A quick, healthy one-pan chicken dinner with golden seared Brussels sprouts. Simple, flavorful, and perfect for a weeknight low-carb meal.

For the Chicken:

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

For the Brussels Sprouts:

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)

For Garnish (Optional):

Fresh parsley, chopped

Grated Parmesan cheese

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Season chicken with garlic powder, paprika, onion powder, salt, and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken for 5–6 minutes per side until golden and cooked through. Set aside.

Add more olive oil to the same skillet. Place Brussels sprouts cut-side down, season, and cook undisturbed for 5–6 minutes until golden.

Stir and cook another 4–5 minutes until tender-crisp. Deglaze with balsamic or lemon juice if using.

Return chicken to pan, heat through, and serve hot, garnished with parsley or Parmesan if desired.

Add red onion or cherry tomatoes for extra color and flavor.

Substitute chicken with sausage or tofu.

A drizzle of honey-mustard or lemon tahini sauce makes a flavorful finish.