If you’re craving a dinner that feels cozy, vibrant, and downright delicious all at once, the Sheet Pan Balsamic Chicken with Brussels, Grapes, and Red Onion Recipe is an absolute winner. This dish brings together tender chicken thighs, caramelized Brussels sprouts, sweet bursts of grapes, and the bold zing of red onion—all roasted together with a luscious balsamic glaze that ties each bite into a harmonious melody of flavors. Perfect for busy weeknights or casual gatherings, it’s an easy recipe that never sacrifices flavor or comfort.
Ingredients You’ll Need
This recipe shines because of its simplicity, relying on a handful of fresh, purposeful ingredients. Each component is selected to balance texture, flavor, and color, making every bite exciting yet approachable.
- 4 boneless, skinless chicken thighs: These provide juicy, tender protein with a rich flavor that pairs beautifully with the veggies.
- 1 tablespoon olive oil: Essential for coating the chicken to help it brown and stay moist.
- 1 teaspoon dried thyme: Adds an earthy, herbal note that complements the balsamic glaze.
- 1 teaspoon garlic powder: Delivers mild aromatic depth without overpowering.
- 1/2 teaspoon salt: Balances the natural sweetness from the grapes and glaze.
- 1/4 teaspoon black pepper: Offers a gentle kick to round out the seasoning.
- 1 pound Brussels sprouts, trimmed and halved: Provides crisp, slightly nutty flavor that softens as it roasts.
- 1 cup seedless red grapes: These burst with juicy sweetness, adding unexpected pops of flavor.
- 1 small red onion, cut into wedges: Roasts to tender sweetness with a touch of sharpness.
- 1 tablespoon olive oil: Used to coat the veggies for perfect roasting and caramelization.
- 1/2 teaspoon salt: Enhances the multiple layers of flavor.
- 1/4 teaspoon black pepper: For a complementary subtle heat among the vegetables.
- 1/4 cup balsamic vinegar: The star of the glaze, bringing sweetness and tanginess in perfect harmony.
- 1 tablespoon honey: Sweetens and thickens the glaze for a glossy finish.
- 1 tablespoon Dijon mustard: Adds a little zip and complexity to the glaze.
How to Make Sheet Pan Balsamic Chicken with Brussels, Grapes, and Red Onion Recipe
Step 1: Prepare the oven and pan
Start by preheating your oven to 425°F. While it warms up, line a large sheet pan with parchment paper or foil to keep your clean-up effortless and ensure even cooking without sticking.
Step 2: Season the chicken
In a spacious bowl, toss your chicken thighs with a tablespoon of olive oil, dried thyme, garlic powder, salt, and black pepper. This simple seasoning mix ensures the chicken will have a fragrant, savory crust once roasted.
Step 3: Prepare the vegetables
In a separate bowl, combine the halved Brussels sprouts, red grapes, and wedges of red onion. Coat everything with the remaining tablespoon of olive oil, and sprinkle with salt and pepper evenly. This blend creates a wonderful balance between savory, sweet, and slightly tangy components that roast beautifully together.
Step 4: Arrange everything on the sheet pan
Spread the vegetable mixture evenly across your prepared sheet pan. Nestle the seasoned chicken thighs right among the veggies and grapes so they can roast together, letting their flavors meld during cooking.
Step 5: Make the balsamic glaze
Whisk together balsamic vinegar, honey, and Dijon mustard in a small bowl until the mixture is smooth and glossy. This glaze is where the magic happens—it will lightly coat the chicken and vegetables to create a tantalizing balance of sweet and tangy notes.
Step 6: Apply initial glaze and roast
Drizzle half of the balsamic glaze over the chicken and veggies, spreading it around gently. Pop the pan into your preheated oven and roast for about 25 to 30 minutes. Keep an eye out for juicy chicken with a perfect internal temperature of 165°F and Brussels sprouts that have turned golden and tender.
Step 7: Finish and serve
Once out of the oven, drizzle the remaining balsamic glaze over the whole pan for a fresh burst of flavor and shine. Serve immediately while everything is piping hot and the aromas are irresistible.
