Baked Chicken & Brussels Sprouts

Baked Chicken & Brussels Sprouts

26
USA WEEKEND columnist Jean Carper 0

"New research says cruciferous vegetables--cabbage and its cousins broccoli and Brussels sprouts--may cut risk of type 2 diabetes and cancer."

Ingredients {{adjustedServings}} servings 135 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees. In a skillet, heat oil and brown chicken. Lay chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over chicken. Add broth, salt and pepper. Bake, covered, for 20 minutes. Uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. Serve
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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 26

  1. 36 Ratings

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Pam Ziegler Lutz
1/13/2011

I really enjoyed this combination - more than I expected to, actually. My only complaint with the recipe is that the cooking time seems to be off. If the chicken is first browned, then allowed to cook for the length of time suggested, I'm afraid you'll end up with rubber. I zapped my sprouts (halved) and onions with the chicken broth in the microwave to get them started, then added the browned chicken and cooked for 30 minutes at 400 degrees. This turned out very well.

Sylvia
1/12/2010

I had fresh brussels sprouts and chicken to make for dinner. Found this recipe, read reviews. Some said bland. Not bland now, fried 4 slices chopped bacon, removed, added some olive oil and sauteed chicken sprinkled with garlic powder.Added sprouts and rest of ing. put bacon on top followed baking directions. Turned out very good.

a_cook
11/28/2005

i like this recipe because i love brussel sprouts. i made it with leftover brussel sprouts from Thanksgiving and rosemary from the spice rack. good, easy, healthy meal. served with couscous.