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
Scale
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.
