Crispy Garlic Butter Chicken and Brussels Sprouts
Garlic Butter Chicken and Brussels Sprouts is a super easy to make (5 ingredients!) and healthy autumn dinner recipe. It's made on the stovetop with only one pan so clean up is a breeze, too!
Chicken and brussels sprouts! Or should I say chicken and brussel sprouts, cause that's how we pronounce it. #truth
Google tells me that nearly everyone in the world drops the ‘s' and types chicken and brussel sprouts when they're searching for this recipe. I'll keep the ‘s' in brussels sprouts so my computer doesn't keep telling me that I've made a spelling error. Just know that if you're looking for chicken and brussel sprouts, you're in the right place!
5 reasons to make chicken and brussels sprouts tonight:
- It's September which means that all our favorite fall veggies are hitting the markets. Read: brussels sprouts!
- It's a 5 ingredient dinner recipe that you can whip up in no time flat.
- This isn't just a chicken and brussels sprouts recipe, it's a GARLIC BUTTER chicken and brussels sprouts recipe. Because garlic butter makes everything better.
- When you add the butter to the pan it mixes with the chicken stock and wraps itself around the brussels to make a creamy and delicious garlic butter sauce.
- This baby is low-carb, gluten-free, paleo, and easily made Whole30 by swapping ghee for the butter. It's comfort food you can feel good about eating.
Bonus reason to make this chicken and brussels sprouts recipe:
I have certified proof that this is a kid-friendly recipe. ā I know that sounds HIGHLY unlikely.
Here's the deal: my 2-year-old girl gobbled this up and even loved the leftovers reheated for lunch the next day. Want to know the trick? It's an easy one. All I had to do was tell her that brussels sprouts are baby cabbages and she was all over it. Baby anything wins her over. Are your kids the same?
So tell the young ones you've made garlic butter chicken with baby cabbages and everyone will be happy.
And just look at those brussels sprouts! As much as I'm a summer girl, autumn food wins me over every time. Bring on the comfort food!
The special thing about this brussels sprouts recipe is the way the chicken stock and butter come together to form this glossy little sauce that coats every nook and cranny on these gems.
You get the feeling that they were tossed in a light cream sauce, even though the only hint of dairy is the smallest amount of butter. It's magical.
If you love brussels sprouts as much as I do, here are a few of my favorite brussels sprouts recipes:
- Roasted Brussels Sprouts Caesar Salad
- Blue Cheese and Roasted Brussels Sprouts Pizza
- Coconut Oil Fried Brussels Sprouts with Garlic, Chili, and Lime
- Pan Seared Brussels Sprouts with Toasted Almonds and Balsamic
- Shredded Brussels Sprouts Salad with Bacon, Walnuts, and Apricots
- Bacon Roasted Brussels Sprouts
The garlic butter chicken step 1:
Decide whether you want crispy chicken skin, or not. I love it, so I almost always leave it on. But it does add a whole lot of calories to the recipe. You choose which works best for you!
Garlic butter chicken step 2:
Brown the chicken in the pan. If you've left the skin on, make it nice and crispy. If you've taken it off, make sure the chicken gets nice and brown so it's extra pretty.
Now pour some chicken stock into the pan and let it simmer until it disappears and the chicken is cooked through.
Garlic butter chicken step 3:
This is the best part. Add the butter and garlic to the pan and stand back as your entire house starts to smell AMAZING. Now spoon some of that garlic butter sauce over the chicken.
Bonus: Turn this recipe into lemon garlic butter chicken by squeezing half of a lemon over the chicken. 2 in 1 chicken recipe!
Now my friends, go pour yourselves a glass of wine and dig into your chicken and brussels sprouts (or should I say chicken and brussel sprouts.) Enjoy!
Watch the chicken and brussels sprouts video:
Healthy and Easy Chicken Recipes:
- One Pan Bacon Apple Chicken with Sweet Potatoes and Brussels Sprouts
- Italian Chicken with Tomatoes and Olives
- Saucy Peanut Chicken with Tomatoes and Peppers
- Baked Sesame Orange Chicken
- Lemon Herb Butter Roast Chicken
Garlic Butter Chicken and Brussels Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 8 chicken thighs – skin on or off, your choice!
