Chicken Brussels Sprouts and Butternut Squash

Chicken Brussels Sprouts and Butternut Squash is a gorgeous, wholesome one-pan meal that brings together tender chicken thighs, caramelized veggies, crispy bacon, and a sweet-tangy balsamic Dijon sauce. It’s easy enough for a weeknight but impressive enough to serve guests!

Love More Sheet Pan Recipes? Try My Bacon Brussels Sprouts or this Roasted Veggie Casserole next.

Why You’ll Love This Recipe

Tender chicken, roasted Brussels sprouts, and sweet butternut squash come together for a wholesome and flavorful meal. With caramelized edges and a touch of seasoning, this cozy dish is hearty, colorful, and perfect for a simple, nourishing dinner.

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Ingredient List

Vegetables:

• 3/4 pound brussels sprouts, trimmed and halved
• 2 cups butternut squash, cubed (about 1-inch cubes)
• 1 large red onion, cut into small wedges
• 4 ounces bacon, chopped into small pieces

Protein:

• 6 boneless skinless chicken thighs

Seasonings:

• 1 tsp dried thyme

Balsamic Dijon Sauce:

• 1.5 tbsp honey (or 2 medjool dates for Whole30)
• 0.5 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 tsp pepper
• 1/2 tsp salt

Substitution Notes:

• Chicken breasts can replace thighs, but watch the cook time as they may dry out faster
• Turkey bacon works as a lighter alternative
• Maple syrup can substitute for honey
• For Whole30, use medjool dates instead of honey
• Broccoli florets can replace brussels sprouts if needed

Why These Ingredients Work

The chicken thighs stay incredibly moist and tender, even under high heat – they’re much more forgiving than chicken breasts! The brussels sprouts and butternut squash caramelize beautifully at 425°F, developing those crispy, golden edges we all love. The bacon adds smoky, salty richness and helps render fat that flavors everything on the pan.

The balsamic Dijon sauce is pure magic – the honey brings sweetness, the Dijon adds tang and depth, the balsamic provides acidity, and the olive oil helps everything coat evenly and promotes browning. The thyme ties all the fall flavors together with its earthy, aromatic notes.

Essential Tools and Equipment

• 18×13-inch sheet pan (a rimmed baking sheet)
• Small mixing bowl
• Whisk
• High-speed blender or NutriBullet (if making Whole30 version with dates)
• Sharp knife for chopping
• Measuring cups and spoons

How To Make Chicken Brussels Sprouts and Butternut Squash

Step 1: Preheat Oven

Preheat your oven to 425°F (220°C). Place the brussels sprouts, butternut squash, red onion, and chopped bacon on an 18×13-inch sheet pan.

Quick Tip: Make sure your oven is fully preheated – this high heat is what creates those crispy, caramelized edges!

Step 2: Make the Sauce

In a bowl, whisk together all of the sauce ingredients: honey, Dijon mustard, extra virgin olive oil, balsamic vinegar, pepper, and salt until completely combined.

For Whole30: Combine all sauce ingredients (using dates instead of honey) in a high-speed blender or NutriBullet and blend until completely smooth. The dates need that extra blending power!

Step 3: Coat the Vegetables

Spoon approximately half of the sauce over the veggies and toss them with your hands to ensure they are all well coated. This is messy but SO worth it – your hands are the best tools for even coating! Arrange the veggies so they are laid out evenly and not overlapping, creating 6 empty spots for the chicken thighs.

Important: Don’t overcrowd! Overlapping vegetables steam instead of roast, and we want that caramelization.

Step 4: Add the Chicken

Arrange the chicken thighs on the tray in those empty spots you created. Spoon some of the sauce over each thigh, making sure each piece gets coated. Sprinkle the veggies and each piece of chicken with dried thyme.

Step 5: Bake

Place the tray in the oven to bake for 18-20 minutes. The chicken should be cooking through and the veggies should be starting to turn golden.

Step 6: Stir and Broil

After 20 minutes of cooking, remove the tray from the oven (careful, it’s hot!). Stir or flip the veggies to promote even browning. Drizzle the remaining sauce over the chicken and vegetables.

Turn the oven to broil and return the tray to the oven for 1-2 minutes. Stay close and watch carefully – broilers work fast and you don’t want anything to burn!

Step 7: Serve

Remove from the oven when the top of the chicken is golden in color and the veggies are cooked through. The internal temperature of the chicken should read 165°F. Serve immediately and enjoy!

