Crispy Garlic Butter Chicken And Brussels Sprouts

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

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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.

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 .

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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

https://www.theendlessmeal.com/crispy-garlic-butter-chicken-and-brussels-sprouts/

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