Balsamic Glazed Chicken with Roasted Brussels Sprouts is a simple yet elegant meal that perfectly balances flavors. The sweet and tangy balsamic reduction enhances the juicy chicken, while the crispy, roasted Brussels sprouts add a delicious contrast. A quick and healthy dish that works great for weeknights or special occasions!
- Total Cooking Time: 35 minutes
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Servings: 4
Ingredients
For the Balsamic Glazed Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
For the Roasted Brussels Sprouts:
- 2 cups Brussels sprouts, halved
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tbsp balsamic vinegar (for roasting)
- ¼ cup toasted walnuts or pomegranate seeds (optional, for garnish)
Alternative: Swap chicken breasts for thighs for a juicier version.
Step-by-Step Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the Brussels sprouts: In a large bowl, toss halved Brussels sprouts with olive oil, salt, black pepper, smoked paprika, and balsamic vinegar. Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Season the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and thyme.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
- Make the balsamic glaze: In the same pan, add balsamic vinegar, honey (or maple syrup), Dijon mustard, and minced garlic. Stir and simmer for 3-4 minutes until the sauce thickens.
- Coat and finish the chicken: Return the chicken to the pan and coat it with the balsamic glaze. Cook for another 3-5 minutes, until the chicken is fully cooked (internal temp 75°C/165°F).
- Serve: Plate the chicken with roasted Brussels sprouts. Drizzle extra glaze on top and garnish with toasted walnuts or pomegranate seeds for added crunch and flavor.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 34 g
- Fats: 12 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Sugar: 9 g
Vitamins & Benefits
- Balsamic Vinegar: Contains antioxidants and supports digestion.
- Brussels Sprouts: High in fiber and vitamin C for immune health.
- Lean Chicken Protein: Essential for muscle growth and repair.
Balsamic vinegar originates from Italy and has been aged for centuries to develop its deep, complex flavor. Traditional balsamic vinegar can take up to 25 years to mature!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat chicken gently in a skillet over medium heat with a splash of water to keep it juicy.
- Avoid microwaving the Brussels sprouts to maintain their crisp texture.
FAQ
Can I use frozen Brussels sprouts?
Yes, but let them thaw first and pat dry to remove excess moisture before roasting.
What can I use instead of honey in the glaze?
Maple syrup or date syrup are great Whole30-friendly alternatives.
Can I make this dish ahead of time?
Yes! The chicken can be marinated in balsamic sauce overnight, and the Brussels sprouts can be prepped in advance.
