This one-pan blackened chicken with Brussels sprouts and potatoes delivers smoky, spicy chicken alongside caramelized vegetables with crisp edges and tender centers. Everything roasts together for maximum flavor and minimal cleanup. The dish is make-ahead friendly-simply prep the vegetables and season the chicken in advance, then assemble and roast when ready.
Why You’ll Love This Recipe
This sheet-pan dinner brings big flavor with almost no fuss. The blackened seasoning creates a savory crust on the chicken while the potatoes and Brussels sprouts turn golden and slightly charred. It uses one pan, feeds a family, and works well for busy nights or simple meal prep.
Ingredients & Substitutions
Chicken
Boneless, skinless chicken breasts keep this meal light and simple. Use pieces that are roughly the same size so they cook at the same rate. Thick breasts can be lightly pounded for more even cooking. Chicken thighs also work well if you want richer, juicier meat.
Potatoes
Baby potatoes develop crisp edges and a creamy center as they roast. Yukon gold or red potatoes are good swaps; just cut them into similar-sized pieces so everything finishes together.
Brussels sprouts
These roast until caramelized and soak up the bold blackened seasoning. Not a fan? Broccoli or green beans are easy alternatives (just watch the timing, as they may cook a bit faster).
Oil
Olive oil helps the seasoning stick and promotes even browning. Any high-smoke-point oil works in its place.
Blackened seasoning
This blend brings the smoky, spicy flavor that defines the dish. Store-bought or homemade both work. For less heat, choose a milder mix or use a slightly smaller amount.
Tips for Success
- Choose chicken breasts that are similar in thickness so they cook evenly; lightly pound thicker pieces if needed.
- Give the potatoes and Brussels sprouts a head start in the oven, they take longer than the chicken.
- Pat the chicken dry before seasoning so the spice mixture sticks well.
- Use an instant-read thermometer and pull the pan when the chicken reaches 165°F to keep it juicy.
- Line the sheet pan with parchment for easy cleanup and better browning.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions. The dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Blackened Chicken Sheet Pan Dinner
Ingredients
Vegetables
- 1 ½ to 2 pounds baby potatoes, halved (or quartered if large)
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 3 tablespoons blackened seasoning, divided
Chicken
- 3 boneless skinless chicken breasts, (about 2 pounds total)
- Fresh parsley, chopped for garnish (optional)
Instructions
Vegetables
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, toss the potatoes and Brussels sprouts with 2 tablespoons olive oil and 1 ½ tablespoons blackened seasoning. Spread them in an even layer on the prepared pan.
- Roast for 10 to 12 minutes.
Chicken
- While the vegetables roast, mix the remaining 1 tablespoon olive oil with the remaining 1 ½ tablespoons blackened seasoning. Rub the mixture evenly over both sides of the chicken breasts.
- Remove the pan from the oven. Push the vegetables to the sides and nestle the chicken in the center.
- Return the pan to the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly charred edges.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired and serve.
This recipe was inspired by the One Pan Blackened Chicken And Brussels Sprouts by Iamhomesteader.com