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Chicken with Roasted Brussels Sprouts

This Chicken with Roasted Brussels Sprouts is a flavorful and wholesome meal featuring tender, pan-seared chicken drizzled with a sweet and tangy honey-balsamic sauce. Paired with crispy roasted potatoes and caramelized Brussels sprouts seasoned with ranch spices, this dish is a perfect balance of savory and slightly sweet flavors. A simple yet elegant dinner, it's both nutritious and satisfying!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 6 Red Potatoes

  • 1 tbs Honey

  • 1 tbs Balsamic Vinegar

  • 1 packet Ranch Seasoning

  • 2 tbs Flour

Fridge and Freezer

  • 1 lb Brussels Sprouts

  • 1 lb Chicken Breasts, thawed

  • 1 tbs minced Garlic

  • ¼ cup Butter

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees and grease a baking sheet. Wash and dry the produce, Cube the potatoes. Halve the brussels sprouts.

  2. Toss the potatoes with a little oil and half of the ranch seasoning. Spread on a baking sheet and roast for 15 minutes. Add the brussels sprouts, seasoning with the rest of the ranch seasoning, and roast for another 15 minutes or until everything is browned and tender.

  3. Meanwhile, heat a little oil in a large skillet over medium-high heat. Season the chicken filets with salt and pepper and brown on each side until cooked through. Remove to a plate and keep warm.

  4. In the same skillet, add 2 tbs butter, the garlic, and the flour, stirring until smooth. Stir in ⅓ cup water until smooth and slightly thickened. Stir in the honey and vinegar. Add a little more water if it gets too thick. Add the chicken and any accumulated juices from the plate and heat through.

  5. Serve the chicken and vegetables topped with the sauce. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*The USDA recommends cooking chicken to an internal temperature of 165 degrees.

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