Balsamic Chicken with Brussels Sprouts

This Sheet Pan Chicken and Brussel Sprouts recipe proves that one-pan meals are anything but boring or bland. Featuring honey and balsamic marinated chicken breasts roasted alongside brussels sprouts and topped with pretty pomegranate arils, this chicken and vegetable dinner is perfect for both weeknights and special occasions. Best of all, you’ll need just 8 simple ingredients and 35 minutes to make it.

Update: This post was originally published in February 2018. I edited the photos and updated the post below to include more information about this baked honey balsamic dinner. Plus, I added a recipe video to show you how easy these sheet pan meal is to make! 

About this honey balsamic chicken

With just 8 key ingredients, minimal kitchen equipment, and 35 minutes, you get to make tender chicken breasts with sweet and tangy balsamic pomegranate sauce, roasted with caramelized brussels sprouts that have been tossed in honey and balsamic. What is this dish, you may ask?! It’s none other than my Sheet Pan Balsamic Chicken and Brussels Sprouts!

Once baked to perfection, this easy sheet pan assortment is topped with vibrant pomegranate arils, fresh microgreens, and tart lemon wedges. The honey balsamic marinade even doubles as a silky dipping sauce!! 

This fool-proof balsamic chicken and veggies sheet pan recipe is one for the keeping. It’s ideal for an easy midweek family dinner or to impress that special someone on Valentine’s Day!

Why you’ll love this chicken dinner

This balsamic sheet pan chicken ticks all the boxes for an easy meal that looks great and tastes even better! Here’s why you’ll love it:

• Crazy simple. Simple, fresh ingredients and minimal effort are all you need to make this winner-winner chicken sheet-pan dinner!  
• Stunning! This chicken breast brussels sprouts recipe isn’t complicated to prepare or cook, AND it looks elegant and worthy of dinner guests!
• Versatile. Swap out the veggies or combine the balsamic pomegranate marinade with other meats or poultry. 
• One pan! This balsamic roasted chicken and vegetables dish is assembled and cooked on a single sheet pan. Say goodbye to big loads of washing up or complicated cooking processes! 

Ingredients for balsamic chicken and veggies

This sheet pan meal is fuss-free and ready to be enjoyed in just 35 minutes! Here’s what you’ll need: 

• Chicken – Boneless skinless chicken breasts. or thighs.  
  • Substitution: Boneless skinless chicken thighs are also great, especially if you prefer darker meat. 
• Brussels Sprouts – Trimmed and halved. Quarter them if you use large Brussels sprouts. 
  • Substitution: Broccoli, carrots, onions, asparagus, and cauliflower. 
• Pomegranate Molasses – Use any brand that you prefer. It adds a deep sweet and tart flavor to the juicy chicken. It can usually be found in the ethnic aisle of your local grocery store. 
• Balsamic vinegar – Provides a lovely tang to the honey balsamic marinade.
  • Substitution: Red wine vinegar.
• Honey
• Garlic cloves – Minced. 
  • Substitution: Jarred minced garlic or garlic paste can be used instead.
• Lemon – Freshly juiced. 
  • Substitution: Bottled lemon juice can be used in a pinch. 
• Olive oil
  • Substitution: Canola or avocado oil. 
• Kosher salt and black pepper – Popular savory dish staples!
  • Substitution: Flaky sea salt works great too!
• Garnish – Top your honey balsamic chicken breasts with fresh micro greens, pomegranate arils, and lemon wedges. The pomegranate arils add a lovely burst of color and flavor to the dish – perfect for a special occasion, such as Valentine’s Day! 

Recipe variations 

• Chicken. Boneless skinless chicken thighs are a great alternative to chicken breasts, especially if you prefer darker meat. 
• Marinade. While I recommend marinating the chicken for a minimum of 4 hours, you can do so for 15-20 minutes if you are in a rush. 
• 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.  
• Garnish. I love to garnish this balsamic chicken and veggies with fresh micro greens, pomegranate arils, and lemon wedges. This garnish is totally optional and can be changed to suit your tastes. 

How to make chicken marinade balsamic?

To make a honey balsamic marinade, mix together high quality balsamic vinegar, honey, pomegranate molasses, minced garlic and lemon juice. Season the marinade to taste with salt and pepper.

