Pan-Seared Chicken Thighs with Garlic-Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared to golden perfection paired with tender Brussels sprouts roasted with garlic and olive oil. This american-inspired whole30 (gluten free) ready in about 45 minutes pairs trimmed and halved Brussels sprouts, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated. Spread them on a baking sheet in a single layer.
  2. Step 2: Roast the Brussels sprouts in the oven for 20 minutes, flipping halfway through, until they are tender and caramelized at the edges.
  3. Step 3: While the sprouts roast, pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6-7 minutes until the skin is deep golden and crisp.
  5. Step 5: Flip the chicken and continue cooking for another 6-8 minutes until the internal temperature reaches 165°F and juices run clear.
  6. Step 6: Remove chicken from heat and let rest for 5 minutes. Serve alongside garlic-roasted Brussels sprouts with lemon wedges for squeezing over.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic-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-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 minced garlic cloves from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic-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-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-Roasted Brussels Sprouts whole30?

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

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