Recipes
Balsamic-Glazed Chicken with Brussels Sprouts
Seared chicken breasts brushed with a balsamic-Dijon glaze and roasted alongside caramelized Brussels sprouts on two sheet pans.
- Calories
- 450kcal
- Protein
- 46g
- Carbs
- 25g
- Fat
- 19g
- Total, 15 min active
- 35min
- Servings
- 2
Nutrition is per serving.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 450 g (1 lb) Brussels sprouts, halved
- 2 tbsp olive oil, divided
- 4 tsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp honey
- Salt and pepper
Steps
- Make the glaze. Heat the oven to 400°F on convection. Whisk 1 tbsp of the oil with the balsamic, Dijon, garlic, honey, salt and pepper.
- Sear. Pat the chicken dry and season with salt and pepper. Heat ½ tbsp oil in a skillet over medium-high and sear 2–3 minutes per side, until golden.
- Glaze and pan up. Put the chicken on one sheet pan and brush with half the glaze. Toss the sprouts with the remaining ½ tbsp oil and half the remaining glaze and spread them cut-side down on a second pan.
- Roast. Roast both pans 20–25 minutes, flipping the sprouts halfway, until the chicken reaches 165°F. Brush the chicken with the last of the glaze for the final 5 minutes.
Notes
- One oven: the chicken and sprouts need about the same time at the same temperature, so both pans go in together.
- Dry chicken sears best. The quick sear adds a golden crust and shortens the oven time.