This easy Baked Chicken with Brussels Sprouts recipe is loaded with flavor from the garlic, lemon, Dijon marinade, and the crispy bacon. A quick dinner to please your whole family!
Fall is right around the corner, which makes me want to light up a candle, wrap myself with a soft blanket, curl up on the sofa with a good book to read (people are talking a lot about this book. Have you read it?), and relax.
All right, maybe I don’t have time to cozy up on the couch with a soft blanket, a warm cup of tea, or hot chocolate… And read the great new book, because I’m a mom of a super cute, but very energetic toddler who just wants to run around all day long (just to be clear, I’m not complaining since I love that my son has all this energy and it’s great). But I’m lucky that I have time to make delicious and comforting fall recipes just like this Baked Chicken with Brussels sprouts that made my home smell so good.
This recipe is the perfect weeknight meal for the whole family because it’s super easy to make and it’s loaded with flavor from the lemon, garlic and Dijon marinade and the super crispy bacon.
This Baked Chicken with Brussels sprouts recipe is delicious, and you can serve it on its own or with some cauliflower rice (or regular rice) and mashed cauliflower (or regular mashed potatoes). Yum!
We always have Brussels sprouts on hand as it’s one of my go-to vegetables. If you don’t believe me, check out my Parmesan Brussels Sprouts Salad, Brussels Sprouts Casserole Recipe, Sausage with Brussels Sprouts Skillet, and Roasted Brussels Sprouts Quinoa Salad! How to make Lemon, Garlic, and Dijon Marinade for This Baked Chicken with Brussels Sprouts:
This recipe is very flavorful thanks to the lemon, garlic, and Dijon marinade, and for this reason, this is a very important step to this recipe.
For the marinade, you’ll need a large glass bowl where you’ll add 1 tablespoon of chopped fresh parsley, 2 garlic cloves (very well minced), 1/2 tablespoon Dijon mustard, ¼ teaspoon onion powder, 2 tablespoon light olive oil, 1 tablespoon fresh lemon juice, and salt and black pepper.
Then, blend everything with a whisk until all the ingredients are well incorporated. Finally, place the chicken thighs in the bowl, cover it with a plastic wrap, and place them it the fridge for 30 minutes or overnight.
How Long to Marinate Chicken:
If you want to make this Baked Chicken with Brussels Sprouts very fast, you can marinate the chicken for about 30 minutes in the fridge.
But if you have a little bit of time, you can marinate the chicken overnight, which will give this recipe even more flavor. Also, you can marinate it for 2 hours in the fridge, and then it’s ready to cook.
How to clean Brussels sprouts:
It’s very important that you clean the brussels sprouts before you cook with them, and here is how you should do it.
- First, rinse them off in cold water to remove any dust or dirt they may come with.
- Second, take off the tip of the stem and discard it. During this process, some leaves may fall off. If the leaves are good, you can save them for the recipe. If not, just discard them too.
- Third, using a cutting board and a sharp small knife, cut each Brussel sprout in half from top to bottom.
- Now, they are ready to be used in the recipe.
Hope you give this recipe a try and enjoy it 😉
More One-pan Chicken Recipes to Try:
- Slow Cooker Chicken and Sweet Potato: Easy, yummy and all is done in a slow cooker. Place all the ingredients in there and forget about!
- Spicy Chicken Meal-Prep Bowls: Perfect recipe for your Sunday meal-prep ideas. Super easy to make, and it’s low-carb.
- Low-carb Chicken Zucchini Enchilada: Have you tried “zucchini tortillas” before? NO! Are you kidding me? Please you have to try it. It’s amazing!
- Asparagus Stuffed Chicken Breast: This is one of my readers’ favorite chicken recipes. It’s stuffed with mozzarella cheese and asparagus.
Easy Baked Chicken with Brussels Sprouts
Video
Ingredients
- 6 chicken thighs boneless and skinless
- 1 tbsp fresh parsley chopped
- 2 garlic cloves minced
- 1/2 tbsp Dijon mustard or French's Yellow if you're doing Whole30
- ¼ teaspoon onion powder
- 2 tbsp light olive oil
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste the chicken
- 6 bacon strips (chopped)
- 3 cups Brussels sprouts (clean and cut in half)
- Salt and pepper to taste the Brussels sprouts
Instructions
- In a large glass bowl, add the chicken and all the ingredients (except the bacon and the brussels sprouts) and stir everything well. Cover the bowl with a beeswax food wrap (this is better for the environment than plastic wrap) and place the chicken in the fridge to marinate for 30 minutes (minimum) or overnight.
