Sheet Pan Garlic & Gruyere Chicken with Brussels
Sheet Pan Garlic & Gruyere Chicken with Brussels
Ingredients
- 1 pound chicken breasts, cubed
- 1 pound brussels sprouts, trimmed and cut in half
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 3 garlic, cloves, minced
- 1 teaspoon Trader Joe's Aglio Olio seasoning, (or Italian seasoning)
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon cracked pepper, plus more, as needed
- 1 1/2 cups Gruyere cheese, shredded
Instructions
- 1
Preheat the oven to 425°F. Arrange the trimmed and halved brussels sprouts on a large baking sheet. Drizzle the brussels sprouts with 2 tablespoons of olive oil and season well with salt and pepper, to taste.
⏱️ 5 min•🌡️ 425
- 2
Roast the brussels sprouts for 10 minutes, or until they are slightly browned. Remove them from the oven.
⏱️ 10 min•🌡️ 425
- 3
While the brussels sprouts are roasting, combine the 4 tablespoons of melted butter, 3 cloves of minced garlic, 1 teaspoon of Trader Joe’s Aglio Olio seasoning (or Italian seasoning), and 1/2 teaspoon of salt in a small bowl. Whisk these ingredients together until they are well combined.
⏱️ 5 min
- 4
Add the raw, cubed chicken breasts to the sheet pan with the partially roasted brussels sprouts. Spread the melted garlic butter mixture evenly over the chicken and brussels sprouts. Season with 1/4 teaspoon of cracked pepper. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Remove the sheet pan from the oven.
⏱️ 10 min•🌡️ 425
- 5
Sprinkle the 1 1/2 cups of shredded Gruyere cheese generously over the chicken and brussels sprouts on the sheet pan.
⏱️ 1 min
- 6
Turn the oven setting to broil (usually around 500°F, but check your oven's specific broil temperature). Return the sheet pan to the oven and cook until the cheese is bubbly and golden, about 2-4 minutes. Watch carefully to prevent burning.
⏱️ 4 min•🌡️ 500
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Garlic & Gruyere Chicken with Brussels
- 1 pound chicken breasts, cubed
- 1 pound brussels sprouts, trimmed and cut in half
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 3 garlic, cloves, minced
- 1 teaspoon Trader Joe's Aglio Olio seasoning, (or Italian seasoning)
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon cracked pepper, plus more, as needed
- 1 1/2 cups Gruyere cheese, shredded
Instructions
- 1
Preheat the oven to 425°F. Arrange the trimmed and halved brussels sprouts on a large baking sheet. Drizzle the brussels sprouts with 2 tablespoons of olive oil and season well with salt and pepper, to taste.
⏱️ 5 min•🌡️ 425 - 2
Roast the brussels sprouts for 10 minutes, or until they are slightly browned. Remove them from the oven.
⏱️ 10 min•🌡️ 425 - 3
While the brussels sprouts are roasting, combine the 4 tablespoons of melted butter, 3 cloves of minced garlic, 1 teaspoon of Trader Joe’s Aglio Olio seasoning (or Italian seasoning), and 1/2 teaspoon of salt in a small bowl. Whisk these ingredients together until they are well combined.
⏱️ 5 min - 4
Add the raw, cubed chicken breasts to the sheet pan with the partially roasted brussels sprouts. Spread the melted garlic butter mixture evenly over the chicken and brussels sprouts. Season with 1/4 teaspoon of cracked pepper. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Remove the sheet pan from the oven.
⏱️ 10 min•🌡️ 425 - 5
Sprinkle the 1 1/2 cups of shredded Gruyere cheese generously over the chicken and brussels sprouts on the sheet pan.
⏱️ 1 min - 6
Turn the oven setting to broil (usually around 500°F, but check your oven's specific broil temperature). Return the sheet pan to the oven and cook until the cheese is bubbly and golden, about 2-4 minutes. Watch carefully to prevent burning.
⏱️ 4 min•🌡️ 500