Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds

Just say the word balsamic and I’m in. How I love thee.

Especially with Brussels sprouts which are my favorite vegetable. Or tied with broccoli, I can’t decide.

Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds - EASY, hearty, HEALTHY, one-skillet dish that's ready in 20 minutes!! Juicy chicken, crisp-tender sprouts, chewy cranberries and crunchy pumpkin seeds!

The crevices of the Brussels sprouts soak up the balsamic vinegar and honey sauce beautifully and it keeps the chicken perfectly juicy and moist.

It’s an easy, one-skillet meal that’s ready in 20 minutes.

MY OTHER RECIPES


Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds - EASY, hearty, HEALTHY, one-skillet dish that's ready in 20 minutes!! Juicy chicken, crisp-tender sprouts, chewy cranberries and crunchy pumpkin seeds!

I added sun-dried tomatoes and dried cranberries for chewiness and extra tart-and-tangy flavor. Pumpkin seeds add crunch. Chewy, crunchy, with the crisp-tender sprouts. I can’t even. It’s a perfect fall recipe that’s warm, comforting, and hearty while still being healthy.

You won’t have to bribe anyone to eat their Brussels sprouts when they’re prepared this way. Promise.

Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds - EASY, hearty, HEALTHY, one-skillet dish that's ready in 20 minutes!! Juicy chicken, crisp-tender sprouts, chewy cranberries and crunchy pumpkin seeds!!

Print Recipe

Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds

The crevices of the Brussels sprouts soak up the balsamic vinegar and honey sauce beautifully and it keeps the chicken perfectly juicy and moist. It's an easy, one-skillet meal that's warm, comforting, and hearty while being healthy and ready in 20 minutes. I added sun-dried tomatoes and dried cranberries for chewiness and extra tart-and-tangy flavor. Pumpkin seeds add crunch. Chewy, crunchy, with the crisp-tender sprouts. You won't have to bribe anyone to eat their Brussels sprouts when they're prepared this way.

Yield: serve 4

Prep Time: 5 minutes

Cook Time: about 15 minutes

Total Time: 20 minutes

Ingredients:

  • 3 tablespoons olive oil, divided; plus more if necessary
  • about 15 to 20 Brussels sprouts, trimmed and halved lengthwise
  • about 1 1/4 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 1 large shallot, peeled and diced small
  • salt and pepper, for seasoning to taste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup sun-dried tomatoes (dry, not oil-packed)
  • 1/2 cup dried cranberries
  • 1/2 cup candied or roasted pumpkin seeds (I used seasonally-available candied pumpkin spice pumpkin seeds from TJ's)

Directions:

  1. To a large skillet, add 2 tablespoons olive oil, Brussels spouts with the cut side down, and cook over medium-high heat for about 4 to 5 minutes, or until seared and lightly golden brown.
  2. Turn sprouts over and move them to one side of the pan. It's okay if you have to pile them on top of each other.
  3. Add remaining 1 tablespoon olive oil (plus more if necessary) on bare side of the pan and add the chicken, shallots, season everything with salt and pepper and cook for about 4 to 5 minutes or until chicken is 80 to 90% cooked through; stir and flip the chicken intermittently.
  4. Evenly drizzle the balsamic vinegar, honey, and stir to combine.
  5. Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and sprouts are crisp-tender.
  6. Evenly sprinkle with sun-dried tomatoes, cranberries, pumpkin seeds, and stir to combine. Serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
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21 comments

  1. I know what I am making in a few days!! I haven’t had Brussels sprouts in a while and this looks fantastic, especially with dried cranberries and tomatoes.

  2. This looks incredible!  Perfect fall recipe!!

  3. I’m so with you on balsamic…it gives you that salty taste without the bloating side effects of salt. and I haven’t had any brussel sprouts yet this year but I am so ready. Great recipe.

    • I eat sprouts all year long but especially crave them in the fall and winter. And I am so salt-sensitive that if I’m not careful I blow up like a puffy balloon for days from too much salt!

  4. Brussels is in my top 3 favorite veggies…. and I love that you’ve made them into a meal instead of a side! So many great fall flavors in this dish!!

  5. As I’m a new convert to brussels sprouts…this looks like pure heaven to me!!

  6. This recipe looks amazing and I’m going to make it this season for sure! I love Brussel sprouts and I’m super excited to see them back in my market… Seasonal produce is the best!
    xx,
    E.
    http://www.theslowpace.com

  7. Could I substitute shaved Brussels sprouts from traders and chicken thighs cut up instead of breasts? 

    • I wouldn’t do the shaved brussels, they’ll get lost in the dish. Thighs rather than breasts, and making any necessary cooking time changes if warranted, would be fine I think.

  8. do you freeze this after it’s baked or before? our daughter and son-in-law just adopted a new-born baby (it was a very last minute decision by the birth mom!) and they need some freezer meals for the many days when they can’t think straight – thanks :)

  9. thank you!

  10. You got an awesome sear on those sprouts! That’s where all the flavor’s at :) Need to give these flavors a try next time. They look tasty!

  11. Just made this for my husband and myself and it was delicious! Make sure that you follow the timing on
    the chicken – I did not and the chicken was a bit dry – but no worries I simply increased the yummy
    sauce and it worked like magic ( I increased it by 1/4 of a cup) – I did blacken the brussels more and am
    so glad that I did! Again many thanks for sharing!

    PS – I too, am a Me-Me with a new grandson and I making this for our daughter and son-in-law – I will have
    to forego on the shallots as she is breastfeeding and is concerned that it may hurt his tummy a bit but
    other than that it will be a great dinner for possibly two nights!

    • Thanks for trying the recipe and glad it came out great for you! I love my sprouts BLACK but for photography, I figured I’d back off a little :) So nice of you to cook for your nursing daughter, too!

  12. This was delicious and is like a warm vegetable salad with chicken. I love all the chewiness from the dried fruit and the crunch of the pumpkin seeds and I think it will be a favorite for fall! I also like anything balsamic and it goes so well with brussels.

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