Sheet Pan Chicken and Brussels Sprouts with Garlic Gruyere

MY KITCHEN NOTE: The Brussels sprouts go in first, about 10 minutes before the chicken, because they just need more time to roast properly. That head start is what gives them golden caramelized edges instead of coming out pale and soft.

You also brush them with a second round of garlic butter before the chicken goes in, and honestly, that step is where a lot of the flavor comes from. If you love brussels sprouts in the oven, you might also want to check out these smashed brussels sprouts — totally different texture but just as addictive.

It works great for meal prep and is the kind of baked chicken and Brussels sprouts dinner you’d actually want to serve to company, even though it took almost no effort.

What You Need for Garlic Gruyere Chicken and Brussels Sprouts

• 1 lb brussels sprouts, cut in half
• 2 tablespoons olive oil
• 1 lb chicken breasts, cut into 1″ chunks
• 6 tablespoons butter, melted and divided
• 3 tablespoons minced garlic, divided
• 1-1/2 teaspoons Italian seasoning, divided
• 1-1/2 teaspoons salt, divided
• 3/4 teaspoon ground black pepper, divided
• 2 cups Swiss + Gruyere shredded cheese

How to Make Sheet Pan Chicken and Brussels Sprouts

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Preheat oven to 425°F and grease a large baking sheet with nonstick cooking spray.

Toss the Brussels sprouts with olive oil in a mixing bowl until well coated. Spread them out in a single layer on the prepared baking sheet and season with salt and pepper. Roast for 10 minutes, then pull them out.

While the Brussels are roasting, combine 4 tablespoons melted butter, 2 tablespoons minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Add the chicken and toss to coat.

If the butter firms up a little because the chicken is cold, don’t stress — just toss it well and it’ll still do its job.

In a smaller bowl, stir together the remaining 2 tablespoons melted butter, 1 tablespoon minced garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this all over the tops of the roasted brussels sprouts.

Add the seasoned chicken to the pan and return everything to the oven for 10 minutes.

Pull the pan out, cover with shredded cheese, and broil for 3-5 minutes until the cheese is melted and bubbly.

Watch it closely because broilers move fast.

Tips for the Best Sheet Pan Chicken and Brussels Sprouts

• Cheese swap: Can’t find the Swiss and Gruyere blend? Mozzarella or provolone will melt beautifully, but Gruyere is really worth seeking out for its flavor.
• The 10-minute brussels roast before the chicken goes in is what keeps everything finishing together at the right time. And while you’re at it, if you love oven roasted vegetables, these garlic butter mushrooms and oven roasted broccoli are both great sides to add to your rotation.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep that cheese from going rubbery.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts? Yes! This sheet-pan chicken and Brussels sprouts recipe works great with boneless, skinless chicken thighs, too. Cut them into similar 1-inch chunks and follow the recipe the same way — thighs are a little more forgiving if they cook a minute or two longer.

Can I use frozen Brussels sprouts? Fresh is strongly recommended for this recipe. Frozen Brussels sprouts release too much moisture and won’t get those caramelized edges — they’ll steam instead of roast. If you want more ways to use fresh sprouts, these brussels sprouts with cranberries and pecans and caesar brussels sprouts are both worth bookmarking.

What if I can’t find Gruyere cheese? The Swiss and Gruyere shredded blend is usually easy to find at most grocery stores, but if you can’t track it down, shredded Swiss or provolone are the closest substitutes. Mozzarella works too, but it will give you a milder flavor.

Can I make this ahead of time? This sheet-pan chicken and Brussels sprouts is best fresh out of the oven, when the cheese is hot and bubbly, but leftovers reheat well in the oven at 350°F or in the air fryer for a few minutes.