Baked Chicken and Brussels Sprouts Recipe
This baked, Sheet-Pan Chicken and Brussels Sprouts is made with a Szechuan marinade and takes only 20 minutes of hands-on time before baking in the oven. A full-flavored weeknight dinner your whole family will love!
How to Make the Best Baked Chicken and Brussels Sprouts
This Baked Chicken and Brussels Sprouts with Szechuan marinade is the ultimate sheet pan dinner for busy weeknights. The combination of crispy-skinned chicken thighs and caramelized Brussels sprouts creates a deeply satisfying meal that comes together with minimal effort. The Szechuan-inspired marinade brings a perfect balance of sweet, savory, and spicy flavors that elevate this simple dish to restaurant quality.
What makes this recipe so appealing is the hands-off cooking time. Once you’ve prepped your ingredients and assembled everything on the sheet pan, the oven does all the work. The chicken thighs become incredibly juicy while developing that irresistible crispy skin, and the Brussels sprouts get beautifully charred and tender. The dried red chilies add a pop of color and subtle heat that makes this dish as beautiful as it is delicious.
Whether you’re cooking for a family dinner or meal prepping for the week, this sheet pan chicken and Brussels sprouts delivers big flavor with minimal cleanup. Serve it over rice or alongside your favorite grain for a complete, satisfying meal that everyone will love.
Baked Chicken and Brussels Sprouts
This baked, Sheet-Pan Chicken and Brussels Sprouts is made with a Szechuan marinade and takes only 20 minutes of hands-on time before baking in the oven. A full-flavored weeknight dinner your whole family will love!
Ingredients
Main Ingredients
Szechuan Marinade
Instructions
Preparation
- Preheat oven to 425°F.
- Make the Szechuan marinade by stirring all marinade ingredients together in a medium bowl.
- Pour half of the marinade over the chicken (or enough to coat) either in a bowl or a zip-lock bag. Let chicken marinate while you prep the Brussels sprouts, or marinate overnight for even more flavor.
Assembly
- Trim and halve the Brussels sprouts. Depending on size, you may need to quarter or leave them whole. Place the Brussels sprouts in a bowl with the red onion and optional dried red chilies, and pour just enough marinade over them to lightly coat. Save the rest.
- Spread Brussels sprouts on a large, parchment-lined sheet pan. Nestle the chicken thighs in between. Season the chicken with more salt.
Baking
- Bake in the hot oven for 30 minutes, checking at 20 minutes, rotating if needed, and spooning a little of the remaining marinade over the chicken.
- After 30 minutes, double-check for doneness using a thermometer (cook until it reads at least 170°F).
- Broil until the chicken skin is deeply golden and crispy.
Notes
- For smaller brussels sprouts, leave them whole. For extra-large ones (golf ball size), quarter them.
- This recipe is vegan adaptable with tofu instead of chicken.
- If you don't have Szechuan peppercorns, substitute black pepper.
- If you don't have a broiler, use convection bake for the final crisping step.
