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!
Preheat Oven: 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.
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 (up to overnight) to marinate.
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.
Prep Chicken and Brussels for Baking: 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.
Bake: Transfer the sheet pan to the oven and bake for 12 minutes.
Brush with reserved marinade and bake 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.
Garnish and Serve: 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!
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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.
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.