Pan-Seared Chicken and Brussels Sprouts in Garlic Butter
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My chicken and Brussels sprouts recipe features juicy, bone-in chicken thighs with golden, salty, crackling skin. Brussels sprouts cook in the same pan on the stovetop so they pick up every bit of that flavor. Both are finished in garlicky butter for an easy, flavorful weeknight dinner.
I built dinner around juicy, deeply flavorful chicken. Bone-in thighs sear slowly until the skin is golden, salty, and crisp, then rest under foil while the Brussels sprouts cook, so the meat settles and turns even juicier. I cook the sprouts in the same pan, so they pick up everything the chicken left behind, then I fold them into garlicky butter at the end. It’s all made in one pan, which is why I love making this on a weeknight.
I first made this years ago and recently retested it. Now, instead of cooking the chicken and sprouts together, which risks overcooking the sprouts, the chicken cooks all the way through, then rests while the sprouts take over the pan. My husband, who doesn’t like bone-in thighs or Brussels sprouts, finished his plate last night and said, “That was really good.”
I add the garlic to the pan last. In recipe testing, I found that adding it off the heat in the hot butter was enough to take the raw edge off without scorching it. Then I spoon that butter over the chicken, pile the sprouts beside it, and dinner is done.
What to serve with chicken and Brussels
All that garlic butter ends up coating the chicken and Brussels sprouts, so you want a side that can soak up every last drop. My first pick is always garlic Parmesan mashed potatoes. If you’d rather have crunch than creaminess, crispy roasted potatoes are just as good. And on busy nights, a simple pot of basmati rice gives you the biggest payoff for the least work.
Pan Seared Chicken and Brussels Sprouts in Garlic Butter
Ingredients
- 2 ½ lb bone-in, skin-on chicken thighs (see notes)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 lb brussels sprouts (cut in half)
- ½ cup chicken stock
- 2 tablespoons butter
- 3 cloves garlic (finely minced)
Instructions
- Season the chicken on both sides and under the skin with salt and pepper.2 ½ lb bone-in, skin-on chicken thighs, 1 teaspoon sea salt, ½ teaspoon black pepper
- Heat the oil in a 12-inch cast-iron pan over medium heat. When the oil shimmers, add the chicken skin-side up. Cook undisturbed for 10 minutes. Check the chicken and, if it is browning too quickly, reduce the heat to medium-low. Continue to cook, skin side up, for another 10 minutes.1 tablespoon olive oil
- Flip the chicken and cook for 10-15 more minutes, until the skin is crispy and the chicken reaches an internal temperature of 175 degrees Fahrenheit. Remove the chicken from the pan and tent with foil to keep it warm.
- Remove all but 2 tablespoons of fat from the pan. (See notes). If you lowered the heat, return it to medium. Add the Brussels sprouts and chicken stock and scrape the bottom of the pan to remove any stuck-on bits. Continue cooking until the Brussels are crisp-tender, the liquid has evaporated, and they start to brown on one side, about 7-8 minutes.1 lb brussels sprouts, ½ cup chicken stock
- Push the Brussels to the side of the pan and add the butter to the middle. Once it melts, remove the pan from the heat. Add the garlic to the pool of butter and let it cook off the heat for 1 minute.2 tablespoons butter, 3 cloves garlic
- Spoon some of the garlic butter over the chicken.
- Mix the Brussels into the remaining garlic butter. To serve, push the Brussels to one side of the pan and put the crispy-skinned chicken on the other side.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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. 🙂
Do you know the conversion to use boneless chicken thighs for cooking time?
Boneless thighs will cook on the stovetop in about 12-15 minutes.
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 🙂
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!
Hi! Your recipes look so great— I’m really excited to try this one. If we’re not making the Brussels sprouts and are using boneless chicken, do we need to reduce the amount of chicken stock used?
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
The perfect combination
I made baked potato wedges on the side
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!
Loved it! Super simply and great tasting!
So happy to hear you like the recipe!
This was great! I wanted something quick while at the 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.
Just wanted to let you know I recently retested this recipe and slightly adjusted the method so the Brussels never overcook.
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!
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. 🙂
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 Judy used, I would guess she used 4 chicken breasts. 🙂
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!