Sheet Pan Brussels Sprouts, Chicken and Bacon and is gluten free low carb recipe. Chicken breasts are marinated in the most delicious balsamic glaze that is infused with flavors from thyme, lemon, garlic and paprika!
Love Brussels Sprouts Recipes? Try Creamy Brussels Sprouts with Bacon and Brussels Sprouts and Bacon Casserole next.
Easy Sheet Pan Chicken and Brussels Sprouts
Sheet Pan Chicken Breasts with Brussels Sprouts and Bacon are cooked for 30 minutes in the oven with all the ingredients being tossed onto one baking sheet. Once this amazing dish goes into the oven - it fills your kitchen with the most incredible Fall aromas!
Perfect sheet pan chicken dinner for busy weeknights and busy weekends too. This fall recipe is gluten free and low carb.
Chicken Brussels Sprouts Ingredients
- Chicken breasts: I HIGHLY RECOMMEND to not cut it in quarters it at all - cook thin chicken breasts whole to avoid over-drying. Also - using chicken with no added liquids work best - some chickens out there are sold infused with the chicken broth - all that liquid will get released onto the pan when cooking and we don't want that to happen.or boneless skinless chicken thighs. Air chilled chicken works best!.
- Herbs: I used fresh thyme here, which needs to be stripped from the stem before mixing it with chicken or veggies. You can also place whole thyme sprigs on sheet pan chicken breasts to give it a bit of thyme flavor.
- Apples: I recommend the following apple choices: Gala or Granny Smith. Those apples hold their shape very well when cooking. Look through the comments and you will see that some readers had disappointing results when using wrong kinds of apples. Do not use Red Delicious or Fuji - baking these will result into a mushy, overly-sweet mess.
- Brussels sprouts, halved
- Apple: I used Granny Smith apples and sliced them very THICK.
- Bacon strips: Sliced into smaller pieces.
Essential Equipment
Large baking sheet, such as this one with rolled edges and stainless steel oven safe cooling rack. Although it's large, but at the same time it's not too heavy. The rack that it comes with is really useful - you can use it to roast a whole chicken or duck too!
How to Make Sheet Pan Brussels Sprouts and Chicken
Step 1. Quarter your THICK chicken breasts.
Cut each breast into 4 pieces and place the pieces them into a bowl or container with marinade. Marinate for 10-15 minutes while cutting up the veggies.
Step 2. Make balsamic marinade
You will need a medium bowl or container to prepare the balsamic sauce. Blend ¼ cup balsamic vinegar, 2 tablespoons of olive oil, ¼ teaspoon of sea salt, 1 teaspoon paprika, 2 large cloves of garlic, crushed, 4 sprigs of fresh thyme, stripped from the stem and juice of ½ fresh lemon.
Blend with a whisk until all the ingredients are well incorporated.
Step 3. Marinate balsamic chicken
I marinated the chicken breasts only for 5-10 minutes while cutting up Brussels sprouts and apples. You can marinate longer and even prepare them ahead of time by marinating the chicken breasts overnight.
Step 4. Prepare Brussels Sprouts
- It's time to preheat oven at 375 F and start veggie prep.
- Cut up 1 pound of Brussels sprouts (I quartered bigger ones and halved smaller ones). Peel and core an apple and cut it up in thick slices.
- Place Brussels Sprouts and apple slices in a large bowl, add 2 tablespoons of olive oil and 2 sprigs of fresh thyme, stripped from the stem and mix everything well - you want the veggies to be covered in olive oil.
- Place "olive oily" Brussels sprouts and apples on the baking sheet.
- Add marinated chicken and chopped bacon in between the veggies.
Step 5. Bake
- Brush any remaining marinade over sheet pan chicken breasts, sprouts, apples and bacon. It will look like A LOT of stuff on the sheet pan, but I promise it will all shrink (especially the apples), while baking.
- Bake Sheet Pan Chicken Breasts with Brussels Sprouts and Bacon for 25-30 minutes at 375 F (depending on thickness of chicken), or until chicken is cooked through.
- Wait, one more thing. Broil the sheet pan chicken breasts at the end of baking time to get a few caramelized edges and brown up the exterior of the chicken. This can add flavor, but is not necessary!
Tips for Success
- Make sure you get thick chicken breasts. This is VERY IMPORTANT. If you use thin chicken breasts, it WILL turn out too dry - in that case reduce cooking time. Make sure to use thick chicken breasts. If your chicken breasts are thin.
- Apples needs to be cut up in thick slices. Apple slices will cook much faster than other elements of sheet pan chicken breasts and you want them to be sizable to get a good texture and not fall apart in the oven.