Honey balsamic marinade can be used on any cut of chicken – thighs, breasts, drumsticks or wings.

To use honey balsamic marinade, simply add chicken to a large zip-closure bag and pour on the marinade. Seal the bag, transfer to the refrigerator and allow the chicken to marinate for at least 30 minutes, or up to overnight for the most flavorful, moist chicken.

If you want the honey balsamic marinade to double as a sauce for serving, reserve some of the marinade before adding it to the chicken, making sure to avoid cross-contamination.

How to make sheet pan chicken and brussel sprouts

Mix together the ingredients for the honey balsamic chicken (listed above) and allow the chicken to marinate in the fridge at least 30 minutes, or up to overnight for the most flavor. Place the marinated chicken on a large, rimmed baking sheet lined with parchment paper or aluminum foil. Bake the chicken in an oven preheated to 425 degrees Fahrenheit for 20-25 minutes or until the chicken is cooked through.

Tips for the best chicken breast and brussel sprouts

1. You can substitute boneless skinless chicken thighs for breasts if you prefer dark meat.
2. 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.
3. 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.
4. When brushing the chicken breasts with half of the reserved marinade in step 5, make sure you do NOT cross contaminate. Pour the reserved marinade into two separate bowls. Use one for brushing the chicken and the other for serving as a dipping sauce.

FAQs: frequently asked questions

How to make a sheet pan chicken dinner?

Sheet pan dinners are great option for busy weeknight dinners. With a solid sheet pan, a few chicken breasts (or thighs), a generous serving of vegetables, a few pantry staples and minimal clean-up, you can have a delicious dinner on your table in no time!

The first step is to make sure you are actually using a sheet pan. A sheet pan is made from stainless steel, or aluminum, and has a deep rim around the edge. Make sure you avoid using a flimsy, non-rimmed baking sheet.

If you are halving the recipe, you can substitute a jelly roll pan, which is simply a smaller version of a rimmed baking sheet. However, avoid using a jelly roll pan if you are making the recipe in its entirety, as over filling the pan with ingredients will cause the chicken and vegetables to steam, instead of roast.

Pro tip – if you are using skin-on chicken thighs, instead of breasts, place the sheet pan in the oven while it preheats. When ready to roast, place the chicken thighs, skin side down, on the hot pan and proceed with the recipe. Using a hot sheet pan to roast the thighs will result in crispy skinned thighs.

How long should you marinade chicken in balsamic?

This chicken should be marinated in balsamic honey chicken marinade for at least 4 hours, although I recommend marinating the chicken overnight. 

If you don’t have 4 hours or more, marinate the chicken for 15-20 minutes while you preheat the oven for this honey balsamic chicken dinner.

Is balsamic glaze the same as balsamic vinegar?

No. Balsamic vinegar and balsamic glaze differ in consistency and sweetness. Essentially, balsamic glaze is a reduction of balsamic vinegar and is, therefore, thicker and sweeter.

How long do you bake chicken with balsamic?

When your oven is preheated to 425 degrees, it should take approximately 20-25 minutes to bake chicken breasts. The actual amount of time to bake chicken to the proper internal temperature will depend on the thickness of your chicken and the strength of your oven.

To ensure even baking (and avoid dry, rubbery chicken), use a meat mallet to gently pound the chicken breasts to an even thickness.

How to tell when balsamic chicken is fully cooked?

Boneless, skinless chicken breasts need to be cooked to an internal temperature of 165 degrees F.

For the most accurate results, insert an instant read thermometer into the thickest section of the chicken breasts to check if chicken is at 165 degrees.

If you are a more skilled cook, you can also tell when chicken is cooked by touch. The meat should feel firm to the touch, rather than soft and rubbery.

What is a good side dish for balsamic chicken?

Some of the best side dishes for balsamic chicken include roasted vegetables, rice, and garlic bread. Of course, there are so many more options available to you, and it’s always up to personal preference. 

What foods go well with balsamic vinegar?

Balsamic vinegar is great for making marinades and sauces, combining with olive oil for dipping artisan bread into or drizzling over meat, vegetables, fruit, pizza, salad, or appetizers.

