One Pan Blackened Chicken and Brussels Sprouts
One Pan Blackened Chicken and Brussels Sprouts is an easy sheet pan dinner loaded with bold blackened seasoning, tender chicken, crispy potatoes, and roasted Brussels sprouts. Everything cooks on one pan, making cleanup simple and dinner easy enough for busy weeknights.
Servings: 6 people
Calories: 384kcal
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.
Nutrition
Serving: 1portion | Calories: 384kcal