Pan-Seared Chicken Thighs with Roasted Garlic and Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy, pan-seared chicken thighs combined with caramelized roasted garlic and tender Brussels sprouts make a flavorful and satisfying Whole30 meal. This american-inspired whole30 (whole30) ready in about 45 minutes pairs halved Brussels sprouts, whole, unpeeled garlic cloves, olive oil 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 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 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb halved Brussels sprouts and 6 whole unpeeled garlic cloves with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until Brussels sprouts are tender and garlic is caramelized.
  2. Step 2: Meanwhile, season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in the skillet and sear without moving for 5-6 minutes until skin is golden and crispy. Flip and cook for 3 minutes.
  4. Step 4: Add 1/4 cup water to the skillet, cover, and reduce heat to medium-low. Steam chicken for 8-10 minutes until internal temperature reaches 165°F.
  5. Step 5: Squeeze roasted garlic cloves from skins and mash gently; stir into the roasted Brussels sprouts along with 1 tbsp fresh lemon juice. Serve chicken thighs atop the garlic Brussels sprouts mixture.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Roasted Garlic and 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 Roasted Garlic and 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 halved brussels sprouts from drying out.

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

Yes — this recipe is tagged 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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