When it comes to creating a dinner recipe that’s both flavorful and satisfying, this coriander seed chicken with caramelized Brussels sprouts hits all the right notes. It’s the perfect combination of savory, tangy, and smoky flavors, all baked into a simple sheet-pan meal that minimizes prep time while maximizing taste.
If you’re tired of bland chicken recipes or uninspired vegetable sides, this dish is the upgrade your dinner routine needs.
Why This Dinner Recipe Stands Out
Sheet-pan dinners are a lifesaver on busy weeknights. What makes this recipe exceptional is the way coriander seeds and mustard elevate everyday chicken and Brussels sprouts.
The coriander seeds are lightly toasted to release their citrusy aroma, while Dijon mustard adds a tangy kick to the caramelized goodness. The result? A perfectly balanced dinner that feels both gourmet and approachable.
Brussels sprouts shine here, becoming sweet and crisp at the edges when roasted. They pair beautifully with the tender, golden chicken. With its combination of flavors and textures, this recipe transforms simple ingredients into an unforgettable meal.
Tips for Perfect Results
Achieving perfection with this recipe is easy with a few key tips:
- Toast the coriander seeds: Don’t skip this step! Toasting enhances the seed’s aromatic oils, giving your chicken and vegetables a burst of flavor.
- Marinate for maximum flavor: The chicken and Brussels sprouts soak up the coriander, garlic, and olive oil when marinated for at least 30 minutes. If you have the time, an overnight marinade yields an even deeper flavor profile.
- Don’t overcrowd the sheet pan: To ensure caramelization, make sure the Brussels sprouts and chicken have plenty of space to roast evenly.
Substitutions & Modifications
This recipe is highly adaptable, making it ideal for different diets and preferences:
- Make it vegetarian: Swap the chicken for large cauliflower florets or tofu. Adjust the cooking time to ensure even roasting.
- Go gluten-free: The recipe is naturally gluten-free, so you’re good to go!
- Add a spicy kick: If you love heat, increase the red chile flakes or add a drizzle of your favorite hot sauce when serving.
- Experiment with other vegetables: Brussels sprouts are delicious, but you can also try roasted carrots, parsnips, or sweet potatoes as a variation.
Serving Suggestions for an Elevated Experience
To round out this dinner recipe, serve the coriander seed chicken and Brussels sprouts with simple yet complementary sides. Creamy polenta works beautifully, adding a buttery, smooth texture that contrasts the crisp edges of the sprouts.
If you’re looking for a lighter option, a simple arugula salad with lemon vinaigrette ties in the citrus notes of the chicken marinade.
For a Mediterranean-inspired twist, drizzle everything with a bit of extra virgin olive oil and sprinkle fresh herbs like parsley or oregano on top just before serving. These small touches bring brightness to the dish and make it even more vibrant.
Why This Recipe Is Perfect for Gatherings
Hosting a dinner party or family gathering? This recipe is a crowd-pleaser. The balance of bold spices, tender chicken, and caramelized Brussels sprouts appeals to both adventurous eaters and traditional palates.
Plus, the one-pan approach means you’ll spend less time in the kitchen and more time enjoying your guests.
Not only is it elegant enough for entertaining, but it’s also practical. The sheet-pan format ensures easy cleanup, and the warm, hearty flavors are especially comforting in cooler months.
Coriander Seed Chicken with Caramelized Brussels Sprouts Dinner Recipe
Equipment
- Large rimmed baking sheet
- Mortar and pestle or heavy knife for crushing seeds
Ingredients
- 1 lemon zested, then quartered and seeded
- 2 teaspoons whole coriander seeds
- 3 pounds bone-in chicken pieces use your favorite parts
- 1¼ pounds Brussels sprouts trimmed, halved if large
- 1½ teaspoons ground coriander
- 2½ teaspoons kosher salt
- ½ teaspoon red chile flakes
- 5 garlic cloves smashed and peeled
- ¼ cup + 2 teaspoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
Instructions
- Grate the lemon zest and set it aside. Quarter the lemon, seed the quarters, and reserve.
- Toast the coriander seeds in a small dry skillet over medium heat for about 2 minutes, until fragrant. Lightly crush the seeds using a mortar and pestle or the flat side of a heavy knife blade.
- Pat the chicken pieces dry and place them in a large bowl with the Brussels sprouts. Add the crushed coriander seeds, ground coriander, lemon zest, kosher salt, chile flakes, garlic, and ¼ cup olive oil. Toss until well-coated. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat the oven to 425°F.
- In a small bowl, whisk together the Dijon mustard and the remaining 2 teaspoons of olive oil. Arrange the chicken pieces on a large rimmed baking sheet and brush them with the mustard mixture. Scatter the Brussels sprouts around the chicken.
- Roast in the oven until the chicken breast pieces are just cooked through, about 20–25 minutes. Remove the breast pieces and tent with aluminum foil to keep warm while allowing the dark meat and Brussels sprouts to cook for an additional 5–10 minutes.
- Serve the chicken and Brussels sprouts warm, garnished with the reserved lemon wedges on the side.
Notes
- For an extra layer of flavor, serve with buttery polenta or a side of crusty bread to soak up the delicious juices.
- Adjust the level of chile flakes to control the heat according to your preference.
- To make this dish ahead, marinate the chicken and Brussels sprouts overnight, ready to bake the next day.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.