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Sticky, sweet, tangy, and just a little bit fancy without being fussy, this roasted chicken and brussel sprouts is the sheet pan dinner you didn’t know you needed. This recipe pairs juicy chicken breasts with caramelized brussels sprouts, a glossy honey balsamic glaze, and a shower of ruby pomegranate arils to make every bite taste like a celebration. One pan, 35 minutes, zero regrets.

“Good combination of balsamic pomegranate! This is one perfect family meal – scrumptious and filling. Thanks also for the added tips in cooking chicken.”

– Andre
Overhead photo of roasted balsamic chicken with brussel sprouts and pomegranate arils on a sheet pan.

Update: This recipe was originally published in February 2018. I made updates to the article below to include more information about this recipe. 

Table of Contents

About this chicken and brussel sprouts

Imagine this: a golden, juicy chicken breast glistening under a blanket of sweet-tart honey balsamic glaze. And nestled right alongside: brussels sprouts that have gone deeply caramelized and crispy-edged in a hot oven. Finished with a generous scattering of ruby pomegranate arils and a squeeze of fresh lemon, every bits is a little sweet, a little savory, a touch tangy, and totally delicious.

Best of all, while this is the kind of dinner that looks like you fussed over it for an hour, it really only takes 15 minutes of hands-on effort. This genuine one-pan meal comes together with simple ingredients you’ve likely got on hand in about 35 minutes flat. That means: less scrubbing dishes and more enjoying dinner with the ones you love.

Busy weeknight? This chicken with sprouts has got you covered. Need something for date-night in or looking for a Valentine’s Day dinner that doesn’t require reservations? This dazzling little sheet pan number has got you covered. Serve it with a scoop of fluffy steamed rice and a hunk of artisan bread to mop up the glaze, and you’ve got yourself a meal worth bragging about.

Why this recipe works!

Here’s what makes this sheet pan dinner one you’ll actually reach for on repeat:

  • Deliciously Balanced Flavor. Honey brings natural sweetness, balsamic lends sharp tang, garlic deepens the savory base, and fresh lemon juice brightens everything up. Think: sweet, tart, savory, bright — all in one glaze.
  • Satisfying Texture Contrast. Juicy chicken breasts next to tender brussels sprouts with blistered, caramelized edges and soft centers.
  • Simple, Start to Finis. Whisk the marinade, toss the sprouts in oil, and let the oven do the rest. No advanced culinary degree required — just a sheet pan!
  • One Pan, Minimal Cleanup. Everything roasts together on one pan, so there’s no stack of pots and pan waiting for you after dinner.
  • Customizable, Any Season Recipe. Use thighs instead of breasts, swap the veggies, add your favorite seasonings — this recipe easily adapts to your needs. And while brussels and pomegranate give this dish a cozy fall and winter vibe, the citrus and tangy glaze keeps it feeling fresh enough for spring and summer.

If you love simple, yet delicious sheet pan dinners, check out this Salmon with Brussel Sprouts recipe next. And if you love balsamic, you’ll love this Balsamic Fig Chicken.

Overhead photo of three roasted chicken breasts and Brussel sprouts with balsamic glaze on a sheet pan.

Ingredients for roasted chicken with brussel sprouts

As promised, you don’t need a ton of ingredients to make this recipe. Here’s what to grab: 

  • Boneless, Skinless Chicken Breasts. Look for breasts that are relatively similar in size so they cook evenly. Swap it: Boneless, skinless chicken thighs work beautifully here if you prefer dark meat. Plus, they’re a little more forgiving if you overcook them slightly.
  • Brussel Sprouts, trimmed and halved. These caramelize into little flavor bombs in the oven. If your sprouts are on the larger side, quarter them instead of halving so everything cooks at the same rate. Swap it: Broccoli, cauliflower, carrots, or asparagus all roast beautifully in their place.
  • Pomegranate Molasses. This is the ingredient that takes the marinade from “good” to “holy YUM”. It’s tangy, deeply fruity, and just a touch sweet. Look for it in the international or Middle Eastern aisle of most grocery stores. Shopping tip: Don’t confuse this with pomegranate juice; molasses is thick, syrupy, and concentrated.
  • Balsamic Vinegar. Brings a tangy flavor that balances the honey and molasses. Swap it: Red wine vinegar works in a pinch, though you’ll lose a little of that deep balsamic richness.
  • Honey. Lends natural sweetness and helps the glaze transform into a glossy, sticky thing of beauty in the oven.
  • Garlic Clove. Provides a savory depth that keeps the marinade from tasting one-dimensionally sweet.
  • Fresh Lemon Juice. Brightens everything and keeps that sweetness in check. Tip: Skip the bottled stuff if you can; fresh makes a noticeable difference.
  • Olive Oil. Helps the brussels sprouts crisp up and caramelize instead of steaming. 
  • Kosher Salt and Black Pepper. Essential for flavor. 

