Sheet-Pan Balsamic Chicken and Brussels with Pecans
If you’re searching for a dinner that’s as effortless as it is flavorful, Sheet-Pan Balsamic Chicken and Brussels with Pecans is your answer. This recipe brings together tender chicken breasts, caramelized Brussels sprouts, and crunchy pecans, all bathed in a tangy balsamic glaze with an aromatic hint of garlic and thyme. It’s a one-pan wonder that promises minimal cleanup and maximum satisfaction—perfect for busy weeknights or casual weekend meals. Ready to transform simple ingredients into a mouthwatering feast? Let’s dive in.
Why This Sheet-Pan Balsamic Chicken and Brussels with Pecans Stands Out
What makes this Sheet-Pan Balsamic Chicken and Brussels with Pecans a standout recipe is its harmonious blend of flavors and textures that come together effortlessly on just one baking sheet. The balsamic vinegar creates a luscious glaze that perfectly complements the savory, juicy chicken and the slightly bitter, roasted Brussels sprouts. Adding pecans introduces a delightful crunch and nutty richness that elevates every bite.
Plus, this recipe is a breeze to prepare, so you spend less time in the kitchen and more time enjoying your meal. No need for multiple pots or pans—everything cooks simultaneously, making it ideal for those who appreciate both convenience and deliciousness. If you love dishes that combine wholesome ingredients with bold flavors, this sheet-pan meal is about to become a new favorite.
What’s in the Bowl
- 4 boneless, skinless chicken breasts – lean and tender, the perfect protein base for this dish
- 2 cups Brussels sprouts, halved – fresh and firm, halving ensures even roasting
- 1/2 cup balsamic vinegar – provides a tangy sweetness that caramelizes beautifully in the oven
- 1/4 cup olive oil – adds richness and helps everything roast to perfection
- 3 cloves garlic, minced – infuses the dish with a fragrant, savory depth
- 1 teaspoon dried thyme – earthiness that complements both chicken and Brussels
- 1/2 teaspoon salt – enhances all the natural flavors
- 1/4 teaspoon black pepper – adds a subtle kick
- 1/2 cup pecans, chopped – for a crunchy contrast and nutty flavor
Cook’s Kit
- Sheet pan or rimmed baking tray: Large enough to hold all ingredients in a single layer for even roasting.
- Mixing bowl: To whisk together the balsamic marinade and toss the chicken and Brussels sprouts.
- Sharp knife: For halving Brussels sprouts and chopping pecans.
- Measuring cups and spoons: Precise measurements ensure perfect flavor balance.
- Spatula or tongs: For flipping the chicken and veggies mid-roast.
Sheet-Pan Balsamic Chicken and Brussels with Pecans, Made Easy
Step 1: Preheat and Prep
Heat your oven to 400°F (200°C). This temperature is ideal for roasting the chicken and Brussels sprouts to tender, caramelized perfection. Line your sheet pan with parchment paper or lightly grease it to prevent sticking.
Step 2: Whisk Together the Balsamic Marinade
In a medium mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper. Whisk vigorously until fully blended, creating a tangy, aromatic glaze that will coat your ingredients.
Step 3: Toss Chicken and Brussels Sprouts
Add the chicken breasts and halved Brussels sprouts into the bowl with the marinade. Toss everything together until each piece is generously coated. This step infuses the chicken and veggies with the balsamic garlic flavor that’s the star of the dish.
Step 4: Arrange on the Sheet Pan
Spread the coated chicken breasts and Brussels sprouts out evenly on your prepared sheet pan. Make sure they have enough space to roast rather than steam, which helps develop that irresistible caramelization.
Step 5: Roast to Perfection
Place the sheet pan in the oven and roast for 20 minutes. Then, using tongs or a spatula, carefully flip the chicken and stir the Brussels sprouts to ensure even cooking. Return to the oven and roast for another 10–15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and browned.
Step 6: Toast the Pecans
While the chicken roasts, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned. Toasting enhances their natural nuttiness and adds a delightful crunch.
Step 7: Finish and Serve
Once everything is out of the oven, sprinkle the toasted pecans over the chicken and Brussels sprouts. Serve immediately for a dish that’s bursting with savory, sweet, and crunchy textures.
Texture-Safe Substitutions
- Chicken thighs: For a juicier, more flavorful option, swap chicken breasts with boneless, skinless thighs.
- Cauliflower florets: If Brussels sprouts aren’t your favorite, cauliflower works beautifully with balsamic glaze.
