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.
This recipe turned out great for me! I used 1.3 lbs skinless, boneless chicken thighs and 1.5 lbs brussels sprouts. The videos really helped me follow the recipe.
I’m so happy to hear that, Amy!! 🙂
Someone desperately needs to edit this rough draft of a recipe.
The number of times it says something like “Remove the chicken from the pan” only to be immediately followed by “now push the chicken to the side of the pan”.
In what dimension is 15 minutes enough time to cook down 3/4 cup of stock?
This left me with soggy, nasty sprouts and barely tan chicken that was incredibly bland.
The chicken is removed from the pan after it’s seared and then added back after the brussels are seared. Sorry to hear that this recipe wasn’t a hit for you.
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
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.
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.