, and season with salt, pepper, and remaining spices.
5. Arrange chicken and vegetables in a single layer on the sheet pan.
6. Roast for 25 to 30 minutes until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
7. Remove from oven and let rest for five minutes before serving.
8. Garnish with chopped parsley and drizzle with maple syrup or balsamic glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
- Cholesterol: 75
Keywords: sheet pan dinner, fall dinner, gluten free, chicken recipe, veggie bake, butternut squash, brussel sprouts, one pan meal
Why One Pan Makes All the Difference
There’s something liberating about a one-pan dinner. The simplicity of tossing everything together, sliding it into the oven, and ending up with a full, balanced meal is pure kitchen magic. For busy families or solo cooks, fewer dishes and less cleanup can make the difference between ordering takeout and cooking at home.
In this Brussel Sprouts Sheet Pan Dinner, the process itself contributes to the flavor. As the chicken roasts, its savory juices mingle with the chunks of butternut squash and Brussels sprouts, infusing the vegetables with a comforting depth that no separate pan could replicate. The high oven heat gives the edges a delicate crispness while leaving the centers tender and moist.
Plus, a one-pan approach turns meal prep into a joy instead of a chore. Everything cooks at the same time, and when it’s done, all you need is one pan to wash. Whether you’re preparing food for a busy week or trying to serve a satisfying family dinner after a hectic day, this Brussel Sprouts Sheet Pan Dinner fits seamlessly into your life. It’s proof that simplicity and flavor can beautifully coexist—and that one-pan meals deserve a permanent place in every fall recipe collection.
Ingredients and Preparation – Building Your Fall Sheet Pan Dinner
Gathering Seasonal Ingredients
Every memorable Fall One Pan Dinner starts with the right ingredients, and this Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts is no exception. The beauty of this recipe lies in its simplicity—fresh seasonal produce paired with quality protein and a handful of warm spices. By using ingredients at their seasonal peak, you’ll get deeper flavors, beautiful color, and the kind of aroma that transforms your kitchen into a cozy autumn retreat.
Before you begin, take a moment to select your produce carefully. For butternut squash, choose one that feels heavy for its size and has a smooth, matte skin—that’s a sign of ripeness and good texture once roasted. When it comes to Brussels sprouts, look for tight, bright green heads without yellowing leaves. These will roast to perfect crispness while delivering a mild nuttiness that balances the sweetness of the squash.
Below is a quick guide to what you’ll need for this Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts. This table keeps your prep organized while giving you clear portion sizes and flavor-boosting tips. Whether you’re familiar with Gf Chicken Dinner Recipes or trying one for the first time, these simple but effective ingredient choices guarantee success every time.
| Category | Ingredient | Measurement | Tip |
|---|---|---|---|
| Protein | Boneless chicken thighs or breasts | 1.5 lbs | Thighs stay juicier when roasted |
| Veggies | Butternut squash (peeled & cubed) | 3 cups | Aim for 1-inch cubes |
| Veggies | Brussels sprouts (halved) | 2 cups | Choose bright green sprouts |
| Seasoning | Olive oil | 3 tbsp | Drizzle to coat evenly |
| Seasoning | Salt & pepper | To taste | Adjust as needed |
| Flavor Boost | Garlic powder, paprika, or thyme | 1 tsp each | Adds warm fall flavor |
If you’re feeling creative, add optional ingredients such as sliced onions for a hint of caramelization or toss in a handful of pecans before roasting for crunch. A drizzle of maple syrup or balsamic glaze can also enhance the autumn flavor profile. With a recipe this adaptable, it’s easy to create your own version of the ultimate Fall One Pan Dinner.
Step-by-Step Preparation for Perfect Roasting
The magic of Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts is that it delivers rich, complex flavor with very little effort. With just a few steps, you’ll have a warm, satisfying meal that looks as beautiful as it tastes.
- Preheat and Prep: Set your oven to 400°F (200°C) to ensure everything roasts evenly. Line a large sheet pan with parchment paper for easy cleanup and even browning.
- Prepare the Vegetables: While the oven heats, peel and cube the butternut squash into 1-inch pieces. Halve the Brussels sprouts—this ensures they’re tender inside and crisp on the edges. Place both vegetables in a large mixing bowl.
- Season Generously: Drizzle olive oil over the veggies and toss with salt, pepper, and your choice of garlic powder, paprika, or thyme. These simple seasonings create classic fall warmth and depth. If you’re preparing more Gf Chicken Dinner Recipes this season, this combination will become a staple.
- Add the Chicken: Pat the chicken dry with paper towels to help it roast properly. Nestle the chicken pieces among the vegetables on the sheet pan in a single layer. Lightly coat with olive oil and sprinkle on your chosen spices.
