Miso-Maple Sheet-Pan Chicken With Brussels Sprouts

By Carolina Gelen

Updated March 2, 2025

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(4,289)
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

  • ⅓ cup white miso

  • ⅓ cup maple syrup

  • ⅓ cup extra-virgin olive oil

  • 1 teaspoon ground cumin

  • 12 ounces Brussels sprouts, trimmed and halved

  • 3 to 4 chicken breasts (about 2 pounds), cut into 1 ½-inch cubes (6 to 8 pieces per breast), patted dry

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 347 milligrams cholesterol; 882 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 5 grams fiber; 1095 milligrams sodium; 113 grams protein; 19 grams sugar

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.

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Ratings

5 out of 5
4,289 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.

Darcy

I made this with chicken thighs instead of chicken breasts. I quartered the larger Brussel sprouts. It came out perfectly. It is a great weeknight dinner. I plan on serving it over baked polenta next time.

flower28

Confusing—recipe calls for using foil but photo shows parchment. This, along with the many comments and warnings about using parchment, warrants clarification by the author.

Rebecca

What is wrong with my palette!? I liked this but did not love it. I gave it a 7 out of 10 and my husband an 8. Odd for a recipe with over 4,000 five-star reviews. Thinking that miso paste is a wee bit too sophisticated for me.

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