You Must Know

Don’t skip the high heat! This recipe depends on that 425°F temperature to caramelize the vegetables and create crispy bacon. Lower heat will give you steamed, sad veggies instead of the golden, caramelized beauties we’re after.

Personal Secret: I always reserve a tiny bit of extra sauce (like 2 tablespoons) to drizzle over everything right before serving. That fresh hit of balsamic glaze makes the whole dish POP!

Pro Tips & Cooking Hacks

• Cut everything the same size – uniform pieces ensure even cooking
• Pat the chicken dry before adding it to the pan for better browning
• Line your pan with parchment for even easier cleanup (though not necessary)
• Use pre-cut butternut squash from the store to save 10 minutes of prep time
• Test the thickest chicken thigh with a meat thermometer – it should read 165°F
• Don’t walk away during broiling – I’ve learned this the hard way! Set a timer for 1 minute and check constantly

Common Mistake to Avoid: Using chicken breasts without adjusting cook time. Breasts cook faster and can dry out, so if you use them, check at 15 minutes instead of 20.

Flavor Variations / Suggestions

Make it spicy: Add 1/4 tsp red pepper flakes to the sauce or sprinkle over the top before serving.

Herb swap: Try fresh rosemary instead of thyme, or use Italian seasoning for a different flavor profile.

Add sweetness: Toss in some dried cranberries during the last 5 minutes of cooking for a sweet-tart burst.

Different veggies: Try sweet potato instead of butternut squash, or add baby carrots to the mix.

Citrus twist: Add the zest of one orange to the sauce for a bright, citrusy note.

Make it creamy: Drizzle with a little tahini or cashew cream before serving.

Make-Ahead Options

Meal Prep: You can prep all the vegetables and cut the chicken up to 24 hours ahead. Store them separately in the fridge, then assemble and cook when ready.

The sauce can be made 3-4 days ahead and stored in an airtight container in the refrigerator. Just give it a good whisk before using.

Freezing: I don’t recommend freezing the raw ingredients together, but you can freeze the cooked meal! Cool completely, portion into containers, and freeze for up to 3 months. Reheat in a 350°F oven until warmed through.

Recipe Notes & Baker’s Tips

• Sheet pan size matters – if you use a smaller pan, everything will be too crowded and steam instead of roast. If you only have a smaller pan, use two pans or cook in batches.
• Chicken thigh tips: The dark meat stays juicier and more flavorful than breast meat, especially under high heat. Don’t be afraid to use them!
• Brussels sprouts vary – if yours are very large, quarter them instead of halving. Baby brussels can be left whole or just halved.
• Bacon renders fat – this is a good thing! It helps flavor and crisp everything else on the pan.

Serving Suggestions

This is a complete meal all on its own, but here are some ideas to round things out:

• Serve over cauliflower rice or regular rice for extra heartiness
• Add a side of crusty bread to soak up that delicious sauce
• Pair with a simple green salad with lemon vinaigrette
• Top with fresh parsley or cilantro for a pop of color and freshness
• Drizzle with a little balsamic glaze for extra wow factor
• Perfect for Sunday meal prep – divide into containers for easy lunches all week!

How to Store Your Chicken Brussels Sprouts and Butternut Squash

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Freeze in portioned containers for up to 3 months. Make sure everything is completely cooled before freezing.

Reheating: Reheat in a 350°F oven for 10-15 minutes until warmed through. You can also microwave individual portions for 2-3 minutes, but the oven method keeps everything crispier! For extra crispiness, pop under the broiler for 1 minute after reheating.

Allergy Information

Contains:

• Bacon (pork)
• Mustard

Naturally Free Of:

• Gluten
• Dairy
• Nuts
• Soy
• Eggs

Whole30 Compliant: Yes, when using dates instead of honey.

Paleo Friendly: Yes!

Keto/Low-Carb: The butternut squash adds carbs, so if you’re strict keto, replace it with cauliflower florets or more brussels sprouts.

For Vegetarians: Omit the chicken and bacon, and add chickpeas or white beans instead. Reduce cook time to 15-18 minutes.

Questions I Get Asked A Lot

My veggies didn’t get crispy – what happened?

This usually means they were too crowded on the pan or overlapping. Make sure everything is in a single layer with space between pieces. Also, check that your oven was fully preheated to 425°F before you put the pan in!

How do I know when the chicken is done?

The chicken should be golden on top and reach an internal temperature of 165°F when tested with a meat thermometer in the thickest part. The juices should run clear, not pink.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you and what variations you tried. Did you go Whole30? Add any extra veggies? Share your experience!