Blackened Chicken Sheet Pan Dinner
An easy sheet-pan dinner with juicy blackened chicken, crispy potatoes, and caramelized Brussels sprouts. Everything roasts together for bold flavor and minimal cleanup.
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.