Sheet Pan Balsamic Chicken and Brussels Sprouts is the perfect flavor-packed weeknight dinner that comes together on one pan and is ready in about 30 minutes (start to finish). Juicy chicken breast, roasty Brussels sprouts, and a simple homemade balsamic glaze make this a family-approved meal that’s perfect for busy nights—minimal prep, easy cleanup, and all the big cozy dinner vibes.

Roasted chicken pieces and halved Brussels sprouts on a metal baking sheet, topped with grated cheese, with a wooden spoon, a bowl of mashed potatoes, and a small bowl of chopped herbs nearby.

Kind of a unicorn dinner, IMO

So what does that mean? Unicorn dinner? You see, this Sheet Pan Balsamic Chicken & Brussels Sprouts is one of those rare recipes that checks all the weeknight boxes: easy, flavorful, and made entirely on one pan. Minimal prep, big payoff. Oh, and my family llooovvvessss it (I was the most shocked person when my 6-year old daughter wolfed it down without so much as a nose scrunch). Yep. Unicorn dinner vibes through and through.

When I say easy, I mean it. Whisk together a quick balsamic sauce, chop the chicken, halve the Brussels sprouts if they’re large, toss everything together, and spread it on a sheet pan. The oven does the rest. Dinner, handled. Just how I like it on a Tuesday night when I have already made far too masny decision come dinner time.

I love to scoop it over a bed of my very favorite Yukon Gold mashed potatoes, but if you are more of baked potato or rice crew, those are equally delicious pairings!

Okay. Let’s make dinner together. Just you and me…

Raw chicken pieces, halved Brussels sprouts, small bowls of olive oil, honey, and soy sauce, and a wooden dish holding dried herbs, salt, and powdered seasoning, all arranged on a beige countertop.
I love how few ingredients this dinner calls for!
A hand stirs a powder mixture in a glass measuring cup, surrounded by small bowls containing various liquids and powders on a beige countertop.
Start by mixing about the balsamic marinade.
A hand uses a spoon to drizzle herb marinade over halved Brussels sprouts in a glass bowl. Nearby, a measuring cup with more marinade and a whisk, plus a beige cloth, rest on a light countertop.
Next, you are going to toss some of that balsamic goodness with the Brussels sprouts.
Halved Brussels sprouts spread out on a metal baking sheet, ready to be roasted. The sprouts are fresh and seasoned, and a beige cloth is visible in the upper right corner.
Than you are going to get those Brussels sprouts on a nice, big baking sheet and pop them in the oven to get a head start on the cooking while you prep the chicken.
A hand stirs raw, marinated chicken pieces in a glass bowl with a spoon. A measuring cup with leftover marinade and a beige cloth napkin are nearby on a light countertop.
While the Brussel sprouts are busy in the oven, pour the rest of the balsamic marinate over the chicken and let it hang out until the veggies are done.
A hand holding a wooden spatula pushes roasted Brussels sprouts to the edges of a large baking sheet, leaving the center empty.
Once the Brussels sprouts had a hang in the oven, take the sheet pan out and push them to the edges of the sheet pan, leaving a space in the middle for the chicken.
A baking sheet with seasoned raw chicken pieces and halved Brussels sprouts, ready to be cooked. A hand is holding the tray at one corner, above a beige countertop.
Place the chicken in middle and back into the oven everything goes again….
A sheet pan filled with roasted chicken chunks and halved Brussels sprouts, seasoned and cooked until golden brown, sits on a beige countertop with a wooden spoon nearby.
…until it looks like this and the chicken is cooked through!
A plate of mashed potatoes topped with roasted Brussels sprouts and pieces of seasoned chicken, garnished with chopped chives and grated cheese. A fork rests on the plate, with a drink partially visible nearby.
Serve it up with some grated parm on top. I personally love this recipe over my Yukon gold mashed potatoes, but rice is also awesome!
5 from 8 votes

Sheet Pan Balsamic Chicken & Brussel Sprouts

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: American
Course: dinner
Author: Taesha Butler
Sheet Pan Balsamic Chicken and Brussels Sprouts is the perfect flavor-packed weeknight dinner that comes together on one pan and is ready in about 30 minutes (start to finish). Juicy chicken breast, roasty Brussels sprouts, and a simple homemade balsamic glaze make this a family-approved meal that’s perfect for busy nights—minimal prep, easy cleanup, and all the big cozy dinner vibes.
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Ingredients
 

  • ¼ cup balsamic vinegar
  • 2 tablespoons olive or avocado oil
  • 1 teaspoon garlic powder
  • 2 teaspoons honey, or maple syrup
  • 1½ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano, or to taste
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground black pepper
  • 1 pound Brussel sprouts, halved or quartered if sprouts are large
  • 1½ pounds chicken breast, cut into 1-1½ inch sized pieces
  • grated Parmsan, optional ganrish

Instructions
 

  • Preheat the oven to 425° F and spray a large baking sheet with cooking spray or grease with a little oil.
  • In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, garlic power, honey, dried rosemary, onion, powder, oregano, salt, and pepper.
  • Place the Brussel sprouts in a large bowl and toss with 2 tablespoons of the balsamic sauce.
  • Arrange the Brussel sprouts cut-side down in a single layer on the baking sheet with plenty of space in between them.
  • Roast the Brussel sprouts for 10 minutes. While they cook, add the chicken to the large bowl and toss with the remaining balsamic sauce.
  • After they have cooked for the 10 minutes, remove the pan from the oven and use a utensil to push the Brussel sprouts to the outer edges of the pan. Place the chicken in the center of the pan, leaving some space between them to help with browning and more even cooking. Drizzled the remaining marinade over everything.
  • Place the pan back in the oven and cook for about 10 minutes, or until the chicken has an internal temp of 165℉ degrees.
  • Serve over mashed potatoes or rice. Top with grated Parmesan (if using) and enjoy.
    Let leftovers cool before storing in air-tight container in the fridge for up to 4 days
Serving: 1.75cups or 215g, Calories: 336kcal, Carbohydrates: 17g, Protein: 40g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 727mg, Potassium: 1116mg, Fiber: 5g, Sugar: 8g, Vitamin A: 918IU, Vitamin C: 99mg, Calcium: 74mg, Iron: 3mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.