Serving chicken with brussel sprouts 

This Honey Balsamic Chicken is baked right on a sheet pan with brussels sprouts and topped with pomegranate arils, but if you brussels sprouts aren’t your thing, or you are looking to make this a more substantial meal, these are some great side options:

• Potatoes – roasted, mashed or baked
• Rice
• Asparagus
• Broccoli
• Cauliflower
• Green Beans
• Simple garden salad

Storing leftover chicken breasts and brussels sprouts

How to store and how long does it keep?

• Store leftover balsamic chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
• Discard leftover honey balsamic chicken marinade that has come into contact with raw chicken for food safety reasons. You can make the honey balsamic marinade for chicken a day in advance and store it in an airtight container in the fridge, separate from other foods and ingredients.  

Can you freeze it?

Absolutely! Store this chicken and vegetable bake in an airtight container in the freezer for 1-2 months. Thaw the chicken breasts and brussel sprouts overnight in the fridge, and reheat them in the oven. 

Reheating instructions

Reheat leftover sheet pan chicken breast and brussel sprouts in the oven for 15-20 minutes at 350-degrees Fahrenheit, or until warm throughout. Cover the chicken breasts with aluminum foil to prevent them from drying out.  

Sheet pan meals can be flavorful and eye-catching too – this one pan balsamic chicken and veggies recipe proves that! Why not give it a try?You’ll only need 35 minutes from start to finish!

Until next week, cheers, friends! To easy eats!

Cheyanne

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More sheet pan recipes!

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

• Sheet Pan Sausage and Peppers
• Thai Chicken with Peanuts
• Baked Gnocchi
• Sheet Pan Shrimp

Video: Watch how to make Honey Balsamic Chicken recipe👇

Print Recipe

5 from 6 votes

Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

This Sheet Pan Honey Balsamic Chicken with Brussels Sprouts only requires 8 ingredients and 35 minutes, from prep to finish! Loaded with sweet and sour flavor, plus easy to prepare, this delicious one-pan meal is a weeknight dinner winner!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: entree

Cuisine: American

Keyword: balsamic, brussels, brussels sprouts, chicken, Easy, Healthy, honey, lemon, one pan, quick, sheet pan

Servings: 4

Calories: 428kcal

Author: Cheyanne Holzworth

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

Ingredients

• 1 ½ Pounds Boneless Skinless Chicken Breasts or thighs
• 1 Pound Brussels Sprouts – trimmed and halved, or quartered if large
• ¼ Cup Pomegranate Molasses
• ¼ Cup + 1 ½ TBS Balsamic Vinegar ,divided
• ¼ Cup + 1 1/2 tsp Honey ,divided
• 1 Clove Garlic – minced
• 1 Lemon – Juiced (about 2 TBS)
• 2 TBS Olive Oil
• Kosher Salt & Pepper

Optional Garnishes: Lemon Wedges, Pomegranate Arils, Micro Greens

Optional for serving: Jasmine rice

Instructions

• Preheat oven to 425 degrees F.
• Make the Marinades:  In a medium bowl, combine molasses with ¼ cup vinegar, ¼ cup honey, garlic, and lemon juice.  Season with salt and pepper to taste (this mixture is for chicken). Whisk to combine. In a small bowl combine the remaining vinegar and honey (this mixture is for brussels sprouts). Whisk to combine. Set both aside.
• 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*. Seal and transfer to the refrigerator (up to overnight) to marinate.
• For Baking:  Line a large, rimmed baking sheet with parchment for easy clean up. Place the marinated chicken on half the prepared baking sheet*. Add the brussels to the other half of the pan and toss with the olive oil. Season the chicken and brussels generously with salt and pepper.
• Bake:  Transfer to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the sprouts are caramelized. Halfway through baking, brush the chicken with HALF of the reserved marinade* and rotate the baking sheet.
• For Serving:  Remove from the oven and drizzle balsamic honey mixture over brussels sprouts.  Transfer to chicken and brussels sprouts to serving dishes. Garnish with lemon, arils and micro greens if using. Drizzle with reserved molasses sauce. Enjoy!

Video

Notes

• You can substitute boneless skinless chicken thighs for breasts if you prefer dark meat.
• 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.
• 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.
• When brushing the chicken breasts with half of the reserved marinade in step 5, make sure you do NOT cross contaminate. Pour the reserved marinade into two separate bowls. Use one for brushing the chicken and the other for serving as a dipping sauce.

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

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