Miso-Maple Sheet-Pan Chicken With Brussels Sprouts
Updated March 3, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup white miso
- ⅓cup maple syrup
- ⅓cup extra-virgin olive oil
- 1teaspoon ground cumin
- 12ounces Brussels sprouts, trimmed and halved
- 3 to 4chicken breasts (about 2 pounds), cut into 1½-inch cubes (6 to 8 pieces per breast), patted dry
Nutritional analysis per serving (4 servings)
882 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 19 grams sugars; 113 grams protein; 1095 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.
- Step 2
To a medium bowl that is large enough to fit the chicken and Brussels sprouts, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the Brussels sprouts and chicken to the bowl and toss to coat using a flexible spatula.
- Step 3
Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.
- Step 4
Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and Brussels sprouts. Return the pan to the oven and continue baking for 4 minutes more.
- Step 5
Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm.
Private Notes
Comments
This is definitely going in my “stupid easy weeknight dinners” folder. Wow! Terrific. I used store-bought halved Brussels sprouts and pre-cut chicken breast so my prep time was maybe 5 minutes. Really tender, juicy chicken with a sweet, umami, salty exterior. I particularly enjoyed the charred bits on the Brussels sprouts. Served it over white rice. Will definitely be making this again and again!
Parchment Paper + Broiler= Fire
Like so many other people who 'alter' the NYT recipes, I had uncooked salmon in the fridge, so...Terrific combo. Next time I'm going to use thighs and broccoli.
We really enjoyed this and will make it again. The only substitution I plan to make next time is to swap something for the cumin. I love cumin but it didn’t seem to fit here. Any suggestions?
Not my favorite NYT recipe. It's quick but I can think of many other ways to use chicken breast that is so much better than this one. I started the brussels sprouts about 5 min earlier and they were mushy from the sauce. the chicken even though I added salt pepper and red pepper flakes was bland and was not appetizing looking even after boiling it. I think I will try this sauce on bone in thighs because I do like that combination
In an effort to have a smooth, care-free gathering with friends I made this after reading it was "stupid-easy". And, that it was! I marinated everything in the morning and while appetizers were served dumped it onto a baking sheet. Twenty minutes later I served it with cheese grits and my guests went back for three helpings! I am waking up this morning to texts about how delicious my meal was. This recipe is a keeper and so simple to make. Thank you NYT!