Baked Chicken & Brussels Sprouts Recipe -
Baked Chicken & Brussels Sprouts Recipe

Baked Chicken & Brussels Sprouts

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Oct 26, 2006

This was just ok. The brussels sprouts were good, but the chicken was bland and dry. Probably not making again.

Jan 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.

Nov 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.

Jan 10, 2011

I used frozen sprouts, and dried rosemary, that worked just fine. The recipe in itself is quite good, but next time I think I'll try using garlic and maybe a bit of bacon as suggested by other reviewers. And fresh rosemary might even be better than the dried one. Will make again:) Edit: I made it a second time, but omitted the part of frying the chicken. I let it cook in the stock whilst baking. It turned out just fine. I also added a bit of garlic, and I liked the added flavour, but then I like just about anything with garlic;) I didn't use/eat the stock, but I guess you could freeze it for making soup later etc. I will continue to try this dish with other changes maybe, it has great potential for those of us who love sprouts:)

Mar 16, 2009

I made this for my girlfriend (now wife) a few times and she now frequently asks for it. I never thought I would like brussels sprouts but they are actually quite good when fixed this way. Also, the smell from the oven by itself is worth making this dish, it truly fills the house with a wonderful aroma. Thanks for posting this recipe!!

Jun 14, 2006

Quick and easy! Slightly bland in flavor, but I love brussel sprouts and I love an easy meal that doesn't require a lot of attention. Thanks.

Nov 16, 2010

I only gave this one star for the brussel sprouts. Way too much rosemary!


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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