Pan-Seared Chicken Thighs with Garlic and Roasted Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy, skin-on chicken thighs pan-seared to golden perfection paired with oven-roasted Brussels sprouts tossed in garlic and olive oil. This american-inspired chicken (whole30, gluten free) ready in about 45 minutes pairs divided salt, divided black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway, until golden and crispy on edges.
  2. Step 2: Meanwhile, pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 7-8 minutes until skin is deep golden and crisp. Flip and cook 6-7 minutes more until internal temperature reaches 165°F. In the last 2 minutes, add remaining 2 minced garlic cloves to the pan and sauté until fragrant.
  4. Step 4: Remove chicken from skillet and rest 5 minutes. Toss roasted Brussels sprouts with 1 tbsp fresh lemon juice and serve alongside the chicken.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic and Roasted Brussels Sprouts take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Garlic and Roasted Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic and Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Garlic and Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Garlic and Roasted Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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