Save This sheet-pan cherry balsamic chicken with Brussels sprouts transforms simple ingredients into a stunning dinner with minimal effort. The sweet-tart flavor combination of cherries and balsamic creates a glaze that caramelizes beautifully in the oven, while everything cooks together on one pan for easy cleanup.
I first made this recipe when cherries were overflowing at our local farmers market and I needed a quick weeknight dinner. My family was so impressed with how the fruit transformed into a rich sauce that it's now in our regular rotation year round.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and serve as the perfect canvas for the balsamic cherry glaze. Look for pieces of similar thickness for even cooking.
- Brussels sprouts: deliver earthy flavor that balances the sweet elements. Choose firm, bright green sprouts with tightly packed leaves for the best texture.
- Fresh or frozen pitted cherries: add natural sweetness and create a gorgeous sauce when roasted. Dark sweet cherries offer the richest flavor.
- Red onion: contributes subtle sweetness and beautiful color. Slice them into wedges rather than rings so they cook at the same rate as other ingredients.
- Balsamic vinegar: forms the foundation of the glaze with its complex sweetness. Splurge on a quality bottle for noticeably better flavor.
- Honey or maple syrup: enhances the natural sweetness of the cherries and helps create caramelization. Local honey adds wonderful nuance.
- Garlic and thyme: provide aromatic depth that complements both the chicken and Brussels sprouts. Fresh thyme is worth using if available.
Instructions
- Prepare the Baking Sheet:
- Line a large sheet pan with parchment paper and preheat your oven to 425°F. The high temperature is crucial for developing caramelization on the vegetables and creating a beautiful glaze on the chicken. The parchment prevents sticking and makes cleanup effortless.
- Create the Balsamic Glaze:
- In a mixing bowl, combine balsamic vinegar, olive oil, honey, minced garlic, thyme, salt and pepper. Whisk vigorously until everything is fully incorporated. This mixture serves triple duty as a marinade, cooking liquid, and finishing glaze, so make sure the ingredients are thoroughly combined.
- Arrange Ingredients:
- Position chicken breasts in the center of the sheet pan with some space between each piece. Distribute Brussels sprouts, cherries and red onion around the chicken, creating a single layer wherever possible. Avoid overcrowding the pan, which would cause steaming instead of roasting.
- Apply the Glaze:
- Pour the balsamic mixture evenly over everything on the pan. Use your hands or tongs to gently toss the Brussels sprouts so they get fully coated on all sides. Make sure the chicken breasts are well glazed on top for maximum flavor development.
- Roast to Perfection:
- Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F and the Brussels sprouts should be golden brown with crispy edges. If the vegetables are browning too quickly, you can loosely cover the pan with foil.
- Rest and Serve:
- Allow the chicken to rest for 5 minutes before slicing to keep it juicy. During this time, the flavors will continue to meld and the glaze will thicken slightly. Just before serving, sprinkle everything with fresh herbs for a bright finish and visual appeal.
Save The cherries are truly the star ingredient in this recipe. I discovered their transformative power by accident when I had some about to spoil in the fridge. When roasted, they release their juices and create a natural sauce that mingles with the balsamic glaze, elevating a simple chicken dish to something truly special that feels like it came from a fancy restaurant.
Storage and Reheating
This sheet pan dinner makes excellent leftovers that maintain their flavor and texture remarkably well. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven at 350°F for about 10 minutes rather than the microwave. This preserves the caramelized exterior of the Brussels sprouts and prevents the chicken from becoming rubbery. The flavors actually develop further overnight, making this an excellent make ahead meal option for busy weeks.
Seasonal Adaptations
While this recipe shines with fresh summer cherries, it can be adapted year round with seasonal variations. In fall, substitute diced apples or pears for the cherries and add a pinch of cinnamon to the glaze. Winter calls for dried cherries reconstituted in a bit of warm water or cranberries with a touch more honey in the glaze. Spring brings the opportunity to add asparagus during the last 10 minutes of cooking for a verdant twist. The versatile balsamic base works beautifully with many fruit and vegetable combinations.
Serving Suggestions
For a complete meal with minimal additional effort. Serve over a bed of wild rice or quinoa that will soak up the delicious pan juices. Add a simple green salad with lemon vinaigrette for a fresh counterpoint. For entertaining, transfer everything to a large platter and garnish with extra fresh herbs.
Make It Your Own
This flexible recipe welcomes customization based on what you have available. Chicken thighs can replace breasts for juicier results with slightly longer cooking time. If Brussels sprouts aren't your favorite, substitute broccoli florets, cauliflower, or halved baby potatoes. The balsamic glaze also works wonderfully with pork tenderloin if you prefer an alternative protein. For a vegetarian version, replace the chicken with portobello mushrooms or firm tofu, reducing the cooking time by about 10 minutes.
Save This recipe requires minimal hands-on time and is perfect for a weeknight dinner or a more elegant meal. Enjoy this flavorful and healthy dish!
Recipe FAQ
- → Can I use frozen cherries for this dish?
Yes, frozen pitted cherries work well. Thaw and drain them before adding to the pan for best texture.
- → What chicken cuts are best?
Boneless, skinless chicken breasts are ideal, but thighs offer extra juiciness if preferred.
- → How do I know when the chicken is done?
Check for an internal temperature of 165°F (74°C) and ensure the juices run clear.
- → Can I prepare this ahead of time?
You can prep the marinade and veggies in advance. Combine and roast just before serving for freshness.
- → What sides pair well with this meal?
Serve with wild rice, quinoa, or a crisp green salad for a heartier, balanced plate.