Sheet-Pan Mustard-Balsamic Chicken with Roasted Brussels & Red Onions
This quick and flavorful sheet-pan dinner features juicy chicken breasts coated in a tangy mustard-balsamic glaze, roasted alongside caramelized Brussels sprouts and red onions. Perfect for a healthy, hearty meal in just 30 minutes.
- 4 pieces boneless, skinless chicken breasts
- 3 cups Brussels sprouts, trimmed and halved
- 1 large red onion, sliced into wedges
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1.5 tbsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
🌡️ 425°FIn a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, thyme, salt, and black pepper.
⏱️ 2 minutesPlace chicken breasts on one side of the sheet pan and brush generously with half of the mustard-balsamic mixture.
⏱️ 2 minutesToss Brussels sprouts and red onion with the remaining mustard-balsamic mixture, then spread them on the other side of the pan.
⏱️ 3 minutesRoast in the oven for 18–20 minutes, or until chicken is cooked through (internal temp of 165°F) and vegetables are tender and caramelized.
⏱️ 20 minutes 🌡️ 425°FLet chicken rest for 5 minutes before slicing. Serve chicken with roasted vegetables.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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