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.

Chicken and Brussels Sprouts Sheet Pan DInner on a sheet pan and also on a plate from overhead

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 This Recipe For 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.

This easy recipe is also great for meal prep. Just divide it into four portions after roasting. It reheats really well because chicken thighs don’t dry out when they are reheated, so this is a great option for make-ahead meals.

Key Ingredients

ingredients for this recipe with text overlay
  • 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

preheat oven and start the rice

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.

prepare the chicken and brussels sprouts, and stir half way through baking

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.

stirring the sauce together and pouring it over the chicken

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.

Side view of blue plate with chicken and brussels sprouts, a sheet pan and glass of wine in the background
What is the benefit of making a sheet pan meal?

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.

Can I use a cookie sheet instead of a sheet pan?

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.

Are sheet pan meals safe?

Yes! Just make sure to wash your veggies to prevent introducing any bacteria that can cause food borne illnesses and cook your chicken to an internal temperature of 165 degrees.

Additional Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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 on a sheet pan and also a pot of rice from overhead

Chicken and Brussels Sprouts Sheet Pan Dinner

★★★★★

5 from 16 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.

Ingredients

Scale

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

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.
  • 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

Keywords: chicken and brussels sprouts,Chicken Thighs and Brussels Sprouts,Sheet Pan Chicken and Brussels sprouts recipe

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