Honey Balsamic Chicken with Crispy Brussels
- Jul 9
- 3 min read
Our Story
AJ made this one, and it is about as close as our kitchen gets to a bistro plate. The chicken gets a honey glaze rub, a hard sear, and then a glossy honey balsamic pan glaze spooned over it at the end. The Brussels roast cut side down until they crisp like a steakhouse side, then get tossed with garlic basil butter, balsamic reduction, honey, and Parmesan while they are still hot. Garlic butter jasmine rice soaks up everything left on the plate.
Quick Stats
Serves: 4
Prep: 15 min
Cook: 40 min
Total: 55 min
Difficulty: 2 / 5
Cost: $$
Ingredients
For the honey balsamic chicken
3 large chicken breasts
2 tbsp olive oil
2 to 3 tbsp Salt Sisters Honey Glaze Rub
Fresh black pepper
For the honey balsamic glaze
1 1/2 tbsp garlic and basil butter
2 tbsp Alessi balsamic reduction
1 tbsp honey
1 tbsp Dijon mustard
2 tsp minced garlic
2 tbsp water
For the crispy Brussels sprouts
1 1/2 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 to 1 1/2 tsp Salt Sisters Florida Citrus Sunrise seasoning
1/2 tsp garlic sea salt
Fresh black pepper
To finish the Brussels
1 tbsp garlic and basil butter
1 1/2 tbsp Alessi balsamic reduction
1 tsp honey
1/4 cup freshly grated Parmesan cheese
For the garlic butter jasmine rice
1 1/2 cups jasmine rice
Water, according to package directions
2 tbsp garlic and basil butter
Instructions
Roast the Brussels: preheat the oven to 425F. Toss the Brussels sprouts with the olive oil, Florida Citrus Sunrise, garlic sea salt, and black pepper. Arrange in a single layer cut side down on a baking sheet and roast 25 to 30 minutes without flipping, until the bottoms are deeply caramelized and crispy.
Cook the rice: prepare the jasmine rice according to the package directions. Stir in the garlic and basil butter until melted, fluff with a fork, cover, and keep warm.
Season the chicken: pat the chicken breasts completely dry, rub lightly with olive oil, then season generously on both sides with the Honey Glaze Rub and black pepper.
Sear the chicken: heat a large skillet over medium-high with a tablespoon of olive oil. Cook 5 to 6 minutes on the first side without moving it, then flip and cook another 5 to 6 minutes, until the internal temperature reaches about 150 to 155F.
Glaze the chicken: reduce the heat to medium-low and add the garlic and basil butter, balsamic reduction, honey, Dijon, minced garlic, and water to the skillet. Spoon the glaze over the chicken for 2 to 3 minutes, flipping once, until glossy and the chicken reaches 165F. Rest 5 minutes before slicing.
Finish the Brussels: as soon as they come out of the oven, toss them with the garlic and basil butter, balsamic reduction, honey, and Parmesan. The residual heat melts everything into a glossy coating.
Assemble: spoon the garlic butter rice onto each plate, slice the chicken against the grain and arrange it over the rice, then spoon any remaining glaze from the skillet on top. Add a generous pile of the crispy Brussels and an extra sprinkle of Parmesan if you like.
Brands We Used and Love
Salt Sisters Honey Glaze Rub
Salt Sisters Florida Citrus Sunrise Seasoning
Kosterina Green Goddess Olive Oil
Alessi Premium Balsamic Reduction
Nordic Creamery Garlic & Basil Butter
Shop the full kit here: https://shopmy.us/shop/collections/6284048
Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: 5 / 5
Gab: 5 / 5
Trey: 5 / 5 - loved the glaze on the chicken
What We'd Change Next Time
Cooking the Brussels cut side down is the whole secret to the crispy, restaurant-style finish, so do not skip it. Let the chicken rest before slicing to keep it juicy, and if the glaze thickens too much in the pan, whisk in a tablespoon of water until it loosens back into a silky sauce. Freshly grated Parmesan melts better than pre-shredded and gives the Brussels the best texture.
Estimated Nutrition
Per serving (1 of 4): roughly 560 calories, 42g protein, 55g carbohydrate, 19g fat. This is an estimate based on standard ingredient values and will shift with the size of your chicken breasts and how much butter and Parmesan you use.
This post contains affiliate links. We only share ingredients and gear we actually use.
Follow along on Pinterest for more Dillon dinners here.
Comments