Pan-Seared Balsamic Chicken with Roasted Brussels Sprouts and Garlic Bread

After a long day, nothing hits the spot like a hearty, flavorful dinner that comes together without a fuss. This pan-seared balsamic chicken is exactly that: tender chicken cutlets cooked to golden perfection, paired with roasted Brussels sprouts and crispy garlic bread. The real star is the rosemary balsamic pan sauce-sweet, tangy and herbaceous-that ties everything together.

Whether you’re cooking for a busy weeknight or a cozy weekend meal, this dish delivers comfort and elegance in equal measure. The combination of savory chicken, caramelized sprouts and toasty bread makes every bite satisfying. Ready in under an hour, it’s a dinner dream come true.

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Trim the ends of the Brussels sprouts and cut them in half. Toss with a drizzle of oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and browned.
2. While the sprouts roast, prepare the garlic bread. Slice the demi-baguette in half lengthwise. In a small bowl, combine 2 tablespoons of softened butter with the minced garlic. Spread the garlic butter on the cut sides of the baguette. Place on a baking sheet and set aside.
3. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden and cooked through (internal temperature reaches 165°F). Transfer to a plate and cover loosely with foil.
4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, stir in the balsamic vinegar, chicken stock concentrate, sugar and the leaves from the rosemary sprigs. Cook for 1-2 minutes, scraping up any browned bits, until the sauce thickens slightly.
5. Return the chicken to the skillet and spoon the sauce over the top. Cook for 1 minute to warm through.
6. Place the garlic bread in the oven and bake for 5-7 minutes, until golden and crispy.
7. Serve the chicken with the roasted Brussels sprouts and garlic bread on the side. Drizzle any remaining pan sauce over the chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for balsamic vinegar?

Red wine vinegar mixed with a little honey or maple syrup can work as a substitute, but the flavor will be slightly different.

How do I store leftovers?

Store leftover chicken, sprouts and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sprouts in a skillet or oven and toast the bread again.