Pan-Seared Chicken Thighs with Maple-Dijon Glaze and Roasted Brussels Sprouts

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

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Juicy pan-seared chicken thighs glazed with a sweet and tangy maple-Dijon sauce, paired perfectly with caramelized roasted Brussels sprouts. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper 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: 10 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder on a baking sheet. Roast for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, season 6 bone-in, skin-on chicken thighs evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear without moving for 6-7 minutes until skin is golden and crisp.
  4. Step 4: Flip chicken thighs and transfer skillet to the oven. Roast for 12 minutes until internal temperature reaches 165°F.
  5. Step 5: While chicken roasts, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small bowl.
  6. Step 6: Remove skillet from oven, brush chicken thighs generously with maple-Dijon glaze, and broil for 2 minutes to caramelize the glaze.
  7. Step 7: Serve chicken thighs alongside the roasted Brussels sprouts, spooning any pan juices over the top.

Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Maple-Dijon Glaze 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Maple-Dijon Glaze 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 Maple-Dijon Glaze 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.

What goes well with Pan-Seared Chicken Thighs with Maple-Dijon Glaze and Roasted Brussels Sprouts?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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