Sheet Pan Apple Chicken

This apple chicken recipe is an easy sheet pan meal with cozy fall vibes. Perfectly seasoned chicken, tart apple and roasted Brussels sprouts come together to make a delicious autumn dinner.

I highly recommend pairing this recipe with mashed potatoes or mashed cauliflower!

This combination of chicken, apples and Brussels sprouts is almost surprisingly good. The tart flavour of the apple balances the nutty, smoky flavour of the roasted sprouts, while the brown sugar and other spices add sweet and savory elements.

The best part is how quickly this meal comes together, making it an option for busy weeknights. Serving it on a bed of mashed potatoes or cauliflower purée turns this meal into fall comfort food.

Ingredients

This is an overview of the ingredients and steps to make this Apple Chicken Recipe. See the recipe card below for all the details!

For the Brussels sprouts

• Brussels sprouts – you can substitute fresh green beans. See variations below.
• Olive oil
• Sea salt
• Black pepper, optional

For the chicken

• Boneless skinless chicken breast – 6-7oz each
• Olive oil
• Brown sugar
• Paprika
• Dried thyme leaves
• Garlic powder
• Sea salt

For the apple

• Granny Smith apple – large size; or other tart variety
• Melted butter – I used unsalted, but you could use salted and skip the pinch of salt
• Brown sugar
• Cinnamon

How to make it

Preheat the oven to 425 °F and line a large sheet pan with parchment paper for easier cleanup.

Then, prep the Brussels sprouts by tossing them in olive oil and salt in a large bowl. Place them cut side down on the baking sheet and roast for 5 minutes while you prep the rest of the ingredients.

Next, prep the chicken. I highly recommend pounding the thick side using a meat mallet, so that the breasts will cook more evenly. Mix together the brown sugar, paprika, thyme, garlic powder and salt in a small bowl. Season the chicken on both sides, first with the olive oil, then the seasoning mixture.

Once the chicken is seasoned, place them evenly spaced out on the baking sheet.

Next, in the same large bowl that you used for the sprouts (no need to clean it), whisk together the melted butter, brown sugar, cinnamon and pinch of salt. Add the apple slices and gently toss them until evenly coated. Place the slices around the chicken.

Roast for 23-25 minutes, or until the internal temperature of the thickest part of the chicken breast is 165 °F.

Tips for Success

Pound the chicken. Use the flat side of the mallet or a rolling pin. This will result in tender, juicy chicken that cooks evenly within 25 minutes.

Give the sprouts a 5-minute head start. Unless your sprouts are on the smaller side, you’ll want to give them a head start, so they’ll be finished cooking at the same time as the chicken.

Place the sprouts face down on the baking sheet. This will give the best results for that nice roasted colour and crisped leaves!

Thinly slice the apple. Half-inch to three-quarter-inch thick at most, to ensure they’ll be nicely softened.

Variations

Double up the apple and Brussels sprouts. Use a second sheet pan for the Brussels sprouts and cook the chicken and apples on the same pan.

Substitute fresh green beans for the Brussels. Trim and slice them in half, then toss with the olive oil and salt. Green beans shouldn’t need the extra 5 minutes of roasting time.

Use chicken thighs. You can use boneless skinless chicken thighs (6 to 8 depending on their size) with the same cook time. Be sure to check that you reach an internal temperature of 165°F in the thickest part of the thigh.

More easy dinners

• Brown Butter Sheet Pan Gnocchi and Vegetables
• Taco Stuffed Spaghetti Squash
• Instant Pot Lemon Garlic Chicken and Potatoes
• Baked Feta Chicken Pasta
• Sausage-Stuffed Acorn Squash

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