Pan-Seared Chicken Thighs with Roasted Brussels Sprouts and Almonds

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

Juicy chicken thighs pan-seared to a golden crust paired with oven-roasted Brussels sprouts tossed in toasted almonds and a hint of garlic. This american-inspired whole30 (gluten free, dairy free) ready in about 40 minutes pairs olive oil, trimmed and halved Brussels sprouts, whole almonds 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: 25 min Serves 4 American cuisine 420 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, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Spread in a single layer and roast for 20 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: While the sprouts roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin side down in the skillet and cook for 6-7 minutes until golden brown and crisp.
  3. Step 3: Flip the chicken thighs and add 3 thinly sliced garlic cloves around the pan. Cook for another 6-7 minutes until internal temperature reaches 165°F and garlic is fragrant and lightly browned.
  4. Step 4: In a small dry skillet over medium heat, toast 1/3 cup whole almonds, stirring frequently, for 3 minutes until golden and aromatic. Remove from heat.
  5. Step 5: Combine roasted Brussels sprouts with toasted almonds and drizzle with 1 tbsp fresh lemon juice. Serve the chicken thighs alongside the Brussels sprouts mixture for a balanced Whole30 meal.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Roasted Brussels Sprouts and Almonds?

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 olive oil from drying out.

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

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 Roasted Brussels Sprouts and Almonds 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 Roasted Brussels Sprouts and Almonds gluten free?

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

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