Maple Mustard Chicken Skillet comes together in one pan, takes only 35 minutes with just 10 ingredients, and is loaded with protein and veggies. Tossed in a sweet & spicy maple mustard sauce for a healthy chicken skillet recipe. Gluten-free, dairy-free, and paleo.
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Coming in with another one pan recipe! I’ve been loving them lately and they make mealtime so easy. And this one combines one of my favorite things – chicken, sweet potatoes, brussel sprouts, and a maple mustard sauce!
Let’s name the reasons why I love this maple mustard chicken skillet:
- comes together in about 35 minutes
- made in one pan – yay for not a lot of dishes to clean up
- it’s healthy with a good macronutrient breakdown – it’s full of protein, complex carbohydrates, fiber, and some healthy fats. It makes a great post-workout meal!
- everything is tossed in a delicious sweet and spicy maple mustard sauce – sauce makes everything better
Benefits of maple syrup
Maple syrup is one of my go-to sweeteners in our house. Not only does it taste amazing, but it can be used in either sweet or savory recipes. I love the flavor it adds to dishes and it also adds some micronutrients since it’s derived directly from a maple tree’s sap.
Maple syrup contains nutrients like manganese, riboflavin, calcium, thiamine, potassium, and copper. It’s nice to have some added benefits as well when I want to use a sweetener.
The key when looking for maple syrup is you want one and only one ingredient – 100% pure maple syrup. No additives or sweeteners needed.
Maple syrup from Canada is super easy to find in the US (it accounts for 72% of maple syrup production worldwide!). Simply head to your local grocery store and before you add it to your cart, turn the bottle around and make sure it is pure maple syrup from Canada.
Then add it anything and everything! Today we are making a sweet and spicy mustard sauce.
Maple mustard chicken skillet
This chicken skillet is a quick and easy one-pan dinner. Chicken, sweet potatoes, and brussel sprouts are all cooked together and tossed with a maple mustard sauce. Comes together in 35 minutes and perfect for an easy weeknight dinner or meal prep packed with protein, complex carbs, and fiber!
Here is what you need:
- oil
- chicken breast
- garlic powder
- sweet potatoes
- onion
- shredded brussel sprouts
- lemon juice
- salt and pepper
First, heat a large nonstick pan (it needs to be large) over medium heat with a tablespoon of oil.
Add chicken, garlic powder, and salt and pepper and cook for 5-7 minutes until browned on the outside and almost cooked through. It’s okay if it’s not all the way cooked, as it will go back in the pan later. Remove from the pan, leaving the juices behind.
Next, add the remaining oil to your pan. Then add sweet potatoes and onions and cook for 12-15 minutes, stirring occasionally. If needed, cover with a lid to help speed up the process, but you don’t want them to steam too much. Next, add the brussel sprouts cook for another 5-7 minutes.
Add chicken and juices back to the pan. Finally, stir in the maple mustard sauce (see below for details) and mix well to combine. Let warm through and add a squeeze of lemon juice (about a tablespoon or so) to add a pop of freshness.
How to shred brussel sprouts
Shredded brussel sprouts are really easy and all you need is a food processor. Simply add the large shredding attachment and run them through it. You will only be able to add a handful at once, but it only takes a couple of seconds to shred. Repeat will all your brussel sprouts.
To save some time, buy pre-shredded or sliced brussel sprouts from the store.
Maple mustard sauce
This healthy chicken skillet recipe comes together thanks to the maple mustard sauce. It’s the perfect accompaniment to the chicken and veggies and adds a little sweetness and spiciness to the dish.
Here is what you need:
- maple syrup from Canada
- grainy dijon mustard
- cayenne pepper
- salt and pepper
Add ingredients to a small bowl and mix well to combine. Adjust according to taste if desired. The sauce lightly coats everything in the pan so feel free to double the sauce if you want it super saucy.
Chicken breasts vs chicken thighs
This recipe will work with chicken breasts or chicken thighs. I prefer chicken breasts, however, it just depends on your preference. Here are the differences:
- chicken breasts – leaner and not much fat on them, which means you need to be careful cooking them so they don’t get dried out.
- chicken thighs – have a little more fat on them so it helps them stay nice and juicy. It also makes them harder to overcook. The texture is not as lean as chicken breast.
Substitutions for maple mustard chicken
Here are a few suggestions to switch up this chicken skillet or use what you have on hand:
- chicken – as I said above, chicken breasts or thighs will work for this skillet recipe.
- potatoes – any kind of potato or even winter squash will work, including white potatoes and butternut squash. Using those will change the flavor.
