Description
This comforting, flavorful one-pan balsamic chicken dinner features juicy chicken breasts and caramelized Brussels sprouts roasted together in a tangy, garlicky marinade. Perfect for busy weeknights, it’s a crowd-pleaser that’s naturally gluten-free and dairy-free.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil (plus 2 tablespoons for sprouts)
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
- Extra balsamic glaze or reduction (for drizzling, optional)
Instructions
- In a medium bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, honey, minced garlic, Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken breasts and toss well. Marinate for 15-20 minutes (up to 2 hours in the fridge for more flavor). Prick chicken lightly with a fork to help marinade soak in.
- While chicken marinates, trim ends off Brussels sprouts and slice in half. In another bowl, toss sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika if using.
- Preheat oven to 425°F. Line a large rimmed sheet pan with parchment or foil for easy cleanup.
- Arrange marinated chicken breasts down the middle of the pan. Scatter Brussels sprouts evenly around chicken, cut sides down. Pour any remaining marinade over chicken and sprouts.
- Roast in preheated oven for 20 minutes. Flip chicken and sprouts with tongs, then continue roasting for 10-15 minutes more, until chicken is cooked through (internal temp 165°F) and sprouts are golden brown and crispy.
- Remove pan from oven. Let chicken rest for 3-5 minutes before slicing. Sprinkle chopped parsley over everything and drizzle with extra balsamic glaze if desired.
- Serve hot, straight from the oven.
Notes
Marinate chicken for maximum flavor; overnight is best if you have time. Don’t overcrowd the pan to ensure crispy sprouts. Flip chicken and sprouts halfway for even browning. Broil for 2-3 minutes at the end if sprouts aren’t browned enough. Let chicken rest before slicing to keep it juicy. Recipe is naturally gluten-free and dairy-free. For vegetarian, substitute portobello mushrooms for chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 340
- Sugar: 8
- Sodium: 700
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 5
- Protein: 31
Keywords: balsamic chicken, one-pan dinner, Brussels sprouts, sheet pan chicken, easy weeknight meal, gluten-free, dairy-free, healthy chicken recipe, comfort food