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Maple Mustard Chicken & Brown Butter Herb Stuffing Sheet Pan

This cozy Maple Mustard Chicken & Stuffing Sheet Pan Dinner is a fall-inspired, family-friendly weeknight recipe made with seasoned chicken thighs, apples, onions, and a brown butter herb stuffing. Everything bakes on one pan for an easy, flavorful, busy-mom dinner that feels like Thanksgiving—without the work.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the Chicken & Sheet Pan

  • 4 boneless skinless chicken thighs
  • 3 tbsp Dijon mustard double from original
  • 2 tbsp pure maple syrup
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp paprika
  • Salt + pepper to taste
  • 1 Honeycrisp apple thinly sliced
  • 1 small yellow onion sliced

For the Stuffing:

  • Prepare according to the box:
  • 1 box Kinder’s Brown Butter & Herb Stuffing 6 oz
  • 1 cup minced yellow onion
  • 1 cup diced celery
  • ½ cup chicken broth
  • ¾ cup half & half
  • 2 large eggs
  • 3 tbsp melted butter

For the Green Beans:

  • 2 cups fresh green beans
  • 1 tsp olive oil
  • Salt + pepper

Optional Garnish

  • Fresh thyme
  • Extra drizzle of warm maple mustard glaze reserved

Let's Make It
 

  • Preheat your oven to 400°F and line a large sheet pan with parchment paper.
  • Whisk the glaze: In a small bowl, mix Dijon, maple syrup, olive oil, garlic, paprika, salt, and pepper.
  • → Set aside half to drizzle on after baking.
  • Assemble the sheet pan: Place chicken thighs on one side of the pan. Add the sliced apples and onions around them. Brush generously with half of the maple-mustard glaze.
  • Make the stuffing: In a large bowl, combine the stuffing mix, celery, onion, chicken broth, half & half, eggs, and melted butter. Mix until just moistened.
  • Spoon the stuffing around the pan in small mounds for crispy edges.
  • Bake uncovered for 30–35 minutes, or until chicken reaches 165°F and stuffing is golden and crisp.
  • Broil 1–2 minutes if you want extra color.
  • Cook the green beans: While the sheet pan bakes, sauté green beans in olive oil with salt and pepper for 5–6 minutes until bright and tender-crisp.
  • Finish: Drizzle the warm reserved glaze over the chicken and garnish with fresh thyme.
  • Serve with green beans.