Balsamic Chicken and Brussels Sprouts
Dinner just got a whole lot better with this balsamic chicken and Brussels sprouts. Juicy chicken thighs are marinated in a savory-sweet balsamic sauce, then beautifully roasted with Brussels sprouts and red onions. It’s easy, healthy, and oh-so-delicious.
Let’s cut to the chase — sheet pan recipes are brilliant. They’re easy to prep, are pretty hands-off once they go into the oven, and create a balanced healthy dinner. It’s no wonder why everyone raves about my Greek sheet pan chicken. So, I’m back with another sheet pan chicken recipe with a wintery, balsamic twist!
Ingredients for Balsamic Chicken and Brussels Sprouts
Good news — the ingredients are very minimal, with a few extra pantry items for the marinade. Here’s what you need:
- Chicken Thighs: You’ll want to use bone-in, skin-on chicken thighs! They stay extra juicy and moist when roasted. Plus, the skin will get golden and crispy — the best part I’d say!
- Vegetables: This sheet pan is loaded with Brussels sprouts and red onion. But feel free to use other cruciferous vegetables such as broccoli or cauliflower if you’re not a fan of sprouts.
- Balsamic Marinade: This is basically an elevated version of my balsamic glaze — including balsamic vinegar, olive oil, maple syrup, fresh garlic, salt, and pepper.
Find the printable recipe with measurements below
How to Make Balsamic Sheet Pan Chicken
Make the balsamic marinade and marinate the chicken. Whisk together the balsamic vinegar, olive oil, maple syrup, garlic, salt, and pepper. Place the chicken thighs in a large glass bowl and pour the marinade on top. Let this marinate in the fridge for at least 1 to 2 hours.
Prep the veggies on the sheet pan. Toss the Brussels sprouts and sliced onions with olive oil, salt, and pepper on a sheet pan. I like to just use my hands to give the veggies a quick toss!
Add the chicken and bake! Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake at 425°F (220°C) for 30 to 40 minutes.
Brush the balsamic glaze on the chicken. While the chicken is baking, simmer the remaining marinade in a small saucepan over medium-low heat for 8 to 10 minutes. It will slowly thicken up! Then open the oven and brush the balsamic glaze on each chicken thigh (repeat this one more time before the 30 minutes is up).
Helpful tip: Use an instant-read thermometer to ensure the chicken is cooked to 170°F (77°C).
Storage Tips
Sheet pan recipes are a meal prep savior. So I have a feeling you’ll be making this balsamic chicken often! When you do, here’s how you can store it in the fridge or freezer.
- To eat it throughout the week: Store any leftovers in an airtight container in the fridge for 4 to 5 days.
- To freeze for later: Pack everything in freezer-safe containers, which can be stored for up to 3 months. Just don’t forget to thaw it in the fridge overnight when you’re ready to eat it.
More Weeknight Chicken Recipes
From chicken breast to chicken thighs, here are a few of my favorite chicken recipes!
- Honey Mustard Chicken
- Best Baked Chicken Breast
- Crispy Baked Chicken Thighs
- Easy Roast Chicken
- Turmeric Chicken and Rice Casserole
This is your reminder to make more sheet pan recipes! Give this balsamic chicken a try and let me know your thoughts in the comment box below. Hope you love it!
Balsamic Chicken with Brussels Sprouts
Ingredients
- ½ cup balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 3 garlic cloves, minced
- ½ teaspoon kosher salt, or more to taste
- ¼ teaspoon freshly ground black pepper, or more to taste
- 6 chicken thighs
- 1 pound Brussels sprouts, ends trimmed off and sliced in half
- 1 red onion, sliced into wedges
Instructions
- In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
- Place the chicken thighs in a large glass bowl or plastic bag and pour the marinade on top. Marinate in the fridge for 1 to 2 hours.
- Preheat the oven to 425°F (220°C). Place the Brussels sprouts and onion on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Use your hands to mix everything together on the sheet pan.
- Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake for 30 to 40 minutes or until the chicken is cooked through.
- While the chicken is baking, pour the remaining marinade into a small saucepan on medium-low heat. Simmer for 8 to 10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue baking. Repeat this one more time while the chicken is baking. Note: the glaze will continue to thicken while it cools, so it will be much thicker on the second application.
- Use an instant read thermometer to ensure the chicken is cooked through to 165°F (74°C), then serve.
Nutrition
Recipe originally posted October 2016, but updated with new photos and information.
So yummy! Definitely a make-again recipe!
Glad you enjoyed this chicken recipe!
Hi Lisa:
Looking forward to making this! I just want to be clear. I am using the leftover marinade from the raw chicken to heat in the saucepan?
Yes!
This recipe was so good! Scrumptious!!! Thank you
It was delicious! Thanks Lisa for a wonderful recipe. I have one question. Is it okay to use EVOO when roasting at 425F? I heard the smoke point of EVOO is lower than 425F and wonder it is okay.
Yes, it should be okay!
Fabulous meal♡♡♡ The maple syrup added that perfect sweetness to the marinade. Love all your recipes.
Ok Lisa! This is so, so amazing!! My husband wants me to start a cooking school! 🤣. He loves my cooking. We’ve been watching the Le Pitchoune series on Netflix and my husband said, really…you do this all the time. Anyway, you’re the best! It would be really fun to meet you. I’m in Dana Point, CA and absolutely love your recipes and videos. I’ve taught so many different things, public educator as career, but also ballet instructor, gymnastics coach, snow skiing instructor… my calling for the “food network” a day late and dollar short. As an active 72, I’m sad life has gone by so fast for me to perhaps enjoy my passion as a career. Keep up the good work!!!
Glad you enjoyed this recipe Marie! I hope to host more in-person events later this year :)
This is one of those dinners that perfectly balances being easy with being delicious and is on repeat in my household. Thank you!
Wonderful! I’m so happy you love it Rebecca!
Delicious! This dish was great and so easy to clean up! The kids weren’t sure on the flavor so dipped their chicken in ranch, the hubby and I loved it! Great leftover as well! Thanks!
Thank you so much Lisa for this wonderful recipe. This has become one of our favourites, along with your 6 marinades recipes!!
I made it with half the serving (marinade and chicken) and full serving of the veges. It was so easy yet looked and tasted as if I had spent far more time. Great balance of flavours with the acidic and sweet. The marinade was enough to dab on the brussels sprouts yet it came out crispy on top. I might add carrots on the tray for even more veges next time! Thanks for another great recipe.
I made this 2 weeks ago and again Sunday and it’s my family’s new favorite meal! We love the Brussel sprouts. It was easy to make and flavorful! I was happy to be using chicken thighs to help keep cost down a little. The second time I added sweet potatoes to the pan and the flavors blend perfectly!
Happy to hear the whole family loved this sheet pan recipe!
Made this balsamic pan chicken dish yesterday and my entire house smelled wonderful. My husband gave this a thumbs up! I substituted broccoli for the brussels sprouts. That is what I had on hand. Delish!!! The recipe is definitely a keeper.
Happy to hear both you and your husband enjoyed this sheet pan recipe Liz!
I’ve never been a big fan of Brussels sprouts until I had them at a German restaurant where they were roasted, then drizzled with a balsamic reduction. When I saw this recipe, I just had to try it and soooo glad I did. It was delicious and husband said he has a new favorite meal. Make sure to watch the bake time, I went a smidge too long and burnt about 1/2 the onions (I’m still crying).
Glad you finally got to try this recipe, and hope it reminded you of the time you had them at that German restaurant :)
I made this recipe last week. Yum-O. I did cut everything in half because there are two of us. I still had enough to take to work for lunch. Definitely a winner, easy and delicious.
So happy you loved the recipe Cyndi!