Pan-Seared Chicken Thighs with Roasted Brussels Sprouts and Butternut Squash

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy chicken thighs seared to golden perfection served alongside caramelized roasted Brussels sprouts and tender butternut squash, all compliant with Whole30 guidelines. This American-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, butternut squash 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1 lb, trimmed and halved Brussels sprouts
• 2 cups, peeled and cubed into 1-inch pieces butternut squash
• 3 tbsp olive oil
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp, chopped fresh thyme leaves

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 2 cups cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway, until caramelized and tender.
2. Step 2: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Place chicken thighs skin-side down in the hot skillet and sear for 6-7 minutes until the skin is crisp and golden brown. Flip and cook for 4-5 minutes more until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes.
4. Step 4: Serve the seared chicken thighs alongside the roasted Brussels sprouts and butternut squash, spooning any pan juices over the top for added flavor.