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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!

Roasted chicken breast with brown sugar seasoning, surrounded by apple slices and Brussels sprouts on a parchment-lined sheet pan.

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
Ingredients needed to make sheet pan chicken, apples and Brussels sprouts, viewed from overhead.

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.

A collage showing the Brussels sprouts and apple slices being tossed in a white bowl, and the uncooked food on a sheet pan.

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.

Four roasted chicken breasts with Brussels sprouts and apple slices on a baking sheet.

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.

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Roasted chicken breast with brown sugar seasoning, surrounded by apple slices and Brussels sprouts on a parchment-lined sheet pan.

Sheet Pan Apple Chicken

Laura Lawless, BASc
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.
Servings 4
Calories 382
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients

For the Brussels sprouts

  • 1 tablespoon olive oil
  • 12 ounces Brussels sprouts, tough ends and loose leaves removed, sliced in half
  • ¼ teaspoon sea salt
  • Freshly ground black pepper (optional)

For the chicken

  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 4 boneless skinless chicken breasts (6-7oz each), thick side flattened for even cooking
  • 2 teaspoons olive oil

For the apple

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • a pinch of sea salt
  • 1 large Granny Smith apple, ½-inch slices (or other tart variety)

Instructions
 

  • Preheat the oven to 425 °F and line a 13"x18" baking sheet with parchment.
  • In a large bowl, toss the Brussels sprout halves with olive oil and salt. Place cut side down on the baking sheet and roast for 5 minutes, while you prep the chicken and apples.
  • In a small bowl, mix together the seasoning for the chicken: brown sugar, paprika, dried thyme leaves, garlic powder and salt. Place the chicken between two pieces of parchment, or in a plastic resealable bag, and use a meat mallet or rolling pin to pound them to an even thickness (¾" to 1" thick).
  • Coat both sides of each chicken breast with the olive oil and seasoning. Add the breasts to the baking sheet with the Brussels sprouts, spaced out evenly.
  • In the same large bowl used for the Brussels sprouts, whisk together the melted butter, brown sugar, cinnamon and pinch of salt. Add the apple slices and gently toss them until well coated. Place the apples on the sheet pan around the chicken. It's okay if the apple slices overlap a bit.
  • Roast for 23-25 minutes, or until the chicken breast has an internal temperature of 165 °F in the thickest part of the breast. Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Notes

  1. If desired, double up on the Brussels sprouts and apples. Use a second sheet pan for the Brussels sprouts (still give them a 5-minute head start in the oven) and roast the apples and chicken on the same pan. 
  2. You can substitute fresh green beans (trimmed and sliced in half) for the Brussels sprouts.

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Equipment

Large Sheet Pan
Parchment Paper
Meat Tenderizer
Meat Thermometer

Nutrition Estimate

Calories: 382kcal | Carbohydrates: 21g | Protein: 45g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 691mg | Potassium: 1151mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1050IU | Vitamin C: 77mg | Calcium: 62mg | Iron: 3mg
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Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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