How to Serve Sheet Pan Balsamic Chicken with Brussels, Grapes, and Red Onion Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme works wonders here to add a touch of green freshness that contrasts beautifully with the roasted tones. You can also add a few toasted sliced almonds for extra crunch and nuttiness.
Side Dishes
This dish stands well on its own, but if you’d like to round it out, light sides like quinoa, creamy mashed potatoes, or even a simple mixed green salad make excellent companions. Their mild profiles allow the star of the dish to shine without overwhelming your palate.
Creative Ways to Present
Consider serving this meal on a rustic wooden board or a large platter for a family-style presentation that encourages sharing and conversation. Alternatively, plate each serving with a drizzle of extra balsamic glaze and a few fresh grapes scattered on top for a pop of color and refinement.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftovers to an airtight container and store in the refrigerator. They should keep perfectly well for up to 3 days, making this a great option for next-day meals or lunches.
Freezing
If you want to freeze portions, freeze the chicken and vegetable mixture separately in freezer-safe containers or bags. To maintain the best texture, consume within 2 months. Be sure to thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a 350°F oven or in a skillet over medium heat to keep the chicken juicy and Brussels sprouts crisp. Avoid microwaving for too long as this can make the chicken dry and the grapes mushy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but since they tend to be leaner, be careful not to overcook them to keep the meat juicy and tender.
Are the grapes necessary in this recipe?
Yes, the grapes add a unique sweet burst that contrasts beautifully with the savory veggies and tangy balsamic, making the dish more dynamic and exciting.
Can I make this dish gluten-free?
Definitely! All ingredients used here are naturally gluten-free, just double-check your Dijon mustard to ensure it contains no gluten.
How do I know when the chicken is done?
The most reliable way is to check that the internal temperature reaches 165°F using a meat thermometer, which guarantees it’s cooked safely and stays juicy.
What can I substitute if I don’t have balsamic vinegar?
You can try using red wine vinegar with a pinch of sugar or honey to mimic some of the sweetness and acidity, but the flavor won’t be quite as rich or complex as balsamic.
Final Thoughts
This Sheet Pan Balsamic Chicken with Brussels, Grapes, and Red Onion Recipe truly makes dinner feel special with minimal effort. Its vibrant flavors, ease of preparation, and gorgeous presentation make it a go-to for any night you want something hearty, healthy, and unforgettable. I can’t wait for you to try it and fall in love with every sweet, tangy, and savory bite!
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Sheet Pan Balsamic Chicken with Brussels, Grapes, and Red Onion Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Sheet Pan Balsamic Chicken with Brussels Sprouts and Grapes is a one-pan dinner that combines tender, juicy chicken thighs with caramelized Brussels sprouts, sweet grapes, and a tangy balsamic glaze. Ready in just 45 minutes, this easy and flavorful recipe offers a perfect balance of savory and sweet in a wholesome meal that’s simple to prepare and clean up.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Fruit
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup seedless red grapes
- 1 small red onion, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Season the Chicken: In a large bowl, toss the chicken thighs with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and black pepper until evenly coated. Set aside.
- Prepare Vegetables and Grapes: In a separate bowl, combine the halved Brussels sprouts, seedless grapes, and red onion wedges. Toss them with another tablespoon of olive oil, salt, and pepper to evenly coat all pieces.
- Arrange Ingredients on the Sheet Pan: Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Nestle the seasoned chicken thighs among the vegetables and grapes for even cooking.
- Make the Balsamic Glaze: Whisk together balsamic vinegar, honey, and Dijon mustard in a small bowl until smooth and well combined.
- Apply Initial Glaze: Drizzle half of the balsamic glaze evenly over the chicken, Brussels sprouts, grapes, and onions on the sheet pan.
- Roast in the Oven: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are nicely caramelized and tender.
- Finish with Remaining Glaze and Serve: Remove the pan from the oven and drizzle the remaining balsamic glaze over the top. Serve the dish immediately while warm for the best flavor.
Notes
- For extra crispiness, you can broil the sheet pan for 2-3 minutes after roasting, watching closely to avoid burning.
- Use fresh thyme instead of dried for a brighter herb flavor if available.
- Grapes add a sweet contrast; seedless varieties work best for easy eating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Pair this meal with a side of quinoa or crusty bread to complement the rich flavors.
