Sheet Pan Chicken and Brussels Sprouts

Sheet Pan Chicken and Brussels Sprouts is a simple weeknight dinner that's made one on pan for easy clean up! The tangy dijon sauce is so good, you'll find yourself making it again and again.

Course Chicken

Cuisine American

Keyword sheet pan balsamic chicken, sheet pan chicken

Prep Time 15

Cook Time 30

Marinade 10

Total Time 55

Servings

Calories 328kcal

Author Karly Campbell

Ingredients

4 boneless skinless chicken breasts about 5 ounces each
1 pound fresh Brussels sprouts
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon brown sugar replacement
2 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon salt

Instructions

Preheat oven to 400 degrees. Spray a rimmed half sheet pan with non-stick spray.
Add the chicken to a shallow dish or zip top bag.
Trim the ends from the end Brussels sprouts and cut in half, removing any damaged leaves from the outside. Add to the chicken.
Whisk together the remaining ingredients in a small bowl and pour the mixture over the chicken and Brussels sprouts. Let sit for 10-15 minutes while the oven preheats to marinate.
Arrange the chicken down the center of the prepared pan and spoon the Brussels sprouts around the chicken.
Bake for 25-30 minutes, stirring the Brussels sprouts gently halfway through cooking. Bake until chicken reaches an internal temperature of 165 degrees.
Serve hot.

Notes

Our nutrition information is based off a balsamic vinegar with 2 carbs per serving. We use Pompeian brand, easily found at most grocery stores.

You may swap chicken thighs for breasts, if preferred.

Nutrition