Get ready to transform your weeknight dinner from ordinary to extraordinary with this mouthwatering one-pan marvel that will make your taste buds dance! Imagine tender, juicy chicken breasts roasted to perfection, nestled alongside caramelized Brussels sprouts, punctuated with sweet bursts of cranberries and the delightful crunch of toasted pumpkin seeds. This recipe isn't just a meal—it's a culinary adventure that combines sweet, tangy, and savory flavors in one stunning dish that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups Brussels sprouts (halved)
- 1 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the chicken breasts by patting them dry with paper towels. Season both sides generously with salt and pepper.
- Trim the ends of the Brussels sprouts and cut them in half lengthwise. Ensure they are similar in size for even roasting.
- In a small bowl, whisk together balsamic vinegar and olive oil to create a marinade. Reserve 2 tablespoons for later.
- Place chicken breasts and Brussels sprouts on the prepared baking sheet. Drizzle most of the balsamic mixture over them, ensuring even coating.
- Roast in the preheated oven for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and Brussels sprouts are caramelized and tender.
- During the last 5 minutes of cooking, sprinkle dried cranberries and pumpkin seeds over the sheet pan to lightly toast.
- Remove from oven and let rest for 5 minutes. Drizzle the reserved balsamic mixture over the dish before serving.
- Slice chicken and arrange on plates with roasted Brussels sprouts, cranberries, and toasted pumpkin seeds.
Tips
- Pat chicken breasts completely dry before seasoning to ensure a beautiful golden-brown exterior.
- Use a meat thermometer to guarantee chicken is perfectly cooked at 165°F (74°C) without drying out.
- Cut Brussels sprouts uniformly to ensure even roasting and caramelization.
- Don't overcrowd the baking sheet—give ingredients space to roast, not steam.
- Let the chicken rest for 5 minutes after cooking to redistribute juices and maintain maximum tenderness.
- For extra flavor, consider adding fresh herbs like thyme or rosemary to the balsamic marinade.
- Choose high-quality balsamic vinegar for the most robust flavor profile.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: g
Cholesterol: 95mg
