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Balsamic sheet pan chicken dinner
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5 from 59 votes

Balsamic Chicken with Brussels Sprouts

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!
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: balsamic chicken, balsamic chicken recipe, roasted balsamic chicken, sheet pan balsamic chicken
Servings: 6 servings
Author: Lisa Bryan


  • 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


  • 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



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