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Home » Recipes » Dinner » Sheet Pan Balsamic Chicken & Brussel Sprouts

Sheet Pan Balsamic Chicken & Brussel Sprouts

By Taesha Butler October 17, 2017 (Updated December 13, 2022) 17 Comments

Servings4
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Jump to Recipe
5 from 3 votes

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!

Overhead on two white plates with a fork in each full of the delicious Sheet Pan Balsamic Chicken & Brussel Sprouts over mashed potatoes

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!

Sheet Pan Balsamic Chicken & Brussel Sprouts straight out of the oven and right before serving

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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Closeup on the family approved Sheet Pan Balsamic Chicken & Brussel Sprouts on a pan with a metal spoon inside the pan
Print Recipe
5 from 3 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: American
Keyword: sheet pan chicken brussel sprouts, sheet pan chicken recipe, sheet pan recipe
Servings: 4
Calories: 325kcal
Author: Taesha Butler

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.

Nutrition

Calories: 325kcal | Carbohydrates: 14g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 812mg | Potassium: 1124mg | Fiber: 5g | Sugar: 5g | Vitamin A: 906IU | Vitamin C: 98mg | Calcium: 93mg | Iron: 3mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dinner, Gluten-Free, Roasted, Whole30 Tagged With: Brussels sprouts

Previous Post: « Healthy Chicken Veggie Teriyaki Stir Fry
Next Post: To-Go Mommy & Me Lunches: How to Pack Easy, Healthy Meals for the Big & Little Eaters »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Kennzk@aol.com

    October 17, 2017 at 6:37 pm

    Are those mash potatoes??

    Reply
    • Taesha Butler

      October 17, 2017 at 6:53 pm

      Yes! This dish is excellent over some mashed potatoes! Or whatever you like!

      Reply
  2. Rachel

    December 29, 2017 at 7:01 pm

    Is that a baking mat on your sheet pan? Is there a brand you recommend?

    Reply
  3. Jessica

    January 16, 2018 at 7:22 pm

    Is it necessary to use the parchment paper or baking mat?

    Reply
  4. Karen Linnell

    March 8, 2018 at 7:37 pm

    Delicious! Thank you!

    Reply
    • Taesha Butler

      March 12, 2018 at 3:36 am

      Glad you enjoyed it!

      Reply
  5. Kj

    May 23, 2018 at 11:27 pm

    This recipe is terrible. Lacking cohesion and vibrant flavor.

    Reply
    • Taesha Butler

      May 24, 2018 at 12:21 am

      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.

      Reply
  6. Lo

    June 6, 2018 at 2:11 am

    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!

    Reply
    • Taesha Butler

      June 11, 2018 at 2:20 am

      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!

      Reply
  7. Christine

    October 29, 2018 at 5:32 pm

    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!

    Reply
    • Taesha Butler

      October 29, 2018 at 9:11 pm

      Noted! Thanks for catching that! I’ll edit the recipe!

      Glad you enjoyed it!

      Reply
  8. Becca Talbot

    November 3, 2018 at 5:50 pm

    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

    Reply
    • Taesha Butler

      November 3, 2018 at 9:27 pm

      Roasting them is our family’s favorite way to enjoy them!

      Reply
  9. Karen Linnell

    November 6, 2018 at 7:47 pm

    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.

    Reply
  10. Jessica

    December 10, 2018 at 9:54 am

    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?!

    Reply
  11. Helena

    January 24, 2021 at 2:48 pm

    5 stars
    If someone doesn’t like brussel sprouts, this is the recipe to go with – it can easily change their mind 😉

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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