Pan Seared Chicken and Brussels Sprouts in Garlic Butter
Bone-in chicken thighs sear until the skin is crisp, then rest while the Brussels sprouts cook in the same pan. Garlic butter goes over both at the end for an easy, one-pan dinner.
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
Chicken: If you use skinless chicken, add an extra splash of oil to the pan, and add more when you cook the Brussels. Boneless chicken thighs are another good option for this recipe, and they only take about 15 minutes to cook.
Chicken stock: I like my Brussels cooked crispy-tender. If you like yours a little softer, add a little extra chicken stock to the pan.
Oil in pan: I find the easiest way to remove excess oil is to hold a paper towel with tongs and wipe some out of the pan.
Serving: 1 serving = ¼ of the recipe, Calories: 672kcal, Carbohydrates: 13g, Protein: 44g, Fat: 50g, Saturated Fat: 15g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 21g, Trans Fat: 0.4g, Cholesterol: 252mg, Sodium: 884mg, Potassium: 981mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1220IU, Vitamin C: 97mg, Calcium: 75mg, Iron: 3mg