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Balsamic Glazed Chicken with Roasted Brussels Sprouts

Balsamic Glazed Chicken with Roasted Brussels Sprouts

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
473
Chef's Note

For the most flavorful glaze, use a high-quality aged balsamic vinegar. The key to perfectly roasted Brussels sprouts is to ensure they're dry before roasting and to place them cut-side down on the baking sheet to maximize caramelization. If you prefer a thicker glaze, you can reduce it longer before adding the cornstarch slurry.

Tags
high-protein
dinner
chicken
brussels sprouts
gluten-free
bacon
roasted
balsamic
one-pan
intermediate
Ingredients

  • 2 pounds boneless skinless chicken breasts

  • 1.5 pounds Brussels sprouts

  • 1/2 cup balsamic vinegar

  • 2 tablespoons honey

  • 4 cloves garlic

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 3 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 1/4 cup low-sodium chicken broth

  • 1 teaspoon cornstarch

  • 1 tablespoon water

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 slices bacon

  • 1 medium shallot

  • 2 tablespoons pine nuts

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Trim Brussels sprouts, cut in half, and place in a large bowl.

  • 3

    Cook 4 slices of bacon in a skillet over medium heat until crispy, about 8 minutes. Remove bacon, leaving the fat in the pan, and set aside to cool.

  • 4

    Finely dice 1 medium shallot and add to the bacon fat. Sauté for 2 minutes until translucent.

  • 5

    Pour the bacon fat and shallot mixture over the Brussels sprouts. Add 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

  • 6

    Spread Brussels sprouts on a large baking sheet, cut side down. Roast for 20-25 minutes until caramelized and tender.

  • 7

    While Brussels sprouts are roasting, prepare the chicken. Season 2 pounds of chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 8

    Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown.

  • 9

    Mince 4 cloves of garlic and strip leaves from 2 sprigs each of rosemary and thyme, finely chopping the herbs.

  • 10

    In a bowl, whisk together 1/2 cup balsamic vinegar, 2 tablespoons honey, minced garlic, chopped herbs, 1 tablespoon Dijon mustard, 1/4 teaspoon red pepper flakes, and 1/4 cup chicken broth.

  • 11

    Pour the balsamic mixture over the seared chicken in the skillet. Transfer the skillet to the oven and bake for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

  • 12

    Remove chicken from the skillet and place on a cutting board to rest. Return the skillet with the sauce to the stovetop over medium heat.

  • 13

    Mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Add to the sauce and simmer for 3-5 minutes until thickened into a glaze, stirring frequently.

  • 14

    Crumble the cooled bacon. When Brussels sprouts are done, toss with the bacon crumbles and 2 tablespoons toasted pine nuts.

  • 15

    Slice the chicken against the grain and arrange on plates. Drizzle with the balsamic glaze and serve with the roasted Brussels sprouts on the side.

Nutrition Information (per serving)
473
Calories
47g
Protein
24g
Carbs
21g
Fat
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