Sheet-Pan Balsamic Chicken and Brussels
Balsamic-glazed chicken thighs with crispy Brussels sprouts and red onion—simple healthy sheet-pan supper that meal-preps cleanly for the American workweek. Roast chicken to 165°F for juicy, food-safe portions.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 pounds Brussels sprouts, halved
- 1 red onion, cut into wedges
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: cooked farro or brown rice for bowls
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Whisk
- Thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 425°F. Whisk balsamic, oil, honey, garlic, Dijon, salt, and pepper.
- 2
Toss Brussels and onion with half the glaze on a sheet pan. Nestle chicken on top; brush with remaining glaze.
- 3
Roast 25–30 minutes until chicken reaches 165°F and sprouts are deeply browned and crisp-tender.
- 4
Rest 5 minutes. Spoon pan juices over chicken. Serve with farro or portion for prep.
- 5
Cool, refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 400
🏷️Recipe Tags
❓Frequently Asked Questions
Too acidic?
Add an extra teaspoon honey to the glaze or serve with creamy mashed cauliflower.
Crowding?
Use two pans for maximum Brussels crispiness.
Breast meat?
Works; check early—breasts can dry past 165°F.
Food safety?
Chicken to 165°F; chill within 2 hours; reheat leftovers to 165°F.
