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There’s something magical that happens when balsamic vinegar reduces—it transforms from sharp and tangy to something deeply sweet, complex, and almost syrupy. When that glossy glaze meets crispy chicken skin and caramelized Brussels sprouts… honestly, it’s a weeknight dinner that feels anything but ordinary. This recipe for Balsamic Glazed Chicken and Brussels Sprouts is one of those fantastic one-pan wonders that delivers maximum flavor with minimal cleanup. The chicken gets beautifully golden, the sprouts become tender with those lovely crispy edges, and everything gets coated in that incredible sticky-sweet balsamic reduction. It’s a perfect balance of savory and sweet, hearty and fresh, all coming together in about 30 minutes. I make this constantly during the cooler months, but honestly, it’s a year-round favorite because it’s just so satisfying and straightforward. You’ll love how the aroma fills your kitchen—it smells like you’ve been cooking for hours, but the secret is how simple it really is.

Recipe Overview

Why You’ll Love This Balsamic Glazed Chicken and Brussels Sprouts

It’s a complete meal in one pan. Seriously, the protein and vegetables roast together, which means less active cooking time for you and way fewer dishes to wash afterward. The flavors mingle beautifully as everything cooks.
The balsamic glaze is a game-changer. It’s not just a drizzle—it’s a reduction that clings to every nook and cranny of the chicken and sprouts, creating a gorgeous caramelized coating that’s both sweet and tangy.
It’s incredibly versatile. You can easily swap the chicken thighs for breasts, add some sliced red onion or carrots to the pan, or even toss in some crispy bacon at the end for a salty crunch. It’s a recipe that welcomes your personal touch.
The texture contrast is everything. You get juicy, tender chicken alongside Brussels sprouts that are soft on the inside but have those delightfully crispy, almost charred edges. It’s a mouthfeel party in every single bite.

Ingredients & Tools

4 bone-in, skin-on chicken thighs
1 lb Brussels sprouts, trimmed and halved
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp honey or maple syrup
3 cloves garlic, minced
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp red pepper flakes (optional, for a little heat)
To taste salt and freshly ground black pepper

Tools: A large, rimmed baking sheet, parchment paper (optional but helpful for cleanup), a small saucepan, and a good pair of tongs.

The quality of your balsamic vinegar really matters here—it’s the star of the glaze. You don’t need a crazy expensive aged bottle, but try to avoid the super cheap, overly acidic ones. A decent mid-range balsamic will reduce into a beautifully balanced, sweet-tart syrup. And don’t skip the honey; it helps the glaze thicken and caramelize perfectly on the chicken and sprouts.

Nutrition (per serving)

Calories: 420 kcal
Protein: 28 g
Fat: 22 g
Carbohydrates: 28 g
Fiber: 5 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Dry your chicken skin thoroughly. This is the single most important step for getting that beautifully crisp, golden-brown skin. Use paper towels to pat the skin completely dry before you season it. Any moisture will steam the skin instead of letting it crisp up.
Don’t overcrowd the pan. Give the Brussels sprouts and chicken plenty of room on the baking sheet. If they’re too crowded, they’ll steam instead of roast, and you’ll miss out on all those delicious caramelized edges and crispy bits.
Halve your Brussels sprouts uniformly. Try to cut them all roughly the same size so they cook at the same rate. If some are very large, you can even quarter them. This prevents some from being burnt while others are still hard.
Taste your balsamic vinegar. Before you make the glaze, give your vinegar a quick taste. If it’s particularly sharp or harsh, the honey will balance it. If it’s already quite sweet, you might want to use a touch less sweetener. Knowing your base ingredient helps you adjust the final flavor.

How to Make Balsamic Glazed Chicken and Brussels Sprouts

Step 1: Prep Your Ingredients and Pan. Start by preheating your oven to 400°F (200°C). This high heat is key for getting everything crispy. While it heats up, line a large, rimmed baking sheet with parchment paper for easy cleanup—trust me, you’ll thank yourself later. Now, pat those chicken thighs completely dry with paper towels. This is non-negotiable for crispy skin! Trim your Brussels sprouts by slicing off the tough stem ends and cutting them in half lengthwise.

Step 2: Season and Arrange. In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of the olive oil, a good pinch of salt, and several grinds of black pepper. Spread them out on one half of your prepared baking sheet. Now, take your dried chicken thighs and rub them all over with the remaining 1 tablespoon of olive oil. Season them generously on both sides with salt, pepper, and the dried thyme. Place them skin-side up on the other half of the baking sheet, nestled in but not crowded.

Step 3: Start the Roasting Process. Slide the baking sheet into your preheated oven and roast for 20 minutes. You’ll start to smell the amazing aroma of the chicken fat rendering and the sprouts beginning to caramelize. At this point, the chicken skin should be starting to turn golden, and the edges of the sprouts will be getting a little brown and frizzled.

