Pan-Seared Chicken and Brussels Sprouts in Garlic Butter
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
Hi Katie! I’ve recently updated the recipe, so the Brussels stay crisp-tender now.
This recipe is simply wonderful, fast, and inexpensive! My daughter came running in kitchen because of the aroma of the garlic.
Warning!
The recipe should be doubled for leftovers or a hungry neighbor that followed the aroma of the garlic!!! I served it with candied carrots.
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. 🙂
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.
Hi Julian! I’ve recently updated the recipe so the Brussels stay perfectly crisp-tender now.
I made this last night for dinner. 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. 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 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. It’s 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! My Brussel Sprouts were huge so I quartered them. My husband and I loved it! I served it over egg noodles but rice would be really good too.
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!
Don’t have Brussels on hand, would cut broccoli work you think? Sounds yummy!
I think it would!