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.
Super yummy! So glad I made this.
I am so anxious to try this program and recipe as we were trying to get more information on anti-inflammation. Can the glaze also be used with pork chops? Also, we use a Ninja Foodi and wonder if it would work with your recipes, as we use it for most of our cooking.
Thanks for the website, the work you have put into it, and the recipes.
I’m sure you can use this glaze for pork chops! As for the Ninja Foodi, it would have to depend on the recipe. But if it’s generally a high-powered blender, it should work!
Perfect recipe for my family! Love it!
This is a beautiful dish and oh so yummy! This was an easy dish to put together. I used my stasher bag to marinate in the fridge. Prep is very simple and then you put it together and bake. I really like that you can reduce the leftover marinade to make a glaze to go on this dish. It made the skin so good and I normally don’t eat the skin. This is a good dish for families, and company. This will go in my weekly rotation as it’s so easy and good.
Thrilled to hear you’re loving this sheet pan recipe Tami! It’s truly a weeknight staple.
Thank you, for this recipes, I tried, some ones of you recipes and I liked so much
Lisa, this was delicious! I added some fingerling potatoes (because it was ‘now or never day’ for them) but otherwise followed the recipe and it was so good! My husband is not usually a fan of sheet pan dinners, but he loved this one. I am always on the lookout for easy weeknight recipes and this one definitely can be added to that list. Thanks for the recipe!!
Happy to hear this recipe was a win Tina!
I’m on a no sugar diet. Is there any substitute for the maple syrup? Thank you.
Hi Brian – you could try just leaving it off.
Working on the balsamic reduction as I write, it smells amazing, mouth-watering.. Can’t wait to dig into the whole thing. Thank you for the recipe!
You’re more than welcome Isabela! Hope you enjoy the recipe. :)
AMAZING!! I had all ingredients but skinless boneless thighs and yellow onion on hand so I used those. This recipe was fast, easy and delicious!! …. and the answer just in the nick of time to my what’s for dinner tonight dilemma!!
Glad you loved this balsamic chicken recipe Evelyn!
How many servings is this base on the nutrition facts given? Thank you!
You can always find the serving amount below the cooking time :) But, this recipe is 6 servings.
Can I do this with salmon?
Yes, you can! Although, I’d align this with my baked salmon recipe to make sure the salmon cooks properly.
The best marinade ever. I do it with red onion and zucchini for the veggies. Organic chicken thighs. I cook rice with chicken broth, garlic, and butter. Everyone asks for the recipe. ☺️
Can this be freezer prepped? can I make this a freezer meal ?
Yes, you can freeze this!
This was great and so super easy!! I was worried my picky husband wouldn’t like it because he hates vinegar however the chicken was perfect!! I broiled it for a few minutes at the end to get a good color.
Hi- I’m about to make this tonight but wondering if it’s okay to let the chicken sit in the marinade for more than 2 hours. Need to leave for work. Might be 4-5 hours…
That’s completely fine!
Hi Lisa
I made the balsamic chicken and it turned out fabulous. I actually posted your picture and mine on Facebook and people loved it!
Thanks for all your great tips and recipes and just common sense stuff that we forget and I just love your site!
You definitely nailed this recipe Fran!
Thank you for this very tasty and colorful 1-pan meal. I served over couscous. My out-of-town guests loved this!
Happy to hear everyone enjoyed this sheet pan recipe Sharon!
Loved this. So simple, but tasty and healthy!
Can you use frozen brussel sprouts?
You can, but the texture will be a bit softer than fresh Brussels sprouts.
I’m going to double this recipe. I doubt it would all fit on one pan. Can I do on two separate pans and cook them at the same time? Would I need to cook longer?
You can do separate pans, but you will need to roast an extra 10 minutes or so. Also, I would rotate the pans halfway if one is on the bottom and the other on top.
Did this tonight. The wife loved it…So did I.
I did use Red Wine Vinegar instead of Balsamic. (It was what I had in the pantry)
Also added a few baby potatoes. Really good stuff!
Wonderful! Glad you enjoyed this recipe Michael :)
Your recipes never disappoint! This was amazing! And even better warmed up the next day. the onions baked with the Brussels gave everything such a great flavor.
Glad you enjoyed this recipe Megan!
Glad this turned out perfectly Megan!
Looks delicious, making tonight but I bought skinless thighs….any concerns about cooking time and drying out? Also ok to use marinade that the raw chicken was in?
I would cook it the same, but reduce the time by a smidge and keep an eye on it so it doesn’t overcook! As for the marinade, it’s completely fine as it will be cooked in the oven.
I am just learning how to cook and this recipe was so EASY! The marinade was delicious and the whole kitchen smelled incredible. I cannot thank you enough for this wonderful dish, it has boosted my confidence in cooking! :D
Happy to hear you enjoyed this balsamic chicken and Brussels sprouts dish!
I made this tonight. It was delicious. And really easy to prep. I used skinless, boneless chicken thighs. I have been looking for more healthy ways to cook. So excited to find this recipe and site.
Glad you discovered Downshiftology as well Susan!
I want to make this tonight but forgot to marinade the thighs. Can I just dip the thighs in the sauce before cooking?
It’s best to cook the marinade with the chicken.
I have never let it sit in the marinade- always just brush it on the chicken & veggies as they cook- it turns out wonderfully!
Can I use honey instead of maple syrup?
