Sheet Pan Balsamic Chicken with Brussels Sprouts is a harmonious medley of succulent chicken, caramelized Brussels sprouts, and a tangy balsamic glaze, all roasted together to create a delightful one-pan meal. The beauty of this dish lies not just in its simplicity but also in the way the flavors meld together, each ingredient enhancing the other, making it a favorite for busy weeknights yet special enough for gatherings.
Origins and History
The concept of sheet pan meals has gained momentum in recent years, appealing to the modern home cook’s desire for efficiency without sacrificing flavor. Rooted in the idea of maximizing both flavor and minimal cleanup, this dish draws inspiration from traditional Italian cooking, where balsamic vinegar is a staple. Originating from Modena, Italy, balsamic vinegar has been cherished for its rich, sweet-tart profile, often used to elevate dishes ranging from salads to meats.
Unique Ingredients and Flavors
What truly sets this recipe apart is the dynamic combination of ingredients. The chicken, marinated in balsamic vinegar, olive oil, and herbs, becomes tender and juicy, while the Brussels sprouts develop a delightful caramelization that adds depth and sweetness. The addition of garlic and thyme invites an aromatic warmth that envelops the entire dish, creating a comforting yet sophisticated flavor profile. The ease of cooking everything on one sheet pan not only simplifies prep but also allows the flavors to intermingle beautifully, creating a cohesive and delightful meal that’s both nourishing and satisfying.
Sheet Pan Balsamic Chicken with Brussels Sprouts
Description
This Sheet Pan Balsamic Chicken with Brussels Sprouts offers a savory blend of tangy and sweet flavors, making it a satisfying weeknight dinner option that's easy to prepare and clean up.
Ingredients
Ingredients for Sheet Pan Balsamic Chicken with Brussels Sprouts
Instructions
Preparing the Chicken and Marinade
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Marinate the Chicken
In a large mixing bowl, combine balsamic vinegar, olive oil, honey, garlic, Dijon mustard, salt, and pepper. Whisk until well blended. Add the chicken breasts, ensuring they are fully coated in the marinade. Let them marinate for at least 30 minutes, or up to 2 hours in the fridge for maximum flavor.For an extra flavor boost, consider occasionally turning the chicken in the marinade to ensure even coating.
Preparing the Brussels Sprouts
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Prep the Brussels Sprouts
While the chicken marinates, preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and slice them in half. Place them in a large bowl and drizzle with olive oil, salt, and pepper. Toss to coat evenly.For a touch of sweetness, feel free to add a sprinkle of brown sugar or maple syrup to the Brussels sprouts.
Assembling the Sheet Pan
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Arrange on the Sheet Pan
On a large sheet pan, arrange the marinated chicken breasts in the center. Surround them with the Brussels sprouts, spreading them out evenly to ensure they roast well. Drizzle any remaining marinade over the chicken and Brussels sprouts.Make sure not to overcrowd the pan; this helps everything roast beautifully without steaming.
Roasting to Perfection
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Roast in the Oven
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are golden brown and crispy.Halfway through, stir the Brussels sprouts and flip the chicken to ensure even cooking and caramelization.
Serving the Dish
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Plate and Enjoy!
Once done, remove the sheet pan from the oven and let it rest for 5 minutes. Serve the chicken and Brussels sprouts warm, drizzling with any pan juices for added flavor.Pair this dish with a side of quinoa or brown rice for a complete meal. Don’t forget to sprinkle some fresh herbs on top for a pop of freshness!
Note
- For optimal flavor, marinate the chicken for at least 30 minutes, or overnight if time permits.
- Use fresh Brussels sprouts for the best texture; trim and halve them for even roasting.
- Consider adding a tablespoon of honey or maple syrup to the balsamic marinade for a touch of sweetness.
- To enhance the balsamic flavor, reduce the balsamic vinegar in a saucepan over low heat until it thickens slightly.
- If you prefer, swap Brussels sprouts for other vegetables like carrots, sweet potatoes, or green beans—just adjust cooking times accordingly.
- Ensure the chicken is arranged in a single layer on the sheet pan for even cooking.
- Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.
- This dish pairs wonderfully with a side of quinoa or a fresh green salad to balance the richness of the chicken and balsamic.