Balsamic Chicken with Brussels (Printable Copy)

A vibrant one-pan dish highlighting balsamic chicken, Brussels sprouts, and roasted grapes, balancing savory and sweet flavors.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 1 pound
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables & Fruit

07 - 1 pound Brussels sprouts, trimmed and halved
08 - 1 cup seedless red grapes
09 - 1 small red onion, cut into wedges
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Balsamic Glaze

13 - 1/4 cup balsamic vinegar
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard

# How to Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large mixing bowl, toss chicken thighs with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and pepper until evenly coated.
03 - In a separate bowl, combine Brussels sprouts, red grapes, and red onion wedges with 1 tablespoon olive oil, salt, and pepper. Toss thoroughly to coat all ingredients.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Position seasoned chicken thighs among the vegetables and grapes.
05 - In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined.
06 - Drizzle half of the balsamic glaze evenly over the chicken and vegetables.
07 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle remaining balsamic glaze over the dish. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, so cleanup is practically a dream compared to juggling multiple pots.
  • The grapes burst and caramelize in the heat, creating little pockets of sweetness that balance the savory chicken perfectly.
  • Balsamic glaze sounds fancy, but it's just three ingredients whisked together—it's the kind of thing that makes you feel like you know what you're doing.
02 -
  • Don't crowd your sheet pan thinking you're saving time—I learned this by making a soupy mess once, and now I always prioritize space over trying to fit it all in one go.
  • Grapes burst differently depending on how ripe they are, so taste one before committing to the dish—overly ripe ones might disappear into syrup, but that's not always bad.
  • The internal temperature of 165°F is not negotiable for food safety, so use a meat thermometer if you have one and don't guess based on color alone.
03 -
  • Pat your chicken dry before seasoning—moisture is the enemy of browning, and you want those thighs to develop some color and crust.
  • If your Brussels sprouts are particularly large, cut them into quarters instead of halves so they finish cooking at the same time as smaller pieces.
  • Save the pan drippings to spoon over rice or potatoes the next time you need a side dish—they're liquid gold.
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