Maple Balsamic Chicken and Brussels Skillet

This Maple Balsamic Ground Chicken Skillet with Brussels Sprouts is the perfect balance of sweet, savory, and tangy. Juicy ground chicken is sautéed with shaved Brussels sprouts, green onions, and a bold spice mix, then coated in a sticky maple balsamic sauce that ties everything together. Serve it with rice, quinoa, or your favorite grain for an easy one-pan weeknight dinner that’s high in protein and full of flavor. Bonus: it’s great for meal prep!

Maple Balsamic Chicken and Brussels Skillet ingredient notes:

Balsamic Vinegar: Balsamic vinegar brings a rich, tangy-sweet depth to this skillet that balances out the maple syrup perfectly. It’s bold and a little punchy, so every bite of chicken and Brussels sprouts gets that crave-worthy sweet-and-savory glaze. If you prefer it a little less sharp, you can always adjust the amount as desired.

Ground chicken: Lean and protein-packed, ground chicken is the star of this one-pan dinner. It cooks quickly, so it’s perfect for busy weeknights, and soaks up all the spices and maple balsamic sauce for maximum flavor. Think of it as the lighter, equally tasty alternative to ground beef or pork. Plus, it makes the dish high in protein without feeling heavy.

Brussels Sprouts: Shaved Brussels sprouts get tender, slightly caramelized, and perfectly coated in that maple balsamic glaze. They add a little crunch, a lot of nutrition, and a cozy fall vibe to the skillet. Even if you think you’re not a Brussels sprouts fan, this recipe might convert you. Bonus: shaved sprouts cook fast, so dinner is on the table in no time.

Rice (for serving): Fluffy rice is the perfect pair for this skillet—it soaks up all that sweet, tangy maple balsamic sauce. You can keep it classic with jasmine or basmati rice, or lean hearty with a wild rice blend. It turns this skillet into a complete, filling meal while giving you room to mix it up based on what’s in your pantry. Make a big batch and meal prep your bowls for the week.

Maple Balsamic Chicken and Brussels Skillet

Recipe by Jenn Lueke

4.6 from 25 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

25

minutes

This Maple Balsamic Ground Chicken Skillet with Brussels Sprouts is the perfect balance of sweet, savory, and tangy. Juicy ground chicken is sautéed with shaved Brussels sprouts, green onions, and a bold spice mix, then coated in a sticky maple balsamic sauce that ties everything together. Serve it with rice, quinoa, or your favorite grain for an easy one-pan weeknight dinner that’s high in protein and full of flavor. Bonus: it’s great for meal prep!

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Ingredients

• For the Maple Balsamic Sauce

• 1/4 cup balsamic vinegar

• 1/4 cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)

• 3 tablespoons pure maple syrup

• For the Skillet

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon chili powder

• 1/4 teaspoon kosher salt

• 1 tablespoon olive oil

• 1 pound ground chicken

• 10 ounces shaved brussels sprouts

• 4 green onions, thinly sliced, plus additional to garnish if desired

• optional for serving: 1 cup wild rice or wild rice blend, cooked according to package instructions (or quinoa, jasmine rice, or brown rice)

Directions

• Make the Maple Balsamic Sauce: whisk the balsamic vinegar, coconut aminos, and maple syrup in a small bowl or jar. Cover and set aside.
• Combine the garlic powder, onion powder, black pepper, chili powder, and salt in a small bowl and set aside.
• Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground chicken and cook until no pink remains, about 5 minutes (it’s okay if the chicken is not fully cooked at this stage, it will continue cooking).
• Clear an opening in the center of the skillet and add the shaved brussels sprouts and green onion. Continue cooking, stirring occasionally, until the brussels sprouts are softened, 3 to 5 minutes. Add the spice mixture and stir continuously until fragrant, 1 to 2 minutes.
• Pour in the Maple Balsamic Sauce and bring to a simmer. Once it’s simmering, continue to cook, stirring occasionally to ensure the chicken and brussels are fully coated, for 5 minutes.
• To serve, divide evenly among four plates with a cooked grain of choice (if using), and top with green onion.

Notes

• Store It: Refrigerate in a sealed container for up to 3 days.
• Reheat It: Microwave until warm, about 2 minutes, or return to a skillet and heat over medium-low until warm, about 10 minutes.
• This recipe has a somewhat strong balsamic vinegar taste, if you prefer less vinegar, use 2 to 3 tablespoons. For a sweeter taste, add 1 additional tablespoon of maple syrup.
• Ground Chicken: Swap for ground turkey or ground pork.
• Vegetarian: Swap for one or two 14-ounce blocks of extra firm tofu, grated (or crumbled). Cook as instructed, reducing the cook time in Step 3 to about 3 minutes.
• Brussels Sprouts: Swap for diced green beans, grated zucchini, or finely chopped broccoli. Add in more veggies like carrots, mushrooms, or a diced squash.

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