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Herb-Crusted Chicken with Maple-Roasted Brussels Sprouts
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Oven

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/4 cup whole wheat breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil, divided
  • 1 pound Brussels sprouts, halved
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, mix the breadcrumbs, parsley, thyme, rosemary, garlic powder, salt, and pepper. Brush the chicken breasts with 1 tablespoon olive oil, then press the herb mixture onto both sides of each breast.
  • Place the chicken on one side of the baking sheet. On the other side, toss the Brussels sprouts with the remaining tablespoon of olive oil, maple syrup, salt, and pepper. Spread them in a single layer.
  • Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the Brussels sprouts are tender with browned edges.
  • Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the roasted sprouts.

Notes

For extra crisp on the chicken crust, broil for the final 2 minutes. If the Brussels sprouts finish roasting first, move them to a lower rack while the chicken finishes. Leftovers reheat well in a 350 degree F oven for 10 minutes to restore texture. You can swap thyme for oregano if needed, but keep the maple amount steady to avoid overpowering the sprouts.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Oven