Balsamic Chicken and Brussels Sprouts

143 Comments

This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

Dinner just got a whole lot better with this sheet pan balsamic chicken. Juicy chicken thighs are marinated in a savory-sweet balsamic sauce, then beautifully roasted with Brussels sprouts and red onions. It’s easy, healthy, and oh, so delicious.

Balsamic chicken and Brussels sprouts on a sheet pan
Photo: Gayle McLeod

Let’s cut to the chase — sheet pan recipes are brilliant. They’re easy to prep, are pretty hands-off once they go into the oven, and create a balanced healthy dinner. It’s no wonder why everyone raves about my Greek sheet pan chicken. So, I’m back with another sheet pan chicken recipe with a wintery twist – balsamic chicken!

I love anything with a balsamic glaze, but these chicken thighs are next level delicious when brushed with that sticky sweet glaze. To round out the sheet pan meal, the balsamic chicken pairs beautifully with roasted Brussels sprouts and sliced red onion. It’s a simple dish, yet packed with flavor. Plus, you’ve gotta love how the glaze from the chicken seeps into the veggies too – so yum!

Ingredients for balsamic chicken and veggies on a table

Balsamic Chicken Ingredients

Good news — the ingredients are very minimal. Here’s what you need: 

  • Chicken Thighs: Make sure to grab bone-in, skin-on chicken thighs! They stay extra juicy and moist when roasted. Plus, the skin gets all golden and crispy — the best part of the meal I’d say!
  • Vegetables: This sheet pan is loaded with Brussels sprouts and red onion. But feel free to use other cruciferous vegetables such as broccoli or cauliflower if you’re not a fan of sprouts.
  • Balsamic Marinade: This is basically an elevated version of my balsamic glaze — including balsamic vinegar, olive oil, maple syrup, fresh garlic, salt, and pepper. 

Find the printable recipe with measurements below

How to Make Balsamic Sheet Pan Chicken

Make the balsamic marinade and marinate the chicken. Whisk together the balsamic vinegar, olive oil, maple syrup, garlic, salt, and pepper. Place the chicken thighs in a large glass bowl and pour the marinade on top. Let this marinate in the fridge for at least 1 to 2 hours.

Marinating chicken thighs with balsamic marinade

Prep the veggies on the sheet pan. Toss the Brussels sprouts and sliced onions with olive oil, salt, and pepper on a sheet pan. I like to just use my hands to give the veggies a quick toss!

Roasting veggies on a sheet pan for balsamic chicken

Add the chicken and bake! Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake at 425°F (220°C) for 30 to 40 minutes. 

Prepping balsamic chicken sheet pan dinner

Brush the balsamic glaze on the chicken. While the chicken is baking, simmer the remaining marinade in a small saucepan over medium-low heat for 8 to 10 minutes. It will slowly thicken up! Then open the oven and brush the balsamic glaze on each chicken thigh (repeat this one more time before the 30 minutes is up). 

Adding balsamic glaze to a sheet pan chicken dinner

Helpful tip: Use an instant-read thermometer to ensure the chicken is cooked to 170°F (77°C). Chicken thighs become more tender when cooked to a slightly higher temperature than chicken breasts.

A sheet pan filled with balsamic chicken

Storage Tips

Sheet pan recipes are a weeknight dinner savior. And I have a feeling you’ll be making this balsamic chicken often! When you do, here’s how you can store it in the fridge or freezer.

  • To eat it throughout the week: Store any leftovers in an airtight container in the fridge for 4 to 5 days. 
  • To freeze for later: Pack everything into freezer-safe containers, which can be stored for up to 3 months. Just don’t forget to thaw it in the fridge overnight when you’re ready to eat it. 

More Weeknight Chicken Recipes

From chicken breast to chicken thighs, here are a few of my favorite chicken recipes!

I hope you love this balsamic chicken recipe! Give it a try and let me know your thoughts in the comment box below. Your review helps others in the community!

Balsamic sheet pan chicken dinner

Balsamic Chicken with Brussels Sprouts

5 from 60 votes
Prep: 2 hours
Cook: 30 minutes
Total: 2 hours 30 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This balsamic chicken recipe couldn't be any easier! Just nestle chicken thighs with Brussels sprouts and red onions, then coat in a balsamic glaze. Watch the video below to see how I make it in my kitchen!

Video

Ingredients 
 

  • ½ cup balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt, or more to taste
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • 6 chicken thighs
  • 1 pound Brussels sprouts, ends trimmed off and sliced in half
  • 1 red onion, sliced into wedges

Instructions 

  • In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
    Balsamic chicken marinade in a bowl
  • Place the chicken thighs in a large glass bowl or plastic bag and pour the marinade on top. Marinate in the fridge for 1 to 2 hours.
    Mixing chicken thighs with balsamic marinade
  • Preheat the oven to 425°F (220°C). Place the Brussels sprouts and onion on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Use your hands to mix everything together on the sheet pan.
    A sheet pan of veggies for roasting
  • Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake for 30 to 40 minutes or until the chicken is cooked through.
    A sheet pan filled with balsamic chicken, Brussels sprouts, and onions
  • While the chicken is baking, pour the remaining marinade into a small saucepan on medium-low heat. Simmer for 8 to 10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue baking. Repeat this one more time while the chicken is baking. Note: the glaze will continue to thicken while it cools, so it will be much thicker on the second application.
    Cooking a sheet pan of balsamic chicken
  • Use an instant read thermometer to ensure the chicken is cooked through to 165°F (74°C), then serve.
    Sheet pan balsamic chicken and Brussels sprouts dinner

