This Sheet Pan Honey Balsamic Pomegranate Chicken & Brussels Sprouts only requires 8 ingredients and 35 minutes, from prep to finish! Loaded with sweet and sour flavors, plus easy to prepare, this delicious one-pan meal is a weeknight dinner winner!
Happy first day of February, friends!
You know what that means, right?!
Valentine’s day is almost here!!
Okay, so I know, I know, I knooooow a bunch of you are probably thinking “ummm you’re forgetting about a MAJOR holiday that comes before cupid’s day, lady”.
The Super Bowl.
Obviously, I’m well aware. 😉
It’s just that my team lost in the playoffs, so I’m moving on.
Now let’s get back to Valentine’s day. Mmmm’kay?
Today’s meal is perfect for those of you that are celebrating the holiday as a family, or those of you who don’t want a fussy meal.
Shoot, it’s even perfect for those of you who aren’t celebrating at all and simply want a delicious meal that’s easy on the eyes… ANY day of the week.
Sheet Pan Honey Balsamic Pomegranate Chicken & Brussels
Tender chicken breasts coated in a tangy, sweet balsamic pomegranate sauce served with tender-crisp, caramelized brussels sprouts tossed in honey and balsamic; then topped with jeweled pomegranate arils, tart lemon wedges, and fresh micro greens.
Oh, and did I mention the chicken marinade doubles as a silky, smooth, finger-lickin’ good dipping sauce?
Essentially, this sheet pan situation is stupid easy to prepare, yet fantastically flavorful.
PLUS, with those ruby red pomegranate arils acting as the pièce de résistance, this meal would be perfect for an easy Valentine’s Day dinner. (<– Just sayin’.)
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 do you bake boneless skinless chicken breasts?
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 if 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.
Only EIGHT ingredients and 35 minutes stand between you and this flavorful Sheet Pan Honey Balsamic Pomegranate Chicken & Brussels Sprouts!
So what are you waiting for? Print the recipe and go get ya some, friends!
Until next week, cheers – to easy eats!
How to make Sheet Pan Honey Balsamic Pomegranate Chicken & Brussels Recipe👇
This Sheet Pan Honey Balsamic & Pomegranate 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!
- 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 tsp Honey ,divided
- 1 Clove Garlic – minced
- 1 Lemon – Juiced (about 2 TBS)
- 2 TBS Olive Oil
- Kosher Salt & Pepper
- 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. Whisk to combine. In a small bowl combine the remaining vinegar, honey and olive oil. Whisk to combine. Set both aside.
- OPTIONAL, 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 mixture. 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 transfer to serving dishes. Garnish with lemon, arils and micro greens if using. Drizzle with reserved molasses sauce. Enjoy!
- You can substitute boneless skinless chicken thighs for breasts if you prefer dark meat.
- If you aren’t marinating the chicken breasts, simply skip step 3, and toss the chicken breasts with half of the molasses mixture, reserving the remaining mixture for brushing and serving. Proceed with step 4 of the recipe as directed.
- For the most flavor, marinating the chicken for at least 4 hours, up to overnight, is recommended.
- If the reserved pomegranate molasses sauce is not thick enough for your liking, place the sauce in a small saucepot 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.
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