Easy and healthy sheet pan honey balsamic chicken & brussels sprouts dinner is ready in 30 minutes with a finger-licking good sweet and tangy glaze.
Gosh it’s Sunday again already?? This week I tell ya…. I have no idea where it went. Most of it is a blur but I do vividly remember our pleasant and totally uncharacteristic of February pre-Spring weather being sabotaged by a three-day storm that kept us bunkered inside watching the green lawn become white again. I mean I knew it was coming, because it’s February in Utah, but I don’t know I guess part of me got swept away in the sunshine anyway. It’s okay though, it’ll melt soon. That’s how it goes around here. And thank goodness because I am beyond done with this Winter.
I hope you don’t mind but I am in the middle of what seems to be a sheet pan dinner thing and it’s a thing that probably won’t be ending any time soon. For me I have no problem planning main dishes for the upcoming week but by the time I get all of that in order, I blank when it comes to planning side dishes. I go to the same old side salad time and time again, sometimes nights in a row – and don’t get me wrong, I LOVE SALAD, but sometimes you need to switch it up. A sheet pan meal with a main dish and a side all made together on one pan is a dream come true.
You will absolutely fall in love with this sweet and tangy honey balsamic glaze. I swear it could make dirt taste good. Not that I’ve tried it, but this glaze is seriously that delicious. This dish is the easiest thing to make but it is a 5 star meal, no question. Amazing enough to impress guests – and I can attest to that – but simple and quick enough to make on any random, busy Tuesday night. I promise, you’re gonna love this easy baked sheet pan chicken recipe.
What people are saying about this Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
“One of our favorite quick meals! Absolutely Delicious.” – Nik
“This was SO good!! I have never cooked brussels sprouts before and they turned out so yummy in this recipe. I did, however, blanch the sprouts because I was a little concerned they wouldn’t get as soft as we like them. Thank you for showing us with this recipe that dinner can be simple, nutritious, AND easy!!” – Jess
Sheet Pan Honey Balsamic Chicken & Brussels Sprouts
- 3-4 boneless skinless chicken breasts
- 1 pound brussels sprouts - cut in half lengthwise
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 cup balsamic vinegar
- 4 tablespoons honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.
- Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.
- Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.
- After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don't burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.