One Pan Balsamic Chicken & Brussels Sprouts
If you’re looking for an easy weeknight meal that’s full of flavor and low on cleanup, this one pan balsamic chicken and brussels sprouts recipe is a great option. It’s a full meal on one baking sheet, and the sweet and tangy sauce from the balsamic glaze brings everything together beautifully.
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This is one of those sheet pan dinners you’ll want to keep on repeat—especially when fresh brussels sprouts are in season. It’s also a great way to use up pantry staples like balsamic vinegar, garlic and herb seasoning, and extra virgin olive oil. You can even mix in some cubed sweet potatoes or red onion to make it heartier.
Ingredients
- 4-5 boneless skinless chicken thighs
- 1 lb fresh brussels sprouts, washed and sliced in half
- 1-2 cups cubed potatoes or sweet potatoes (optional)
- Balsamic glaze or balsamic reduction
- Garlic and herb seasoning
- Salt and black pepper
- 1 tablespoon of olive oil or avocado oil
- Optional: red onion slices, chili flakes, or a drizzle of maple syrup for added flavor
If you would rather not make your own glaze, we LOVE the Nonna Pia’s brand.
How to Make One Pan Balsamic Chicken & Brussels Sprouts
Prepare the Balsamic Marinade
In a small bowl, whisk together about ¼ cup of balsamic vinegar, 1 tablespoon of dijon mustard, 1 tablespoon of maple syrup or brown sugar, a splash of lemon juice, and 1 tablespoon of olive oil or avocado oil. This mixture creates a sweet and tangy balsamic marinade that will help tenderize and flavor the chicken.
Marinate the Chicken Thighs
Pat the chicken thighs dry with paper towels, then place them in a large bowl or shallow dish. Pour the balsamic marinade over the chicken (saving some for the brussels sprouts) and use tongs or clean hands to coat each piece evenly. Cover the bowl and let the chicken sit for at least 10–15 minutes while you prep the vegetables. If you have more time, refrigerating it for 30 minutes or longer will intensify the flavor.
Prep the Vegetables
While the chicken marinates, rinse and dry the brussels sprouts. Trim off the ends and slice each sprout in half lengthwise. This helps them roast evenly and get that crisp, golden-brown edge. If using sweet potatoes, peel and dice them into small, evenly sized cubes for quicker cooking. Red onion slices or wedges also add a great pop of flavor.
Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F. Lightly grease a large baking sheet with cooking spray or line it with parchment paper to prevent sticking and make cleanup easier. Make sure the baking sheet is large enough to hold all the ingredients in a single layer.
Assemble the Sheet Pan Meal
Place the brussels sprouts (cut side down for best browning), sweet potatoes, and red onion (if using) onto the baking sheet. Drizzle with a little bit of balsamic glaze and 1 tablespoon of olive oil, then season with kosher salt, black pepper, and garlic and herb seasoning. Toss to coat the veggies evenly. I also like adding a sprinkle of parmesan cheese on my sweet potatoes.
Add the Chicken to the Pan
Remove the marinated chicken thighs from the bowl and shake off any excess marinade (but keep any remaining marinade aside). Nestle the chicken thighs among the vegetables, spacing everything out in a single layer so the chicken and veggies roast instead of steam. Spoon the remaining marinade over the top of the chicken and vegetables for extra flavor.
Bake the Dish
Place the baking sheet on the center oven rack and bake for about 30 minutes. The actual cooking time can vary slightly depending on the thickness of your chicken thighs and the size of your vegetable pieces. Use a meat thermometer to check the internal temperature of the chicken—it should read 165°F when fully cooked.
Optional: Broil for Added Color
If you’d like the top of the brussels sprouts and chicken to be extra golden and caramelized, switch the oven to broil on medium heat during the last 2–3 minutes. Watch it closely so it doesn’t burn.
Rest and Serve
Once everything is cooked through, remove the baking sheet from the oven and let the dish rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken juicy.
Enjoy Your One Pan Meal
Serve the balsamic chicken and vegetables as-is, or pair with brown rice or a side salad. Store any leftovers in an airtight container in the fridge and enjoy again for lunch or dinner the next day.
Tips for the Best Sheet Pan Chicken Recipe
- Don’t overcrowd the pan. Keeping the veggies and meat in a single layer helps everything roast instead of steam.
- You can swap the chicken thighs for skinless chicken breasts or even ground chicken patties, but keep in mind that cooking time may vary.
- If you like a stronger balsamic flavor, warm a balsamic sauce in a small saucepan over medium heat with a bit of maple syrup or brown sugar to drizzle on the finished dish.
Why You’ll Love This Recipe
One of our favorite parts about this recipe is that it’s quick, healthy, and customizable. It’s low carb on its own, and the flavors are family-friendly. The good news? You probably already have many of the marinade ingredients in your pantry.
Conclusion
The great thing about sheet pan recipes is how versatile they are. Next time, try adding roasted brussels sprouts to a whole chicken dinner or switch up the seasonings with italian seasoning, chili flakes, or even a peanut butter glaze for something new.
Whether you’re cooking for two or feeding a crowd, this sheet pan balsamic chicken is an easy meal that checks all the boxes. It’s perfect for busy nights when you want something nourishing without spending a huge amount of time in the kitchen.
One Pan Balsamic Chicken & Brussels Sprouts
Equipment
- 1 sheet pan
- Knife and cutting board
- Measuring spoons and cups
- mixing bowls
Ingredients
- 4-5 boneless skinless chicken thighs
- 1 lb fresh brussels sprouts halved
- 1-2 cups cubed sweet potatoes or potatoes
- 1 small red onion sliced (optional)
- ¼ cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup or brown sugar
- 1 tbsp lemon juice optional
- 2 tbsp olive oil or avocado oil divided
- 1 tsp garlic & herb seasoning
- Salt and black pepper to taste
- Cooking spray or parchment paper
Instructions
- Preheat oven to 350°F and prepare a large baking sheet by greasing with cooking spray or lining with parchment paper.
- In a small bowl, whisk together the balsamic vinegar, dijon mustard, maple syrup (or brown sugar), lemon juice if using, and 1 tablespoon of olive oil.
- Pat chicken thighs dry with paper towels and place them in a large bowl. Pour the balsamic mixture over the chicken and toss to coat evenly. Let the chicken marinate for at least 10–15 minutes while you prep the vegetables.
- Wash and slice the brussels sprouts in half. Cube the sweet potatoes into small, even pieces. If using red onion, slice into wedges or thick strips.
- Place brussels sprouts, sweet potatoes, and onion onto the prepared baking sheet. Drizzle with the remaining tablespoon of olive oil and a little extra balsamic glaze if desired. Season with garlic & herb seasoning, salt, and black pepper. Toss to coat.
- Add the marinated chicken thighs to the baking sheet, spreading everything out into a single layer. Pour any leftover marinade over the top of the chicken and veggies.
- Bake for 30 minutes or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check for doneness.
- For extra color and caramelization, broil on medium heat for the last 2–3 minutes, watching closely to avoid burning.
- Remove from oven and let rest for 5 minutes before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