More delicious chicken breast recipes:
- Low Sodium Asian Style Lettuce Chicken Wraps
- Easy Chicken Stir Fry
- Chicken and Quinoa Skillet with Garlic and Mushrooms
More delicious Brussels sprouts recipes:
Roasted Brussels Sprouts with Butternut Squash
Warm Quinoa and Brussels sprouts Salad in Honey Mustard
Zesty Brussels sprout Coleslaw with Horseradish
Brussels sprouts and Bacon Gratin
Sheet Pan Chicken with Brussels Sprouts, Apples and Bacon
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Ingredients
Balsamic Marinade:
- 2 tablespoon olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon sea salt
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- 2 large cloves garlic (crushed)
- ½ lemon (squeezed)
- 4 sprigs of fresh thyme (stripped from the stem)
For the pan:
- 1.5 lb thick chicken breasts (boneless and skinless)
- 1 lb brussels sprouts (halved and quartered)
- 1 Granny Smith apple (peeled, cored and THICKLY sliced)
- 2 tablespoon olive oil for the veggies
- two sprigs of fresh thyme (stripped from the stem)
- 5 bacon strips (cooked and chopped)
Instructions
- Preheat oven at 375 F.
- BALSAMIC MARINADE: You will need a medium bowl or container to prepare the balsamic sauce. Blend balsamic vinegar, olive oil, sea salt, paprika, garlic, crushed, 4 sprigs of fresh thyme, stripped from the stem and juice of ½ fresh lemon. Blend with a whisk until all the ingredients are well incorporated. Place into a bowl or container.
- CHICKEN: Quarter your THICK chicken breasts by cutting each breast into 4 pieces and place them into a bowl or container with marinade. Set aside and marinade for at least 5 minutes.
- Halve or quarter Brussels sprouts (I quartered bigger ones and halved smaller ones). Peel and core an apple and cut it up THICKLY. Apple slices will cook much faster than other elements of this dish and you want them to be sizable to get a good texture.
- Add Brussels Sprouts and apples to the 11x17 baking sheet, drizzle with olive oil and sprinkle with thyme.
- Add chicken in between the veggies. Brush any remaining marinade over sprouts and apples.
- Add chopped bacon to the baking sheet.
- Bake everything for 25-40 minutes (depending on thickness of chicken), or until chicken is cooked through. Start checking at 25 minutes please.
- Optional: Broil on high for 2 to 5 extra minutes to get everything extra crispy.
Notes
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Hilary says
How many times will I succeed at making sheet pan recipes?! So excited The bacon needs to be cooked first which I knew thanks to you so I ended up pan frying it at the end. The chicken was pretty moist and the brussel sprouts were amazing
Amanda says
Do you cook the bacon first..? Then cut into strips? We tried it and the bacon was limp and undercooked so not sure how to fix that.
Olya says
Yes, cook the bacon first and then cut it into strips before putting it on the sheet. I am sorry for the confusion.
Josh Von Ruden says
Tried this recipe the other night and it was VERY good! I served it with some cavatappi noodles.
Olga says
I'm so glad you liked it Josh!
Tim M says
Awesome recipe. Made it today for the family. Even got one of the kids to eat the brussel sprouts and than ask for seconds! It's a keeper.
Mel says
Took your idea and ran with it!!! I made this today with "regular" chicken but used the convection mode of my oven in an effort to ward off the watery problem and tossed in some craisins rather than apple, thinking it would help to soak up juices. I did add some chunked up bell peppers and onion. as well as some whole baby bella mushrooms I had lurking. Was absolutely fabulous
Olga says
I'm so glad it worked out well! And I loved your substitutions too.
Jenny says
I've made this before, and it's a really great meal. Add some asparagus to it and it's even better.
Janna says
I added broccoli her as well. Next time I will use a whole breast and potatoes.
Wendy says
Is it ok to use dried thyme?
Olga at Whatsinthepan says
Dried thyme is perfect.
Samantha says
Could you use frozen Brussel sports?
Olga at Whatsinthepan says
I wouldn't use frozen Brussel sprouts - they would release too much liquid.
Dorothy E says
There is no time allotted for preparation; making a marinade, cutting veggies etc. Apples were mush. The chicken was way overcooked. And, adding cooked bacon at the end was a waste.
Vanilla says
I enjoyed it!
Pam says
Is this recipe gluten free? It sounds great. I would love to try it if it is gluten free.
Olga at Whatsinthepan says
Yes, this recipe is gluten free. I hope you enjoy it!