Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes has been my go-to recipe for those busy weeknights when I crave something wholesome, satisfying, and utterly delicious, but don’t want to spend hours in the kitchen. I first stumbled upon the magic of sheet pan dinners years ago, a harried new mom looking for any way to get a decent meal on the table without a mountain of dishes. This particular combination quickly became a family favorite, transforming simple ingredients into a meal that feels both comforting and surprisingly elegant.
Over time, I’ve perfected the ratios and seasonings, learning how to coax out the best flavors from each component. The beauty of this dish lies in its simplicity and the way everything cooks together, infusing each element with a harmonious blend of savory, sweet, and earthy notes. It’s truly a testament to how fuss-free cooking can still yield incredible results, and I’m so excited to share my secrets with you!
Why You’ll Love These Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes
You’re going to fall head over heels for these Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes, and I know exactly why! It’s the perfect blend of practical and delicious, making your weeknights a breeze. Here’s what makes this dish a true winner in my kitchen, and soon to be in yours:
- Quick Prep: Minimal chopping and mixing means you’re ready to bake in no time.
- Minimal Cleanup: One pan, one happy cook!
- Healthy & Wholesome: Lean protein, vibrant veggies, and natural sweetness without compromise.
- Delicious Flavor: The seasonings truly shine, creating a comforting and satisfying meal.
- Customizable: Easily switch up veggies or spices to suit your taste buds.
The Joy of One-Pan Baked Chicken Breasts
There’s something incredibly liberating about a meal that comes together on a single baking sheet. For these Baked Chicken Breasts, everything roasts together, infusing flavors and leaving you with just one pan to wash. It’s the ultimate convenience after a long day, letting you enjoy your meal without dreading the aftermath.
Essential Ingredients for Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes
Creating these delightful Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes starts with a handful of simple, fresh ingredients. I always say, the better your starting ingredients, the better your final dish will taste! You’ll want:
- 1 pound boneless, skinless chicken breasts: Look for plump, fresh chicken breasts.
- 1 pound sweet potatoes: Medium-sized, firm, and unblemished.
- 1 pound Brussels sprouts: Small to medium, bright green, and firm.
- 2 tablespoons olive oil: Good quality extra virgin olive oil makes a difference.
- 1 teaspoon dried thyme: Earthy and aromatic.
- 1 teaspoon dried rosemary: Woody and fragrant, perfect with chicken and potatoes.
- 1/2 teaspoon garlic powder: A pantry staple for a reason!
- 1/4 teaspoon salt: To enhance all the flavors.
- 1/4 teaspoon black pepper: Freshly ground if you have it!
These ingredients are the backbone of this dish, providing a beautiful balance of flavors and textures that truly sing together.
Preparing Your Chicken Breasts with Brussels Sprouts and Sweet Potatoes
Getting your ingredients ready is half the battle, and for these Baked Chicken Breasts, proper prep ensures everything cooks evenly and tastes amazing. For the sweet potatoes, peel them and cut them into roughly 1-inch cubes. This size allows them to soften and caramelize beautifully without turning mushy. As for the Brussels sprouts, trim off the tough ends and cut them in half. If you have any extra large sprouts, quarter them to match the size of the others. Lastly, ensure your chicken breasts are roughly uniform in thickness. If they’re particularly thick, you might want to pound them slightly to an even ½-inch thickness for quicker, more consistent cooking.
How to Make Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes
Making these Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes is truly a breeze, and I’m going to walk you through each step to ensure your meal comes out perfectly every time. The key is setting yourself up for success with a little prep, then letting the oven do all the hard work. We’ll start with getting the oven and pan ready, move on to seasoning everything just right, and then bake it all to golden, tender perfection. Trust me, it’s simpler than you think to achieve amazing flavor with minimal fuss.
Prepping the Sheet Pan for Baked Chicken Breasts
Before you do anything else, get your oven preheated to a toasty 400°F (200°C). This is crucial for getting those sweet potatoes tender and the Brussels sprouts nicely caramelized. While the oven heats, grab a large baking sheet and line it with parchment paper. This little trick is a game-changer for baked chicken breasts, making cleanup an absolute dream – no scrubbing stuck-on bits!
Seasoning Your Baked Chicken Breasts and Vegetables
Now for the flavor! In a big bowl, toss your diced sweet potatoes and halved Brussels sprouts with 1 tablespoon of olive oil. Then, sprinkle over the thyme, rosemary, garlic powder, salt, and pepper. Give it a good toss to make sure every piece is beautifully coated. Next, in that same bowl (yes, we’re minimizing dishes!), add your chicken breasts. Drizzle with the remaining 1 tablespoon of olive oil and season them simply with a pinch of salt and pepper. Toss the chicken to ensure it’s evenly coated as well.
Baking for Perfectly Cooked Chicken Breasts and Tender Veggies
Spread your seasoned vegetables onto the prepared baking sheet in a single layer, giving them a little space. Then, nestle the chicken breasts among the vegetables. Pop the sheet pan into your preheated oven and bake for 20-25 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) – a meat thermometer is your best friend here! The vegetables should be tender and have lovely caramelized edges. Once cooked, remove from the oven and serve immediately for the best flavor and texture.
