Make This Sheet Pan Chicken and Brussels Sprouts for Dinner
If you struggle to find dishes that are easy and quick enough for a weeknight, you’re going to love this recipe for honey balsamic chicken and Brussels sprouts. The whole meal comes together in 25 minutes, and it all cooks on one sheet pan, which means cleanup is also sure to be a breeze.
Sheet pan recipes are lifesavers for weeknight dinners. The protein and vegetables bake at the same time … on the same pan! This one dresses up boneless, skinless chicken breasts so they are anything but basic.
All you have to do is pound the chicken breasts to an even thickness, then coat the chicken and halved Brussels sprouts with olive oil, salt, pepper, and Italian seasoning. The chicken should be cooked through at just about the same time the Brussels sprouts are nice and tender. Then broil them for a couple minutes so the chicken becomes golden-brown and delicious and the Brussels sprouts get those gorgeous, crackly little browned bits.
This recipe had me at “Brussels sprouts,” but the real star here is the sweet, tangy honey balsamic glaze that goes over the chicken and the Brussels sprouts, and it’s perfect for both of them. In fact, you could probably use this glaze on any protein or vegetable combination you like and still get amazing results. It sounds like it would be fantastic on broccoli, or carrots, or whatever vegetable showed up in your CSA or on special at the grocery store this week.
“I swear it could make dirt taste good,” the author says of the sweet, tangy glaze.
To make the sauce, just reduce balsamic vinegar in a saucepan until it’s about half the original volume. Then mix in honey, garlic powder, and salt. Once the chicken and Brussels sprouts are finished, just drizzle the sauce over everything and finish it off with some fresh black pepper, and dinner’s all set!
→ Get the Recipe: Sheet Pan Honey Balsamic Chicken & Brussels Sprouts from Creme de la Crumb
