Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

Take the stress out of cooking for family and friends with this delicious sheet pan dinner. One of my all-time favorite meals to make. Chicken, sausage, brussels sprouts, and butternut squash with a balsamic glaze drizzle. Umm yes, please! Everything is seasoned to perfection and spread out before roasting away. This is one of the easiest dinners possible! I like to use chicken thighs as they are juicy, flavorful and get that delicious brown crispy skin when roasting. Such a simple process that takes only minutes to prep. It can even be made beforehand and stored in your refrigerator until ready to be baked.

You can also choose to cover your sheet pan with foil or parchment paper for a simple cleanup. I’m using my non-stick brown sugar sheet pan from my new home collection! So clean up was a breeze. Just toss your vegetables on a sheet pan and drizzle with olive oil and seasonings. Top with chicken and pop it into the oven! It finishes cooking in less than 30 minutes. You can substitute in different fruits and vegetables like baby potatoes, sweet potatoes, thick chunks of apple, zucchini and more. Just make sure to cut them into uniform sizes for quick and even cooking. I hope that this makes your holiday entertaining just a little bit simpler. Share with me your favorite one-dish meals in the comments below.

Enjoy!

XO Ayesha

 

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

6 bone-in, skin on chicken thighs
1/2 pound (3-4 links) sweet Italian sausage links
4 tablespoons olive oil, divided
1lb brussels sprouts, trimmed and halved.
1lb butternut squash, cubed. (I love to use those pre-cut organic containers!)
One red onion, sliced.
4-6 garlic cloves, whole.
2 tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 450 degrees.

Place Brussels, squash, onion, and garlic in large bowl and drizzle with half olive oil and vinegar. Season with salt and pepper and toss to coat.

Add spices to a small bowl and mix with remaining olive oil. Massage mixture over chicken. Set aside. Cut each of your Italian sausage links into four pieces.

Place vegetable mixture on a large rimmed baking sheet and spread into an even layer. Set chicken and sausage over vegetable mixture. Roast in preheated oven until juices run clear from chicken and vegetables are golden brown, about 25-30 minutes.

Tip: You can broil this dish during last few minutes if you love that golden brown crispy skin on your chicken. (Oversee it!)

Drizzle with a balsamic glaze (Can be bought in any store) over the top and serve immediately!

Yum!

Chicken And Mushrooms With Creamy Tomato Sauce

Chicken And Mushroom With Creamy Tomato Sauce

Hey everyone! It’s been such a chaotic week. Filled with lots of visiting friends and family. And  I managed to pull off the most fantastic surprise party for my husband Stephen’s 30th birthday without a hitch! Thank GOD!! And I’m excited to end the week by sharing this delicious recipe! Chicken and mushrooms with a creamy tomato sauce is a dish that is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive.

The sauce is filled with mushrooms, tomatoes, herbs, heavy cream, and cheese. And I just love me some mushrooms! Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this. Then we add a little heavy cream, cream cheese, and parmesan to turn this dish into something fantastic! I’m so ready to sit down with a big bowl of this and a glass of WATER! (Obviously, wine is out of the question right now) Hope you have a blessed weekend! Share your thoughts on the recipe in the comments below.

Enjoy

Xo-Ayesha

Chicken And Mushroom With Creamy Tomato Sauce

Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.

Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.

Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both cheeses to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!