There is something about a one-pan meal that makes dinner feel cozy, effortless, and just a little bit special. This Skillet Chicken with Brussels Sprouts recipe is exactly that kind of dish. Tender, juicy chicken breasts meet crisp-tender Brussels sprouts in a pan, all coated in a garlicky, buttery, slightly tangy sauce that will make your taste buds do a happy dance. It is flavorful, comforting, and simple enough to fit into any weeknight dinner rotation without stress.
I first stumbled upon this recipe on a chilly weeknight when I wanted something healthy, satisfying, and quick. I had some Brussels sprouts on hand, which I admit I did not always love, but roasting and cooking them with chicken changed everything. The caramelized edges, the garlicky pan sauce, and the ease of cooking it all in one skillet turned this into an instant favorite. Over time, I have tweaked it a little to suit my style, but the heart of it has always been about creating a hearty, wholesome meal in under 30 minutes. It has become my go-to comfort-meets-weeknight dinner recipe.
Why You’ll Love This
First, the flavor combination is unbeatable. Juicy, golden-brown chicken and slightly crispy Brussels sprouts come together with garlic, butter, and a touch of lemon to create a bright and savory profile that is anything but boring. Each bite is satisfying, balanced, and full of depth.
Second, the texture is amazing. The chicken stays tender while the Brussels sprouts get those caramelized, crispy edges that make vegetables irresistible. You get a perfect contrast in every forkful, and that crunch makes this dish extra enjoyable for kids and adults alike.
Third, it is incredibly easy and quick to prepare. Everything cooks in a single skillet, which means less cleanup and less time spent hovering over the stove. From start to finish, this recipe takes less than 30 minutes, making it ideal for busy weeknights or last-minute dinners.
Finally, it is versatile and nutritious. You can serve it as a hearty family dinner, make it part of a meal prep plan, or even adapt it for a low-carb or gluten-free diet. With lean protein and fiber-rich vegetables, it hits all the right nutritional notes without feeling like you are missing out on flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine Type: American, Healthy Comfort Food
Servings: 4
Estimated Cost: $12-$15
Equipment Needed:
- Large skillet (preferably nonstick or cast iron)
- Cutting board
- Chef’s knife
- Tongs
- Measuring spoons
- Small bowl (for seasoning mix)
- Optional: garlic press for convenience
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon smoked paprika (optional for a subtle smoky flavor)
- ¼ teaspoon crushed red pepper flakes (optional for a mild kick)
- 1 tablespoon fresh lemon juice
- ½ cup low-sodium chicken broth
- Fresh parsley, chopped, for garnish
Helpful notes: You can swap chicken breasts for thighs if you prefer dark meat. Brussels sprouts can be replaced with green beans or broccolini for a different twist. Store any leftover sprouts in an airtight container in the fridge for up to 3 days.
Step-by-Step Instructions
- Prepare your ingredients. Pat the chicken breasts dry with a paper towel to ensure a nice golden sear. Trim and halve your Brussels sprouts, removing any tough outer leaves. Mince the garlic and set aside. Having everything ready at the start makes cooking smooth and stress-free.
- Season the chicken. In a small bowl, mix half of the salt, half of the pepper, and the smoked paprika if using. Rub this seasoning evenly over both sides of the chicken breasts. Proper seasoning at this stage ensures every bite is flavorful and juicy.
- Sear the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside. The goal is a beautiful crust while keeping the inside tender.
- Cook the Brussels sprouts. Reduce the heat to medium and add the remaining olive oil and butter. Toss in the Brussels sprouts cut side down and season with the remaining salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until they are crisp-tender and slightly caramelized.
- Add garlic and create the sauce. Stir in the minced garlic and cook for another 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. This creates a quick, flavorful sauce that brings the dish together.
- Finish cooking the chicken. Return the chicken to the skillet, nestling it among the Brussels sprouts. Reduce the heat to low and cover the skillet. Cook for another 5 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Sprinkle with chopped parsley before serving for a fresh, vibrant touch.
