Search thousands of recipes reviewed by home cooks like you.

Baked Chicken & Brussels Sprouts

Baked Chicken & Brussels Sprouts

USA WEEKEND columnist Jean Carper

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

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

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
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Pam-3BoysMama
44
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
21
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
12
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.