Miso-Maple Sheet-Pan Chicken With Brussels Sprouts

By Carolina Gelen

Updated March 2, 2025

Miso-Maple Sheet-Pan Chicken With Brussels Sprouts
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(4,125)
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
  • ⅓cup white miso
  • ⅓cup maple syrup
  • ⅓cup extra-virgin olive oil
  • 1teaspoon ground cumin
  • 12ounces Brussels sprouts, trimmed and halved
  • 3 to 4chicken breasts (about 2 pounds), cut into 1½-inch cubes (6 to 8 pieces per breast), patted dry
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

882 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 19 grams sugars; 113 grams protein; 1095 milligrams sodium

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
4,125 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.

Reagan

This was great over rice! We added with a fresh squeeze of lime on top, otherwise it needed a tad more salt.

beth

OK, I read a ton of reviews first, and I have to say I am sorry that I discounted some of them warning me about the extra liquid. It was unlike anything I had ever seen! But let's start at the beginning. I lined my pan with heavy duty foil, which I recommend over parchment, especially with the amount of sog that you're gonna get. I kept the dressing ingredients the same, but did add 1 tablespoon of gochujang. My brussels sprouts were on the bigger side, so I quartered them as other reviewers had mentioned, and I cut my chicken in about 3 inch pieces. I cooked it at 425, and after 10 minutes I checked on it, and omg the liquid!!! I pulled the pan out of the oven and drained the liquid down the sink then brushed the remaining few tablespoons of sauce on the chicken. I cooked it for 25 minutes at 425, then 2-3 minutes under the broiler. We normally like our brussel sprouts dark and crispy- these stayed soft. I was hesitant about the recipe.... BUT MY WHOLE FAMILY LOVED IT! They loved the sauce and the flavor of the brussels even though they were soft. It also fed the four of us with no leftovers. So I do think the serving size of the recipe is right on. My advice is to definitely use heavy duty foil (clean up with a breeze), pour that liquid off, leave the chicken in bigger hunks,and add some gochujang!

MaryAnnR

This a great recipe though I took some sharp left turns because I didn't have any white miso or cumin. I looked up what I could substitute and it was suggested to use mashed white beens with a bit of soy sauce. I had just made a Cannellini hummus so I used about 4 -5 tablespoons, some hoisin sauce, light on the maple syrup, red pepper flakes and olive oil and a bit more soy sauce. I highly suggest cutting the brussel sprouts in quarters, esp. if they are large. All-in-all it turned out great!

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