Pan-Seared Chicken with Roasted Garlic and Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A wholesome Whole30 chicken dish featuring tender pan-seared chicken thighs paired with caramelized roasted garlic and crispy Brussels sprouts. This whole30-inspired whole30 (whole30) ready in about 50 minutes pairs halved Brussels sprouts, whole garlic bulb, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 40 min Serves 4 Whole30 cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Slice the top off the whole garlic bulb to expose cloves, drizzle with 1 tbsp olive oil and wrap in foil; roast for 30 minutes until soft and golden.
  2. Step 2: While garlic roasts, toss 12 oz halved Brussels sprouts in 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; spread on a baking sheet and roast alongside garlic for 20 minutes until crispy on edges.
  3. Step 3: Pat dry 4 boneless skin-on chicken thighs and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and place chicken skin-side down; cook for 6-7 minutes until skin is golden and crisp.
  4. Step 4: Flip chicken thighs, add 4 sprigs fresh thyme to the pan, and cook 6-7 minutes more until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with 1 tbsp lemon juice.
  6. Step 6: Plate chicken thighs alongside roasted Brussels sprouts and drizzle roasted garlic-lemon mixture over the top before serving.

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Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 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 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 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 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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