- Preheat the oven at 400F.
- In a large skillet or baking sheet, add the chicken and the Brussels sprouts. Place in a way that they are in a single layer.
- Bake for about 35-40 minutes of until the chicken get the internal temperature of 165F.
- While the chicken is in the oven, cook the bacon in a skillet for about 7-10 minutes or until they are nice and crispy. Once the chicken and Brussels sprout are done, remove from the oven and top with chopped bacon.
Notes
- Looking for more one-pan meals? I have HERE a list with delicious one-pan meals for you.
- Other one-pan chicken recipes here: Sweet Potato Chicken Kale Skillet, Slow Cooker Chicken and Sweet Potato, Asparagus Sweet Potato Chicken Skillet and Chimichurri Chicken Green Beans Skillet.
- Make sure to clean and trim the brussels sprouts before you use them.
- If you prefer to use chicken breasts, that's fine, just adjust the cooking time as white meat takes less time to cook than dark meat.
- Fresh lemon juice will give you the best flavor.
- To store: Store any leftovers in the fridge for up to 4 days in airtight containers.
- To reheat: Reheat the leftovers in the microwave until heated through.
- To freeze: Freeze in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This looks really very delicious!! Trying out super soon.
I think you’ll love it 😉
Can I use chicken breasts instead of thighs? ALSO in the chicken with Brussels sprouts?
Yes you can use chicken breast.
Could i add some diced red potatoes?
Yes you can.
Hi I luv this recipe.
But as an alternative to plastic wrap which is incredibly terrible for our environment and which will more than likely
End up in the ground and not be recycled.
Why don’t you suggest something else a plastic container or honey wrap which is such a great alternative to plastic wrap.
I sure need to update this recipe because I’m not using anymore plastic wrap. I have wax wrap and I’m loving it right now.
Metric please.
For the other 200 nations that don’t use Fahrenheit or other imperial measurements.
I’m in Oz.
If you visit the recipe box, you will find a box that says “metric”. You click on it and all will be convert to metric. Hope it helps.
Gee, I followed the instructions, but my Brussels sprouts came out a charred mess 😞. Perhaps the oven temperature is too hot?
Yes probably it was the case. It needs to be on low-medium heat.
Winner winner chicken Brussels sprout dinner! A definite will make again! Iadded a little shredded Parmesan cheese! So simple and so tasty!
That’s great. I’m so happy you enjoyed this recipe 😉
Family loved this recipe. We had some sliced paprika potatoes on the side. Chicken was lovely and juicy, we used breasts.
I’m so happy to hear you and your family loved this recipe!
I only have bone-in chicken thighs, would the cooking time be the same?
Cook 5 minutes less.
Making this tonight! Looks amazing 🙂
Awesome! Let me know if you liked it!
in my fridge i had a three of bone-in thighs, brussels sprouts, some prosciutto, and a wedge of asiago cheese. googled those ingredients and landed here. instead of bacon i put a bit of cheese on each thigh, wrapped that in prosciutto, and put everything in a smoking hot skillet to get some char and transferred all to the oven. i went to exercise and 40 minutes later my wife got home and we had a delicious dinner. we loved how the cheese, pork, chicken melded together. my wife said “oh, this is fancy!” when all it was a cleaning of the fridge no fuss dinner. anyways, not sure if that this counts as cooking this recipe or or just inspiration from, but it was great and it was easy. thanks!
I love to know that my recipe inspired you to create this delicious dinner for you and your wife 😉
I plan to try your version n a friends weekend coming up. I love your embellishments!
My family loved it!
So happy to hear that.
What an easy recipe! At first, I was going to prepare for Thursday night but when I read the recipe, saw the time to marinate and decided to have it Friday evening. I did mix everything up and started the marination process Thursday evening. Friday evening I cooked the dinner but instead of using thighs, I used chicken tenders. Also, I used turkey bacon. The trick with turkey bacon to get them crisp is to fry them in a little olive oil. The dish was a great success! I will definitely use this recipe many more times in the future.
Thank you for your thoughtful comment! I’m glad the recipe worked out so well, even with your adjustments. Great tip about crisping turkey bacon in olive oil—it sounds delicious! Happy to hear it was a success, and I hope you enjoy it many more times! 😊