This recipe for One Pan Chicken Thighs and Brussels Sprouts is a weeknight dinner show stopper. Quick and easy to prepare, these flavorful, juicy chicken thighs are perfectly seasoned and finished with goat cheese crumbles and pomegranate for a bright, delicious meal.
This one-pan skillet meal is a fast stovetop alternative to a sheet-pan dinner. Pan-searing the chicken gives a nicely browned exterior while keeping the meat juicy. Cooking the Brussels sprouts in the same skillet yields crisp, caramelized edges that everyone loves.
Seasoned chicken thighs and vegetables are simmered in a tangy Dijon-balsamic sauce. Serve with white or brown rice for a complete weeknight meal that the whole family will enjoy.
Why You Will Love This Chicken and Brussels Sprout Recipe:
- A refreshing change from the usual chicken dinner. If you’re tired of the same baked or grilled chicken routine, these well-seasoned thighs and the tangy sauce make a flavorful switch that’s quick to prepare.
- Great for meal prep. Make a batch early in the week and portion it with rice for easy lunches or dinners. The chicken stores well when kept with the sauce.
- One pan, minimal cleanup. Everything cooks in a single skillet, so cleanup is quick and easy.
Recipe Ingredients:
- Chicken thighs: Boneless, skinless thighs cook faster and finish at the same time as the Brussels sprouts. Bone-in or skin-on thighs or chicken breasts can be used, but will change cooking time.
- Seasoning: Salt, black pepper, paprika, garlic powder and ground mustard. These simple spices pair beautifully with the Dijon-balsamic sauce.
- Olive oil: Extra-virgin olive oil is recommended; substitute avocado or another neutral oil if preferred.
- Brussels sprouts: Trimmed, halved and patted dry for crispier outsides.
- Onion: Red onion is used here, though sweet yellow onion or shallot work well.
- Chicken stock: Adds depth to the sauce; broth may be substituted.
- Dijon mustard: Key for tang in the sauce.
- Balsamic vinegar: Use a good-quality balsamic; you can finish with a drizzle of balsamic glaze if desired.
- Garlic: Freshly minced for the sauce; garlic powder is used in the chicken rub.
- Garnish: Goat cheese crumbles and pomegranate arils add creaminess and bright acidity. Bacon is an optional addition if you want extra richness.
Step-By-Step Instructions:
- Pat chicken dry and season. Rub salt, pepper, ground mustard, paprika and garlic powder into both sides. Let sit 15–30 minutes if time allows to deepen the flavor.
- Sear the chicken. Heat 1 tablespoon olive oil in a skillet over medium-high. Sear the thighs 3–4 minutes per side until browned. The chicken will not be fully cooked yet—set aside.
- Sauté the onions and sprouts. Add another tablespoon of olive oil to the skillet and cook the sliced onion 2–3 minutes. Add the halved Brussels sprouts, placing as many cut-side down as possible. Leave undisturbed 4–5 minutes until golden and crisp, then stir and season with salt, pepper and a bit more garlic powder; cook 2–3 more minutes.
- Make the sauce and finish cooking. Whisk together 1/2 cup chicken stock, 2 tsp Dijon mustard, 2 tbsp balsamic vinegar and 2 minced garlic cloves. Return the chicken to the skillet, pour the sauce over everything, cover and simmer 7–10 minutes until the chicken reaches 170°F–175°F and the sauce reduces slightly.
- Rest and garnish. Remove from heat and let the chicken rest 5 minutes. Sprinkle with goat cheese and pomegranate arils before serving.
Recipe Tips:
- Bring chicken toward room temperature. Let thighs sit 15–20 minutes before cooking for even results.
- Use a large skillet. A 12-inch pan prevents overcrowding so the sprouts and chicken can brown.
- Let the rub sit. Allowing the spice rub to rest 15–30 minutes (or up to 24 hours in the fridge) enhances flavor without needing a long marinade.
Storage Instructions:
For leftovers or make-ahead meals, store the chicken and Brussels sprouts separately. Keep the chicken in an airtight container with the sauce poured over it to retain juiciness. Store the sprouts in a different container for best texture. Refrigerate up to 4–5 days.
The chicken freezes well in an airtight, freezer-safe container for up to 3 months. Brussels sprouts can be frozen but may lose texture, so freezing is not recommended if you prefer firm sprouts.
Simple Ways to Vary This Recipe:
- Add chopped crispy bacon—cook first and use the rendered fat for searing the chicken for extra flavor.
- Sprinkle dried cranberries for sweetness and texture.
- Stir in a splash of heavy cream to make a richer sauce.
- Add a touch of honey, maple syrup or brown sugar to balance the balsamic.
- Top with feta instead of goat cheese.
- Finish with a squeeze of lemon juice for brightness.
What To Serve With This One Pan Chicken Thighs and Brussels Sprouts Recipe:
This dish is excellent with rice but also pairs well with a fruit-forward salad or a hearty side. Roasted pear salad or a spinach-mandarin salad complement the balsamic and pomegranate flavors. Parmesan-crusted potatoes or a simple apple-sage stuffing are great for a more substantial meal.
Other Chicken Dinner Recipes:
-
Baked Tuscan Chicken
-
Parmesan Crusted Air Fryer Chicken Thighs
-
Creamy Chicken Thighs with Mushrooms
-
Simple Chicken and Biscuits Skillet
-
Air Fryer BBQ Chicken Breast
HUNGRY FOR MORE?
One Pan Chicken Thighs and Brussels Sprouts
Ingredients
- 8 chicken thighs (approx. 2 lbs.), boneless, skinless
- 1 tsp paprika
- 1 tsp ground mustard
- 1 tsp garlic powder (plus more for sprouts)
- ½–1 tsp black pepper
- ½ tsp sea salt
- 2 tbsp olive oil, separated
- 1½ lb Brussels sprouts, stems removed and halved
- ½ red onion, sliced thin
- ½ cup chicken stock
- 2 tsp Dijon mustard
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- ½ cup goat cheese crumbles
- ⅓ cup pomegranate arils
Instructions
- Pat chicken thighs dry and season both sides with salt, pepper, ground mustard, paprika and garlic powder. Let rest 15–30 minutes if possible.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until browned. Remove and set aside.
- Add the remaining 1 tbsp olive oil and sauté the onion 2–3 minutes. Add Brussels sprouts cut-side down and cook undisturbed 4–5 minutes until golden. Stir, season, and cook 2–3 more minutes.
- Whisk together chicken stock, Dijon, balsamic and minced garlic. Return chicken to the skillet, pour sauce over top, cover and simmer 7–10 minutes until chicken reaches 170°F–175°F and sauce is slightly reduced.
- Remove from heat, rest 5 minutes, then sprinkle with goat cheese and pomegranate arils and serve.
Notes
- Let chicken sit at room temperature 15–20 minutes before cooking for more even results.
- Use a 12-inch skillet to avoid overcrowding.
- The spice rub can rest on the chicken 15–30 minutes or up to 24 hours in the fridge for stronger flavor.
Nutrition
Nutrition information is an approximation.