- 1 lb brussels sprouts, cut in half
- Ā½ teaspoon sea salt
- Ā¼ teaspoon black pepper
- Ā¾ cup chicken stock
- 2 teaspoons butter
- 3 cloves garlic, grated on a Microplane or very finely minced
Instructions
- Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.8 chicken thighs – skin on or off, Ā½ teaspoon sea salt, Ā¼ teaspoon black pepper
- While the chicken is cooking, cut the brussels in half. Add the brusselsĀ sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.1 lb brussels sprouts, Ā¾ cup chicken stock
- Ā Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.2 teaspoons butter, 3 cloves garlic
- Serve with lots of extra black pepper.
Excellent and Easy. Made me love brussel sprouts. Was not able to print recipe. Print button did not work.
Absolutely wonderful recipe. The only issue I have is the Brussel sprouts wonāt fit in the pan with the chicken thighs so cook the chicken thighs then the sprouts. I use this recipe for meal prep and is wonderful once defrosted after being in the freezer & tastes just as good in the fridge for the next day. 10/10. Highly recommend for family meals & healthy meal prep as I one of my go to recipes. Thanks a lot xĀ
Love the flavour. Great combination and easy to make
Learned how nice it is to finish brussel sprouts with stock thanks to this recipe. Everything came out great and was done in 25-30 minutes. Solid addition to the rotationw
Made this tonight to use up some leftover chicken thighs. Absolutely lovely! Such a nice way to have sprouts. I added some kale a few minutes before the garlic butter and loved it.
I prepared this last night and it was s
Oh so good.
The flavor of this meal was definitely yummy! Not sure if I’m missing something, but the brussel sprouts turned out quite mushy for me and the chicken took longer than expected to cook. I used chicken broth instead of stock, so maybe that’s why? I think next time I’ll bake or grill the brussels then put them in the garlic butter at the last few minutes, just for that extra crispy taste.
This recipe is simply wonderful, fast, healthy and inexpensive! Ā My daughter came running in kitchen because of the aroma of the garlic.
Warning! Ā
The recipe should be doubled for leftovers or a hungry neighbor that followed the aroma of the garlic!!! Ā I served it with candied carrots.Ā
Nothing was left???
Hi! I am making this and my only problem is the chicken created a lot of grease and everything is popping like crazy ? should I have drained some of this before putting in the brussel sprouts and finishing cooking it?
It sounds like there was too much water on your sprouts. Be careful … oil splatters are dangerous. It’s always a good idea to make sure your veggies are dry before adding them to the pan. They’ll brown better than way, too. š
I made this tonight and it was very good, thumbs up from kids and adults. The flavor was perfect, Definitely add the lemon. The one thing I will do next time is remove the Brussels sprouts from the pan after browning them, and add them back only after the butter is added. As it was, the sprouts were a bit too soft for our liking, and the dish would have benefitted from the firmer texture.
I made this last night for dinner. Ā OMG, like everything else I’ve made from this website, it was AMAZING! Quick, few ingredients and cupboard-friendly, dinner was ready in 30 mins. Ā I just wish I had more Brussels Sprouts on hand!
Yay! That makes me so happy to hear!
This looks absolutely delicious! Was wondering if chicken stock be replaced with water or even white wine?
I think white wine would be delicious!
My second time making this super easy and quick, super delicious recipe! I had thighs and wanted to do something different and family loved it, my picky daughter said i “made it to the next round”!
I would suggest qualifying this recipe for boneless chicken thighs only. I tried it with bone-in this evening and the chicken took much longer to cook through.
The recipe is made with bone-in chicken thighs. I’m sorry to hear that yours took longer to cook!
I made this last night and it was fabulous. The whole, slightly picky, family liked it. I served it over jasmine rice w/salt, and garlic powder. I was worried the brussel sprouts would not be cooked through, but they were amazing. Will make again.
I made this recipe with left over bbq shredded chicken, about 3 cups and 2 lbs of Brussels sprouts. Cooked Brussels sprouts first till crisp tender, in olive oil, added a full cup of chicken broth as the shredded chicken was a little dry. Poured over chicken and sprouts for extra moisture. Used 2 tbsp of butter, 3 tbsp of minced garlic, mixed it in, simmered till sprouts were tender. Sprinkled shredded mozzarella over the top. Family loved it and was able to use up a lot of left overs and need to use quick items… next time I will follow your recipe.. was really good!
I made this with a skinless chicken breast. Itās what I had thawed when I looked for a recipe that would combine chicken and Brussel sprouts. I cubed the chicken and the recipe worked out great! Ā My Brussel Sprouts were huge so I quartered them. My husband and I loved it! Ā I served it over egg noodles but rice would be really good too.Ā
This was phenomenal! Thank you so much!
I have cooked this recipe over and over…easy and I love it! Yes, so do the kids!