Delicious variations to try

While I love this chicken and brussel sprout dish the way it is, there are plenty of opportunities to make it your own. Below are a few ideas to inspire:

  • Maple Balsamic Chicken and Brussels. Swap out the honey for pure maple syrup to give this recipe a more autumnal, cozy sweetness. (I personally think this version pairs best with this maple brussel sprouts recipe.)
  • Orange Twist. Replace the fresh lemon juice with fresh orange juice and a pinch of cinnamon for a warmer, citrus-forward glaze.
  • Go Spicy. Swap the regular honey out and use hot honey or simply add some crushed red pepper flakes to the marinade for a fiery twist.
  • Herby Rosemary Variation. Add a little dried rosemary to the marinade for an earthy, herbaceous dish.
  • Veggies. If you hate Brussels sprouts and that’s the only thing putting you off from trying this chicken veggie bake, ditch them and bake asparagus, broccoli, cauliflower, carrots, or onions alongside the sheet pan chicken. Or if you’re looking for a different variation of brussels, pair the chicken with my favorite .
Overhead photo of roasted chicken and brussel sprouts on a sheet pan with a small bowl of honey balsamic sauce next to the pan.

Professional chef expert tips for the best one pan chicken and brussel sprouts

Follow these expert tips, in order, for a foolproof roasted chicken and brussel sprouts dinner every single time:

  • Pound Chicken Breasts to Even Thickness. Chicken breasts are notoriously uneven, which means the thin end overcooks while the thick end is still working on it. A few gentle whacks with a meat mallet or rolling pin solves that problem and helps create juicy chicken — all the way through.
  • Marinate for Maximum Flavor. Four hours to overnight in the fridge gives you the deepest flavor. But if you’re short on time, even a quick 15 to 20 minute marinate at room temperature (while your oven preheats) will still give the chicken a delicious boost of flavor.
  • Give Everything Room on Sheet Pan. Spread the chicken and brussels sprouts out in an even, single layer with a little space in between. Overcrowding causes steaming and that, my friends, is the enemy of gorgeous caramelization.
  • Use an Instant-Read Thermometer. Pull the chicken when it hits 165°F at the thickest part. But don’t forget to let it rest for at least 3 to 5 minutes to guarantee perfectly juicy, never-dry chicken. (Note: I personally recommend pulling the chicken at 160°F, so after it rests it ends up at 165°F — and not over.)
  • Never Reuse Marinade That Touched Raw Chicken. This recipe solves that food safety issue by having you divide the honey balsamic mixture into two bowls from the start: one for brushing the chicken as it bakes, and one that stays untouched for serving. Be sure to keep them separate and you’re in the clear.
  • Simmer the Glaze for Extra Thick, Glossy Sauce. If your reserved sauce feels a little thin for drizzling, just give it a quick 5 to 10 minute simmer on the stovetop until it’s reduced to a syrupy, spoon-coating consistency.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What’s the difference between a sheet pan and a regular baking sheet?

A true sheet pan is made from heavy-duty aluminum or stainless steel and has a raised, rolled edge (rim) all the way around. That rim is what keeps all those flavorful juices and marinade contained — instead of dripping into your oven. A flat cookie sheet without edges just won’t work for this one pan chicken and brussel sprouts.

How long should I marinate the chicken in balsamic?

For the best flavor, aim for at least 4 hours, or overnight if you can plan ahead. But, in a pinch, even just a quick 15 to 20 minute marination while your oven preheats will still give the chicken a nice flavor boost, just not quite as deep.

Is balsamic glaze the same as balsamic vinegar?

No, not quite. Balsamic vinegar is a thin, tangy liquid, while balsamic vinegar glaze is a thick reduction of that vinegar, meaning it’s not just thicker, it’s also sweeter. Be sure to use balsamic vinegar in the marinade and it creates its own glossy glaze as it bakes on the chicken.

How long does it take to bake chicken breasts with brussels?

