Crispy Garlic Butter Chicken and Brussels Sprouts
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Chicken and brussels sprouts – does it get any more delicious?! Tender, golden-seared chicken meets hearty brussels sprouts, cooked in a tasty garlic butter sauce. With just five ingredients and 30 minutes on the clock, it’s the ultimate one-pan dinner recipe for busy weeknights
There’s something wonderfully nostalgic about chicken and Brussels sprouts. It’s a simple, well-rounded dinner that always reminds me of slow evenings and time spent around the table together. No frills, no fuss — just an honest, cozy meal that delivers exactly what you expect.
This is one of those recipes I keep coming back to because it’s made for real life. It uses just a handful of ingredients, celebrates fall produce, and comes together in one pan in about 30 minutes. The garlic butter sauce is the real star, melting into the chicken juices and stock to coat the Brussels sprouts in rich, savory flavor. It’s easy, comforting, and exactly the kind of weeknight dinner that never lets you down.
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Should I leave the chicken skin on or remove it?
Decide whether you want crispy chicken skin. I love it, so I almost always leave it on. You choose which works best for you!
Can I use another cut of chicken?
Absolutely, you can use chicken breasts, bone-in, or boneless. It’s all up to you. Keep in mind that cooking times may vary by cut; bone-in chicken will take longer to cook. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
What sides should I serve chicken and brussels sprouts with?
I love making cauliflower rice or garlic parmesan mashed potatoes and topping them with chicken and sprouts. Make some spicy honey roasted carrots for extra veggies.
How do I store leftover brussels sprouts and chicken?
Put leftovers from your chicken and brussels sprouts recipe in an airtight container, and store in the fridge for 3-4 days.
Watch how to make chicken and brussels sprouts
Garlic Butter Chicken and Brussels Sprouts
Ingredients
- 8 chicken thighs – skin on or off (your choice!)
- 1 lb brussels sprouts (cut in half)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¾ 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 splash 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, ½ teaspoon sea salt, ¼ teaspoon black pepper
- While the chicken is cooking, cut the brussels in half. Add the brussels 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, ¾ cup chicken stock
- 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. Serve with lots of extra black pepper.2 teaspoons butter, 3 cloves garlic
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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. 🙂
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!
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 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.
Thank you for letting us know how they turned out for you. 🙂
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. 🙂
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 just 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!