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This sheet pan balsamic chicken with Brussels sprouts is the ultimate weeknight dinner that looks impressive but comes together in under an hour. Juicy chicken breasts roast alongside caramelized Brussels sprouts, all coated in a sweet and tangy balsamic glaze that makes everything taste restaurant-quality.
If you love easy one-pan meals, this balsamic chicken recipe delivers big flavor with minimal effort. The Brussels sprouts get perfectly crispy on the edges while staying tender inside, and the balsamic glaze caramelizes beautifully in the oven for that irresistible sweet-savory combo.
Why This Recipe Works
Sheet pan dinners are lifesavers on busy nights, and this one checks all the boxes. The balsamic marinade does double duty as both a flavor booster and a glaze, so you’re not making multiple sauces. Brussels sprouts and chicken have similar cooking times, which means everything finishes at once without any babysitting.
The honey in the balsamic glaze caramelizes as it roasts, making those gorgeous sticky, charred bits that make this dish so addictive. Red onions add sweetness and color, while the garlic and Dijon give the glaze depth beyond just sweet and tangy.
Helpful Tips
- Make it ahead: You can marinate the chicken in a ziplock bag with the balsamic glaze for up to 24 hours. When you’re ready to cook, just toss the vegetables on the pan, add the marinated chicken, and roast.
- Get crispy Brussels sprouts: Don’t overcrowd the pan. Give the vegetables space so they roast instead of steam. If your pan is too small, use two pans.
- Check doneness: Chicken breasts should hit 165°F internally. Brussels sprouts are done when they’re tender inside with charred, crispy edges.
You’ll Need
How to Make Sheet Pan Balsamic Chicken with Brussels Sprouts
- Whisk together the balsamic glaze ingredients in a bowl.
- Toss Brussels sprouts and onion with olive oil, salt, and pepper. Spread on the sheet pan.
- Using the same bowl, add the chicken, season with salt and pepper, drizzle with olive oil, and add half of the balsamic glaze. Toss to coat, then arrange on the sheet pan.
- Roast 15 minutes. Flip Brussels sprouts and drizzle everything with the remaining glaze.
- Roast another 10-15 minutes until chicken reaches 165°F and Brussels sprouts are tender.
- Rest 5 minutes and drizzle with pan juices before serving.
Variations
- Add bacon for extra richness. Chop 4 strips and scatter over the Brussels sprouts before roasting.
- Toss in dried cranberries or pomegranate seeds after cooking for pops of sweetness and color.
- Finish with crumbled goat cheese or feta while everything’s still hot.
- Add baby potatoes to make it even heartier. Toss halved baby potatoes with the Brussels sprouts.
What to Serve With Balsamic Chicken
This sheet pan dinner is pretty complete on its own, but if you want to round it out, serve it with rice, quinoa, or crusty bread. A simple green salad with lemon vinaigrette keeps things light and fresh.
Storage
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to keep the Brussels sprouts from getting soggy. The microwave works in a pinch, but the vegetables won’t be as crispy.
We hope you love this easy sheet pan balsamic chicken as much as we do – if you try it, please leave a rating below and let us know how it turned out!
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Sheet Pan Balsamic Chicken with Brussels Sprouts
Ingredients
- 1½ pounds chicken breasts, skinless and boneless (or thighs)
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- Salt and pepper
For the balsamic glaze:
- ⅓ cup balsamic vinegar
- 2½ tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Whisk together the balsamic vinegar, honey, garlic, Dijon, thyme, salt, and pepper in a small bowl.
- Toss the Brussels sprouts and onion with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan.
- Using the same bowl, add the chicken, season with salt and pepper, drizzle with olive oil, and add half of the balsamic glaze. Toss to coat, then arrange on the sheet pan.
- Roast for 15 minutes. Remove pan, flip Brussels sprouts, and drizzle everything with the remaining glaze.
- Roast another 10-15 minutes until chicken reaches 165°F and Brussels sprouts are golden and crispy.
- Let rest 5 minutes before serving. Drizzle any pan juices over everything.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for dinner and it was absolutely delicious. The balsamic glaze gave the chicken so much flavor and the Brussels sprouts roasted perfectly. Super easy and restaurant-quality!
Emma, that makes me so happy to hear! I love when a recipe wins over picky eaters. Thank you for trying it and sharing your experience!
I love how easy this is. Just make sure everything is spread in a single layer so it roasts instead of steaming. It really helps with getting that nice caramelization.
Great tip, Sarah! Spacing everything out makes such a difference for flavor and texture. Thanks for sharing!