Balsamic Glazed Chicken with Roasted Brussels Sprouts
Balsamic Glazed Chicken with Roasted Brussels Sprouts is the perfect balance of sweet, savory, and crispy goodness. Juicy, tender chicken is coated in a rich balsamic glaze that caramelizes beautifully as it cooks, while the Brussels sprouts get roasted to golden perfection, bringing out their natural sweetness. This dish is simple to make, packed with flavor, and a great option for a healthy weeknight dinner or meal prep. Whether you’re looking for an easy one-pan meal or something a little fancier for dinner guests, this recipe delivers every time!
Equipment
- Large Skillet or Pan : For searing the chicken and caramelizing the balsamic glaze.
- Baking Sheet : To roast the Brussels sprouts to crispy perfection.
- Mixing Bowls : For marinating the chicken and tossing the Brussels sprouts with seasoning.
- Whisk : To mix the balsamic glaze evenly.
- Tongs : For flipping the chicken while cooking.
- Meat Thermometer : To ensure the chicken reaches 165°F (75°C) for safe consumption.
- Parchment Paper or Foil : Optional, for easier cleanup when roasting.
- Knife & Cutting Board : For trimming and halving the Brussels sprouts.
- Measuring Cups & Spoons : To measure the balsamic vinegar, honey, and seasonings accurately.
Ingredients
For the Balsamic Glazed Chicken:
- 4 boneless skinless chicken breasts (or thighs)
- ½ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for heat
For the Roasted Brussels Sprouts:
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup grated Parmesan cheese optional
For Garnish:
- Fresh parsley chopped
- Balsamic reduction drizzle optional
Instructions
- Step 1: Prepare the Balsamic Glaze
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, garlic, oregano, salt, black pepper, and red pepper flakes.
- Pour half of this mixture into a zip-top bag or shallow dish and add the chicken breasts. Let it marinate for at least 30 minutes (or up to 8 hours in the fridge) for maximum flavor. Reserve the remaining balsamic glaze for cooking.
- Step 2: Roast the Brussels Sprouts
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt, black pepper, garlic powder, and smoked paprika until well coated.
- Spread them out evenly on the baking sheet and roast for 20–25 minutes, flipping halfway through.
- If using Parmesan, sprinkle it on during the last 5 minutes of roasting.
- Step 3: Cook the Chicken
- Heat a large skillet over medium-high heat and add a drizzle of olive oil.
- Remove the chicken from the marinade (discard used marinade) and place it in the skillet. Sear each side for 4–5 minutes until golden brown.
- Reduce heat to medium-low, then pour the reserved balsamic glaze over the chicken. Let it simmer for 3–5 minutes, flipping occasionally, until the glaze thickens and the chicken is cooked through (internal temperature of 165°F (75°C)).
- Step 4: Serve and Enjoy!
- Arrange the roasted Brussels sprouts on a serving plate and top with the balsamic glazed chicken.
- Drizzle with extra balsamic reduction and garnish with chopped parsley.
- Serve warm and enjoy the burst of flavors in every bite!
Notes
Make-Ahead Tips:
✔ Marinate the Chicken in Advance : For maximum flavor, marinate the chicken overnight in the balsamic glaze. You can also marinate it up to 24 hours ahead and keep it in the fridge until ready to cook.✔ Prep the Brussels Sprouts : Trim and halve the Brussels sprouts a day in advance and store them in an airtight container in the fridge. This saves time when you're ready to cook.
✔ Make the Balsamic Glaze Early : The balsamic glaze can be made up to 3 days in advance and stored in the fridge. Simply reheat it on low heat before using.
✔ Fully Cook the Dish for Meal Prep : This recipe is great for meal prepping—cook everything ahead of time and store it in individual portions for quick, healthy meals during the week.
Storage Instructions:
✔ Refrigeration : Store leftover chicken and Brussels sprouts in an airtight container in the fridge for up to 4 days. Keep them separate if possible to maintain the best texture.✔ Freezing the Chicken : The cooked balsamic glazed chicken can be frozen in an airtight container for up to 3 months. Let it thaw overnight in the fridge before reheating.
✔ Freezing the Brussels Sprouts : While you can freeze them, roasted Brussels sprouts tend to become soft when thawed. If you do freeze them, reheat in the oven or air fryer to bring back some crispiness.
✔ Reheating Instructions :
- Stovetop : Warm the chicken in a pan over low heat with a splash of water to keep the glaze from drying out.
- Oven : Reheat at 350°F (175°C) for about 10 minutes to maintain texture.
- Air Fryer : Reheat Brussels sprouts at 375°F (190°C) for 5 minutes to restore crispiness.
- Microwave : This is the quickest method, but it may soften the Brussels sprouts. Heat in 30-second intervals until warmed through.