Hi Claire – Yes, you can use honey!
Could i use the same cooking instructions on a charcoal grill as long as I keep The temperature regulated?
Yes, this recipe should work fine on a grill as well.
Delicious! I used Fig Balsamic Vinegar for more flavor, added one cubbed eggplant to the vegetables, and added chicken drum sticks to the 4 thighs. My family loved this meal and it’s very easy to make. I also put parchment paper down on the baking sheet for easy cleanup.
Love the addition of Figs! :)
Hi Lisa, this recipe looks delicious. Do you use bone-in, skin on thighs?
Thanks
Hi Jannae- Yes! I normally use bone-in, skin on thighs.
My family doesn’t like dark chicken, can I use boneless chicken breasts?
Hi Shelley- You can use that as well, just make sure to watch the cooking time as boneless chicken breasts can cook a bit faster so you don’t want it to dry out!
Excellent recipes!!! Just received from a friend who gave me your web page and tomorrow will make the roasted chicken. It looks GREAT!! Thanks
Hi Cecilia- Welcome to the Downshiftology community! Thanks so much for your kind words and can’t wait for you to make some of these recipes!
I had to modify this recipe for one but it turned out great. I highly recommend it.
Hi! The recipe sounds amazing and I want to give it a try but I will do it with chicken breast , would it work if I grill it in a pan instead of the oven?
Hi there- you can grill the chicken in the pan but the Brussels sprouts might take a bit longer to cook in the pan. So it’s better to oven roast the sprouts :)
What do you suggest to use for syrup to make this Whole30 compliant? Do you think date paste would work. Thoughts??
Hmm, not sure if you’ll get the right texture with date paste. You might just want to opt for a difference sauce that’s already Whole30 approved.
Just put this in the oven having added baby Yukon potatoes and onion. Smells delicious!
Hi Joan – Yum! Adding yukon potatoes and onion will definitely complete this meal :)
This is such an easy recipe and one of my kids favorites. This makes Brussels sprouts taste so delicious. I usually add some sweet potato too for some extra carbs. Thanks Lisa!
Hi Babette – Thrilled to hear your children enjoyed this recipe! Potatoes are always a good idea for a side dish as well.
Since finding this recipe I’ve made it at least twice a week, it’s magnificent. I mix up the veg depending what I have in (success with peppers, parsnip, carrot, broccoli, courgette) and it still works great with chicken breast.
Hi Fran – Happy to hear this makes it on your weekly menu :) It really is such a classic recipe that can be altered with different vegetables!
Easy enough for week-nights; elegant enough for company. Since I had the oven warmed up, I roasted some carrots, too. Having used chicken breasts for so long, I had forgotten how tasty the thighs are!
Hi Colleen – This is definitely a staple weeknight meal :) It’s so delicious and easy to make, just give some veggies a quick stiry fry and you’ve got a complete meal! Happy you enjoyed this recipe.
We live in a multi-generational household and it is hard to find a meal that everyone approves. The 8 year old and the 5 year old ate their veggies, but would have preferred not. But, everyone loved the chicken, and all four adults agreed that this is a keeper. Yay! A winner!
Hi Heidi – This recipe must be a winner then! So happy to hear you, and especially the kids loved this chicken recipe :)
I used a little sambal chilli paste instead of pepper and ginger garlic paste instead of only garlic in the marinade.
I will sprinkle pepper on the Brussels sprouts.
Will try to post a picture later
Hi there! I love the different variation you put on this recipe :) Would love for you to share a photo of it in our Facebook Group!
Hey! Great recipe! Do you think I can substitute chicken thighs with chicken breast?
Hi Sandra – Yes! You can definitely swap it out. I just personally think chicken thighs tend to have a bit more flavor to it :)
I was wondering if you can substitute another vegetable since my clan hates brussels sprouts. I have not made this but I do love your recipes.
Hi Jenny – You can definitely replace brussel sprouts with other vegetables! Other great vegetables to roast in the oven are cauliflower or carrots :)
This was absolutely delicious. I made is for a dinner party and the recipe scales up beautifully, with a judicious boost in cooking time. Thanks.
I’m so happy you loved the recipe Lin! And yes, if you can toss a few sheet pans in your oven you can certainly bake a large batch of the balsamic chicken. Enjoy!
I made this tonight! It was delish! Thanks so much for sharing, I think this marinade would be great on chicken breasts as well!
I’m happy you enjoyed the recipe! And yes, it is great on chicken breasts as well!
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I’m so happy you’re enjoying my site and recipes Gwendolyn! :) x
Wow, this recipe was amazing! I’m new to your you tube and Instagram and wa excited to try one of your recipes. I have to say that my husband and 3 teenage boys were so thrilled with this dinner. They looked at it and said it looked like something from a restaurant! So thank you, this will be on repeat for us!
That’s so wonderful to hear Jennifer! I’m happy the entire family loved it! :) x
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I love it when a recipe comes out looking like the photo! This is a quick and delicious meal. I paired it with some spätzle (German noodles – not gluten-free) and my kids scoffed it down. Good thing I doubled the recipe :) The reduction was an added treat — and took a bit longer to reduce because of the doubled quantity.
This is a PERFECT “Welcome, autumn season” recipe. Comforting, nourishing, wonderful colors & flavors.
Yes, a bit of a transitional recipe. Once the weather cools 5 degrees I’ll be ready for Cali winter recipes. Lol. ;)