Chicken and Brussels Sprouts Sheet Pan Dinner
This Chicken and Brussels Sprouts Sheet Pan Dinner is one of those easy recipes that delivers delicious flavor. It is ready in just 45 minutes and it’s also a great weeknight dinner.
Table of contents
I originally shared this recipe on November 16, 2018. I have updated the images and some of the text today.
Why We Love Chicken and Brussels Sprouts Sheet Pan Dinner
An easy sheet pan dinner is a great option for busy people living real life. And I know a lot of people are looking to spend less time in the kitchen, right? Chicken thighs and brussels sprouts are a sheet pan meal made in dinner heaven. The fact that they cook together on a rimmed baking sheet means less dishes, which means less clean-up.
A sheet pan chicken dinner saves you time, makes clean-up a breeze, and you don’t need any special equipment or unheard-of ingredients. All you have to do is pick your protein, add veggies, toss everything in a little extra virgin olive oil and some seasonings, and roast at high heat until everything is golden and delicious.
To finish off this 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 and really takes this recipe to the next level.
Love Brussels? These Simple Steamed Brussels Sprouts are completely easy to make and so good! Or try our Sauteed Brussels!
Key Ingredients
- Water or Chicken Broth: Using water to cook the rice is totally acceptable, but using chicken broth adds just a little extra flavor to the rice. Choose a low sodium version, so you can control the amount of salt in the recipe.
- Brown and Wild Rice Blend: Brown rice is a great source of fiber and magnesium and wild rice is an awesome nutrient dense plant-based protein source.
- Brussels Sprouts: Roasting the sprouts enhances their flavor and doesn’t boil away all of the good nutrients.
- Skinless Chicken Thighs: Thighs are a flavorful source of lean protein.
- Extra-Virgin Olive Oil: A great source of antioxidants, healthy fats and has many other health benefits.
- Seasonings – Herbes de Provence Blend, Paprika, Kosher Salt and Freshly Ground Pepper: Herbes de Provence adds a floral herby flavor, paprika gives the chicken a little color and a slightly fruity note and just a little salt and pepper brings together all of the flavors.
- Pure Maple Syrup, Balsamic vinegar and Dijon mustard: Drizzling this glaze at the end of cooking adds just the right amount of acidity and a pinch of sweetness and is the easiest thing to make this dish extra special.
How To Make This Chicken and Brussels Sprouts Recipe
Step 1: Preheat the oven and prepare the large baking sheet
Turn the up the oven to 425 degrees and coat a baking sheet with cooking spray. You need a hot oven so that the veggies and chicken can caramelize a little bit.
Step 2: Make the rice
Bring the water to a boil and simmer the rice until tender and the water is absorbed.
Step 3: Prepare the brussels sprouts and chicken
Trim the woody stalk ends of the Brussels sprouts, and cut them in half, especially if they are large. Toss the Brussels sprouts with oil, Herbes De Provence and salt and pepper. Place brussels sprouts in a single layer on the half sheet pan. Top the skinless thighs with oil, salt, pepper, more herbs and paprika, give them a good toss and place chicken among the Brussels sprouts.
Step 4: Roast the Chicken and Brussels sprouts
Place the rimmed sheet pan in the oven and roast, stirring the sprouts once, until the chicken is cooked through and the sprouts are tender.
Step 5: Make the Maple Mustard Sauce
Stir together maple syrup, balsamic vinegar and Dijon mustard.
Step 6: Drizzle the glaze and serve
Drizzle the maple mixture over the top of the vegetables and chicken, sprinkle with pepper and serve with the rice.
Make Ahead, Leftovers and Reheating
This easy recipe is great reheated and it is also great for meal prep.
- Make Ahead: Trim and halve your Brussels and make your seasoning blend and the sauce. Keep the sauce refrigerated in a jar. Keep the brussel sprouts in a Ziplock bag or resealable container in the refrigerator for up to three days.
- Leftovers: Just divide it into four portions after roasting. Keep refrigerated up to 4 days.
- Reheating: Roasted Chicken and Brussels Sprouts reheat really well because chicken thighs don’t dry out when they are reheated, so this is a great option for make-ahead meals. Microwave each portion for about 2 minutes on high or until steaming hot. Reheat in the oven at 350 degrees F, in a ceramic or pyrex baking dish, covered with foil until steaming hot, about 15 to 20 minutes.
Substitutions and Variations To Try
- Instead of Brussels Sprouts use broccoli spears or add cubed squash!
- Instead of rice, serve with cauliflower rice or mashed cauliflower.
- Use boneless skinless chicken breast, and adjust the timing accordingly. We recommend using a digital thermometer to ensure that the chicken reaches a safe internal temperature of at least 165 degrees F.
- Instead of the dressing in this recipe, try using leftover dressing like our Balsamic Maple Vinaigrette or a store bought salad dressing to save time.
FAQs
A sheet pan chicken dinner is much healthier than eating out or ordering take out because you can control the amount of salt and unhealthy fats that you use. And you can add a ton of awesome vegetables.
A sheet pan has rolled edges and is perfect for roasting foods while a cookie or baking sheet does not have edges and would not be good for roasting because excess oils and juices will run off and make a mess in your oven.
Yes, as long as you cook them until the chicken reaches a safe internal temperature of at least 165 degrees F it is safe to cook them together on the same sheet pan.
