Introduction

Balsamic Glazed Chicken with Roasted Brussels Sprouts is a dish that strikes the perfect balance between elegance and comfort. The chicken is seared until golden and finished with a sweet-tangy balsamic glaze that caramelizes beautifully, while the Brussels sprouts are roasted until crisp on the outside and tender on the inside. Together, they make a wholesome, flavorful, and visually stunning meal.

This dish brings restaurant-quality flavors to your kitchen with minimal effort. The balsamic glaze elevates the chicken, giving it depth and richness, while the roasted Brussels sprouts provide a nutty, slightly sweet contrast. It’s the kind of meal that feels fancy enough for dinner parties but simple enough for weeknights.

Why I Love This Recipe

I love this recipe because it’s a complete balance of taste, nutrition, and texture. The balsamic glaze gives the chicken a sticky, glossy finish with a sweet and tangy bite, while the Brussels sprouts offer earthiness and crunch. It’s one of those recipes that feels indulgent yet is healthy and nourishing.

Another reason I love it is its versatility. You can switch up the vegetables, pair it with grains like quinoa or rice, or even add potatoes for a heartier plate. Plus, the glaze can be made in advance and used on other proteins like salmon or pork.

Why It’s a Must-Try Dish

• Healthy yet Delicious: High in protein, rich in vitamins, and lower in calories.
• Balanced Flavors: Sweet, tangy, savory, and slightly nutty in every bite.
• Elegant but Simple: Perfect for weeknights or entertaining guests.
• Customizable: Swap veggies, proteins, or flavor add-ins easily.
• One-Pan Friendly: Roasting everything together makes cleanup easier.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 4
• Calories: ~410 kcal per serving
• Course: Main Course
• Cuisine: American / Mediterranean-inspired

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup balsamic vinegar
• 2 tbsp honey (or maple syrup)
• 1 tbsp Dijon mustard
• 1 tsp dried thyme (or 2 sprigs fresh)
• Salt and black pepper, to taste

For the Roasted Brussels Sprouts:

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder (optional)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Brussels Sprouts

1. Preheat oven to 400°F (200°C).
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Spread evenly on a baking sheet, cut side down.
4. Roast for 20–25 minutes, flipping halfway, until golden brown and crispy.

Step 2: Cook the Chicken

1. While sprouts are roasting, season chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken breasts for 5–6 minutes per side until golden and nearly cooked through. Remove and set aside.

Step 3: Make the Balsamic Glaze

1. In the same skillet, add minced garlic and sauté 1 minute.
2. Stir in balsamic vinegar, honey, and Dijon mustard.
3. Simmer for 3–4 minutes until slightly thickened.
4. Return chicken to skillet, coating with glaze. Simmer until chicken is fully cooked (internal temp 165°F / 74°C).

Step 4: Serve

1. Plate chicken with roasted Brussels sprouts on the side.
2. Spoon extra glaze over the chicken.
3. Garnish with fresh thyme or parsley if desired.

How to Serve

• Serve hot with roasted sprouts and drizzle of glaze.
• Pair with a side of mashed potatoes, quinoa, or brown rice for a fuller meal.
• A crisp green salad or garlic bread makes a great accompaniment.

Recipe Tips

• For even roasting, place Brussels sprouts cut-side down.
• Don’t overcook chicken – use a thermometer for juicy results.
• Reduce glaze until it coats the back of a spoon for the perfect sticky consistency.
• Add a splash of chicken broth if glaze thickens too much.

Variations

• Balsamic Glazed Salmon: Use salmon fillets instead of chicken; reduce cooking time.
• Veggie Swap: Replace Brussels sprouts with asparagus, broccoli, or carrots.
• Herb Lovers: Add rosemary, basil, or oregano to the glaze.
• Spicy Kick: Add red pepper flakes or chili paste to the balsamic glaze.
• Vegan Option: Use tofu or tempeh instead of chicken and maple syrup instead of honey.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer (Chicken Only): Freeze cooked glazed chicken for up to 2 months. Thaw in fridge overnight before reheating.
• Reheating: Warm chicken gently in a skillet with extra glaze or in the oven at 350°F (175°C). Brussels sprouts reheat best in the oven or air fryer.

Special Equipment Needed

• Baking sheet (for sprouts)
• Large skillet (for chicken and glaze)
• Tongs or spatula
• Meat thermometer (optional but recommended)

FAQ

Q1: Can I use bone-in chicken?
Yes, but adjust cooking time – bone-in pieces take longer.

Q2: Can I make the glaze ahead of time?
Absolutely! Store in the fridge for up to 1 week and warm before using.

Q3: My glaze is too runny, what do I do?
Keep simmering until it thickens. You can also whisk in ½ tsp cornstarch with water.

Q4: Are frozen Brussels sprouts okay?
Yes, but fresh roast better. If using frozen, dry them well to prevent sogginess.

Conclusion

Balsamic Glazed Chicken with Roasted Brussels Sprouts is a wholesome, flavorful dish that blends sweet, tangy, and savory flavors beautifully. It’s simple enough for a weeknight dinner yet elegant enough for entertaining. With its versatility, make-ahead options, and irresistible glaze, this recipe is a must-try for anyone who loves flavorful, healthy meals.