Balsamic Maple Chicken Skillet with Sweet Potatoes and Brussels Sprouts

Balsamic Maple Chicken Skillet with Sweet Potatoes and Brussels Sprouts

This sweet and savoury all-in-one dish is as delicious as it is easy. Marinate the chicken prior to lock in the sweet flavour.

  • Ingredients


    ¼ cup balsamic vinegar (60 mL)

    2 Tbsp maple syrup (30 mL)

    1 Tbsp Dijon mustard (15 mL)

    1 Tbsp canola oil (15 mL)

    4 garlic cloves, crushed (4)

    ½ tsp salt (2 mL)

    ¼ tsp pepper (1 mL)


    8 boneless, skinless chicken thighs (8)

    1 medium onion, chopped (1)

    2 small sweet potatoes, peeled, diced into ½ inch (2 cm) pieces (approx. 4 cups)

    24 Brussels sprouts, trimmed, halved lengthwise (24)

    1 Tbsp fresh thyme leaves, chopped (15 mL)

    ¼ tsp salt (1 mL)

    ¼ cup no-salt-added chicken broth or water (60 mL)

  • Directions
    1.  In a large bowl or re-sealable plastic bag, mix marinade ingredients until well combined. Add chicken thighs, coat with marinade, chill in refrigerator for 30 minutes.
    2.  Preheat oven to 400°F (200°C).
    3.  Heat 12” (30.5 cm) cast iron skillet over medium-high heat. Once hot, place marinated chicken thighs in skillet, set aside reserved marinade. Cook chicken thighs for about 5-6 minutes, flipping once, or until chicken is browned on both sides. Remove chicken from skillet to a plate and set aside.
    4. Reduce heat to medium; add chopped onion and sauté for about 1-2 minutes. Add sweet potatoes and Brussels sprouts and continue to cook for another 2-3 minutes, or until vegetable soften slightly.
    5. In a glass measuring cup, pour reserved marinade. Add enough chicken broth or water (about ¼ cup) to measure ½ cup of total liquid.
    6. Return chicken to skillet. Add marinade reserve and fresh thyme to skillet, stir to coat ingredients.
    7.  Carefully place skillet in pre-heated oven. Cook for 25-30 minutes, or until vegetables are fork-tender and chicken is cooked through to an internal temperature of 165°F (74°C).
    8. Serve warm.

Nutritional Analysis

Total Fat
14 g
Saturated Fat
3.5 g
206 mg
660 mg
36.6 g
7.3 g
17.3 g
41.3 g
1074 mg