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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 topped with goat cheese crumbles and pomegranate for a delicious meal!

Balsamic dijon chicken thighs in skillet with brussel sprouts, goat cheese, pomegranate arils etc.
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Quite often my one pan dinners are sheet pan meals, but this one pan chicken and Brussel sprouts recipe is a simple stove top dinner that I think is even better! The pan seared chicken makes for the browned outside and delicious juicy chicken inside. And you will get those browned Brussel sprouts that everyone loves this way too!

Seasoned chicken thighs and veggies are cooked in the skillet in a tangy sauce, and with some white or brown rice to serve along with it, you will be set with a whole meal in no time! Makes for a perfect weeknight dinner the whole family will love!

Love a one pan sheet pan chicken dinner as well? Try this honey garlic chicken sheet pan or parmesan crusted chicken dinner!

Why You Will Love This Chicken and Brussels Sprout Recipe:

  • Not your usual same old chicken dinner. We tend to get in major chicken ruts at our house. Some sort of baked or grilled chicken breast with a bit of seasoning and maybe some bbq sauce or something to jazz it up a bit. These chicken thighs have something unique and oh so delicious that always makes me wonder why we don’t shake things up more often!
  • Great for meal prep. If you are a meal prepper, this chicken thigh skillet recipe will be a great option for you. You can whip it up early in the week and either portion it out with a serving of your favorite rice or have it ready in containers for meals throughout the week.
  • One pan means less dishes! Any way to lessen the work load and make for easy clean up in the kitchen is my favorite. This entire recipe is cooked in one dish and you can even just use one plate or bowl for the chicken and veggies to make even less mess!
Gray pan with dijon balsamic chicken thighs and brussel sprouts.

Recipe Ingredients:

  • chicken thighs: boneless skinless chicken thighs for quicker cooking. This allows the chicken to be complete without overcooking the Brussels sprouts in this recipe. Bone in, skin-on chicken thighs take longer cook time as well as chicken breast, but could be used instead in a pinch.
  • seasoning: ground black pepper, sea salt, paprika, garlic and ground mustard. Simple seasoning but when paired with the dijon balsamic mixture, it brings out the perfect tangy flavor.
  • olive oil: extra virgin olive oil is our cooking preference but if you have a cooking oil that you prefer such as avocado oil, that should work as well.
  • brussels sprouts: rinsed, tips removed and halved. Pat these dry as well for crispier outsides.
  • onion: I use red onion in this recipe, but a sweet yellow onion or shallot works great too
  • chicken stock: chicken stock is my preference but broth will work as well
  • dijon mustard: one of the key ingredients to get the flavor and tang in the bit of sauce in this chicken thigh recipe. Use your favorite!
  • balsamic vinegar: a nice balsamic vinegar is great for flavor in this recipe. You can also drizzle a balsamic glaze over top when serving.
  • garlic: freshly minced is ideal in the sauce mixture, but you also need garlic powder for the chicken thigh rub.
  • garnish: while these can be considered optional, I feel that they make the recipe so advise adding them if possible! Goat cheese crumbles and pomegranate arils. In originally testing the recipe, I added bacon as well, but opted to make it an optional add in as it added another step to the recipe that some may not be interested in doing.

Step-By-Step Instructions:

  • Pat chicken thighs dry and season with salt, black pepper, ground mustard, paprika and garlic on both sides. Gently rub it into the skinless thighs and allow it to sit for 15-30 minutes if possible.
  • Heat olive oil over skillet preheated to medium high heat. Place chicken in hot oil and allow to sear for 3-4 minutes per side. (*The image above shows seared chicken with onions, but they are added later in the recipe after retesting to keep them from becoming too soft and wilted.)
  • Remove the chicken from the skillet and set aside. (It will not be fully cooked at this time, and that is ok!)
  • Add another tablespoon of olive oil and add the onion to hot oil, sautéing for 2-3 minutes. Add the Brussels sprouts and try to shake skillet to allow as many sprouts as possible to be cut side down in a single layer. Don’t touch them for about 4-5 minutes or until they start to get golden brown and crisp. Stir, sprinkle with salt, pepper and garlic and allow to cook for another 2- 3 minutes.
  • While the sprouts cook, whisk together the chicken stock, balsamic vinegar, dijon mustard, and garlic. Add the chicken back into the skillet, pour the balsamic mixture over top. Cover the pan and allow to simmer for about 7-10 minutes more or until the chicken reaches 170°F-175°F internal temperature and sauce has slightly reduced.
  • Remove from the stove, allow to rest for 5 minutes for juiciest chicken. Sprinkle with goat cheese and pomegranate arils and serve!

