Sheet Pan Balsamic Chicken Brussels Grapes (Print Version)

Tender balsamic-glazed chicken roasted with caramelized Brussels sprouts and sweet grapes for a perfect savory-sweet one-pan meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, about 1 pound
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables and Fruit

07 - 1 pound Brussels sprouts, trimmed and halved
08 - 1 cup seedless red grapes
09 - 1 small red onion, cut into wedges
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Balsamic Glaze

13 - 1/4 cup balsamic vinegar
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard

# Steps to Follow:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and pepper until evenly coated. Set aside.
03 - In another bowl, combine Brussels sprouts, grapes, and red onion with 1 tablespoon olive oil, salt, and pepper. Toss thoroughly to coat all pieces.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Position the seasoned chicken thighs among the vegetables and grapes.
05 - In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined.
06 - Drizzle half of the balsamic glaze evenly over the chicken and vegetables.
07 - Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle the remaining balsamic glaze over the top. Serve immediately while hot.

# Additional Tips::

01 -
  • One sheet pan means one cleanup, and honestly, that's half the battle on a busy night.
  • The grapes create these little sweet pockets of flavor that catch you by surprise, making each bite feel intentional.
  • It comes together in 45 minutes without any fussy techniques or ingredients you can't pronounce.
02 -
  • Don't crowd the pan or you'll end up steaming instead of roasting, and steamed Brussels sprouts are nobody's favorite.
  • Checking the chicken's internal temperature is non-negotiable—overcooked chicken is the fastest way to ruin an otherwise perfect meal.
03 -
  • Pat your chicken thighs dry before seasoning—moisture is the enemy of browning, and you want that golden crust.
  • Save some of the balsamic glaze to drizzle raw over the finished dish if you want extra tang and shine; the cooked glaze is rich, but a final raw drizzle adds brightness.
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