Jeweled Honey Balsamic Chicken and Brussels Sprouts
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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
- 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
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.
- 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
- 1/4 to 1/3 cup balsamic vinegar, or to taste
- 2 to 4 tablespoons honey, or to taste
- 3/4 teaspoon McCormick Rosemary Leaves
- 3/4 teaspoon McCormick Thyme Leaves
- 3/4 teaspoon McCormick Oregano Leaves
- 3/4 teaspoon Kosher salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup pomegranate arils (dried cranberries may be substituted)
- 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.
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 504Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 120mgSodium: 540mgCarbohydrates: 35gFiber: 6gSugar: 24gProtein: 49g
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!!
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