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.
This recipe turned out great for me! I used 1.3 lbs skinless, boneless chicken thighs and 1.5 lbs brussels sprouts.
I’m so happy to hear that, Amy!! 🙂
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 won’t 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 and meal prep as I one of my go to recipes. Thanks a lot x
Love the flavour. Great combination and easy to make