Balsamic Chicken with Roasted Vegetables

Tender balsamic-marinated chicken pairs perfectly with roasted Brussels sprouts and sweet potatoes, finished with a sweet-tangy balsamic drizzle.

Juicy chicken breasts are marinated in a savory-sweet blend of balsamic vinegar, Dijon mustard, garlic, and rosemary, then seared to perfection for rich, tangy flavor. Roasted Brussels sprouts and sweet potatoes add hearty, caramelized notes, while a luscious balsamic drizzle made with honey and mustard ties everything together. This vibrant, wholesome dish balances tender protein with roasted vegetables for a satisfying and elegant meal that’s both comforting and full of fresh, bold flavors.

Servings

2

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

For the Chicken & Marinade
2 boneless, skinless chicken breasts
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp honey or maple syrup
2 garlic cloves, minced
1 tsp chopped fresh rosemary (or ½ tsp dried)
½ tsp salt
½ tsp black pepper

For the Roasted Vegetables
2 cups Brussels sprouts, trimmed and halved
1 medium sweet potato, peeled and diced into ½-inch cubes
1½ tbsp olive oil
½ tsp garlic powder
Salt and pepper to taste

For the Balsamic Drizzle Sauce
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 tbsp olive oil
Salt & pepper to taste

Preparation

  • Trim and halve the Brussels sprouts and dice the sweet potato into small cubes.
  • Mince the garlic and chop the rosemary.
  • Tenderize the chicken breasts with a fork or meat tenderizer.
  • In a bowl, whisk together part of the balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup, garlic, rosemary, salt, and black pepper to make the marinade.
  • Coat the chicken in the marinade and refrigerate while you prep the vegetables and heat the pan.

Cooking

  • Heat olive oil in a large skillet over medium heat. Add the sweet potatoes in an even layer and cook until they begin to soften and brown.
  • Add the Brussels sprouts, garlic powder, and a pinch of salt and pepper. Continue cooking until both vegetables are tender and caramelized. Transfer to a plate and keep warm.
  • Return the skillet to medium-high heat with more olive oil. Add the marinated chicken and sear on both sides until deeply browned and fully cooked. Remove and let rest.
  • Lower the heat and add the remaining balsamic vinegar, honey or maple syrup, Dijon mustard, and olive oil to the skillet. Stir and simmer until slightly thickened into a glossy glaze.

Serving

  • Slice the rested chicken.
  • Plate the chicken with the Brussels sprouts and sweet potatoes or return everything to the skillet.
  • Drizzle the warm balsamic glaze over the top.
  • Serve immediately with extra balsamic drizzle if desired.