One-Pan Balsamic Chicken with Brussels Sprouts

Ever have one of those nights where you desperately need a healthy, satisfying dinner but the mountain of pots and pans waiting in the sink is just too daunting? This One-Pan Balsamic Chicken with Brussels Sprouts is your answer. It’s a meal that feels a little fancy but comes together with minimal effort and even less cleanup. That beloved sweet-tangy balsamic glaze does all the heavy lifting, caramelizing the chicken and transforming humble brussels sprouts into something you’ll crave. It’s the kind of simple chicken recipe that proves a great dinner doesn’t have to be complicated.

Top Reasons To Make It

• The cleanup is a dream. Just one sheet pan means you’re spending more time at the table and less time scrubbing.
• It’s a complete meal. Your protein and veggie cook together, making it one of the easiest healthy dinner ideas out there.
• Balsamic vinegar is magical. It creates a glossy, flavorful glaze that makes everything taste incredible.
• It’s incredibly flexible. Got a different veggie or some leftover rotisserie chicken? You can absolutely make it work.
• Perfect for a quick weeknight win. From prep to plate, you’re looking at about 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts: The main event, cut into even-sized cutlets for quick, uniform cooking.
• 1 lb Brussels sprouts: Fresh and firm, trimmed and halved to become tender and crispy-edged.
• 3 tbsp olive oil: For coating everything and helping it roast to perfection.
• 1/3 cup balsamic vinegar: The star of the show, providing that signature sweet and tangy flavor.
• 2 tbsp pure maple syrup: A touch of natural sweetness to balance the vinegar’s acidity.
• 2 cloves garlic, minced: For a necessary punch of savory flavor.
• 1 tsp Dijon mustard: Adds depth and helps emulsify the glaze.
• 1 tsp dried thyme: A classic herb that pairs beautifully with chicken and balsamic.
• 1/2 tsp smoked paprika: Adds a subtle, smoky warmth without any heat.
• Salt and black pepper: Essential for seasoning and enhancing all the other flavors.

Instructions

1. Preheat your oven to 400°F (200°C). This high heat is key for getting a good sear on the chicken and roasting the Brussels sprouts nicely.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, Dijon mustard, thyme, smoked paprika, and a big pinch of salt and pepper. This is your flavor-packed marinade and glaze.
3. Place the chicken breast cutlets and halved Brussels sprouts on a large, rimmed baking sheet. Pour about two-thirds of the balsamic glaze over them. Use your hands or tongs to toss everything until it’s evenly coated. Honestly, using your hands is the best way to make sure every nook and cranny is covered.
4. Arrange the chicken and Brussels sprouts in a single layer, making sure nothing is overcrowded. This ensures everything roasts instead of steams.
5. Bake for 15 minutes. Then, remove the pan from the oven. Carefully flip the chicken and stir the Brussels sprouts around for even cooking.
6. Drizzle the remaining glaze over the chicken. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (an internal temperature of 165°F) and the Brussels sprouts are tender with crispy, browned edges.
7. Let the chicken rest for 5 minutes on the pan before serving. This allows the juices to redistribute, making it so, so tender. Serve everything directly from the pan!

One-Pan Cooking Tips

• Cut your chicken into even-sized pieces. This is the number one rule! If your cutlets are all the same thickness, they’ll all finish cooking at the same time.
• Don’t skimp on the sheet pan size. Crowding is the enemy of browning. If your pan is too small, use two. A little space makes all the difference.
• Give those Brussels sprouts a good rinse and pat them completely dry. Extra water will make them steam instead of roast.
• Parchment paper is your friend. Lining your pan isn’t strictly necessary, but it makes cleanup an absolute breeze.
• Use a meat thermometer. It takes the guesswork out and guarantees perfectly cooked, juicy chicken every single time. No more cutting into it to check!
• Taste your glaze before you pour it. Want it sweeter? A bit more maple syrup. Tangier? A dash more vinegar. Make it yours.

Variations & Substitutions

• Protein Swap: This method works great with chicken thighs, too. They’re harder to overcook and stay incredibly juicy. You can also use pre-cooked shredded chicken; just add it to the pan for the last 10 minutes to warm through and glaze up.
• Veggie Twist: Not a Brussels sprouts fan? Try broccoli florets, cauliflower, bell peppers, or a mix of sliced onions and carrots. Just aim for veggies that will cook in about the same amount of time.
• Nut-Free: The recipe is naturally nut-free, making it a great option for families with allergies.
• Less Sweet: If you prefer a more savory profile, you can reduce the maple syrup to just 1 tablespoon.
• Extra Flavor: A sprinkle of red pepper flakes with the thyme will add a gentle kick of heat.

Healthy Chicken Pairings

This dish is a complete meal all on its own, but if you’re looking to round out the table, it plays well with others. A simple scoop of quinoa or brown rice is wonderful for soaking up the delicious pan juices. For a low-carb option, try cauliflower rice. A light, crisp side salad with a simple vinaigrette provides a fresh contrast to the rich, roasted flavors. And a crusty whole-grain roll is never a bad idea for mopping up that last bit of glaze.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven or air fryer is your best bet for maintaining texture. Spread the chicken and Brussels sprouts on a baking sheet and warm at 350°F until heated through, about 10-15 minutes. The microwave will work in a pinch but can make the sprouts a little soft. I don’t recommend freezing this one, as the Brussels sprouts can become mushy upon thawing.

Frequently Asked Questions

• Can I use frozen Brussels sprouts? You can, but thaw and pat them thoroughly dry first. Otherwise, they’ll release too much water and won’t get crispy.
• My glaze is burning! What did I do wrong? If you notice the glaze is getting too dark too fast, your oven might run hot. You can tent the pan loosely with foil for the last 10 minutes of cooking to prevent burning.
• Is this one of those quick dinner ideas I can make with a rotisserie chicken? Absolutely. Shred or chop the cooked chicken, toss it with the raw Brussels sprouts and most of the glaze, and roast. Add the chicken back in for the last 5 minutes just to warm through.
• Can I make this dish ahead of time? You can whisk the glaze and chop the veggies ahead of time. But for the best texture, assemble and bake just before serving.
• What’s the best way to shred chicken? For easy shredded chicken recipes, let the cooked chicken cool slightly, then use two forks to pull it apart. It’s a great way to prep for lunches all week.