Jeweled Honey Balsamic Chicken and Brussels Sprouts — EASY, one-skillet, healthy, ready in 15 minutes, and loaded with FALL FLAVORS!! Juicy chicken, crisp-tender sprouts, tangy balsamic, sweet honey, and seasoned to perfection!!
Chicken and Brussels Sprouts Skillet
This dish just screams fall flavors. It also happens to be an easy, one-skillet recipe that’s ready in 15 minutes, making it perfect for busy weeknights.
The chicken and Brussels sprouts simmer in a mixture of honey and balsamic vinegar, which keeps the chicken perfectly moist and allows the sprouts to steam to crisp-tender perfection. The recipe is naturally gluten-free and healthy.
I’m a huge fan of balsamic anything and the honey takes the edge off the balsamic.
In order to really bring out the essence of fall, I generously seasoned the recipe with McCormick® Rosemary, Thyme, and Oregano.
Rosemary reminds me of Thanksgiving, thyme is always great with poultry, and oregano rounds things out nicely.
The crown jewels — the pomegranate arils (seeds) — are tangy-yet-sweet, juicy, and are little flavor bombs that explode in your mouth. Their juiciness complements the chicken and sprouts so beautifully and they balance out the dish perfectly.
It makes me want to add pom arils to all my recipes.
What’s in the Chicken and Brussels Sprouts?
For this chicken and Brussels sprouts recipe, you’ll need:
- Olive oil
- Chicken breasts
- Brussels sprouts
- Balsamic vinegar
- Honey
- Dried McCormick rosemary, thyme, and oregano
- Salt and pepper
- Pomegranate arils
How to Make Chicken and Brussels Sprouts
Simply add the chicken to an oiled skillet, season, and cook until about 80% done.
Then, push the chicken to one side and add the halved sprouts. Cook for about 2 minutes before adding in the honey and balsamic.
Let the skillet cook for 5 to 10 minutes, until the chicken is done and the sprouts are as tender as you’d like. Sprinkle with pomegranate arils and enjoy!
Can I Use Frozen Brussels Sprouts?
No, you’ll need to use fresh sprouts for this recipe. Frozen Brussels sprouts don’t remain crisp-tender once cooked.
What to Serve with Chicken and Brussels Sprouts
This recipe is a meal in itself. However, if you’d like to bulk it up to feed more people, try pairing this fall chicken skillet with mashed potatoes, a spinach and apple salad, or rice.
Tips for Making This Fall Chicken Dinner
Depending on your personal preference for tanginess to sweetness, you may want to play with the ratios of the balsamic and honey; start conservatively and increase as desired.
If you’ve never seeded a pomegranate, it’s not a hard at all. However, if you’re in a rush and want to save time, many grocery stores sell the arils in the produce department near where the pre-sliced fruits are. Go ahead and pick up a container of them!
Alternatively, dried cranberries make a great substitute.
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Jeweled Honey Balsamic Chicken and Brussels Sprouts
Ingredients
- 3 to 4 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- about 1.50 pounds Brussels sprouts, trimmed and halved
- ¼ to ⅓ cup balsamic vinegar, or to taste
- 2 to 4 tablespoons honey, or to taste
- ¾ teaspoon McCormick Rosemary Leaves
- ¾ teaspoon McCormick Thyme Leaves
- ¾ teaspoon McCormick Oregano Leaves
- ¾ teaspoon Kosher salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ½ cup pomegranate arils, dried cranberries may be substituted
Instructions
- To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is about 80% cooked through; stir and flip intermittently to ensure even cooking.
- Push chicken over to one side of the skillet and add the sprouts in an even, flat layer with the cut side down.
- Allow them to cook for about 2 minutes before evenly drizzling the entire skillet with balsamic vinegar, honey, and evenly seasoning with the rosemary, thyme, oregano, salt, and pepper.
- Simmer for about 5 to 10 minutes or until chicken is cooked through and sprouts are as tender as desired.
- Remove from the heat, evenly sprinkle with pomegranate arils, and if desired add final drizzles of balsamic and/or honey, to taste. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Fall Chicken 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!
Spiced Brown Sugar Chicken and Sweet Potatoes — An EASY sheet pan meal that’s ready in 30 minutes and loaded with layers of flavors from the spice rub, which features a mixture of chili powder, brown sugar, cumin, and more!!
Sheet Pan Chicken and Sweet Potatoes — EASY, HEALTHY, and a great way to enjoy roasted sweet potatoes in less time!! A DELISH one-pan juicy chicken dinner that’s ready in 30 minutes with zero cleanup!!
Lemon Dijon Chicken Skillet — Tender, juicy chicken with a scrumptious sauce made with lemon butter, Dijon mustard, and a splash of wine for extra flavor!!
Roasted Chicken and Sweet Potato Harvest Salad – Fall-inspired ingredients including tender sweet potatoes, juicy chicken, red onions, cranberries, and pumpkin seeds topped with a honey apple cider vinaigrette!!
Sweet Chili Roasted Chicken and Vegetables – EASY, ready in 15 minutes, made on ONE sheet pan, and perfect for busy weeknights!! Accidentally healthy yet packed with the perfect flavor balance – a little bit sweet with a little bit of heat!!
Sheet Pan Whole-Roasted Chicken and Potatoes — FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup!! Your new FOOLPROOF and EASY whole roasted chicken recipe that’s ready in 1 hour!!
Post is brought to you by McCormick®. The recipe, text, images, and opinions expressed are my own.
great
great
I have just made this for dinner tonight. I had more chicken than what was called for and fewer Brussels Sprouts so I didn’t measure my honey or Balsamic Vinegar. I just kept putting it in until I thought it looked like enough. I decided to add some thinly sliced white onion as well. I don’t care to cook with rosemary so I left that out as well. When I was finished I removed it all from the pan and reduced the remaining liquid with butter to create a pan sauce of sorts. Now mind you I usually make a recipe just as it is called for the first time I make it but didn’t this time. My family couldn’t get enough. They loved it and I thought if they loved it this much with me monkeying around with it I should try it next time according to the recipe. Thank you so much for this.
If you loved your monkeying around version, stick with that! Glad my recipe was a great springboard for you to take it in your own direction based on what you had on hand and enjoy!
roast grapes and Brussels sprouts that have been tossed in s wee bit of walnut oil and drizzled with balsamic vinegar and a slight sprinkle of sea salt.
I love that idea!
I made this dish as my husband loves Brussel sprouts. I did not have balsamic vinegar on hand so substituted balsamic glaze with a little honey added to it which was thinned with a little chicken broth. Also substituted red grapes cut in half for the pomegranate arias. The finished dish came out very dark in color but was delicious in the end. My husband loved the receipe very much and said it was a keeper.
Balsamic glaze is amazing, love it on anything! Glad your substitutions worked with on that and the grapes for pom arils as far as taste.
The sprouts and chicken do soak up the color of the balsamic and turn darker. For the photography purposes, I was careful to photograph things quickly and not let it sit because yes, it will darken with time as the chicken/sprouts soak up the sauce.
love the jewels in this! Great idea that not used often enough, I know I don’t use pomegranate much but love it, love the other flavors too including the spices, so thank you for all of it, lovely recipe!
I might be the only one in my house who would eat this but who cares; more for me!!!
No one will steal the Brussels sprouts from under me in this house either…more for me!
This looks awesome–we haven’t had Brussels sprouts in a while. I love the little pops of color the pomegranate adds. I’ve sprinkled them on salads but haven’t ever used them in a warm dish like this. I would love to try it!
They add so much flavor and color to the dish and I think you’ll love them in a warm dish like this!