Tips for Perfect Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes
Achieving truly perfect Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes is all about paying attention to a few key details. First, never overcrowd your sheet pan! Give everything space to breathe; otherwise, your veggies will steam instead of roast and caramelize. Second, ensure your sweet potatoes and Brussels sprouts are cut into uniform pieces. This guarantees even cooking, so you don’t end up with some crunchy bits and some mushy ones. Finally, always, always check the internal temperature of your chicken. A meat thermometer is your best friend here, ensuring juicy, safe chicken every time.
Variations for Your Baked Chicken Breasts with Brussels Sprouts
While I adore the classic combination, feel free to get creative with your Baked Chicken Breasts! Try swapping out the sweet potatoes for diced butternut squash or parsnips. For a different flavor profile, add a squeeze of fresh orange juice over the veggies before roasting, or sprinkle in some smoked paprika with the other seasonings for a smoky kick.
What to Serve with Your Baked Chicken Breasts
While these Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes truly stand alone as a complete meal, sometimes you want a little something extra on the side! I often keep it light and simple, pairing it with a fresh, crisp green salad tossed with a light vinaigrette. A sprinkle of toasted pecans or cranberries on the salad adds a lovely texture and tang. If you’re looking for something a bit heartier, a side of quinoa or brown rice would be fantastic for soaking up all those delicious pan juices. A dollop of Greek yogurt or a squeeze of fresh lemon over the finished dish also brightens everything up beautifully!
Storing and Reheating Baked Chicken Breasts with Brussels Sprouts
One of the best things about these Baked Chicken Breasts with Brussels Sprouts is how well they keep for future meals! Let any leftovers cool completely, then transfer them to an airtight container. They’ll stay fresh and delicious in the refrigerator for up to 3 days. When you’re ready to enjoy them again, I recommend reheating them gently in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This helps keep the chicken moist and prevents the vegetables from getting soggy, preserving that lovely texture and flavor.
Frequently Asked Questions About Baked Chicken Breasts
I get a lot of questions about making these Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes, and I love it! It shows you’re thinking about how to make the dish truly your own. Here are some of the most common queries I receive, along with my best advice:
- Can I use bone-in chicken? Absolutely! Bone-in, skin-on chicken breasts will add even more flavor and moisture. Just be aware that they will take longer to cook, typically 30-40 minutes, so adjust your baking time accordingly and always check the internal temperature.
- How do I prevent Brussels sprouts from getting soggy? The key here is not overcrowding the pan and ensuring your oven is hot enough. Giving them space allows them to roast and caramelize rather than steam. Also, make sure they’re completely dry before tossing with oil and seasonings.
- Can I prep this ahead of time? You can definitely do some prep work! Dice your sweet potatoes and halve your Brussels sprouts, then store them in separate airtight containers in the fridge. You can also mix your dry seasonings together. I recommend seasoning the chicken and vegetables right before baking for the freshest results.
Can I use frozen vegetables for Baked Chicken Breasts with Brussels Sprouts?
While fresh is always my preference for these Baked Chicken Breasts, you can use frozen vegetables in a pinch! For Brussels sprouts, thaw them first and pat them very dry to help them caramelize. Frozen sweet potatoes can go straight onto the pan, but they might release more water and take a little longer to brown. Expect a slightly softer texture overall.
How to make Baked Chicken Breasts with Brussels Sprouts spicier?
If you love a little kick with your Baked Chicken Breasts, it’s super easy to add some heat! Simply sprinkle a pinch of red pepper flakes over the vegetables and chicken when you’re seasoning them. A dash of cayenne pepper or a drizzle of sriracha after baking also works wonders. You could even add a finely diced jalapeño to the vegetables before roasting!
Estimated Nutritional Information for Baked Chicken Breasts
I know many of you are mindful of what goes into your body, and I am too! For these Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes, I’ve provided estimated nutritional values per serving. Please remember that these figures are just estimates and can vary based on the specific brands of ingredients you use, how generously you season, and even the size of your chicken breasts. They’re a helpful guide, not a precise scientific measurement.
Your Feedback on Baked Chicken Breasts
I absolutely love hearing from you! If you try these Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes, please come back and leave a comment below. Let me know how it turned out, any tweaks you made, or what you loved most about it. Don’t forget to rate the recipe and share your culinary creations on social media using #MyKitchenAdventures – I can’t wait to see your delicious results!
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Baked Chicken Breasts with Brussels Sprouts
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Baked Chicken Breasts with Brussels Sprouts and Sweet Potatoes is a simple, healthy, and flavorful one-pan meal perfect for weeknight dinners. The chicken breasts are seasoned and baked alongside tender sweet potatoes and caramelized Brussels sprouts.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 pound sweet potatoes, peeled and diced into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the diced sweet potatoes and halved Brussels sprouts. Drizzle with 1 tablespoon of olive oil, thyme, rosemary, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- In the same bowl, add the chicken breasts. Drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat.
- Arrange the chicken breasts on the baking sheet among the vegetables.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
- Remove from the oven and serve immediately.
Notes
- For extra flavor, you can add a squeeze of lemon juice over the finished dish.
- Feel free to add other root vegetables like carrots or parsnips.
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
