Chicken and Crispy Brussels Sprouts

Why You’ll Love This Recipe

I love how easy this dish is to pull together with minimal prep and one pan. The Brussels sprouts get crispy and golden in all the best ways, and the chicken is seasoned to perfection. The mix of seared edges and juicy centers makes every bite interesting and delicious. It’s great for weeknights but also impressive enough for a casual dinner with friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
Salt and black pepper, to taste

1 lb Brussels sprouts, trimmed and halved
1½ tablespoons olive oil
Salt and pepper, to taste
½ teaspoon chili flakes (optional)
1 tablespoon balsamic vinegar or lemon juice (optional)

Fresh parsley or grated Parmesan, for garnish (optional)

directions

1. I season the chicken on both sides with garlic powder, paprika, onion powder, salt, and pepper.

2. I heat 1 tablespoon olive oil in a large skillet over medium-high heat. I add the chicken and sear for about 5–6 minutes per side, or until cooked through and golden. I remove it from the skillet and set it aside to rest.

3. In the same skillet, I add another drizzle of olive oil. I place the Brussels sprouts cut side down in a single layer. I season with salt, pepper, and chili flakes if I want some heat.

4. I cook them undisturbed for 5–6 minutes until the bottoms are deeply golden, then stir and continue cooking for another 4–5 minutes until tender and crispy.

5. I deglaze the pan with a splash of balsamic vinegar or lemon juice for brightness.

6. I return the chicken to the pan, let it warm through, and serve everything hot, garnished with parsley or a sprinkle of Parmesan.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories per serving: 420 kcal

Variations

When I want to switch things up, I add sliced red onion or toss in some halved cherry tomatoes toward the end for a pop of color. I’ve also swapped the chicken for sausage or tofu and added a drizzle of honey-mustard sauce over the top for a sweet-savory twist.

storage/reheating

This dish keeps well in the fridge for up to 3 days. I reheat it in a skillet over medium heat to keep the Brussels sprouts crisp, or in the microwave for convenience. It’s great as leftovers in wraps, grain bowls, or alongside a fried egg.

FAQs

Can I roast everything in the oven?

Yes. I roast the chicken and Brussels sprouts together at 425°F (220°C) on a sheet pan for 25–30 minutes. I make sure to flip the sprouts halfway and check the chicken for doneness.

Do I need to blanch the Brussels sprouts?

No, I don’t. Halving and searing them directly in the skillet gives them that crispy, caramelized texture without the need for pre-cooking.

Can I use frozen Brussels sprouts?

Fresh works best for crispiness, but if I use frozen, I make sure to thaw and dry them thoroughly before cooking. They’ll be more tender but still tasty.

What kind of chicken works best?

I prefer thighs for juiciness, but chicken breasts work great too—just be careful not to overcook them.

Can I add a sauce?

Definitely. I sometimes drizzle with garlic aioli, lemon tahini, or a light honey-mustard glaze for extra flavor.

Conclusion

Chicken and Crispy Brussels Sprouts is one of my favorite fuss-free meals that doesn’t sacrifice flavor. With a little seasoning and a good sear, both the chicken and sprouts shine on their own—but they’re even better together. It’s the kind of meal I can throw together any night of the week and always feel good about.