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Sheet Pan Balsamic Chicken with Brussels Sprouts and Bacon
Chicken breast, Brussels sprouts, bacon, and apple all roast on one sheet pan in a balsamic, garlic, and fresh thyme marinade. Gluten-free and low carb, ready in under 40 minutes.
Servings: 4 servings
servings
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.
Nutrition Facts
Sheet Pan Balsamic Chicken with Brussels Sprouts and Bacon
Amount per Serving
Calories
439
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Cholesterol
90
mg
30
%
Sodium
494
mg
21
%
Potassium
964
mg
28
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
31
g
62
%
Vitamin A
1255
IU
25
%
Vitamin C
107
mg
130
%
Calcium
68
mg
7
%
Iron
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Pat the Brussels sprouts fully dry after washing; leftover surface water steams the sprouts instead of letting them roast, which is why some sheet pan versions come out soft instead of crisp.
Space the chicken breasts at least an inch from the tray's edge if your oven runs hot at the back, since edge pieces near the wall brown faster than pieces in the center.
If doubling this recipe, use two trays instead of one crowded tray; overcrowding traps steam and prevents the browning this method depends on.
Bacon rendered fully crisp before the chicken finishes is a sign your oven runs hot; pull the bacon pieces out with tongs and set aside, then return them for the last 5 minutes so they don't overcook.
A splash of the marinade held back before it touches raw chicken makes a good finishing drizzle over the plated dish, since the reserved portion never contacts raw meat.
Leftover chicken toughens if reheated at high heat; warm gently at 300 F covered with foil to keep it from drying out further.
