Sheet Pan Balsamic Chicken & Brussel Sprouts
Sheet Pan Balsamic Chicken & Brussel Sprouts is an amazing delicious and easy dinner made on one sheet pan! Family approved (over and over), Whole30 compliant and Paleo friendly, to boot!
I love when I nail a really good recipe. And I especially love it when I nail a really good recipe that is stupid easy, delicious AND made on one sheet pan! Which is exactly what Sheet Pan Balsamic Chicken & Brussel Sprouts is. Flipping amazing and simple. Its kind of like the unicorn meal….
When I say it is easy, I mean it is really easy! Just whisk together a *really* quick homemade balsamic sauce. Chop chicken. *Maybe* cut your Brussel sprouts if they are Hulk-sized. Toss everything together. Spread it on a sheet pan. Bake. And thats it! You can totally manage that. I believe in ya!
And when I say its delicious, I mean it is really delicious. Like the kind of delicious where my 6-year-old who thinks all dressings and dips are poison gobbles it up and asks for seconds. And my husband doesn’t talk all during dinner because he is too busy inhaling (I mean “savoring”) every morsel.
My family is not shy about telling me when a recipe is a flop or a total winner….and Sheet Pan Balsamic Chicken & Brussel Sprouts has been requested again and again.
And healthy! Did I mention how healthy this dinner is!? Veggies, chicken and a homemade dressing with no added sugar or junk! This dinner is totally Whole30 compliant, Paleo friendly and totally perfect for your real food family!
See? Total unicorn meal!
Love sheet pan meals as much as I do? Also try out One-Sheet Pan Pesto Chicken & Summer Veggies and One-Sheet Roasted Garlic Salmon & Broccoli.
Other chicken recipes you are going to adore…
- Veggie-Loaded Chicken Bites
- Instant Pot Creamy Mushroom Chicken
- Lemon Garlic Chicken Stuffed Peppers
- Ranch Chicken Spaghetti Squash Casserole
Loving this sheet pan balsamic chicken & brussel sprouts and hungry for more?
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Sheet Pan Balsamic Chicken & Brussel Sprouts
Ingredients
- 1 1/2 pounds chicken breast, cut into bite sized pieces
- 1 pound Brussel sprouts, cut in quarters if sprouts are large
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic powder
- 2 tablespoons olive or avocado oil
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano, or to taste
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 400° F and line a large baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine balsamic vinegar, garlic powder, oil, basil, oregano and sea salt. Whisk together.
- Add cut chicken and Brussel sprouts to the bowl. Toss to coat.
- Spread the Brussel sprouts and chicken out in a single layer on the baking sheet.
- Bake for 20 minutes or until chicken is no longer pink in center and sprouts are tender.
- Enjoy immediately on its own, over cauli rice, or mashed potatoes.
Are those mash potatoes??
Yes! This dish is excellent over some mashed potatoes! Or whatever you like!
Is that a baking mat on your sheet pan? Is there a brand you recommend?
Is it necessary to use the parchment paper or baking mat?
Delicious! Thank you!
Glad you enjoyed it!
This recipe is terrible. Lacking cohesion and vibrant flavor.
I’m sorry to hear you didn’t enjoy the recipe; I have had many people tell me that its one of their favorites. It just goes to show that not all recipes will be for all people.
Great flavor. Maybe a bit too much oregano, but otherwise very tasty. My issue is with baking: I’ve never nailed Brussel Sprouts, and I’m disappointed again. My chicken pieces were over cooked, and sprouts lacked that brown outer chrunch and soft center. They were mushy on the outside but still firm on the inside. Maybe broil for a bit? Confirmed: one pot meals are never just right. But still a solid weeknight quick fix!
Sorry to hear about your Brussel Sprouts! They can be a bit tricky! These sprouts were a bit on the small side, so I only needed to half them. But when I have larger ones, I find quartering them helps them to cook better!
The recipe as written forgot to include the oil in the vinegar mixture – just fyi 🙂 I lightened up on the herbs a bit since dried are a bit stronger. Otherwise pretty good!
Noted! Thanks for catching that! I’ll edit the recipe!
Glad you enjoyed it!
I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x
Roasting them is our family’s favorite way to enjoy them!
Love this dish! Making it for the 6th time in less than a year. I make a double batch and use the chicken in school lunches.
I am only cooking for 2, and want to either only cook half at once, or cook as described and freeze for a later weekend. Have you tried that and/or do you think it would work?!
If someone doesn’t like brussel sprouts, this is the recipe to go with – it can easily change their mind 😉