Garlic Parmesan Chicken with Brussels Sprouts


  • 1/2 c. panko breadcrumbs, toasted
  • 1 c. freshly grated Parmesan
  • extra-virgin olive oil
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 1/2 lb. boneless, skinless chicken breast, cut in half
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1 c. low-sodium chicken stock
  • 1 tbsp. balsamic vinegar
  • 1/4 c. chopped parsley


  1. Preheat oven to 450 degrees F. In a small bowl combine toasted panko, Parmesan, and 1 tablespoon olive oil. Set aside.
  2. In a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 2 minutes. Transfer to a plate. Add more olive oil and sear chicken until golden brown on one side; season with salt and black pepper; transfer to a plate.
  3. Melt butter in pan over medium heat; sauté garlic and onion with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 1 minute. Add chicken stock and balsamic vinegar.
  4. Return chicken to the sauce, seared-side up. Divide cheese and breadcrumb mixture evenly among chicken breasts. Add brussels sprouts and transfer pan to oven; bake 10 to 15 minutes.
  5. Garnish with parsley and serve immediately.