chicken and brussels sprouts sheet pan dinner

Repeat after me: Winner, Winner, Chicken and Brussels Sprouts Sheet Pan Dinner! That has a nice ring to it doesn’t it? Add in a bit of seasoning, balsamic vinegar and pure maple syrup and you have a new favorite fall or winter comfort food meal in the making!

It may seem that I am overcorrecting by sharing sheet pan meal after sheet pan meal. But don’t say I didn’t warn you! And it has been all of three weeks since I shared this Chicken and Broccoli Sheet Pan Supper. And the pork tenderloin I shared two weeks ago was cooked in a skillet, not a sheet pan *so that totally doesn’t count* (She says somewhat convincingly.)

Okay maybe I am overcorrecting.

It is just that sheet pan recipes are so useful for we busy people. I mean who is not a busy person? Do you know anyone who isn’t? Note, if you do send them my way, I have a pile of laundry they can fold for me. 🙂 Kidding! Kind of.

Plus the weather here in Vermont has gotten sorta not very nice all of a sudden. There is snow on the mountain tops in the view out my window. I got my snow tires put on this week. My 12 year old is actually wearing a hat to school in the morning. (Aside: what is it about tweens that they refuse to dress appropriately for colder weather? I tricked her into staying warm by going to the new H+M and I bought her a new hat that she thinks is actually cool enough to wear. I just want her to be warm.) I have gone into full blown nesting/browsing Pottery Barn every night by the fire and dreaming of making my house as hygge as humanly possible.

Speaking of hygge, sheet pan meals pretty much are the gold standard of weeknight dinner #hyggegoals. And, just saying, adding a drizzle of maple syrup to said sheet pan meal, puts the hygge rating over the top.

So let’s talk about this Chicken and Brussels Sprouts Sheet Pan Dinner shall we?

How To Make Chicken and Brussels Sprouts Sheet Pan Dinner

Turn up the oven to 425 degrees. You need a hot oven so that the veggies and chicken can caramelize a little bit.

Trim the woody stalk ends of the Brussels sprouts off, and cut them in half, especially if they are large. Toss the Brussels sprouts with oil, dried herbs (I used Herbes De Provence) and salt and pepper. Spread those out on a sheet pan. I use a rimmed “half sheet pan” which is a standard size and about as big as you can fit in a home oven.

Next season the boneless skinless chicken thighs with salt, pepper, more herbs and a bit of paprika for color. You’ll need to add some oil to get the spice mixture to coat evenly. Then tuck the chicken pieces back into neat little thigh shapes, and arrange among the Brussels sprouts.

Pop it in the oven and then you’ve got about a half hour to get other stuff done. {Like the above mentioned pile of laundry that needs folding.}

I found that I needed to supplement this sheet pan recipe with a side of rice so I added it right into the recipe for you. (Nutrition facts include the rice.) I used a brown and wild rice blend and got that going right at the get go, since brown rice blends take 40 minutes or so. Just follow the instructions on the package.

To finish off the Chicken and Brussels Sprouts Sheet Pan Dinner I drizzled on a combo of Dijon, balsamic and pure maple syrup. It adds a bit of acidity and sweetness. Mighty tasty!

If you like, you can also make this recipe for meal prep and divide it into four portions. It reheats really well because chicken thighs don’t dry out when they are reheated.

More Simple Ways To Prepare Brussels Sprouts

Maple Bacon Roasted Brussels Sprouts A delicious side dish for fall.

Skillet Brussels Sprouts with Chorizo a killer recipe from Seamus Mullen

Roasted Brussels Sprouts with Balsamic and Thyme: super basic but far from boring!

One of my all time favorite combos: Brussels Sprouts with Hazelnuts Oregano and Sage, so good!

More Weeknight Chicken Dinners

30 Minute Chicken A La King  With only a splash of half-and-half. Pasta replaces the fussy puff pastry, so that it comes together in just 30 minutes making it a perfect weeknight meal!

Chicken Paprikash Served over zoodles so it’s only 277 calories per serving!

Sheet Pan Chicken with Squash and Mushrooms – great for this time of year!

Questions

Do you know anyone who isn’t busy?

Do you have hygge goals?

Thanks for reading! If you make this recipe, please come back and give it a star rating and review! It is so helpful!

Happy Cooking!

~Katie

chicken and brussels sprouts sheet pan dinner

• Author: Katie Webster
• Prep Time: 10
• Cook Time: 30
• Total Time: 45
• Yield: 4 serving 1x
• Category: main course
• Method: roasting
• Cuisine: American

★★★★★

5 from 10 reviews

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Description

Chicken and Brussels Sprouts Sheet Pan Dinner with brown and wild rice blend. The chicken and Brussels sprouts are roasted and then drizzled with a mixture of pure maple syrup, balsamic vinegar and Dijon mustard.

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Scale 1x2x3x

Ingredients

2 cups water or chicken broth

1 cup brown and wild rice blend

4 cups trimmed and halved Brussels sprouts

4 teaspoons extra-virgin olive oil, divided

1 teaspoons Herbes de Provence blend, divided

1 teaspoon coarse kosher salt, divided

4 boneless, skinless chicken thighs, trimmed (1 to 1 ½ pounds)

1 teaspoon paprika

2 tablespoons pure maple syrup, preferably dark robust

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Freshly ground pepper to taste

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Instructions

1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
2. Bring water or broth to a boil in a medium saucepan over high heat. Add brown and wild rice blend and return to a simmer. Reduce heat to medium low, to maintain a simmer and cover. Simmer until the rice is tender and the water is absorbed, according to the package instructions or 30 to 50 minutes.
3. Meanwhile, toss Brussels sprouts, 3 teaspoons oil, ½ teaspoon herbs, ½ teaspoon salt in a medium bowl. Spread out on the prepared baking sheet. Toss chicken thighs, paprika, the remaining 1 teaspoon oil, the remaining ½ teaspoon herbs and the remaining ½ teaspoon salt in the bowl until coated. Arrange among the Brussles sprouts.
4. Roast the Brussels sprouts and chicken, rotating the pan, and stirring the sprouts once, until the chicken is cooked through and the sprouts are tender, and browning, 26 to 30 minutes.
5. Meanwhile, stir together maple syrup, balsamic vinegar and Dijon mustard.
6. Drizzle the maple mixture over the hot Brussels sprouts and chicken, sprinkle with pepper and serve with the rice.

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Nutrition

• Serving Size: 2/3 cup rice, 1 chicken thigh
• Calories: 444
• Sugar: 12
• Fat: 12
• Carbohydrates: 52
• Fiber: 7
• Protein: 35