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(4,218)
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
4,218 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.

Martha R

I keep making this recipe, surprised every time by how such a tasty dish can be so easy. The cumin doesn’t seem to "go" with the other ingedients so I omit it. So good!

JRR_on_SFP

My store didn’t have white miso, so I made it with regular miso. Dang…super easy and super good!!! The Missus loved it! I also used boneless/skinless thighs for their dark-meat flavor. Great recipe and like another commenter said, it’s going in the stupid easy file.

Christine

Too saucy for our tastes. Doubling the veg may help.

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