Sheet-Pan

Sheet-Pan Roasted Chicken and Brussels Sprouts

Name: Sheet-Pan Roasted Chicken and Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces; 1 pound (450g) fresh Brussels sprouts, trimmed and halved; 2 tablespoons (30ml) olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon paprika; 1/4 teaspoon dried thyme; 2 cloves garlic, minced; 1 large onion, diced; Salt and pepper to taste

By Ruth Feldman · June 18, 2026 · Sheet-Pan

Prep15 min

Cook25 min

Total40 min

Serves4

I still remember the first time I made sheet-pan roasted chicken and Brussels sprouts for my family. It was a weeknight, and I was looking for a simple yet satisfying meal that would please everyone. The combination of juicy chicken, crispy Brussels sprouts, and sweet caramelized onions was a hit, and it's been a staple in our household ever since.

As a registered dietitian and home cook, I'm always on the lookout for recipes that are not only delicious but also balanced and nutritious. This sheet-pan recipe fits the bill, with lean protein from the chicken, complex carbohydrates from the Brussels sprouts, and healthy fats from the olive oil. Plus, it's incredibly easy to make and requires minimal cleanup, making it a perfect option for busy weeknights.

One of the things I love about this recipe is its versatility. You can serve it as a main dish, or add it to a salad or wrap for a quick and easy lunch. The chicken and Brussels sprouts are also great as leftovers, and can be reheated in the oven or microwave for a quick and easy meal. Whether you're a busy professional or a parent looking for a healthy and easy meal option, this sheet-pan recipe is sure to become a favorite.

In this recipe, I'll walk you through the steps to make a delicious and balanced sheet-pan roasted chicken and Brussels sprouts dish. From the ingredients and equipment you'll need, to the cooking technique and tips for success, I'll cover it all. So let's get started and make a delicious and healthy meal that your whole family will love!

This recipe is perfect for anyone looking for a easy and delicious meal that's also good for them. The chicken and Brussels sprouts are a great source of protein and fiber, and the olive oil and spices add healthy fats and flavor. Whether you're a beginner cook or an experienced chef, this recipe is sure to please. So go ahead, give it a try, and enjoy the delicious flavors and nutrients of this amazing dish!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal cleanup, making it perfect for busy weeknights.
The combination of chicken and Brussels sprouts provides a good source of protein and fiber, making it a nutritious and filling meal.
The dish is highly versatile and can be served as a main course, added to a salad, or used as a topping for a wrap or sandwich.
The recipe is budget-friendly and uses ingredients that are readily available at most grocery stores.
The cooking time is relatively short, making it a great option for those with limited time to cook.
The dish is perfect for a crowd, as it can be easily scaled up or down to feed a large or small group of people.

Why This Recipe Works

The key to this recipe's success is the combination of high heat and careful seasoning. By preheating the oven to 425°F (220°C), we can achieve a crispy exterior on the chicken and Brussels sprouts, while keeping the inside tender and juicy. The seasoning is also important, as it adds flavor and helps to bring out the natural sweetness of the ingredients. I like to use a combination of salt, pepper, and garlic powder to add depth and complexity to the dish.

Another important factor is the cooking time and temperature. By cooking the chicken and Brussels sprouts at a high temperature for a relatively short period of time, we can achieve a nice caramelization on the outside, while keeping the inside tender and moist. This is especially important for the Brussels sprouts, which can quickly become overcooked and mushy if they're not monitored closely.

Finally, the resting time is crucial in this recipe. By letting the chicken and Brussels sprouts rest for a few minutes after cooking, we can allow the juices to redistribute and the flavors to meld together. This makes a big difference in the final texture and flavor of the dish, and is an important step that should not be skipped.

Overall, this recipe works because it combines simple ingredients with careful technique and attention to detail. By following the steps and using the right ingredients, you can create a delicious and balanced meal that's perfect for any occasion.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including chicken breasts, Brussels sprouts, olive oil, salt, and pepper. You'll also need some garlic powder and onion powder to add flavor to the dish. I like to use fresh Brussels sprouts for this recipe, as they have a more delicate flavor and texture than frozen or canned sprouts.

When shopping for ingredients, look for chicken breasts that are boneless and skinless, and Brussels sprouts that are firm and green. You can also use other seasonings and spices to add flavor to the dish, such as paprika or dried thyme. Just be sure to choose ingredients that are fresh and of high quality, as this will make a big difference in the final flavor and texture of the dish.

