Balsamic Glazed Chicken and Brussels Sprouts – A Simple, Flavor-Packed Weeknight Dinner

This is the kind of dinner that feels cozy but still fresh and bright. Tender chicken, caramelized Brussels sprouts, and a glossy balsamic glaze come together in one pan with minimal fuss. The balance of sweet, tangy, and savory makes every bite pop.

It’s quick enough for a weeknight but nice enough to serve to friends. If you’re looking for a no-stress meal with big payoff, this one delivers.

What Makes This Special

This dish hits all the right notes: crisp, juicy, and deeply flavorful. The balsamic glaze reduces into a syrupy coating that clings to the chicken and sprouts without being heavy.

You get great texture—lightly charred edges on the Brussels sprouts and golden, seared chicken. Everything cooks in one pan, so cleanup is easy. It’s also flexible, letting you swap in different cuts of chicken or add extra veggies without losing the core flavor.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts)
• Brussels sprouts: 1.5 pounds, trimmed and halved
• Balsamic vinegar: 1/3 cup
• Honey or maple syrup: 2 to 3 tablespoons
• Dijon mustard: 1 tablespoon
• Garlic: 3 to 4 cloves, minced
• Olive oil: 2 to 3 tablespoons
• Butter (optional): 1 tablespoon for finishing
• Chicken broth or water: 1/4 cup
• Salt and black pepper
• Red pepper flakes (optional)
• Fresh thyme or rosemary (optional): a few sprigs or 1 teaspoon dried
• Lemon (optional): for a final squeeze

Instructions

1. Prep the sprouts and chicken. Trim the ends off the Brussels sprouts and slice them in half.

   Pat the chicken dry with paper towels. Season both the chicken and sprouts with salt and pepper.

2. Make the glaze. In a small bowl, whisk together balsamic vinegar, honey (or maple), Dijon, minced garlic, and a pinch of red pepper flakes. Taste and adjust sweetness or tang as you like.
3. Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

   Add the chicken and cook 3–5 minutes per side until nicely browned. Remove to a plate (it will finish cooking later).

4. Char the Brussels sprouts. Add another tablespoon of olive oil to the same pan. Place Brussels sprouts cut-side down in a single layer.

   Let them sear without stirring for 3–4 minutes until deeply browned, then toss and cook 3–4 minutes more. Sprinkle with a pinch of salt.

5. Deglaze the pan. Pour in the chicken broth (or water) and scrape up the browned bits. Let it bubble for 30–60 seconds to reduce slightly.
6. Add the glaze. Pour the balsamic mixture into the pan and stir to coat the sprouts.

   Nestle the chicken back in with any juices. Reduce heat to medium.

7. Finish cooking. Simmer 4–6 minutes, turning the chicken once, until the sauce thickens and the chicken reaches 165°F in the center. If using, swirl in the butter and a few thyme leaves for richness.
8. Adjust and serve. Taste the sauce.

   If it’s too sharp, add a drizzle more honey. If it’s too sweet, add a splash more balsamic. Finish with a squeeze of lemon if you like.

   Serve hot with the glazed sprouts and spoon extra sauce over the top.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth until heated through. Microwave in 30-second bursts, stirring once.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat as above.

  Note: Brussels sprouts may soften slightly after freezing but will still taste great.

Benefits of This Recipe

• Balanced flavors: Sweet, tangy, and savory in one pan.
• Weeknight friendly: On the table in about 30 minutes.
• Nutritious: Lean protein, fiber-rich Brussels sprouts, and heart-healthy olive oil.
• Flexible: Works with thighs or breasts, plus add-ins like carrots, onions, or mushrooms.
• Minimal cleanup: One pan, big flavor.

What Not to Do

• Don’t overcrowd the pan. If the sprouts are piled up, they’ll steam instead of caramelize. Cook in batches if needed.
• Don’t skip drying the chicken. Moisture prevents browning, and you want that golden crust.
• Don’t crank the heat too high with the glaze. Balsamic and honey can burn quickly. Simmer, don’t scorch.
• Don’t overcook the chicken. Pull it right at 165°F for juicy results.
• Don’t forget to taste and adjust. A small tweak—more salt, a squeeze of lemon—can make the dish sing.

Alternatives

• Protein swaps: Use bone-in thighs (increase cook time), chicken breasts (pound to even thickness), or turkey cutlets.

  For a pescatarian twist, try salmon and cook separately, then glaze at the end.

• Veggie swaps: Broccoli, green beans, or halved baby carrots all work. Adjust timing so they char but don’t overcook.
• Sweetener options: Maple syrup for deeper warmth, brown sugar for molasses notes.
• Flavor boost: Add a splash of soy sauce or Worcestershire to the glaze for umami. Sprinkle with toasted almonds or walnuts for crunch.
• Oven method: Toss sprouts with oil, salt, and pepper; roast at 425°F for 18–22 minutes.

  Pan-sear the chicken, then finish both together in the oven with the glaze for 5–7 minutes.

FAQ

Can I make this ahead?

Yes. You can prep the glaze up to 3 days in advance and trim the sprouts ahead of time. Cook the dish fresh for best texture.

Reheat gently to keep the glaze glossy.

What if I only have chicken breasts?

They work well. Slice large breasts in half horizontally or pound to even thickness. Sear until golden, then finish in the glaze, checking for 165°F.

How do I get the sprouts really caramelized?

Dry them well, use medium-high heat, and give them space in the pan.

Start cut-side down and resist stirring for a few minutes to build that deep color.

Is the glaze very sweet?

It’s balanced. Start with 2 tablespoons honey or maple, then adjust. If it tastes too sweet, add a splash of balsamic or a squeeze of lemon.

Can I make it without garlic?

Yes.

Skip the garlic or use a pinch of garlic powder. You can also add shallots or a bit of minced onion for a similar aromatic note.

What should I serve with it?

Mashed potatoes, polenta, or rice soak up the sauce nicely. For something lighter, try cauliflower rice or a simple arugula salad.

How do I thicken the glaze if it’s runny?

Simmer a few more minutes over medium heat until it reduces.

If you’re short on time, whisk in a tiny knob of butter off heat for instant sheen and body.

Can I make it dairy-free?

Absolutely. Just skip the optional butter at the end and use olive oil only. The glaze will still be glossy and flavorful.

In Conclusion

Balsamic Glazed Chicken and Brussels Sprouts brings big flavor with simple steps.

You get juicy chicken, crisp-tender sprouts, and a tangy-sweet sauce that ties everything together. It’s weeknight-easy, dinner-party worthy, and endlessly adaptable. Keep this one in your rotation—you’ll reach for it often.