Recipe Tips:

  • Allow your chicken thighs to sit out for about 15-20 minutes before adding to the skillet. This will allow for the most even cooking time.
  • Use a large pan. You don’t want the pan overcrowded in this recipe so use a 12 inch skillet if possible for best results.
  • Let the chicken sit with the rub on it for about 15-30 minutes. Since you’re not using a chicken marinade in this recipe, you don’t have to worry about it soaking for hours. But letting the spice rub sit for just short amount of time will improve the overall flavor of the chicken. It can sit with the seasoning for up to 24 hours.

Storage Instructions:

If there are leftovers or if you are making this one pan chicken and brussel sprouts recipe ahead of time, the best way to store it is to separate the chicken and the Brussels sprouts.

Store the chicken in an airtight container with the sauce poured over top to hold in all the juiciness. Place the sprouts in a separate container and store for up to 4-5 days.

The chicken can easily be frozen but I don’t recommend freezing the Brussel sprouts. You can freeze them, I just don’t think they hold up as well. Store in an airtight, freezer safe container for up to 3 months.

Simple Ways to Vary This Recipe:

  • add chopped crispy bacon–when originally testing this recipe, I cooked chopped bacon in the skillet before cooking the chicken, in the end, didn’t want another step in a simple recipe. But feel free to do so! It’s delicious!
  • sprinkle with dried cranberries
  • add a splash of heavy cream
  • add a touch of honey, maple syrup or brown sugar to the sauce for a touch of sweet
  • top with feta instead of goat cheese
  • add a squeeze of lemon juice to the sauce
Overhead view of one pan chicken thighs and vegetables topped with chopped parsley, goat cheese and pomegranate arils.

What To Serve With This One Pan Chicken Thighs and Brussels Sprouts Recipe:

This one pan chicken dinner is perfect served with some rice but we have a few other sides we like to enjoy with it.

Favorite salad to serve with this dish is my roasted pear salad or this spinach mandarin salad. The fruitiness in the salads goes so well with this recipe.

As for other side dish options, these parmesan crusted potatoes are amazing, as well as some apple sage stuffing to really jazz things up. And if you are feeling fancy, serve these puff pastry brie bites before dinner!

Other Chicken Dinner Recipes:

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5 from 2 votes

One Pan Chicken Thighs and Brussels Sprouts

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 topped with goat cheese crumbles and pomegranate for a delicious meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

  • 8 chicken thighs (approx. 2 lbs.), boneless, skinless
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 1 tsp garlic powder*, *more to sprinkle over brussels sprouts
  • ½ – 1 tsp pepper*
  • ½ tsp sea salt*
  • 2 T olive oil, separated
  • 1 ½ lb Brussels sprouts, stems removed and halved
  • 1/2 red onion, sliced thin
  • ½ c chicken stock
  • 2 tsp Dijon mustard
  • 2 T balsamic
  • 2 garlic cloves, minced
  • ½ c goat cheese crumbles
  • c pomegranate arils
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Instructions 

  • Pat chicken thighs dry and season with salt, black pepper, ground mustard, paprika and garlic on both sides. Gently rub it into the chicken and allow it to sit for 15-30 minutes if possible.
  • Heat 1 tablespoon olive oil over skillet preheated to medium high heat. Place chicken in hot oil and allow to sear for 3-4 minutes per side. Chicken will start to pull away from the pan when ready to flip.
  • Remove the chicken from the skillet and set aside. (It will not be fully cooked at this time, and that is ok!) Add another tablespoon of olive oil and add the onion to hot oil, sautéing for 2-3 minutes. Add the Brussels sprouts and try to shake skillet to allow as many sprouts as possible to be cut side down. Don't touch them for about 4-5 minutes or until they start to get golden brown and crisp. Stir, sprinkle with salt, pepper and garlic as desired and allow to cook for another 2- 3 minutes.
  • While the sprouts cook, whisk together the chicken stock, balsamic vinegar, dijon mustard, and garlic. Add the chicken back into the skillet, pour the balsamic mixture over top. Cover the pan and allow to simmer for about 7-10 minutes more or until the chicken reaches 170°F-175°F internal temperature and sauce has slightly reduced.
  • Remove from the stove, allow to rest for 5 minutes for juiciest chicken. Sprinkle with goat cheese and pomegranate arils and serve!

Notes

  • Allow your chicken thighs to sit out for about 15-20 minutes before adding to the skillet. This will allow for the most even cooking time.
  • Use a large pan. You don’t want the pan overcrowded in this recipe so use a 12 inch skillet if possible for best results.
  • Let the chicken sit with the rub on it for about 15-30 minutes. Since you’re not using a chicken marinade in this recipe, you don’t have to worry about it soaking for hours. But letting the spice rub sit for just short amount of time will improve the overall flavor of the chicken. It can sit with the seasoning for up to 24 hours

Nutrition

Calories: 530kcal, Carbohydrates: 25g, Protein: 56g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 229mg, Sodium: 711mg, Potassium: 1344mg, Fiber: 8g, Sugar: 9g, Vitamin A: 1881IU, Vitamin C: 148mg, Calcium: 146mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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