Donāt have Brussels on hand, would cut broccoli work you think? Sounds yummy!
I think it would!
Could I use this recipe to cook boneless skinless chicken breasts? If so how should I adjust the cooking time?
They should work fine. Chicken breasts take about 20 minutes to cook. š
Do you know the conversion to use boneless chicken thighs for cooking time?
Boneless thighs will cook on the stovetop in about 12 minutes. š
This sounds delicious I will read it because I’ve had it before but I didn’t cook it I’ve got the chicken thighs all I got to do is pick up the brussel sprouts and I’ll be ready to go with this one as soon as my honey bunny gets home
I hope that you loved it as much as we do!
This is such a perfect easy meal for weeknights! Thanks š
So happy to hear that you enjoyed the recipe!
I made this recipe as written without substitutions. The only thing was that I made it in two separate pans because I did not have a pan big enough to fit all of the chicken thighs. It was delicious.
Thank you so much, Molly!
The directions are confusing. In the first step, you are supposed to remove the chicken from the pan. And in the second step, it asks you to add the Brussels sprouts to the pan while cooking and do other things with the chicken in there, so which is it?
The chicken is removed from the pan so that the brussels can get nicely browned on their cut side. After 5 mintues of cooking the brussels, you add the chicken back into the pan to finish cooking. Hope that makes more sense!
Do you remove the chicken once the broth is poured in? Or just push to the side while in the pan with the Brussels sprouts?
Just push it to the side. š
Hi! Your recipes look so greatā Iām really excited to try this one. If weāre not making the Brussels sprouts and are using boneless chicken, do we need to reduce the amount of chicken stock used?Ā
I haven’t tried this with chicken breasts but I would suggest following the recipe. If needed, you can simply let it simmer for an extra minute or two if there is still liquid in the pan.
Easy and delicious ?Ā
The perfect combinationĀ
I made baked potato wedges on the sideĀ
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
I cooked bacon first and then used the bacon grease in the pan to brown chicken breasts instead of thighs. I incorporated the bacon back in at the end with the chicken stock. My entire family ate every last little scrap!! So delicious!
That is a brilliant idea!
That sounds AMAZING!
I wonder would this be good with white rice?
I think it would be!
I made it with rice!
I think that 2 teaspoons of butter is a misprint. That would not be enough to spoon some over the chicken and to mix the rest into the sprouts. I think it should be 2 tablespoons, the standard line marking on a stick of butter.
It’s not but you can always add more. No such thing as too much butter! The ‘sauce’ comes from both the butter and the chicken stock so it’s enough to spoon a little over after it cooks.
Loved it! Super simply and great tasting!
So happy to hear you like the recipe!
This was great! I wanted something quick and healthy to quick while at he grocery store. I googled chicken and Brussel sprouts and found your recipe. I decided to give it a try and was able to cook the meal in about 35 min or less. I chose skinless breasts and I was so happy after wards. I was full but still felt light. I will definitely cook this again and will peruse your other recipes as well!
I’m so happy to hear it was a hit!
The flavors were good, here, but I had to take my brussel sprouts out far before the end to avoid them turning into mush. If you like a bit of bite in your veggies, I’d recommend you keep a close watch on the sprouts and remove them after only a couple of minutes in the broth.
Thank you for letting us know how they turned out for you. š
I followed the recipe, but the chicken was under done! Put it back in the pan for another ten minutes and it was perfect!
You must have had some big chicken! So happy to hear you liked the recipe once the chicken was cooked through!
Not to be too picky, but Brussels really should be capitalized, as it refers to Brussels Belgium of which it is the capital.
If we ever talk about the city of Brussels it will definitely be capitalized. Our new style guide dictates lower case for ingredient names. You’ll still see Brussels sprouts in a few of our older recipes. š
This sounds so good! One question … is the chicken bone in or boneless?
I almost always opt for bone in for better flavor. You could use boneless but You’ll want to reduce the cooking time. š
Made this tonight and used chicken breasts instead since that what I had. It was wonderful. I gave credit to you and my husband thanks you! It was easy so I thank you too!
That makes me so happy to hear!!
Judy, how many chicken breasts did you use, and were they boneless/skinless?
*Kristen, if you can advise please do!
While I can’t say for sure how many just used, I would guess she used 4 chicken breasts. š
Cooked this tonight and it was so so good. My husband loved it too. Cooked potatoes with it and drizzled the garlic butter over them too. Yummy.. Thank you
I’m so happy to hear it was a hit!