1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) piecesI like to use boneless, skinless chicken breasts for this recipe, as they are leaner and easier to cook than bone-in breasts. You can also use chicken thighs if you prefer, just be sure to adjust the cooking time accordingly.
1 pound (450g) fresh Brussels sprouts, trimmed and halvedFresh Brussels sprouts are essential for this recipe, as they have a more delicate flavor and texture than frozen or canned sprouts. Look for sprouts that are firm and green, and trim them to remove any damaged or discolored leaves.
2 tablespoons (30ml) olive oilOlive oil is a healthy and flavorful choice for this recipe, as it adds a rich and fruity flavor to the dish. You can also use other oils, such as avocado or grapeseed, if you prefer.
1 teaspoon saltSalt is essential for bringing out the flavors in this recipe, and I like to use a flaky sea salt or kosher salt for the best flavor. You can also use other seasonings, such as garlic salt or onion salt, if you prefer.
1/2 teaspoon black pepperBlack pepper adds a nice kick to this recipe, and I like to use freshly ground pepper for the best flavor. You can also use other types of pepper, such as white or green peppercorns, if you prefer.
1 teaspoon garlic powderGarlic powder is a convenient and flavorful way to add garlic flavor to this recipe, and I like to use a high-quality powder that is made from real garlic. You can also use fresh garlic, minced or crushed, if you prefer.
1 teaspoon onion powderOnion powder is a mild and sweet seasoning that adds depth and complexity to this recipe, and I like to use a high-quality powder that is made from real onions. You can also use fresh onions, diced or chopped, if you prefer.
1/4 teaspoon paprikaPaprika is a smoky and slightly sweet seasoning that adds a nice depth to this recipe, and I like to use a high-quality paprika that is made from real peppers. You can also use other types of paprika, such as sweet or smoked, if you prefer.
1/4 teaspoon dried thymeDried thyme is a classic herb that pairs well with chicken and Brussels sprouts, and I like to use a high-quality thyme that is made from real herbs. You can also use fresh thyme, chopped or sprigs, if you prefer.
2 cloves garlic, mincedFresh garlic is a great addition to this recipe, and I like to use high-quality garlic that is fresh and flavorful. You can also use garlic powder or garlic salt if you prefer.
1 large onion, dicedOnions are a great addition to this recipe, and I like to use a sweet and flavorful onion such as Vidalia or Maui. You can also use other types of onions, such as yellow or white, if you prefer.
Salt and pepper to tasteThis is a general seasoning that you can use to taste, and I like to use a flaky sea salt or kosher salt for the best flavor. You can also use other seasonings, such as garlic salt or onion salt, if you prefer.

Ingredients for Sheet-Pan Roasted Chicken and Brussels Sprouts

Equipment You’ll Need

Large sheet pan (at least 18x12 inches)Cutting boardKnifeMeasuring cups and spoonsWhiskSpatulaOven thermometer

How to Make Sheet-Pan Roasted Chicken and Brussels Sprouts

1
Preheat the oven to 425°F (220°C).
2
In a large bowl, whisk together the olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.
3
Add the chicken to the bowl and toss to coat with the marinade.
4
Add the Brussels sprouts to the bowl and toss to coat with the marinade.
5
Add the garlic and onion to the bowl and toss to combine.
6
Line the sheet pan with parchment paper or aluminum foil, leaving some overhang for easy cleanup.
7
Arrange the chicken and Brussels sprouts on the sheet pan in a single layer, leaving some space between each piece.
8
Roast the chicken and Brussels sprouts in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and caramelized.
9
Remove the sheet pan from the oven and let it rest for 5-10 minutes before serving.
10
Serve the chicken and Brussels sprouts hot, garnished with fresh herbs or lemon wedges if desired.
11
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Expert Tips

Make sure to pat the chicken dry with paper towels before cooking to help the seasonings stick.
Don't overcrowd the sheet pan, as this can prevent the chicken and Brussels sprouts from cooking evenly.
Use a high-quality olive oil that has a high smoke point, such as avocado or grapeseed oil, to prevent the oil from burning or smoking during cooking.
Let the chicken and Brussels sprouts rest for a few minutes before serving, as this allows the juices to redistribute and the flavors to meld together.
Experiment with different seasonings and spices to find the combination that you like best.
Consider adding other ingredients to the sheet pan, such as diced sweet potatoes or chopped bell peppers, to add variety and nutrition to the dish.
Make sure to cook the chicken to an internal temperature of at least 165°F (74°C) to ensure food safety.
Let the dish cool completely before refrigerating or freezing, as this helps to prevent bacterial growth and foodborne illness.

Common Mistakes to Avoid

Not patting the chicken dry before cooking, which can prevent the seasonings from sticking.
Overcrowding the sheet pan, which can prevent the chicken and Brussels sprouts from cooking evenly.
Not using a high-quality olive oil, which can burn or smoke during cooking.
Not letting the chicken and Brussels sprouts rest before serving, which can result in dry and flavorless meat.
Not cooking the chicken to a safe internal temperature, which can result in foodborne illness.
Not storing leftovers properly, which can result in bacterial growth and foodborne illness.