At 425°F, plan on approximately 20 to 25 minutes total. But please note, the exact time depends on the thickness of your chicken breasts and how hot your particular oven runs. Always check the doneness of meat with a thermometer rather than relying on the clock alone.

Can I cook raw chicken and brussels sprouts together on the same pan?

Yes, absolutely — as long as everything reaches a safe internal temperature by the time it comes out of the oven. Cooking the chicken and the sprouts together is actually what makes this a true one-pan meal.

Reminder: Use an instant-read thermometer inserted into the thickest part of the breast to check for temperature; you’re looking for 165°F. If you don’t have a thermometer handy, fully cooked chicken will feel firm to the touch, rather than soft or squishy.

What can I use instead of pomegranate molasses if I can’t find it?

I recommend double checking the international aisle of your grocery store first, since substitutes for pomegranate molasses are tricky to find. If you truly can’t find it, a reduced cranberry juice concentrate is the closest backup option. Although, please note, the final favor of this chicken and brussel sprouts recipe will be a little bit different.

Overhead photo of one pan chicken and brussel sprouts roasted in the oven and garnished with lemon wedges and pomegranate arils.

Serving roasted chicken and brussel sprouts 

While this honey balsamic roasted chicken with brussel sprouts recipe eats like a complete meal, it also pairs like a dream:

  • Pair with Bread: Pair it with warm, crusty bread, perfect for swiping through any extra sauce left on the plate.
  • Alongside Potatoes: Serve alongside rustic style mashed potatoes or crispy herb roasted potatoes for a heartier, more comforting plate.
  • Over Rice: Spoon this roasted chicken and brussel sprouts recipe over a bed of fluffy jasmine rice, lemony rice, or zucchini with rice to soak up every drop of that honey balsamic glaze.
  • Add a Salad: Round out the meal with a simple green salad tossed in a light honey and balsamic vinegar to keep things fresh and balanced.

Unique serving suggestions

  • Alongside Sweet Potatoes: Pile the chicken and sprouts over creamy whipped sweet potatoes with sage for a sweet-and-savory combo that feels downright indulgent.
  • Valentines Centerpiece: Serve it as for Valentine’s Day or date-night dinner, plated with extra pomegranate arils and microgreens for a restaurant-worthy presentation.
  • Leftover Love: Chop leftover chicken and pile it into a wrap with extra brussels sprouts and a drizzle of the reserved glaze for a portable lunch.

Storing leftovers

Allow any leftovers of this chicken and brussel sprouts recipe to cool completely to room temperature before storing according to below:

  • Refrigerator Storage: After cooling, store leftovers in an airtight container in the fridge for up to 4 days.
    • Marinade Note: Always discard any marinade that touched raw chicken. If you want to prep ahead, you can make the honey balsamic marinade up to a day in advance and store it separately in an airtight container in the fridge.
  • Freezing Instructions: Transfer cooled chicken with brussels sprouts to a freezer-safe, airtight container and store in the freezer for up to 1 to 2 months. And then, thaw overnight in the refrigerator before reheating according to below.
  • Reheating Instructions: Warm leftovers in the oven at 350°F for 15 to 20 minutes, or until warm throughout. And consider covering the chicken loosely with foil to help it stay juicy while reheating, instead of drying out.
Close up photo of a roasted balsamic chicken breast garnished with a slice of lemon, fresh herbs, and pomegranate arils.

Genuinely delicious and restaurant-worthy, this roasted chicken and brussel sprouts recipe proves you don’t need a bunch of pots and hours in the kitchen. With just one pan, a handful of pantry staples, and about 35 minutes of time, you’ll have a plate of succulent honey balsamic glazed chicken breasts and caramelized sprouts that tastes like it took way more effort than it actually did.

I hope you give it a try, but don’t forget to come back and let me know how it went over in the comments below. I truly love cheering you on in the kitchen!

Until next week, cheers,

Cheyanne

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More sheet pan chicken dinners!

Are you looking for more easy one pan meals? Try these delicious family favorites next!

Overhead photo of roasted chicken and brussel sprouts on a sheet pan with a small bowl of honey balsamic sauce next to the pan.

Roasted Chicken and Brussel Sprouts

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
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Sticky, sweet, tangy, and just a little bit fancy without being fussy, this roasted chicken and brussel sprouts is the sheet pan dinner you didn't know you needed. This recipe pairs juicy chicken breasts with caramelized brussels sprouts, a glossy honey balsamic glaze, and a shower of ruby pomegranate arils to make every bite taste like a celebration. One pan, 35 minutes, zero regrets.

