Balsamic Chicken with Brussels Sprouts (Printable)

A vibrant one-pan meal with balsamic chicken, Brussels sprouts, and roasted grapes offering a perfect flavor balance.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken thighs, about 1 pound
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables and Fruit

07 - 1 pound Brussels sprouts, trimmed and halved
08 - 1 cup seedless red grapes
09 - 1 small red onion, cut into wedges
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Balsamic Glaze

13 - 1/4 cup balsamic vinegar
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard

# Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, thyme, garlic powder, salt, and pepper. Set aside.
03 - In another bowl, combine Brussels sprouts, grapes, and red onion with 1 tablespoon olive oil, salt, and pepper. Toss well to coat.
04 - Spread the Brussels sprouts mixture evenly on the prepared sheet pan. Nestle the seasoned chicken thighs among the vegetables and grapes.
05 - In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined.
06 - Drizzle half of the balsamic glaze over the chicken and vegetables.
07 - Roast in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle with the remaining glaze. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely impressive-looking but requires almost no fuss, just honest seasoning and roasting.
  • The grapes get these little caramelized pockets of sweetness that make you wonder why you haven't tried this before.
  • Everything happens on one sheet pan, so cleanup feels like a bonus feature rather than a punishment.
02 -
  • Don't skimp on the olive oil—it's what transforms those Brussels sprouts into something golden and crispy, not just cooked.
  • The grapes seem like a gamble until they hit the oven and concentrate into these little flavor bombs; they're essential, not optional.
03 -
  • Don't open the oven door constantly—trust the process and let it roast undisturbed; every time you peek, you're losing heat and extending cooking time.
  • If your sheet pan is smaller or you're doubling the recipe, just use two pans and rotate them halfway through; crowding the pan is the only real way to mess this up.
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