Nutrition Facts (Per Serving)
Calories: 340
Protein: 38 grams
Carbohydrates: 12 grams
Fiber: 4 grams
Fat: 15 grams
Sodium: 420 milligrams
Vitamin A: 10 percent DV
Vitamin C: 80 percent DV
Calcium: 6 percent DV
Iron: 15 percent DV
Tips for Success
Use room temperature chicken. Letting the chicken sit out for 10-15 minutes before cooking helps it cook evenly and prevents it from drying out.
Do not overcrowd the skillet. Give the Brussels sprouts space so they can caramelize instead of steam. If needed, cook them in batches.
Adjust seasoning to taste. Depending on your salt preference, taste the pan sauce before serving. A squeeze of lemon at the end brightens up the flavors beautifully.
Check doneness with a thermometer. Chicken breasts can dry out easily, so aim for 165 degrees Fahrenheit to ensure juiciness without overcooking.
Common Questions
Can I use frozen Brussels sprouts? Yes, but thaw them first and pat them dry. This prevents excess moisture and allows them to caramelize properly.
Is this recipe gluten-free? Absolutely. Just make sure your chicken broth is labeled gluten-free.
How long will leftovers last? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Can I make this ahead of time? You can prep the chicken and Brussels sprouts in advance. Keep them separate until ready to cook to ensure the best texture.
Variations and Substitutions
For a flavor twist, try adding a splash of balsamic vinegar or a teaspoon of honey to the pan sauce. Swap Brussels sprouts with broccoli, green beans, or even asparagus depending on the season. For a richer taste, finish with a sprinkle of toasted almonds or pine nuts. You can also experiment with herbs like thyme or rosemary to give the dish an aromatic boost.
Serving and Pairing Suggestions
This skillet chicken pairs wonderfully with roasted or mashed potatoes, quinoa, or a light salad on the side. For drinks, a crisp white wine such as Sauvignon Blanc complements the brightness of the lemon sauce, while sparkling water with a lemon wedge keeps the meal refreshing. Leftovers can be served over brown rice or in a grain bowl for lunch the next day.
Skillet Chicken with Brussels Sprouts
Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each), patted dry
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon smoked paprika optional for a subtle smoky flavor
- ¼ teaspoon crushed red pepper flakes optional for a mild kick
- 1 tablespoon fresh lemon juice
- ½ cup low-sodium chicken broth
- Fresh parsley chopped, for garnish
Instructions
- Prepare your ingredients. Pat the chicken breasts dry with a paper towel to ensure a nice golden sear. Trim and halve your Brussels sprouts, removing any tough outer leaves. Mince the garlic and set aside. Having everything ready at the start makes cooking smooth and stress-free.
- Season the chicken. In a small bowl, mix half of the salt, half of the pepper, and the smoked paprika if using. Rub this seasoning evenly over both sides of the chicken breasts. Proper seasoning at this stage ensures every bite is flavorful and juicy.
- Sear the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside. The goal is a beautiful crust while keeping the inside tender.
- Cook the Brussels sprouts. Reduce the heat to medium and add the remaining olive oil and butter. Toss in the Brussels sprouts cut side down and season with the remaining salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until they are crisp-tender and slightly caramelized.
- Add garlic and create the sauce. Stir in the minced garlic and cook for another 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. This creates a quick, flavorful sauce that brings the dish together.
- Finish cooking the chicken. Return the chicken to the skillet, nestling it among the Brussels sprouts. Reduce the heat to low and cover the skillet. Cook for another 5 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Sprinkle with chopped parsley before serving for a fresh, vibrant touch.
Notes
Cooking this Skillet Chicken with Brussels Sprouts feels like a little celebration of weeknight comfort food. It is approachable, flavorful, and just satisfying enough to become a regular in your dinner rotation. Whether you are cooking for family, meal prepping for the week, or just treating yourself, this dish has something to offer. I hope you enjoy making it as much as I do. Thank you for letting me share it with you, and happy cooking!
