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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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