Additional Recipes To Try
- Maple Bacon Roasted Brussels Sprouts A delicious side dish for fall.
- This recipe for raw Shaved Brussels Sprouts Salad with lemon vinaigrette is a delicious way to enjoy Brussels in thier uncooked state.
- 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!
- 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!
- Our 5-ingredient Honey Mustard Chicken Thighs are super popular and so easy!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Chicken and Brussels Sprouts Sheet Pan Dinner
- Total Time: 45
- Yield: 4 serving 1x
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.
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 1/2 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
Instructions
- Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- 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.
- 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.
- 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.
- Meanwhile, stir together maple syrup, balsamic vinegar and Dijon mustard.
- Drizzle the maple mixture over the hot Brussels sprouts and chicken, sprinkle with pepper and serve with the rice.
- Prep Time: 10
- Cook Time: 30
- Category: main course
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup rice, 1 chicken thigh
- Calories: 444
- Sugar: 12
- Fat: 12
- Carbohydrates: 52
- Fiber: 7
- Protein: 35
Hi Katie,
Super recipe! Thanks!
As always, I didn’t follow the recipe precisely. Here are some tips…..
1) I added to pressed cloves of garlic to the oil, salt, paprika, and herbs to toss with the chicken
2) I used a bone-in, skin-on, whole organic chicken as parts
3) My Brussels Sprouts were a little over done after 30 minutes. I would recommend adding them to the pan after fifteen minutes, when you turn the chicken parts over.
4) The recipe would work well with carrots and potatoes, but they would need the full 30 minutes in the oven.
Only suggestions… The recipe led me in the right direction!
Grüß Gott from south-eastern Austria
Neil
Yum! Turned out great! I opted to do the rice in the instant pot just to keep it hands off, but made everything else exactly. Loved the flavor!
Thank you for letting me know how it went. Have a great rest of your week and let me know which recipe you try next.
Easy and delicious!
Thank you Laura. I am happy to hear you liked it.
This sounds delicious, but my husband has a mustard allergy. Is there something I can use to substitute the dijon mustard?
You can omit it from the sauce and it will come out just fine. If he can eat horseradish that is a good sub too.
This was SO GOOD!! Love the subtle flavors of the sauce on the both the chicken and sprouts. Thanks for this. Goes in my “good for company” file
Thanks Nancy!
Outstanding recipe! It took very little prep/time to pull together with incredible flavors. I doubled sauce and cut back slightly on the maple syrup based on other reviews. I don’t think cutting back on the syrup was necessary, I will try it as written next time. This is company worthy!
Hi, have you changed this recipe?
It looks similar to one I use to make for my partner, just a little different. He loved it. I’m going to try this one, I hope he likes it as much as the other
I didn’t change this recipe. If you are looking at the video it has a bit of creative licence where they made the sauce seem like a gravy. If you have made it before you know that’s not the case. Is this what you mean? Please let me know how it goes and leave a star rating when you come back. It is greatly appreciated!
Needs another layer of flavor. Too bland.
I appreciate the feedback Sara. Did you follow the recipe and use the seasoning and sauce as directed? I have not gotten this feedback yet so I am surprised to hear this.
Really great and so easy too.
Really tasty! Husband approved and he’s picky. Made the rice in a rice cooker to save time and made everything else according to instructions. Chicken and sprouts came out perfect after 30 minutes. Thank you!
Success! Thank you Jen!
I made this recipe with other vegetables (I happened to have a lot of veggies on hand) and everything came out great. I had a huge chicken breast so I cut it into medium chunks. I used 1 cup of wild rice and a cup of short grain rice that’s between brown and white (can’t remember the name) in my rice cooker. The kids actually ate it! My husband liked the drizzle with maple syrup, but I found I didn’t like the sweetness as much and might have preferred it with more highlight on the dijon and balsamic flavors. Either way, it was a hit, and I find it VERY hard to make meals my kids will eat that fits our adult diets as well. Also, it was fast and easy. I plan to do more variations on this in the future.
Kids are always the true taste testers when it comes to weeknight meals! I am so thrilled that everyone enjoyed it. Thank you so much for the kind words, Julianna, and let me know what other variations you come up with!
I had to look how to make a homemade version of Herbes de Provence since I didn’t have any.
1/2 tsp thyme leaves
1/2 tsp savory
1/4 tsp oregano
dash of marjoram
Yummy!
Thank you for sharing, Jenn! Very helpful!
So good and easy to make!! My husband gave it an A+
Fantastic! I am so thrilled that you both enjoyed it, Judy!
What a fabulous sheet pan recipe! I followed your instructions (including making the rice blend in the process) and the meal was absolutely wonderful and complete within about 45 minutes (or a little less).
The only prep I did was halving the Brussels sprouts earlier and putting them in a gallon sized storage bag. I then used the bag to mix the oil, herbs and salt with the Brussels sprouts and after I put those on the pan, used the bag again to season the chicken. Thank you for sharing such a great recipe and helping me make such a lovely meal.
Hi Sandy. I am so glad you discovered this recipe and that it came out so well! That’s great! Have a great weekend!
Absolutely delicious! Very simple but tasty. Definitely will be using again!
Thank you for the wonderful comment, Amanda! So glad that you enjoyed it!