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.
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.
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 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. 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!
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 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!