There’s something so satisfying about tossing everything on one pan and ending up with a complete meal.
This Apple Cider Glazed Chicken Sheet Pan Dinner is that kind of magic—tender chicken breasts coated in a sweet-spicy rub, surrounded by roasted vegetables and apples, all brought together with a cozy apple cider glaze.
Why I Love This Recipe
Everything cooks on one pan – Less mess, fewer dishes, full flavor.
Apple cider glaze is everything – Sweet, tangy, and slightly spicy—it ties the whole dish together.
Hearty and balanced – You get protein, carbs, and veggies all in one meal.
Customizable – Works with different veggies or cuts of chicken.
Weeknight-friendly – Simple prep and mostly hands-off cooking.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless and skinless, they stay juicy thanks to the rub and glaze.
Sweet potatoes – Add natural sweetness and roast up beautifully.
Apples – Honeycrisp or Pink Lady for that sweet-tart balance.
Broccoli & red onion – Roast until tender and slightly crisp at the edges.
Apple cider glaze – A blend of cider, honey, mustard, and chili flakes.
Brown sugar chili rub – A bold, smoky-sweet mix that caramelizes in the oven.
Pro Tips Before You Start
Cut veggies evenly – So everything cooks at the same rate.
Reserve glaze – Save some glaze for drizzling over the chicken later.
Don’t overcrowd the pan – Give veggies space so they roast, not steam.
Use parchment or foil – Makes cleanup even easier.
Test the chicken – Always check internal temp for doneness (165°F is perfect).
How to Make Apple Cider Glazed Chicken Sheet Pan
Step 1: Preheat and Prep
Heat the oven to 400°F.
Spread sweet potatoes, apples, broccoli, and red onions on a large sheet pan. Set aside.
Step 2: Make the Apple Cider Glaze
In a bowl, whisk together apple cider, honey, Dijon mustard, red pepper flakes, and salt.
Reserve a few spoonfuls for glazing the chicken.
Pour the rest over the vegetables and toss to coat.
Sprinkle with seasoning salt. Roast the vegetables for 20 minutes.
Step 3: Prepare the Chicken
While the veggies roast, mix the rub ingredients: brown sugar, chili powder, garlic powder, salt, pepper, and olive oil.
Coat the chicken breasts evenly with the rub.
Step 4: Add Chicken and Bake
After 20 minutes, remove the pan from the oven.
Nestle the chicken breasts in the center of the pan.
Drizzle with the reserved apple cider glaze.
Return to the oven and roast for another 30 minutes, or until the chicken is cooked through.
Step 5: Rest and Serve
Once done, let everything rest for 5–10 minutes before serving.
Spoon the pan juices over the chicken and vegetables for extra flavor.
What to Serve It With
Warm crusty bread or dinner rolls
A light apple or arugula salad
Quinoa, rice, or couscous
Roasted Brussels sprouts or green beans
Sparkling apple cider or dry white wine
Variations / Substitutions
Use chicken thighs instead of breasts for extra juiciness.
Swap in carrots or butternut squash in place of sweet potatoes.
Try pears instead of apples for a twist.
Add pecans or walnuts for crunch.
Make it milder by skipping the red pepper flakes.
Storage & Leftovers
Refrigerator – Store leftovers in an airtight container for up to 4 days.
Reheat – Warm in the oven or microwave until heated through.
Freeze – Freeze cooked chicken and veggies in portions for up to 2 months.
Repurpose – Use leftovers in wraps, grain bowls, or over greens as a warm salad.
FAQs
Can I prep this ahead of time?
Yes! Chop veggies and make the glaze in advance. Rub the chicken just before baking.
What kind of apples work best?
Honeycrisp and Pink Lady hold their shape and have great flavor for roasting.
Can I use bone-in chicken?
You can, but you’ll need to increase baking time slightly.
Is apple juice okay instead of cider?
Yes, it will be a little sweeter but still works well.
Can I make this vegetarian?
Absolutely—omit the chicken and use tofu or chickpeas instead.
Do I need to peel the apples?
Not at all! Leaving the peel adds texture and color.
Final Thoughts
This Apple Cider Glazed Chicken Sheet Pan Dinner is everything I love in a fall meal—warm, hearty, sweet, savory, and full of color.
It’s easy enough for a weeknight, but flavorful enough to serve to guests.
Best of all, it’s a complete meal on one pan, with minimal cleanup and maximum satisfaction.