- veggies – any kind of veggies will work and the more the merrier! Some good ones to add would be bell peppers, zucchini, or mushrooms.
More healthy skillet recipes
- Steak and Sweet Potato Skillet
- Jalapeno Popper Chicken Casserole
- Turkey Taco Skillet
- Healthy Chicken Pad Thai
- Chicken and Broccoli Stir Fry
- Cauliflower Shrimp Fried Rice

Maple Mustard Chicken Skillet
ingredients
- 2 tablespoons oil, divided
- 1 pound chicken breast (cut into 1-inch pieces)
- 1 teaspoon garlic powder
- 1 pound sweet potatoes, diced (about 2 small/4 cups diced)
- 1 cup diced onion (130 grams)
- 1 pound brussel sprouts, shredded (about 6 cups)
- 1/4 cup maple syrup
- 2 tablespoons dijon mustard (I like to use grainy)
- 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- salt and pepper, to taste
- optional toppings: green onion, parsley, red pepper flakes
instructions
- If needed, shred your brussel sprouts. Add the large shredding attachment to your food processor and run them through it. You will only be able to add a handful at once, but it only takes a couple of seconds to shred. Repeat will all your brussels.
- Make your maple mustard sauce. In a small bowl or jar, mix together maple syrup, mustard, cayenne pepper, and salt and pepper. Adjust according to taste if needed.
- Heat a large nonstick pan (it needs to be large) over medium heat with a tablespoon of oil. Add chicken, garlic powder, and salt and pepper and cook for 5-7 minutes until browned on the outside and almost cooked through. It's okay if it's not all the way cooked, as it will go back in the pan later. Remove from the pan, leaving the juices behind.
- Next, add the remaining oil to your pan. Then add sweet potatoes and onions and cook for 12-15 minutes, stirring occasionally. If needed, cover with a lid to help speed up the process, but you don’t want them to steam too much. Next, add the brussel sprouts cook for another 5-7 minutes.
- Add chicken and juices back to the pan. Finally, stir in the maple mustard sauce and mix well to combine. Let warm through and add lemon juice to add a pop of freshness. Enjoy!
nutrition
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Marley says
This is soooo easy and delicious! We will use the left overs in the mornings with a fried egg. Highly recommend this recipe. The maple mustard sauce is to die for!
Kelly says
So glad you enjoyed it, Marley! Love the addition of an egg too. Thanks for trying it!
Nikki says
I don’t know how but we don’t and have never owned a food processor?? either way, I chopped the brussels up and it worked great. the sauce is BOSS. my husband wanted to drink it and we’ll likely make it to put on other things in the future. the whole recipe was super easy and enough for 2-3 nights of dinner! we ate it with sticky rice 🙂
Kelly says
Lol, glad the chopping worked! And happy to hear you both enjoyed the recipe – I’m a huge fan of the sauce too! Thanks, Nikki!
Mike says
Very delicious! Have made it twice now – back to back. Really quick recipe that cooks up fast and is extremely flavorful. 5 stars.
Kelly says
Thanks Mike – glad you enjoyed it!!
Katelin says
Just made this the other night. It was so easy to put together yet the sauce gave it this extra depth of flavor. Love your recipes!!!
Kelly says
I love the sauce too! Thanks Katelin!!
Maggie says
New favorite in our house. So easy to get on the table and the meal got two big thumbs up from everyone including our picky-eater kid (seriously, he asked for another helping!) I also love the idea of shredded brussels sprouts. I never would have thought to try that but it’s fantastic!
Kelly says
Yay, so glad everyone enjoyed it! I feel like shredded brussels are a fun way to change it up. Thanks for trying it Maggie!
Lauren Hobson says
Made this tonight with white sweet potatoes and added mushroms and zuchinni! It was so good and came together quick.
Kelly says
Yes, love the addition of the added veggies! So glad you liked it Lauren, thanks for trying it!
Joanna Unger says
I loved this recipe!! It was so easy to make and had so much flavor. My husband has already requested that I make it again, so it’s on the menu again tomorrow night! This makes a great main dish, but could also be used as a side if you’re feeding a group. This is definitely going to be a regular in our house!
Kelly says
So glad you liked it Joanna! Thank you for trying it!
Shannon Walent says
Thanks for this awesome recipe! Easy to prep, pull together, and great flavor. I discovered I love shredded Brussel sprouts! I honestly never thought to shred them until this recipe. I look forward to making this again and maybe changing up the veggies a bit. 🙂
Kelly says
Yay, so happy to hear that! A great idea to change up the veggies too! Thanks Shannon!