Nutrition

Calories: 478kcal | Carbohydrates: 17g | Protein: 26g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 331mg | Potassium: 663mg | Fiber: 3g | Sugar: 10g | Vitamin A: 684IU | Vitamin C: 66mg | Calcium: 64mg | Iron: 2mg
Course: Main Course
Cuisine: American
Keyword: balsamic chicken, balsamic chicken recipe, roasted balsamic chicken, sheet pan balsamic chicken
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted October 2016, but updated with new photos and information for your benefit!

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating




143 Comments

  1. I am so anxious to try this program and recipe as we were trying to get more information on anti-inflammation. Can the glaze also be used with pork chops? Also, we use a Ninja Foodi and wonder if it would work with your recipes, as we use it for most of our cooking.
    Thanks for the website, the work you have put into it, and the recipes.

    1. I’m sure you can use this glaze for pork chops! As for the Ninja Foodi, it would have to depend on the recipe. But if it’s generally a high-powered blender, it should work!

  2. This is a beautiful dish and oh so yummy! This was an easy dish to put together. I used my stasher bag to marinate in the fridge. Prep is very simple and then you put it together and bake. I really like that you can reduce the leftover marinade to make a glaze to go on this dish. It made the skin so good and I normally don’t eat the skin. This is a good dish for families, and company. This will go in my weekly rotation as it’s so easy and good. 5 stars

  3. Lisa, this was delicious!  I added some fingerling potatoes (because it was ‘now or never day’ for them) but otherwise followed the recipe and it was so good!  My husband is not usually a fan of sheet pan dinners, but he loved this one.  I am always on the lookout for easy weeknight recipes and this one definitely can be added to that list.  Thanks for the recipe!!5 stars

  4. Working on the balsamic reduction as I write, it smells amazing, mouth-watering.. Can’t wait to dig into the whole thing. Thank you for the recipe!5 stars

  5. AMAZING!! I had all ingredients but skinless boneless thighs and yellow onion on hand so I used those. This recipe was fast, easy and delicious!! …. and the answer just in the nick of time to my what’s for dinner tonight dilemma!!5 stars

    1. Yes, you can! Although, I’d align this with my baked salmon recipe to make sure the salmon cooks properly.

  6. The best marinade ever. I do it with red onion and zucchini for the veggies. Organic chicken thighs. I cook rice with chicken broth, garlic, and butter. Everyone asks for the recipe. ☺️ 5 stars

  7. This was great and so super easy!! I was worried my picky husband wouldn’t like it because he hates vinegar however the chicken was perfect!! I broiled it for a few minutes at the end to get a good color. 5 stars

  8. Hi- I’m about to make this tonight but wondering if it’s okay to let the chicken sit in the marinade for more than 2 hours. Need to leave for work. Might be 4-5 hours…

  9. Hi Lisa
    I made the balsamic chicken and it turned out fabulous. I actually posted your picture and mine  on Facebook and people loved it!
    Thanks for all your great tips and recipes and just common sense stuff that we forget and I just love your site!5 stars

  10. I’m going to double this recipe. I doubt it would all fit on one pan. Can I do on two separate pans and cook them at the same time? Would I need to cook longer?

    1. You can do separate pans, but you will need to roast an extra 10 minutes or so. Also, I would rotate the pans halfway if one is on the bottom and the other on top.

  11. Did this tonight. The wife loved it…So did I.
    I did use Red Wine Vinegar instead of Balsamic. (It was what I had in the pantry)

    Also added a few baby potatoes. Really good stuff!5 stars

  12. Your recipes never disappoint! This was amazing! And even better warmed up the next day. the onions baked with the Brussels gave everything such a great flavor.5 stars

  13. Looks delicious, making tonight but I bought skinless thighs….any concerns about cooking time and drying out? Also ok to use marinade that the raw chicken was in?

    1. I would cook it the same, but reduce the time by a smidge and keep an eye on it so it doesn’t overcook! As for the marinade, it’s completely fine as it will be cooked in the oven.

  14. I am just learning how to cook and this recipe was so EASY! The marinade was delicious and the whole kitchen smelled incredible. I cannot thank you enough for this wonderful dish, it has boosted my confidence in cooking! :D5 stars

  15. I made this tonight. It was delicious. And really easy to prep. I used skinless, boneless chicken thighs. I have been looking for more healthy ways to cook. So excited to find this recipe and site. 5 stars

  16. I want to make this tonight but forgot to marinade the thighs.  Can I just dip the thighs in the sauce before cooking?

    1. I have never let it sit in the marinade- always just brush it on the chicken & veggies as they cook- it turns out wonderfully!