- Roast to Perfection: Bake for 25–30 minutes, stirring halfway through for even browning. The dish is ready when the chicken reaches an internal temperature of 165°F (74°C), the squash is fork-tender, and the Brussels sprouts are crisply caramelized.
- Serve and Enjoy: Let the dish rest for five minutes before serving. Garnish with thyme or parsley for added freshness.
Serve your Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts alongside quinoa, brown rice, or gluten-free bread to absorb those delicious pan juices. Leftovers reheat perfectly, making this a smart choice for meal prep or quick lunches during the week.
Quick Tips, Variations, and Flavor Boosts
Ways to Customize Your Fall One Pan Dinner
One of the greatest strengths of the Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts is its adaptability. Once you’ve mastered the basic version, you can mix and match ingredients depending on your mood, dietary needs, or whatever’s fresh at the market. This Easy Fall Sheet Pan Dinner invites creativity without losing its cozy, balanced essence.
Experiment with different proteins to change up the flavor. Swap the chicken thighs for turkey sausage for a rich, smoky note, or try shrimp for a lighter variation—just adjust the roasting time appropriately. Vegetarian cooks can substitute marinated tofu or tempeh, keeping the dish gluten-free and satisfying.
You can also play with your vegetable selection. While Butternut and Brussel Sprouts remain a classic pair, try adding sweet potatoes, carrots, red onions, or parsnips for new layers of sweetness and texture. A colorful mix not only enhances the visual appeal but also brings variety to the flavor profile—a guaranteed hit for family dinners or festive spreads.
Even with substitutions, the process remains as straightforward as ever: a single sheet pan, a hot oven, and just under an hour to delicious results. This Easy Fall Sheet Pan Dinner proves that comfort food can be creative, convenient, and deeply satisfying.
Flavor and Pairing Tips to Make It Your Own
Take your sheet pan dinner up a notch with easy flavor enhancements. For a cozy autumn twist, drizzle maple syrup or honey over the veggies in the last ten minutes of roasting—it deepens caramelization and pairs beautifully with the savory chicken. Prefer a herb-forward profile? Combine olive oil, rosemary, thyme, and garlic for a rustic aroma that fills the home.
Balance texture and flavor with thoughtful accompaniments. Serve over quinoa, rice, or mashed cauliflower, or finish with a sprinkle of feta or Parmesan for extra savoriness. For an elegant touch, a final brush of balsamic glaze before serving elevates it to dinner-party quality.
Don’t forget the leftovers—they’re perfect in salads, grain bowls, or reheated for a no-stress lunch the next day. The roasted vegetables intensify in flavor, making every reheated bite as satisfying as the first. With endless room for personalization, this Easy Fall Sheet Pan Dinner is the ultimate combination of simplicity, nutrition, and flavor creativity.
Common Questions and Final Thoughts
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts in your Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts. For the best texture, let them thaw and pat dry before roasting to prevent excess moisture. While they may not crisp quite like fresh ones, the flavor will still be hearty and delicious.
How do I keep the chicken juicy in a sheet pan dinner?
Use a meat thermometer and remove the chicken once it reaches 165°F (74°C) to prevent overcooking. Chicken thighs are naturally more forgiving and stay moist throughout roasting. Tossing the meat with olive oil and seasoning ensures both tenderness and great flavor.
What are the best seasonings for roasted chicken and vegetables?
Garlic powder, thyme, smoked paprika, and black pepper create a savory base for any Fall One Pan Dinner. For added warmth, try rosemary or a drizzle of maple syrup. The key is balancing savory and sweet to highlight the natural notes of butternut squash and Brussels sprouts.
Can I make this meal ahead of time?
Absolutely. Prep your ingredients on the pan a few hours early, cover them, and refrigerate until you’re ready to roast. This Easy Fall Sheet Pan Dinner also reheats beautifully, making it perfect for meal prep and busy weeknights.
Is this dish suitable for gluten-free diets?
Yes, this recipe is naturally gluten-free. With wholesome ingredients like chicken, butternut squash, and Brussels sprouts, it fits seamlessly into Gf Chicken Dinner Recipes routines. Just double-check any packaged seasonings or sauces to ensure they are certified gluten-free.
A Cozy, Flavorful Tradition Worth Repeating
Sheet Pan Chicken & Veggie Bake with Butternut and Brussel Sprouts is more than a simple recipe—it’s a reflection of how comfort, nutrition, and minimal effort can come together in one beautiful dish. The savory chicken, sweet butternut squash, and crispy Brussels sprouts offer the perfect harmony of autumn flavors.
Whether you’re preparing a quiet weeknight dinner or filling your menu with hearty meal-prep ideas, this gluten-free bake promises dependable warmth and flavor with each bite. Make it once and it will quickly earn a permanent spot in your fall rotation—a cozy tradition that turns ordinary evenings into something warmly memorable.
