If you love the “throw it on a sheet pan and let the oven do the work” vibe, this One-Pan Balsamic Chicken with Sweet Potatoes and Brussels Sprouts is about to be on repeat. It’s cozy, a little tangy-sweet, and looks like you tried harder than you did.
The balsamic glaze situation is the star: it caramelizes around the chicken, clings to the sweet potatoes, and turns Brussels sprouts into those crispy-edged bites everyone fights over. Bonus: fewer dishes, more chill.
Why You’ll Love This
This recipe hits that perfect weeknight sweet spot: minimal prep, big flavor, and a full dinner (protein + two veggies) all on one pan. The balsamic-honey-mustard combo is bold but balanced, and everything roasts up golden and glossy with almost zero babysitting.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts, see FAQ)
- 2 medium sweet potatoes, peeled (optional) and cut into 3/4-inch cubes
- 1 lb Brussels sprouts, trimmed and halved (quarter large ones)
- 3 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/3 cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- Optional finish: chopped parsley, crumbled goat cheese, or toasted pecans
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper (or foil) for easy cleanup.
- Prep the vegetables: add sweet potato cubes and Brussels sprouts to the sheet pan. Drizzle with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp pepper. Toss and spread into an even layer, keeping the center a little open for the chicken.
- Season the chicken: pat chicken dry. In a bowl, toss with 1 tbsp olive oil, remaining 1/2 tsp salt, garlic powder, and smoked paprika.
- Make the balsamic sauce: whisk balsamic vinegar, honey, Dijon, and minced garlic until smooth.
- Assemble: place chicken on the sheet pan among the vegetables. Pour about half of the balsamic sauce over the chicken and drizzle a bit over the veggies. Toss the veggies lightly if needed so they’re coated, but keep them mostly in a single layer.
- Roast for 20 minutes. Pull the pan out and flip or stir the Brussels sprouts and sweet potatoes for even browning.
- Glaze again: brush or spoon the remaining balsamic sauce over the chicken (and a little onto the veggies if you want extra gloss).
- Roast 10–15 minutes more, or until the chicken reaches 165°F and the sweet potatoes are tender with browned edges. If you want extra crispy sprouts, broil for 1–2 minutes at the end (watch closely).
- Rest and finish: let everything rest for 5 minutes. Top with parsley, goat cheese, or pecans if you’re feeling fancy, then serve straight from the pan.
Tips for the Best Results
- Cut matters: Keep sweet potatoes around 3/4-inch so they cook through without turning mushy. Halve Brussels sprouts for max crispy edges.
- Don’t crowd the pan: If your sheet pan is small, use two pans. Crowding = steaming, not roasting.
- Dry chicken = better browning: Patting the chicken dry helps it caramelize instead of “boil” in its own juices.
- Sauce timing is everything: Adding some sauce mid-roast prevents the honey from getting too dark too soon while still building that sticky glaze.
- Use a thermometer: Chicken thighs are forgiving, but a quick temp check keeps everything juicy and stress-free.
- Want crispier Brussels? Place them cut-side down and avoid over-tossing once they’re in position.
Variations
- Spicy-sweet: Add 1/4–1/2 tsp red pepper flakes or a drizzle of hot honey to the balsamic sauce.
- Apple-y fall vibes: Add 1 sliced apple (Honeycrisp is great) for the last 10–12 minutes of roasting.
- Herby: Add 1 tsp chopped rosemary or thyme to the sauce (or sprinkle fresh herbs over everything after roasting).
- Swap the veg: Broccoli florets, cauliflower, or green beans work well. Just adjust cook time (more delicate veggies may need to go in later).
- Make it dairy-free fancy: Finish with toasted pecans or walnuts for crunch instead of cheese.
- Protein switch: Pork tenderloin medallions or salmon can work—just adjust cook times and glaze near the end.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 375°F for 10–12 minutes to bring back the roasted texture, or microwave in short bursts if you’re in a hurry (the Brussels will be softer, but still tasty).
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use medium boneless, skinless breasts and keep an eye on doneness so they don’t dry out. Start checking around the 20–25 minute mark; pull them as soon as they hit 165°F. If your sweet potatoes need more time, remove the chicken to a plate and let the veggies finish roasting.
My balsamic sauce turned too dark—what happened?
Balsamic + honey can caramelize quickly at 425°F. Make sure you’re using the “half now, half later” glaze approach, and avoid pooling a thick layer of sauce on one spot. If your oven runs hot, drop the temp to 400°F and add 5–8 minutes to the cook time.
How do I get Brussels sprouts crispy on a one-pan meal?
Cut them in half, place them cut-side down, and don’t overcrowd the pan. Also, stir them only once (at the 20-minute mark) so they have time to brown. A 1–2 minute broil at the end helps a lot—just stay close.
Can I prep this ahead of time?
You can cube the sweet potatoes, trim/halve the Brussels sprouts, and whisk the sauce up to 24 hours ahead. Store veggies and sauce separately in the fridge. For best texture, season the chicken right before roasting (or up to a few hours ahead).
What should I serve with balsamic chicken, sweet potatoes, and Brussels sprouts?
This is a full meal as-is, but it’s great with a simple side if you want to stretch it: cooked quinoa, crusty bread, or a quick arugula salad with lemon and olive oil. If you’re feeling extra, sprinkle goat cheese or toasted nuts over the top for a “restaurant” finish.