Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts

Maple Balsamic Chicken Cropped
Photo by Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


1/2cup balsamic vinegar
1/4cup maple syrup
1/2teaspoon dried thyme
2cloves garlic, minced
1teaspoon salt, divided
1 1/2pounds boneless skinless, chicken breasts, cut into pieces
1pound Brussels sprouts, sliced
1pound sweet potatoes, peeled and cubed
1small onion, chopped
2 green onions, chopped, green part only


  1. In a small bowl, combine vinegar, maple syrup, thyme, garlic and ½ tsp salt. Pour half over chicken in a ziptop plastic bag and marinate at least 30 minutes in refrigerator. Set aside remaining glaze.
  2. Preheat oven to 400°F. Coat a large baking sheet with cooking spray. Place Brussels sprouts, sweet potatoes and onion on baking sheet, drizzle with reserved glaze and season with remaining ½ tsp salt and pepper. Bake 20 minutes.
  3. Reduce oven temperature to 350°F and add chicken to pan, discarding marinade. Return to oven and bake 30 minutes. Top with green onions before serving.

One Pan Maple- Balsamic Chicken and Brussels Sprouts

Photo by Mark Boughton Photography / styling by Teresa Blackburn

Nutritional Info *per serving

  • Calories 410
  • Fat 4g
  • Cholesterol 115mg
  • Sodium 740mg
  • Carbohydrate 50g
  • Fiber 8g
  • Protein 42g