Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apples

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared to golden perfection paired with caramelized roasted Brussels sprouts and sweet apple slices for a balanced Whole30 dinner. This american-inspired whole30 (whole30, gluten free) ready in about 45 minutes pairs halved Brussels sprouts, divided olive oil, divided sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 1 large sliced apple wedges with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, tossing halfway, until caramelized and tender.
  2. Step 2: While vegetables roast, season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 7-8 minutes without moving until skin is golden and crispy.
  4. Step 4: Flip chicken thighs and reduce heat to medium. Cook for another 6-7 minutes until internal temperature reaches 165°F.
  5. Step 5: Remove chicken from skillet and let rest for 5 minutes. Sprinkle 1 tbsp chopped fresh thyme over the roasted Brussels sprouts and apples, then serve alongside the chicken thighs.

Frequently asked questions

How long does Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apples take to make?

Total time is about 45 minutes (15 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 Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apples?

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 Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apples?

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 Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apples 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 Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apples whole30?

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

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