Sheet Pan Blackened Chicken with Roasted Sweet Potatoes and Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A simple yet flavorful sheet pan dinner featuring blackened chicken breasts paired with caramelized sweet potatoes and Brussels sprouts. This American-inspired sheet-pan recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, sweet potatoes, Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 1 lb, halved Brussels sprouts
• 4 tbsp olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 3/4 tsp salt, and 1/2 tsp black pepper to make the blackening spice blend.
2. Step 2: Place 4 boneless skinless chicken breasts on a large rimmed baking sheet. Drizzle 1 tbsp olive oil over the chicken and rub evenly, then sprinkle the blackening spice blend over both sides of the chicken breasts.
3. Step 3: In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 1 lb halved Brussels sprouts with 3 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
4. Step 4: Spread the sweet potatoes and Brussels sprouts around the chicken on the baking sheet in a single layer.
5. Step 5: Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized at the edges.
6. Step 6: Remove from oven and let chicken rest 5 minutes before serving alongside the roasted vegetables.