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Skillet Chicken with Brussels Sprouts
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Skillet Chicken with Brussels Sprouts

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 340kcal
Cost $12–$15

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

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.