Step 4: Create the Glaze. While the chicken and sprouts are roasting, it’s glaze time! In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), minced garlic, and red pepper flakes (if using). Bring this to a simmer over medium heat, then reduce the heat to low to maintain a gentle bubble. Let it cook for about 8-10 minutes, stirring occasionally, until it has reduced by about half and coats the back of a spoon. It will thicken significantly as it cools, so don’t over-reduce it into a hard candy! You’re aiming for a syrupy consistency.

Step 5: Glaze and Finish Cooking. After the initial 20 minutes of roasting, carefully remove the pan from the oven. Use a brush or a spoon to generously coat the top of each chicken thigh with the balsamic glaze. Drizzle the remaining glaze over the Brussels sprouts and give them a quick toss to coat. Return the pan to the oven for another 8-12 minutes. The glaze will bubble and caramelize on the chicken skin, and the sprouts will become even more tender and sticky.

Step 6: Check for Doneness and Rest. Your chicken is done when the skin is dark, sticky, and crisp, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The Brussels sprouts should be fork-tender with deeply browned edges. Once out of the oven, let the chicken rest on the pan for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

Step 7: Serve Immediately. Transfer the glazed chicken and Brussels sprouts to serving plates. Spoon over any of the delicious pan juices and sticky bits from the baking sheet. I like to give one final sprinkle of flaky sea salt over everything right before serving to make the flavors pop. Enjoy it while it’s hot and the textures are at their peak!

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, mild flavor of polenta is the perfect creamy canvas for the rich, tangy glaze and pan juices from the chicken. It soaks up all the deliciousness.
Buttery Mashed Potatoes — For the ultimate comfort meal, serve this alongside a big scoop of fluffy mashed potatoes. The contrast between the sweet glaze and the savory potatoes is just incredible.
A Simple Arugula Salad — A light salad with a sharp lemon vinaigrette cuts through the richness of the dish beautifully and adds a fresh, peppery crunch.

Drinks

A Light-Bodied Red Wine — A Pinot Noir or Gamay has enough acidity to complement the balsamic’s tang and enough fruitiness to stand up to the sweet glaze without overpowering the chicken.
Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and a squeeze of lemon or orange help cleanse the palate between bites of the sticky, savory chicken.
An Amber Ale — The caramel and toasty notes in an amber ale mirror the caramelization in the dish, making for a really harmonious pairing.

Something Sweet

Lemon Sorbet — The bright, clean, and acidic finish of a lemon sorbet is the perfect palate-cleanser after the rich and savory main course. It feels light and refreshing.
Dark Chocolate and Orange Pots de Crème — The deep, bitter notes of dark chocolate and the citrusy hint of orange echo the sweet-and-tangy profile of the balsamic glaze in a decadent way.
Vanilla Panna Cotta with a Berry Compote — The creamy, cool panna cotta and the slightly tart berries provide a lovely, simple contrast to the warm, deeply flavored chicken dish.

Top Mistakes to Avoid

Mistake: Using a glass or ceramic baking dish instead of a rimmed sheet pan. A baking dish walls in the ingredients, causing them to steam in their own juices. A flat, rimmed sheet pan allows for maximum air circulation, which is essential for achieving crispy skin and caramelized sprouts.
Mistake: Adding the glaze at the beginning. If you coat the chicken in the sugary balsamic glaze before it goes in the oven, the sugar will burn long before the chicken is cooked through. Adding it in the last 10 minutes allows it to caramelize perfectly without turning bitter.
Mistake: Not letting the reduced glaze cool slightly. The glaze will be extremely hot right off the stove. Let it sit for a minute or two before brushing it on. This not only prevents burns but also gives it a moment to thicken up to the perfect syrupy consistency.
Mistake: Skipping the rest time for the chicken. Slicing into the chicken straight from the oven will cause all those precious juices to run out onto the cutting board, leaving you with drier meat. A brief 5-minute rest is all it needs to reabsorb those juices.

Expert Tips

Tip: Get creative with your glaze. Stir a tablespoon of Dijon mustard or a spoonful of fig jam into the balsamic reduction for an extra layer of flavor complexity. The mustard adds a nice sharpness, while the fig jam enhances the fruity sweetness.
Tip: Use the rendered chicken fat. Before you add the glaze, take a moment to tilt the baking sheet and spoon some of the rendered chicken fat over the Brussels sprouts. This adds an incredible depth of savory flavor that you just can’t get from olive oil alone.
Tip: Finish with fresh herbs. Right before serving, sprinkle the whole dish with some freshly chopped parsley or thyme. The bright, fresh flavor and pop of green color make the dish look and taste even more restaurant-quality.
Tip: For extra crispy skin, start on the stovetop. For the absolute crispiest chicken skin imaginable, start the thighs skin-side down in an oven-safe skillet over medium heat for 5-7 minutes until golden. Then transfer the entire skillet to the oven to finish cooking with the sprouts. It’s an extra step, but the texture is unreal.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will work, but the cooking time will be shorter—closer to 20-25 minutes total. Since they are leaner, be extra careful not to overcook them. I’d recommend pounding them to an even thickness so they cook uniformly. The skin-on thighs provide more fat and flavor, but breasts are a great leaner option.

