Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared and glazed with a tangy balsamic reduction, served alongside caramelized roasted Brussels sprouts. This Mediterranean-inspired paleo recipe (gluten free, dairy free), ready in about 40 minutes, pairs boneless skinless chicken breasts, balsamic vinegar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring once halfway through, until edges are golden and caramelized.
  2. Step 2: While Brussels roast, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside, tented with foil.
  4. Step 4: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Pour in 1/4 cup balsamic vinegar and 1 tsp fresh thyme leaves, simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet and spoon the balsamic glaze over it for 1 minute to warm through. Serve chicken with roasted Brussels sprouts on the side, drizzled with extra glaze.

Frequently asked questions

How long does Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep balsamic vinegar from drying out.

Can I substitute ingredients in Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts gluten free?

Yes — this recipe is tagged gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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