This One Pan Blackened Chicken and Brussels Sprouts is one of those dinners I make when I want something really flavorful without overthinking it. The chicken gets coated in my homemade blackened seasoning, then everything roasts together on one pan with potatoes and Brussels sprouts until it’s crisp, tender, and a little charred in all the right places. And, once you taste the chicken, you will want to try my Blackened Chicken Rigatoni, too!
Ingredients & Substitutions
- Chicken breasts: Boneless, skinless chicken breasts keep this recipe lean and easy. Try to use pieces that are similar in size so they cook evenly. If your chicken breasts are very thick, you can lightly pound them so they cook at the same rate as the vegetables. Boneless, skinless chicken thighs also work well if you prefer darker meat.
- Baby potatoes: These roast up golden and crispy on the edges while staying soft inside. You can use Yukon gold or red potatoes instead, just cut them into similar bite-sized pieces so they cook evenly.
- Brussels sprouts: Brussels sprouts get nicely caramelized in the oven and soak up all that blackened seasoning flavor. If you’re not a Brussels sprouts fan, broccoli or green beans are good substitutes, but you may need to adjust roasting time slightly.
- Olive oil: Extra virgin olive oil helps everything roast and keeps the seasoning sticking to the chicken and vegetables. You can also use avocado oil or another neutral oil with a high smoke point.
- Blackened seasoning: This is where most of the flavor comes from, smoky, spicy, and bold. You can use store-bought seasoning or homemade. If you like less heat, use a milder blend or reduce the amount slightly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work great in this recipe and tend to stay even juicier than chicken breasts. You may need to adjust the cook time slightly depending on size, but the internal temperature should still reach 165°F.
Why do the vegetables go in the oven first?
The potatoes and Brussels sprouts need a head start because they take longer to roast than the chicken. This helps everything finish cooking at the same time without the chicken drying out.
Can I use frozen vegetables?
Fresh vegetables work best for roasting. Frozen potatoes or Brussels sprouts can release extra moisture and may not brown as well, but if you do use them, make sure they are fully thawed and patted dry first.
How do I keep the chicken from drying out?
Make sure the chicken pieces are similar in size so they cook evenly, and don’t overbake. Removing the pan once the chicken reaches 165°F is key. The olive oil and seasoning also help lock in moisture and flavor.
Can I substitute the Brussels sprouts?
Yes. Broccoli, green beans, or cauliflower can all work as substitutes. Just keep in mind that softer vegetables like green beans may need a slightly shorter roasting time.
Can I make the Blackened Chicken and Brussels Sprouts ahead of time?
You can prep everything ahead (chop the vegetables and coat the chicken in seasoning), then store separately in the refrigerator. When ready to cook, assemble and roast as directed.
What to Serve With One Pan Blackened Chicken and Brussels Sprouts
This is already a full meal on its own, but if you want to round it out or stretch it for a crowd, here are a few easy options:
- Simple side salad: something crisp and light helps balance the bold, smoky seasoning
- Warm dinner rolls or breadsticks: perfect for soaking up any extra seasoning from the pan
- Rice or quinoa: a great option if you want to make the meal go a little further
- Creamy ranch dressing or garlic aioli: both add a cool, creamy contrast to the blackened seasoning
- Roasted or steamed extra vegetables, like Parmesan green beans or roasted asparagus, if you want more greens on the table
How to Store One Pan Blackened Chicken and Brussels Sprouts
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best results, keep the chicken and vegetables together so the flavors stay balanced.
Freezer: This dish can be frozen, though the vegetables will soften slightly after thawing. Let everything cool completely, then store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F oven, covered with foil, for about 15 to 20 minutes or until warmed through. You can also reheat individual portions in the microwave in short intervals. If the chicken seems a little dry, add a small drizzle of olive oil before reheating.
One Pan Blackened Chicken and Brussels Sprouts
Ingredients
- 1 ½ to 2 pounds baby potatoes, halved (or quartered if large)
- 1 pound Brussels sprouts, trimmed, halved
- ¼ cup (54 g) extra virgin olive oil, divided
- 3 tablespoons blackened seasoning, divided
- 3 boneless skinless chicken breasts, (about 2 pounds total)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, toss the potatoes and Brussels sprouts with 3 tablespoons olive oil and 1 ½ tablespoons blackened seasoning. Spread evenly on the sheet pan.
- Roast vegetables for 10 to 12 minutes.
- Meanwhile, mix the remaining 1 tablespoon olive oil with the remaining 1 ½ tablespoons blackened seasoning. Rub evenly over both sides of the chicken breasts.
- Remove the pan from the oven. Push vegetables to the sides and nestle the chicken in the center.
- Return to the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.
- Remove from the oven and let rest for 5 minutes.
- Serve, garnished with fresh parsley, if using.
Did you make this recipe?
You can tag me at @iamhomesteader.
