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Savory Balsamic Glazed Chicken with Crispy Brussels Sprouts

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A quick and easy recipe featuring tender chicken breasts glazed with a sweet and tangy balsamic reduction, served alongside crispy roasted Brussels sprouts. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
  • 12 ounces (350g) Brussels sprouts, trimmed and halved
  • 1/4 cup (60ml) balsamic vinegar
  • 3 tablespoons (45ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15g) Dijon mustard
  • 2 tablespoons (30ml) honey
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme or rosemary, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the ends and halve the Brussels sprouts. Toss them in 1 tablespoon (15ml) olive oil, salt, and pepper. Spread cut side down on a baking sheet. Roast for 20-25 minutes until golden and crispy, shaking the pan halfway through.
  3. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
  4. Heat 2 tablespoons (30ml) olive oil in a skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until browned but not fully cooked.
  5. Remove chicken from skillet and set aside. Reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
  6. Add balsamic vinegar, Dijon mustard, and honey to the skillet. Stir constantly, scraping up browned bits. Simmer gently for 4-5 minutes until thick and syrupy.
  7. Return chicken to skillet, spoon glaze over pieces. Reduce heat to low, cover, and cook 5-7 minutes until internal temperature reaches 165°F (74°C).
  8. Remove Brussels sprouts from oven and toss gently with fresh thyme or rosemary if using.
  9. Serve chicken with Brussels sprouts, drizzling extra glaze over the top.

Notes

Do not overcrowd the chicken when searing; sear in batches if needed. If glaze thickens too much, add a splash of water to loosen. For extra crispy Brussels sprouts, broil for 1-2 minutes at the end, watching closely. Let chicken rest 5 minutes after cooking for juiciness. Dijon mustard should be gluten-free for gluten-free diet. Chicken thighs can be substituted with adjusted cooking times. Honey can be replaced with maple syrup for vegan option.

Nutrition

Keywords: balsamic glazed chicken, crispy Brussels sprouts, easy chicken recipe, weeknight dinner, balsamic vinegar glaze, roasted Brussels sprouts

Find it online: https://flurpchef.com/savory-balsamic-glazed-chicken-with-crispy-brussels-sprouts-easy-recipe/