Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds
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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.
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.
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.
- 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)
- 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.
- 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.
- 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.
- Evenly drizzle the balsamic vinegar, honey, and stir to combine.
- Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and sprouts are crisp-tender.
- 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.
Amount Per Serving: Calories: 579Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 120mgSodium: 347mgCarbohydrates: 43gFiber: 6gSugar: 31gProtein: 52g
Favorite BALSAMIC RECIPES
Favorite CHICKEN RECIPES
Favorite PUMPKIN RECIPES
One-Skillet Balsamic Chicken and Vegetables – A tangy-sweet balsamic glaze coats juicy chicken and crisp-tender veggies!! Healthy, easy, ready in 15 minutes, and perfect for busy weeknights!
Balsamic Chicken Caprese Salad – Juicy chicken coated in balsamic along with plump tomatoes, creamy mozzarella, and basil! Easy, healthy, ready in 15 minutes! The caprese salad you’ll make again and again!
Balsamic Roasted Brussels Sprouts – Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever! Fast, easy, and accidentally healthy!
Roasted Winter Squash, Cranberry, and Almond Salad with Lemon Dijon Balsamic Vinaigrette – A heart, healthy, and satisfying salad that’s packed with bold flavors and tons of texture!
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