One Pan Chicken and Brussels Sprouts Recipe

There’s something so comforting about pulling a sizzling pan from the oven and catching that first wave of roasted veggies mingling with juicy chicken. This sheet pan chicken and Brussels sprouts dinner instantly reminds me of cozy Sunday evenings at my grandmother’s table, where a single pan seemed to hold all the love and flavor of the season. She’d scatter fresh vegetables across the tray, tuck the chicken in among them, and let the oven weave its magic.

I’ve tried countless spins on this classic over the years, and it always proves why simplicity belongs at the heart of home cooking. No complicated steps, no fuss just wholesome ingredients, steady heat, and the quiet anticipation of flavors deepening with every minute. The Brussels sprouts crisp beautifully, the sweet potatoes caramelize into golden bites, and that subtle cinnamon note? It’s the unexpected touch that ties everything together.

So grab your pan and let’s make something that’ll have everyone reaching for seconds before the first plates are cleared.

Why You’ll Love This One Pan Chicken and Brussels Sprouts

This one pan chicken and Brussels sprouts is everything I believe cooking should be simple, satisfying, and full of heart. First, it’s a complete meal on one pan, which means less cleanup and more time with the people you’re feeding. I can’t tell you how many weeknight dinners this has saved when I’m juggling homework help and bedtime routines.

The flavor combination here is something special. The earthy Brussels sprouts pair beautifully with the sweet potato’s natural sweetness, while that touch of cinnamon adds warmth without being overwhelming. It’s like autumn decided to show up on your dinner plate, no matter what season you’re cooking in.

Most importantly, this is the kind of recipe that makes you feel like a kitchen hero without requiring any fancy skills. You can make this I promise. If you can toss vegetables with oil and set a timer, you’ve got everything you need to create something your family will remember.

What You’ll Need To Make One Pan Chicken

The beauty of this dish lies in its simplicity, and that starts with ingredients you can find at any grocery store. Here’s what goes into making this cozy, satisfying meal:

• Boneless skinless chicken breasts – I always look for ones that are roughly the same size so they cook evenly. Don’t worry if they’re a bit thick; we’ll get them perfectly tender.
• Extra-virgin olive oil – This does double duty, helping our seasonings stick to the chicken and giving our vegetables that golden, caramelized finish.
• Fresh garlic – Nothing beats the aroma of fresh garlic minced by hand. It’s worth the extra minute of prep time.
• Fresh rosemary – If you’ve never worked with fresh rosemary before, you’re in for a treat. It’s piney and fragrant, and it makes the whole kitchen smell incredible.
• Ground cinnamon – This is the surprise ingredient that makes people ask, “What’s that wonderful flavor?” Just a touch adds warmth and depth.
• Brussels sprouts – Look for bright green, firm sprouts. Don’t worry if some of the outer leaves fall off during trimming – that’s completely normal.
• Sweet potato – I prefer the orange-fleshed variety for this recipe. They get beautifully caramelized and add natural sweetness.
• Red onion – The mild bite of red onion balances all the other flavors perfectly.
• Granny Smith apple – This might seem unusual, but trust me. The apple adds a subtle tartness and gets wonderfully tender in the oven.

Let’s Make It Together

Cooking this one pan chicken and Brussels sprouts feels like a gentle dance between preparation and patience. Here’s how we’ll bring it all together:

1. Preheat your oven to 425°F. This high heat is what gives us those beautiful caramelized edges on our vegetables.
2. Season the chicken in a zip-top bag. Add the chicken breasts with half the olive oil, garlic, half the rosemary, cinnamon, and half the salt and pepper. Seal it up and give it a good massage – this is where the magic starts. You can do this step up to a day ahead.
3. Prep your vegetables and apple. While the chicken is marinating, trim and halve your Brussels sprouts, cube that sweet potato, and cut your onion and apple into chunks. Don’t stress about perfect uniformity – rustic is beautiful here.
4. Toss the vegetables with seasoning. Spread everything on a large rimmed baking sheet, drizzle with the remaining olive oil, and season with the remaining salt and pepper. Give it all a good toss with your hands.
5. Nestle the chicken on top. Remove the chicken from the marinade and place it right on top of the vegetables. Into the oven it goes for about 18-22 minutes, until the chicken reaches 165°F internally.
6. Let the chicken rest. Once cooked, remove the chicken to a plate and cover with foil. Toss those vegetables and return them to the oven for another 10-15 minutes until they’re golden and tender.
7. Finish with fresh rosemary. Sprinkle the remaining rosemary over the vegetables and serve everything together while it’s still warm.

Serving Suggestions

This sheet pan chicken dinner is pretty perfect as it stands, but there are so many ways to make it your own. I love serving it family-style right from the pan – there’s something so welcoming about that approach. Just set the whole sheet pan on a trivet in the center of your table and let everyone dig in.

For a more elegant presentation, slice the chicken and arrange it alongside the roasted vegetables on individual plates. A drizzle of good olive oil and a squeeze of fresh lemon juice never hurt anyone either. During the holidays, this makes a wonderful alternative to traditional turkey dinner – all the comfort, half the fuss.

If you want to stretch it further, serve it over some fluffy quinoa or wild rice. The grains soak up all those wonderful pan juices, and you’ve got enough to feed a crowd.

Make It Your Own

One of the things I love most about this one pan chicken and Brussels sprouts is how adaptable it is. Here are some of my favorite ways to switch things up:

• Swap the protein – Bone-in chicken thighs work beautifully here and stay extra juicy. Just add about 10 more minutes to the cooking time.
• Change up the vegetables – Butternut squash instead of sweet potato, or cauliflower instead of Brussels sprouts. The cooking method stays the same.
• Make it Mediterranean – Skip the cinnamon and apple, add some cherry tomatoes and fresh thyme instead.
• Go dairy-free or paleo – This recipe is naturally both! Just make sure your seasonings don’t contain any hidden ingredients.

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

This healthy one pan chicken and Brussels sprouts and vegetables recipe keeps beautifully in the refrigerator for up to four days. I actually think it tastes even better the next day all those flavors have time to meld together. Store everything in an airtight container and reheat gently in a 350°F oven until warmed through.

You can prep the vegetables and marinate the chicken up to a day ahead, which makes this perfect for busy weeknights. Just keep everything in the refrigerator until you’re ready to roast.

While I don’t recommend freezing the cooked dish (the vegetables get a bit mushy), you can absolutely freeze the marinated chicken for up to three months. Just thaw it overnight in the refrigerator before cooking.

More One-Pan Wonders You’ll Love

If you enjoyed this One Pan Chicken and Brussels Sprouts, try these easy and flavorful sheet pan favorites:

• Turkey Sausage & Rice Stuffed Mini Pumpkins
• Stuffed Pumpkin with Rice & Sausage
• French Onion Braised Brisket
• Marry Me Chicken Recipe
• Air Fryer Tri Tip Steak

Frequently Asked Questions

Final Thoughts

This one pan chicken and Brussels sprouts recipe has become one of those dishes I turn to again and again, especially when I want something that feels both comforting and nourishing. It’s not fancy, but it’s full of love and sometimes that’s exactly what we need on our dinner tables.

The best part about cooking this way is how it brings people together. There’s something about a shared meal that came from one pan that feels extra special, like we’re all part of the same story. I hope this recipe becomes part of your story too, creating those warm kitchen memories that last long after the dishes are done.

Thanks for being in my kitchen today. Cook with feeling, not just timing, and remember you can make this beautiful.

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