Variations and Substitutions

Add diced sweet potatoes or chopped bell peppers to the sheet pan for added variety and nutrition.
Use different seasonings and spices, such as paprika or dried thyme, to change up the flavor of the dish.
Add some heat to the dish by sprinkling red pepper flakes or sliced jalapenos on top of the chicken and Brussels sprouts.
Use chicken thighs instead of breasts for a more tender and juicy texture.
Add some acidity to the dish by squeezing fresh lemon juice over the top of the chicken and Brussels sprouts.
Use fresh herbs, such as parsley or rosemary, to add a bright and fresh flavor to the dish.
Make the dish more substantial by serving it with a side of quinoa or brown rice.

What to Serve With Sheet-Pan Roasted Chicken and Brussels Sprouts

This sheet-pan roasted chicken and Brussels sprouts is a delicious and satisfying meal that can be served on its own or paired with a variety of sides. Some ideas for sides include roasted sweet potatoes, sautéed spinach, or a simple green salad. You could also serve the dish with a side of quinoa or brown rice for a more filling meal.

One of the best things about this recipe is its versatility. You can serve it as a main course, add it to a salad, or use it as a topping for a wrap or sandwich. The chicken and Brussels sprouts are also great as leftovers, and can be reheated in the oven or microwave for a quick and easy meal.

Serve with a side of quinoa or brown riceAdd to a salad or wrap for a quick and easy mealUse as a topping for a sandwich or bowlServe with a side of roasted sweet potatoes or sautéed spinach

Make-Ahead, Storage, Freezing and Reheating

Once the chicken and Brussels sprouts have cooled, you can store them in an airtight container in the refrigerator for up to 3 days. Simply place the cooled chicken and Brussels sprouts in a container, cover it with plastic wrap or aluminum foil, and refrigerate.

To freeze the dish, let it cool completely, then place it in a freezer-safe bag or container. Label the bag or container with the date and contents, and store it in the freezer for up to 2 months. To reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the oven or microwave until hot and steaming.

When reheating the dish, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can also add a little bit of moisture to the dish, such as chicken broth or water, to help keep it tender and flavorful.

One of the best things about this recipe is that it can be made ahead of time and reheated when you're ready to eat it. This makes it a great option for busy weeknights or meal prep. Simply cook the chicken and Brussels sprouts, let them cool, then store them in the refrigerator or freezer until you're ready to reheat and serve.

Frequently Asked Questions

What is the best way to cook chicken and Brussels sprouts?

The best way to cook chicken and Brussels sprouts is to roast them in the oven with some olive oil, salt, and pepper. This brings out the natural flavors of the ingredients and adds a nice caramelized texture to the dish.

How do I know if the chicken is cooked through?

The best way to know if the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should be at least 165°F (74°C) to ensure food safety. You can also check the chicken by cutting into it and making sure the juices run clear.

Can I use frozen Brussels sprouts for this recipe?

While frozen Brussels sprouts can be used for this recipe, they won't have the same texture and flavor as fresh sprouts. If you do use frozen sprouts, make sure to thaw them first and pat them dry with paper towels to remove excess moisture.

How do I store leftovers?

To store leftovers, let the chicken and Brussels sprouts cool completely, then place them in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months. Simply thaw the dish overnight in the refrigerator, then reheat it in the oven or microwave until hot and steaming.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply cook the chicken and Brussels sprouts, let them cool, then store them in the refrigerator or freezer until you're ready to reheat and serve. This makes it a great option for busy weeknights or meal prep.

What are some variations I can try?

Some variations you can try include adding diced sweet potatoes or chopped bell peppers to the sheet pan, using different seasonings and spices, or adding some heat to the dish with red pepper flakes or sliced jalapenos. You can also use chicken thighs instead of breasts for a more tender and juicy texture.

Can I use this recipe for a crowd?

Yes, you can use this recipe for a crowd. Simply multiply the ingredients and cook the chicken and Brussels sprouts in batches if necessary. This makes it a great option for parties, potlucks, or other gatherings.

Is this recipe healthy?

Yes, this recipe is healthy. The chicken and Brussels sprouts are both low in calories and rich in nutrients, making them a great option for a healthy meal. The olive oil and spices add flavor to the dish without adding a lot of extra calories or fat.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free. Simply use gluten-free spices and seasonings, and make sure the chicken and Brussels sprouts are gluten-free. You can also use gluten-free chicken broth or water to add moisture to the dish if needed.

The Full Recipe

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