  17. Delicious! I used Fig Balsamic Vinegar for more flavor, added one cubbed eggplant to the vegetables, and added chicken drum sticks to the 4 thighs. My family loved this meal and it’s very easy to make. I also put parchment paper down on the baking sheet for easy cleanup.5 stars

    1. Hi Shelley- You can use that as well, just make sure to watch the cooking time as boneless chicken breasts can cook a bit faster so you don’t want it to dry out!

  18. Excellent recipes!!!  Just received from a friend who gave me your web page and tomorrow will make the roasted chicken.  It looks GREAT!! Thanks 5 stars

    1. Hi Cecilia- Welcome to the Downshiftology community! Thanks so much for your kind words and can’t wait for you to make some of these recipes!

  19. Hi! The recipe sounds amazing and I want to give it a try but I will do it with chicken breast , would it work if I grill it in a pan instead of the oven? 

    1. Hi there- you can grill the chicken in the pan but the Brussels sprouts might take a bit longer to cook in the pan. So it’s better to oven roast the sprouts :)

  20. What do you suggest to use for syrup to make this Whole30 compliant? Do you think date paste would work. Thoughts??

    1. Hmm, not sure if you’ll get the right texture with date paste. You might just want to opt for a difference sauce that’s already Whole30 approved.

  21. This is such an easy recipe and one of my kids favorites. This makes Brussels sprouts taste so delicious. I usually add some sweet potato too for some extra carbs. Thanks Lisa!5 stars

    1. Hi Babette – Thrilled to hear your children enjoyed this recipe! Potatoes are always a good idea for a side dish as well.

  22. Since finding this recipe I’ve made it at least twice a week, it’s magnificent. I mix up the veg depending what I have in (success with peppers, parsnip, carrot, broccoli, courgette) and it still works great with chicken breast.5 stars

    1. Hi Fran – Happy to hear this makes it on your weekly menu :) It really is such a classic recipe that can be altered with different vegetables!

  23. Easy enough for week-nights; elegant enough for company. Since I had the oven warmed up, I roasted some carrots, too. Having used chicken breasts for so long, I had forgotten how tasty the thighs are!5 stars

    1. Hi Colleen – This is definitely a staple weeknight meal :) It’s so delicious and easy to make, just give some veggies a quick stiry fry and you’ve got a complete meal! Happy you enjoyed this recipe.

  24. We live in a multi-generational household and it is hard to find a meal that everyone approves. The 8 year old and the 5 year old ate their veggies, but would have preferred not. But, everyone loved the chicken, and all four adults agreed that this is a keeper. Yay! A winner!5 stars

    1. Hi Heidi – This recipe must be a winner then! So happy to hear you, and especially the kids loved this chicken recipe :)

  25. I used a little sambal chilli paste instead of pepper and ginger garlic paste instead of only garlic in the marinade.
    I will sprinkle pepper on the Brussels sprouts.
    Will try to post a picture later5 stars

    1. Hi there! I love the different variation you put on this recipe :) Would love for you to share a photo of it in our Facebook Group!

    1. Hi Sandra – Yes! You can definitely swap it out. I just personally think chicken thighs tend to have a bit more flavor to it :)

  26. I was wondering if you can substitute another vegetable since my clan hates brussels sprouts. I have not made this but I do love your recipes.

    1. Hi Jenny – You can definitely replace brussel sprouts with other vegetables! Other great vegetables to roast in the oven are cauliflower or carrots :)

  27. This was absolutely delicious. I made is for a dinner party and the recipe scales up beautifully, with a judicious boost in cooking time. Thanks.5 stars

    1. I’m so happy you loved the recipe Lin! And yes, if you can toss a few sheet pans in your oven you can certainly bake a large batch of the balsamic chicken. Enjoy!

  28. I made this tonight!  It was delish!  Thanks so much for sharing, I think this marinade would be great on chicken breasts as well!5 stars

  29. I am recovering from knee surgery. As a fine dining server, not being physically active is a guarantee of rapid weight gain. I found your site today and I AM HOOKED!!!! Thank you!!! The pre-planning (I do have time) the shopping lists (I do not have any money while I’m out). Your site is sure to be an integral part of my recovery.❤️❤️❤️

  30. Wow, this recipe was amazing! I’m new to your you tube and Instagram and wa excited to try one of your recipes. I have to say that my husband and 3 teenage boys were so thrilled with this dinner. They looked at it and said it looked like something from a restaurant! So thank you, this will be on repeat for us!5 stars

  31. I love it when a recipe comes out looking like the photo! This is a quick and delicious meal. I paired it with some spätzle (German noodles – not gluten-free) and my kids scoffed it down. Good thing I doubled the recipe :) The reduction was an added treat — and took a bit longer to reduce because of the doubled quantity.

  32. This is a PERFECT “Welcome, autumn season” recipe. Comforting, nourishing, wonderful colors & flavors.

    1. Yes, a bit of a transitional recipe. Once the weather cools 5 degrees I’ll be ready for Cali winter recipes. Lol. ;)