Sautéed Garlic Butter Chicken Thighs with Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs pan-seared in garlic butter paired with caramelized roasted Brussels sprouts for a filling Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until caramelized and crispy at the edges.
  2. Step 2: While Brussels roast, season 4 bone-in, skin-on chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 3 tbsp ghee in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken thighs skin-side down to the skillet and sear for 6-8 minutes until golden brown and crispy. Flip and cook for another 6 minutes.
  4. Step 4: Reduce heat to medium, add 4 minced garlic cloves and 1 tbsp fresh thyme leaves to the pan. Spoon the garlic butter over the chicken for 2-3 minutes until fragrant and the chicken reaches an internal temperature of 165°F.
  5. Step 5: Remove chicken from pan and let rest 5 minutes. Serve alongside the roasted Brussels sprouts for a balanced, Whole30-approved dinner.

Frequently asked questions

How long does Sautéed Garlic Butter 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 Garlic Butter 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 brussels sprouts from drying out.

Can I substitute ingredients in Sautéed Garlic Butter 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 Garlic Butter 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 Garlic Butter Chicken Thighs with Roasted Brussels Sprouts whole30?

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

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