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Recipes

Balsamic Chicken and Brussels Sprouts

A delicious, easy, one-pan meal that’s ready in less than 30 minutes.

October 31, 2016

Chicken and caramelized Brussels sprouts make magic in a delicious, easy, one-pan meal that’s ready in less than 30 minutes. Balsamic vinegar, dried cranberries, sun-dried tomatoes and a touch of honey elevate this dish to company-worthy. This one’s a keeper.

Serves four. 

Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
  • 4 tablespoons olive oil, divided
  • 20–25 Brussels sprouts, trimmed and halved lengthwise
  • 1 large shallot, diced (3/4 to 1 cup)
  • Kosher salt and freshly ground pepper, to taste
  • 2/3 cup dried cranberries
  • 1/2 cup sun-dried tomatoes, cut in julienne strips (dry, not oil-packed)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup roasted pumpkin seeds, for garnish (optional)

Instructions

Heat a large skillet to medium-high. Add three tablespoons olive oil and cook Brussels sprouts, cut-side down, about four minutes, or until seared and lightly golden-brown. 

Turn sprouts over and move them to one side of the pan, stacking them if necessary.

Add remaining olive oil (more or less if necessary) on the open side of the pan. Add the chicken, shallot, cranberries and sun-dried tomato.

Season to taste with salt and pepper and cook the chicken, stirring occasionally for five minutes, until chicken is mostly cooked and no pink in showing on the outside.

Mix the sprouts into the mixture. While the chicken cooks, combine balsamic vinegar and honey in a glass measuring cup.

Evenly drizzle the balsamic sauce over the chicken mixture and stir to combine. Reduce heat to medium-low and simmer for about three minutes, until chicken is cooked through and flavors meld.

Serve immediately. Sprinkle pumpkin seeds over individual dishes, if desired. Recipe may be doubled. Olive focaccia on the side is excellent paired with this dish.

Tips: We saved time with packaged and washed sprouts and bagged, julienned sun-dried tomatoes.

A12-by-16-inch electric skillet is invaluable for making family-sized one-pan meals, such as this one. It’s also a great way to start small children cooking with heat at a kid-height table instead of on the stovetop.
 


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