Sautéed Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts
Juicy chicken thighs pan-seared with fresh garlic and bright lemon juice, served alongside caramelized roasted Brussels sprouts for a wholesome Whole30 meal. This american-inspired whole30 (whole30, gluten free) ready in about 40 minutes pairs olive oil, minced garlic cloves, fresh squeezed lemon juice 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.
Ingredients
- 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 2 tbsp, fresh squeezed lemon juice
- 1 lb, trimmed and halved Brussels sprouts
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 20-25 minutes until the edges are golden and caramelized, flipping halfway through.
- Step 2: While Brussels roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 3: Place chicken thighs skin side down in the hot skillet and sear for 6-7 minutes until the skin is golden brown and crispy. Flip and cook for another 5 minutes.
- Step 4: Add 4 minced garlic cloves to the skillet, stirring around chicken for 30 seconds until fragrant. Pour in 2 tbsp fresh lemon juice and reduce heat to medium. Cook for 3-4 minutes, spooning the pan juices over the chicken, until cooked through and juices run clear.
- Step 5: Remove chicken from skillet and let rest for 5 minutes. Serve alongside the roasted Brussels sprouts.
Frequently asked questions
How long does Sautéed Lemon-Garlic Chicken Thighs with 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 Sautéed Lemon-Garlic Chicken Thighs with 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Lemon-Garlic Chicken Thighs with 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 Sautéed Lemon-Garlic Chicken Thighs with 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 Sautéed Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts whole30?
Yes — this recipe is tagged whole30, gluten free, 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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