Miso-Maple Sheet-Pan Chicken With Brussels Sprouts

By Carolina Gelen

Updated March 3, 2025

Miso-Maple Sheet-Pan Chicken With Brussels Sprouts
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,737)
Comments
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Doused in a sweet and salty marinade, this roasted maple-miso chicken with Brussels sprouts is as doable as it is delicious. With less than 15 minutes at a high temperature, the cubed chicken develops a sticky, shiny, slightly charred exterior, while maintaining a tender and juicy interior. Brushing the chicken mid-bake with marinade might seem a little fussy, but those sweet, caramelized pockets of flavor on top of the chicken are a worthy reward. If you’re looking for some additional brightness, top the chicken with a squeeze of lemon juice or a splash of rice vinegar. Serve over a bowl of rice or polenta.

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Ingredients

Yield:4 servings
  • ⅓cup white miso
  • ⅓cup maple syrup
  • ⅓cup extra-virgin olive oil
  • 1teaspoon ground cumin
  • 12ounces Brussels sprouts, trimmed and halved
  • 3 to 4chicken breasts (about 2 pounds), cut into 1½-inch cubes (6 to 8 pieces per breast), patted dry
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

882 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 19 grams sugars; 113 grams protein; 1095 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.

  2. Step 2

    To a medium bowl that is large enough to fit the chicken and Brussels sprouts, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the Brussels sprouts and chicken to the bowl and toss to coat using a flexible spatula.

  3. Step 3

    Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.

  4. Step 4

    Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and Brussels sprouts. Return the pan to the oven and continue baking for 4 minutes more.

  5. Step 5

    Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm.

Ratings

5 out of 5
1,737 user ratings
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Comments

Vanessa

This is definitely going in my “stupid easy weeknight dinners” folder. Wow! Terrific. I used store-bought halved Brussels sprouts and pre-cut chicken breast so my prep time was maybe 5 minutes. Really tender, juicy chicken with a sweet, umami, salty exterior. I particularly enjoyed the charred bits on the Brussels sprouts. Served it over white rice. Will definitely be making this again and again!

Elnwebr

Parchment Paper + Broiler= Fire

Noel

Like so many other people who 'alter' the NYT recipes, I had uncooked salmon in the fridge, so...Terrific combo. Next time I'm going to use thighs and broccoli.

melissa

We used sweet potato pieces instead of Brussels - same everything else including timing and it was great! Very easy and flavorful!

Rachel R

We loved this! I did punch up the marinade with rice wine vinegar, sriracha, ginger, and toasted sesame oil. Will definitely make again!

Stefanie

The marinade is delicious. However, I agree with those who commented about the timing issue. Halved Brussels sprouts don't cook as fast as cubed chicken. When the chicken was done, the sprouts were still hard. And there was so much cooking liquid in the bottom of the pan! I drained some of the liquid and then put the sprouts back in the oven and baked them for another 10 or 15 minutes. I'll definitely make this dish again, but I'll adjust the cooking times.

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