Bravo Balsamic Chicken
with Roasted Brussels Sprouts & Herby Potatoes
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 pm rolls around. Suddenly, all you can think is, “Dinner... what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up pan-seared chicken with roasted Brussels sprouts and garlic-herb potatoes. To finish things off, the chicken is drizzled with a life-affirming rosemary balsamic pan sauce. Talk about a dream come true!
Ingredients
8 ounce
Brussels Sprouts
1 clove
Garlic
¼ ounce
Rosemary
12 ounce
Yukon Gold Potatoes
10 ounce
Chicken Cutlets
5 teaspoon
Balsamic Vinegar
2 unit
Chicken Stock Concentrate
1 tablespoon
Italian Seasoning
Not included in your delivery
4 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4).
• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss Brussels sprouts on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss Brussels sprouts on a second sheet; roast on middle rack.) • Return to top rack until browned and tender, 18-22 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add minced rosemary and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Stir in vinegar; simmer until syrupy, 30 seconds. • Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
• Thinly slice chicken crosswise. • Divide chicken, Brussels sprouts, and potatoes between plates. Drizzle chicken with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic sauce, calling it "delicious" and "fire," though some found it underwhelming or too sweet 🍲.
- Ease of prep: Quick and easy to prepare for most, though some felt there were too many steps or it took longer than expected.
- Suggestions: Consider cooking brussels sprouts and potatoes longer for more crispiness; add extra seasoning to boost flavor.
- Portions: Several mentioned small chicken portions; some wanted more brussels sprouts and fewer potatoes.
- Vegetable quality: Some received fresh produce, while others reported spoiled or bug-infested brussels sprouts.
Reviews from our home cooks
Really outstanding. The balsamic sauce is wonderful and easy to make. What a great surprise the roasted brussel sprouts are...so tasty! And I'm not usually a fan of brussel sprouts.
The balsamic sauce was a nice touch on the chicken. It was extremely tasty. The roasted brussel sprouts and potatoes were delightful with this meal. Definitely enjoyed this meal.
Another awesome balsamic sauce with rosemary and garlic. Chicken well seasoned and tender and potatoes were a nice herby accompaniment. Would order again!
Delicious, the sauce smells weird but don't judge it it's delicious nice salty flavor add it to the chicken. Brussel sprouts are the best in the oven. In the potato wedges were nice and soft on the inside crispy on the outside. Perfect portion size for two people.
Loved the BRUSSELS SPROUTS and potatoes. Chicken tastes great, but quality was missing. One piece was a perfect cutlet, the other piece was IN PIECES...3 pieces, to be exact! Made it hard to cook as those 3 pieces cooked much faster than the one large piece. Very disappointed, again, with the quality of the chicken.
I am addicted to brussel sprouts. And the balsamic sauce over the chicken is delicious. Tip: drizzle it over everything.
This dish was delicious! The balsamic sauce was perfect over the chicken and the Brussels, and the Italian seasoning was so good.
This meal was so flavorful and tasty. I loved the chicken, Brussels sprouts, potato and sauce. It made you want to lick the plate.
This is a delicious and healthy meal. The balsamic vinegar sauce is really good. I drizzled some over the brussel sprouts as well.
The instructions were terrific. The brussel sprouts and potatoes were wonderful. The chicken was a little dry but that may have been operator error.
