3-Ingredient Chicken & Brussels Sprouts – Simple, Satisfying, Weeknight-Friendly

This is the kind of dinner you make when the day runs long and you still want something real. It’s just chicken, Brussels sprouts, and one trusty pantry staple to pull it all together. No fussy steps.

No cluttered sink. Just a hot pan, a little seasoning, and a meal that tastes like you planned it hours ago. It’s hearty, colorful, and surprisingly cozy for how little effort it takes.

Why This Recipe Works

This recipe leans on three ingredients that naturally play well together. Chicken thighs stay juicy and flavorful, even at high heat. Brussels sprouts caramelize beautifully, giving you crispy edges and a sweet, nutty center.

And a bold, umami-rich sauce (balsamic glaze or soy-based sauce) ties everything together with minimal measuring.

By roasting everything on a sheet pan, you get crisp textures without babysitting a skillet. The high heat speeds things up and helps the Brussels sprouts char in spots while the chicken renders. Fewer ingredients mean every flavor stands out, and cleanup is quick.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts, see notes)
• 1.25 pounds Brussels sprouts, trimmed and halved
• 1/3 cup balsamic glaze (or 1/3 cup soy sauce–maple mix: 3 tbsp soy sauce + 2 tbsp maple syrup)

Optional but helpful: 1–2 tablespoons olive oil, salt and pepper to taste, red pepper flakes, or a squeeze of lemon at the end.

How to Make It

1. Heat the oven. Set it to 425°F (220°C).

   A hot oven is key for crisp Brussels sprouts and juicy chicken.

2. Prep the sprouts. Trim the tough ends, remove any yellow leaves, and cut them in half. If they’re very large, quarter them so they roast evenly.
3. Season simply. Toss the Brussels sprouts with a little olive oil, a pinch of salt and pepper if using, and 1–2 tablespoons of your glaze or sauce. This helps them brown and pick up flavor.
4. Arrange the pan. Spread the sprouts cut-side down on a large sheet pan.

   Nestle the chicken thighs among them, leaving space for air to circulate.

5. Coat the chicken. Brush or spoon most of the remaining balsamic glaze (or soy-maple) over the chicken. Reserve a tablespoon or two for a quick finish after roasting.
6. Roast. Bake for 18–22 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the sprouts are tender with charred edges. If you want extra color, broil for 1–2 minutes at the end.
7. Finish and serve. Drizzle the last bit of glaze over everything.

   Add a squeeze of lemon or a pinch of red pepper flakes if you like. Serve hot.

Timing note: Chicken breasts may cook faster. Start checking at 15–18 minutes to avoid drying out.

How to Store

• Refrigerate: Store in an airtight container for up to 4 days.

  Let it cool slightly before sealing to prevent condensation.

• Reheat: For best texture, reheat on a sheet pan at 375°F (190°C) for 8–10 minutes. The microwave works, but the sprouts won’t be as crisp.
• Freeze: You can freeze cooked chicken for up to 2 months. Brussels sprouts freeze okay but may soften.

  If freezing, separate the chicken and sprouts for better results.

Why This is Good for You

With only three core ingredients, you’re getting a balanced plate without much fuss. Chicken brings lean protein to keep you full and support muscle recovery. Brussels sprouts are packed with fiber, vitamin C, vitamin K, and antioxidants that support immune and heart health. The balsamic or soy-maple glaze adds flavor with minimal added sugar, so you don’t need heavy sauces or creamy dressings.

This meal is naturally gluten-free if you use a gluten-free balsamic glaze or tamari. It also fits well into simple meal plans where protein and vegetables come first.

Common Mistakes to Avoid

• Overcrowding the pan: If everything is jammed together, the sprouts steam instead of crisp.

  Use a large sheet pan or two medium ones.

• Skipping the high heat: Lower temps won’t caramelize the sprouts well. Stick with 425°F (220°C) for color and flavor.
• Uneven cuts: Different sizes cook at different speeds. Keep the sprouts similar in size, and trim extra-large ones smaller.
• Under-seasoning: Even with a glaze, a light pinch of salt on the sprouts can make a big difference.

  Taste as you go.

• Overcooking chicken breasts: If using breasts, start checking early. Pull them once they hit 165°F and rest a few minutes.

Alternatives

• Different cut of chicken: Bone-in thighs work well. Add 5–10 minutes and check for doneness.

  Drumsticks also roast nicely.

• Swap the sauce: Try teriyaki, honey-mustard, or a mix of olive oil, lemon, and garlic. Keep it simple and bold.
• Add a starch (optional): Toss in small diced potatoes or sweet potatoes if you want a one-pan complete meal. Add a little extra oil and give them a head start for 10 minutes before adding the chicken.
• Change the veg: Broccoli, cauliflower, or green beans roast well in the same time frame.

  Keep pieces similar in size to the sprouts.

• Make it spicy: Add red pepper flakes, chili crisp, or a drizzle of hot honey after roasting.

FAQ

Can I use frozen Brussels sprouts?

Yes, but for best texture, thaw and pat them dry first. Roast cut-side down and give them a few extra minutes. They won’t get quite as crisp as fresh, but the flavor will still be great.

What if I don’t have balsamic glaze?

Use a quick mix of soy sauce and maple syrup (or honey).

You can also reduce regular balsamic vinegar with a bit of sugar on the stove until syrupy.

How do I keep chicken breasts from drying out?

Pound them to an even thickness, don’t overcook, and sauce them well. Start checking at 15–18 minutes and pull them right at 165°F. Rest for 3–5 minutes before slicing.

Can I make this on the stovetop?

Yes.

Sear the chicken in a large skillet until browned and cooked through, then set aside. Sauté the Brussels sprouts cut-side down until caramelized and tender, return the chicken, and glaze everything in the pan for the last minute.

Is this meal prep friendly?

Absolutely. It reheats well and keeps for up to 4 days.

Store in portions with a grain like rice or quinoa if you want a ready-to-go lunch.

How can I make it dairy-free and gluten-free?

It’s naturally dairy-free. For gluten-free, use balsamic glaze that doesn’t contain added gluten or swap soy sauce for tamari or coconut aminos.

What’s the best way to cut Brussels sprouts?

Trim the stem end, peel off any wilted outer leaves, and slice in half through the core. For very large sprouts, quarter them so they cook at the same rate as the chicken.

Can I add garlic or onions?

Yes.

Thinly sliced red onion or a few smashed garlic cloves roast nicely alongside. They add sweetness and a deeper aroma without complicating the recipe.

Final Thoughts

3 ingredients, one pan, and a comforting, well-rounded dinner—this recipe plays to every weeknight strength. The chicken is juicy, the Brussels sprouts are crisp and caramelized, and the glaze brings just enough punch to make it feel special.

Keep it as-is for a clean, simple meal, or riff with the alternatives when you want something new. Either way, it’s a reliable go-to you’ll actually want to cook again and again.