Sautéed Chicken with Maple-Balsamic Glaze and Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared and finished with a sweet and tangy maple-balsamic glaze, served alongside caramelized roasted Brussels sprouts. This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 American cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
12 oz, halved Brussels sprouts
2 tbsp maple syrup
2 tbsp balsamic vinegar
3, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 425°F. Toss 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread them cut side down on a baking sheet. Roast for 20 minutes until edges are browned and caramelized.
Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to the pan and sear for 6 minutes on the first side without moving until golden brown.
Step 3: Flip chicken breasts and add 3 minced garlic cloves and 1 tbsp unsalted butter to the skillet. Cook for another 5 minutes, spooning melted butter over the chicken until cooked through and juices run clear.
Step 4: Remove chicken from heat and pour 2 tbsp maple syrup and 2 tbsp balsamic vinegar into the pan. Simmer for 2 minutes, stirring gently until the glaze thickens and coats the chicken.
Step 5: Plate the chicken with roasted Brussels sprouts and drizzle with the maple-balsamic glaze before serving.