My glaze is too thin/too thick. What happened?
If it’s too thin, you likely didn’t reduce it for long enough. Just simmer it a bit longer until it coats a spoon. If it’s too thick and sticky, it was reduced for too long. Don’t worry! Simply whisk in a teaspoon of warm water at a time until it loosens up to a brushable consistency. It thickens as it cools, so err on the side of slightly thinner in the pan.

Can I make this recipe ahead of time?
You can prep the components ahead! You can trim and halve the Brussels sprouts and make the balsamic glaze a day in advance. Store them separately in the fridge. When ready to cook, let the glaze come to room temperature (it will be very thick from the fridge) and gently reheat it to make it pourable again before using.

Why are my Brussels sprouts soggy?
Sogginess is almost always a result of overcrowding the pan. If the sprouts are packed too tightly, they steam instead of roast. Make sure they are in a single layer with a little space between them. Also, ensure your oven is fully preheated to that hot 400°F before the pan goes in to guarantee a good sear from the start.

Is there a substitute for honey in the glaze?
Of course! Maple syrup is a fantastic one-to-one substitute and adds a lovely warm flavor. For a sugar-free option, you could use a monk fruit sweetener, but be aware it won’t caramelize in the same way. Agave nectar also works well. The sweetener is crucial for balancing the vinegar’s acidity and helping the glaze thicken.

Balsamic Glazed Chicken And Brussels Sprouts

Cost Level $$

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 40 minutes

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Make this easy Balsamic Glazed Chicken and Brussels Sprouts for a flavorful one-pan meal ready in 40 minutes. Get the simple recipe for a perfect weeknight dinner!

Ingredients

For the main ingredients

4 bone-in, skin-on chicken thighs
1 lb Brussels sprouts (trimmed and halved)
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp honey or maple syrup
3 cloves garlic (minced)
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp red pepper flakes (optional, for a little heat)
salt and freshly ground black pepper (to taste)

Instructions

01
Start by preheating your oven to 400°F (200°C). This high heat is key for getting everything crispy. While it heats up, line a large, rimmed baking sheet with parchment paper for easy cleanup—trust me, you’ll thank yourself later. Now, pat those chicken thighs completely dry with paper towels. This is non-negotiable for crispy skin! Trim your Brussels sprouts by slicing off the tough stem ends and cutting them in half lengthwise.
02
In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of the olive oil, a good pinch of salt, and several grinds of black pepper. Spread them out on one half of your prepared baking sheet. Now, take your dried chicken thighs and rub them all over with the remaining 1 tablespoon of olive oil. Season them generously on both sides with salt, pepper, and the dried thyme. Place them skin-side up on the other half of the baking sheet, nestled in but not crowded.
03
Slide the baking sheet into your preheated oven and roast for 20 minutes. You’ll start to smell the amazing aroma of the chicken fat rendering and the sprouts beginning to caramelize. At this point, the chicken skin should be starting to turn golden, and the edges of the sprouts will be getting a little brown and frizzled.
04
While the chicken and sprouts are roasting, it’s glaze time! In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), minced garlic, and red pepper flakes (if using). Bring this to a simmer over medium heat, then reduce the heat to low to maintain a gentle bubble. Let it cook for about 8-10 minutes, stirring occasionally, until it has reduced by about half and coats the back of a spoon. It will thicken significantly as it cools, so don't over-reduce it into a hard candy! You're aiming for a syrupy consistency.
05
After the initial 20 minutes of roasting, carefully remove the pan from the oven. Use a brush or a spoon to generously coat the top of each chicken thigh with the balsamic glaze. Drizzle the remaining glaze over the Brussels sprouts and give them a quick toss to coat. Return the pan to the oven for another 8-12 minutes. The glaze will bubble and caramelize on the chicken skin, and the sprouts will become even more tender and sticky.
06
Your chicken is done when the skin is dark, sticky, and crisp, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The Brussels sprouts should be fork-tender with deeply browned edges. Once out of the oven, let the chicken rest on the pan for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
07
Transfer the glazed chicken and Brussels sprouts to serving plates. Spoon over any of the delicious pan juices and sticky bits from the baking sheet. I like to give one final sprinkle of flaky sea salt over everything right before serving to make the flavors pop. Enjoy it while it's hot and the textures are at their peak!