Equipment

  • 2 Mixing Bowls (for making the marinade and sauce)
  • 1 Large Rimmed Baking Sheet (for baking the chicken and brussel sprouts)

Ingredients 

Instructions

  • Preheat Oven and Prep Pan: Arrange oven rack to the middle position and then preheat the oven to 425 degrees F.
    Line a large, rimmed baking sheet with parchment for easy clean up.
  • Make the Marinade and Sauce: 
    For the chicken marinade: In a medium bowl, combine molasses with ¼ cup vinegar, ¼ cup honey, garlic, and lemon juice. Season to taste with salt and pepper and whisk to combine before setting aside.
    For the serving sauce: In a small bowl, combine the remaining vinegar and remaining honey. Whisk to combine and then set aside.
    Overhead action photo of a whisk stirring together a honey and balsamic vinegar glaze in a small glass bowl.
  • Marinate the Chicken: Place the chicken in a large, zip-closure bag and add HALF of the molasses mixture (about heaping 1/3 cup), reserving the remaining mixture for brushing and serving (SEE NOTES).
    Seal the bag and transfer to the refrigerator (for at least 4 hours, or up to overnight) to marinate.
    Overhead photo of a large bowl containing four chicken breasts in a honey balsamic marinade.
  • Season Brussels: Place the brussels sprouts on the sheet pan or add them to a medium size bowl. Drizzle with all the olive oil and season generously with salt and pepper. Toss to coat.
    Overhead photo of halved brussel sprouts seasoned with salt and pepper in a large glass bowl.
  • Prep Chicken and Brussels for Roasting: Place the marinated chicken on half the prepared baking sheet and season generously with salt and pepper.
    Then, arrange the brussels sprouts on the empty side of the pan.
    Overhead photo of a parchment-lined sheet pan containing raw halved brussel sprouts and chicken breasts.
  • Roast in Preheated Oven: Transfer the sheet pan to the oven and bake for 12 minutes.
    Overhead photo of partially roasted chicken breasts and brussels sprouts on a sheet pan.
  • Brush with Reserved Marinade and Roast Again: Remove the chicken and brussels from the oven.
    Brush the chicken with the reserved marinade.
    Rotate the pan before returning it to the oven. Continue to bake for 8-13 minutes, or until the chicken is cooked through and the sprouts are caramelized.
    Overhead action photo of honey balsamic sauce being brushed onto chicken breasts on a sheet pan with sprouts.
  • Garnish and Serve Roasted Chicken and Brussel Sprouts: Remove the chicken and brussels sprouts from the oven.
    Use a spatula to transfer the chicken and brussels sprouts to serving plates. Then, drizzle the honey balsamic serving sauce over the brussels sprouts and chicken. 
    Garnish the chicken breasts with pomegranate arils and fresh herbs, if using. Serve with lemon and any remaining sauce on the side. Enjoy immediately!
    Straight on photo of the inside of a juicy chicken breast and roasted brussels sprouts with honey balsamic sauce on a white plate.

Video

Notes

  • Chicken: You can substitute boneless skinless chicken thighs for breasts if you prefer dark meat.
  • Marinating Time: While I recommend marinating the chicken for at least 4 hours or up to overnight for the most flavor, if you are in a hurry you can let the chicken marinate on the counter for 15-20 minutes while the oven preheats.
  • Sauce: If the reserved pomegranate molasses sauce is not thick enough for your liking, place the sauce in a small sauce pot and simmer over medium-low heat for 5-10 minutes. 
  • Brushing Chicken with Sauce: When brushing the chicken breasts with half of the reserved marinade in step 5, make sure you do NOT cross contaminate. Meaning, if you would like to use that sauce for serving, do not dip a brush into the sauce, let the brush touch the raw chicken, and then dip the brush again. If you do that, you contaminating the sauce and it will need to be discarded. Pour the reserved marinade into two separate bowls. Use one for brushing the chicken and the other for serving as a dipping sauce.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 428kcal    Carbohydrates: 42g    Protein: 40g    Fat: 11g    Saturated Fat: 2g    Cholesterol: 108mg    Sodium: 235mg    Potassium: 1124mg    Fiber: 5g    Sugar: 27g    Vitamin A: 905IU    Vitamin C: 112.9mg    Calcium: 67mg    Iron: 2.6mg
Course: entree
Cuisine: American

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