- Walnuts or almonds: Substitute pecans with these nuts for a different but equally satisfying crunch.
- Fresh rosemary instead of thyme: Offers a piney aroma that pairs well with balsamic and garlic.
Cook’s Commentary
This recipe exemplifies why sheet-pan meals are a kitchen game-changer: fewer dishes, less fuss, and a balanced meal all in one go. The balsamic vinegar not only tenderizes the chicken but also adds a glossy finish that elevates the dish’s appearance and palate appeal.
Don’t be afraid to experiment with other seasonal vegetables alongside the Brussels sprouts—carrots, sweet potatoes, or even asparagus can make excellent additions. For a more indulgent twist, drizzle a little honey or maple syrup into the balsamic marinade to amplify the glaze’s sweetness.
If you enjoy recipes like this, you might also love the Sheet Pan Fajita Chicken With Peppers Onions or the vibrant Lemon Herb Sheet Pan Chicken Veggies, both of which bring their own unique spins to easy, flavorful sheet-pan dinners.
Save for Later: Storage Tips
- Allow leftovers to cool completely before storing in an airtight container.
- Refrigerate for up to 3–4 days; the flavors meld beautifully over time.
- Reheat gently in the oven or microwave, taking care not to overcook the chicken again.
- To maintain the crunch of the pecans, add them fresh when serving rather than storing them with the dish.
Quick Questions
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are ideal for roasting, you can use frozen if necessary. Just make sure to thaw and pat them dry to avoid excess moisture, which can prevent caramelization.
Is it necessary to flip the chicken and Brussels midway through cooking?
Yes, flipping ensures even browning and prevents one side from drying out, resulting in perfectly cooked chicken and nicely roasted Brussels.
Can I make this recipe ahead of time?
Absolutely! Marinate the chicken and Brussels sprouts in the balsamic mixture a few hours or overnight for even deeper flavor, then roast just before serving.
What’s the best way to check if the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part to check that the juices run clear and the meat is no longer pink.
Quick Weeknight Wins
- Sheet Pan Fajita Chicken With Peppers Onions – another speedy, flavor-packed dinner option.
- Lemon Herb Sheet Pan Chicken Veggies – bright, zesty, and equally simple.
- Honey Garlic Chicken Thighs With Sesame Rice – a sweet and savory delight that pairs beautifully with steamed greens.
Bring It to the Table
When serving your Sheet-Pan Balsamic Chicken and Brussels with Pecans, consider pairing it with a light side like quinoa or couscous to soak up the balsamic glaze. A crisp green salad with a lemon vinaigrette can add a refreshing counterpoint, while a crusty loaf of bread will help mop up any extra sauce.
Whether you’re feeding family or entertaining friends, this dish’s vibrant flavors and impressive presentation make it a crowd-pleaser. The combination of tender chicken, caramelized Brussels sprouts, and toasted pecans creates a balanced meal that satisfies both the palate and the eye.
This recipe transforms simple ingredients into a standout dinner that’s as nutritious as it is delicious. With a few pantry staples and fresh produce, you can have a wholesome meal on the table in under 40 minutes. Give this Sheet-Pan Balsamic Chicken and Brussels with Pecans a try tonight and enjoy the ease and elegance of sheet-pan cooking at its finest.
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Sheet-Pan Balsamic Chicken and Brussels with Pecans
Ingredients
Equipment
Method
- Heat your oven to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking.
- In a medium mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper. Whisk vigorously until fully blended.
- Add the chicken breasts and halved Brussels sprouts into the bowl with the marinade. Toss everything together until each piece is generously coated.
- Spread the coated chicken breasts and Brussels sprouts out evenly on your prepared sheet pan, ensuring enough space to roast rather than steam.
- Place the sheet pan in the oven and roast for 20 minutes. Then flip the chicken and stir the Brussels sprouts. Return to the oven and roast for another 10–15 minutes or until the chicken reaches 165°F (74°C) and the Brussels sprouts are tender and browned.
- While the chicken roasts, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned.
- Once everything is out of the oven, sprinkle the toasted pecans over the chicken and Brussels sprouts. Serve immediately.
Notes
- Marinate the chicken and Brussels sprouts a few hours or overnight for deeper flavor.
- Substitute chicken breasts with thighs for a juicier option.
- Use cauliflower florets instead of Brussels sprouts for a different vegetable twist.
- Keep pecans crunchy by adding them fresh when serving, not during storage.
- Pair with quinoa, couscous, or a crisp green salad for a complete meal.
