Pan-Seared Chicken Thighs with Roasted Brussels Sprouts and Lemon Garlic Sauce

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

Juicy chicken thighs seared to golden perfection served with caramelized Brussels sprouts and a bright, tangy lemon garlic sauce. This Mediterranean-inspired Whole30 recipe (gluten free, paleo), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, olive oil, Brussels sprouts 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 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 380 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, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until caramelized and tender at edges.
  2. Step 2: Meanwhile, 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 salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves. Place chicken skin-side down and cook for 6-7 minutes until skin is golden and crisp.
  3. Step 3: Flip chicken thighs and cook for another 5 minutes until mostly cooked through. Remove chicken and set aside on a plate.
  4. Step 4: Reduce heat to medium, add 4 minced garlic cloves to the skillet and sauté for 1 minute until fragrant but not brown.
  5. Step 5: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping up browned bits from the pan. Simmer for 2 minutes until sauce thickens slightly.
  6. Step 6: Return chicken thighs to the skillet, spoon sauce over them, cover, and cook for 5 minutes more until chicken reaches 165°F internal temperature.
  7. Step 7: Serve chicken with roasted Brussels sprouts, spooning extra lemon garlic sauce over everything.

Frequently asked questions

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

Total time is about 50 minutes (15 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 Roasted Brussels Sprouts and Lemon Garlic Sauce?

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 Lemon Garlic Sauce?

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 Lemon Garlic Sauce 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 Lemon Garlic Sauce gluten free?

Yes — this recipe is tagged gluten free, 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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