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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs seared to golden perfection served alongside caramelized roasted Brussels sprouts with a hint of garlic. This american-inspired whole30 (gluten free, dairy free) ready in about 40 minutes pairs halved Brussels sprouts, whole, peeled garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 6 whole peeled garlic cloves with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until sprouts are browned and garlic is soft.
  2. Step 2: Meanwhile, pat dry 4 boneless skin-on chicken thighs. Season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme leaves.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin side down and sear for 6-7 minutes until skin is golden and crisp. Flip and cook an additional 5-6 minutes until internal temperature reaches 165°F.
  4. Step 4: Serve the seared chicken thighs alongside the roasted Brussels sprouts and roasted garlic cloves, squeezing softened garlic over the top for extra flavor.

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Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 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 halved brussels sprouts from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Roasted Garlic 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 Roasted Garlic 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.

Is Pan-Seared Chicken Thighs with Roasted Garlic and Roasted Brussels Sprouts gluten free?

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

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