Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
360 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
Description
Chicken breasts are pounded to an even thickness under 1 inch and combined with halved Brussels sprouts tossed in olive oil, Italian seasoning, salt, and pepper. After baking at 400°F until the chicken is cooked and the sprouts are just tender, the oven switches to broil briefly to add browning. Meanwhile, balsamic vinegar is boiled down until reduced by half, then mixed with honey, garlic powder, and salt to form a glaze that balances sweet and tart notes.
The glaze is drizzled over the cooked chicken and sprouts, which feature tender interiors with slightly crispy edges and a sticky, flavorful finish. The glaze can be stored for up to a week and reheated gently.
This straightforward sheet pan meal combines protein and vegetable with a tangy-sweet sauce, making it suitable for easy weeknight dinners.
Ingredients
- 3-4 chicken breast boneless skinless
- 1 pound Brussels sprouts cut in half lengthwise
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup balsamic vinegar
- 4 tablespoons honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.
- Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.
- Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.
- After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don't burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.
Notes
- Keep leftover balsamic glaze refrigerated up to one week, reheating gently before use.
- Watch Brussels sprouts carefully during broiling to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 288mg | 12% |
| Potassium | 846mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 98mg | 109% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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