Sautéed Garlic-Spiced Chicken Thighs with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Juicy chicken thighs pan-seared with garlic and smoked paprika paired with caramelized roasted Brussels sprouts for a hearty Whole30 dinner. This American-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves 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 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.

Ingredients

• 4 pieces, about 1.5 lbs bone-in chicken thighs
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lb, trimmed and halved Brussels sprouts
• 1 tbsp lemon juice
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Preheat your oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil and 1/4 tsp sea salt, spreading them evenly on a rimmed baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
2. Step 2: While the sprouts roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Place the chicken thighs skin side down in the hot skillet and cook for 6-7 minutes without moving until the skin is golden and crisp. Flip and add 4 minced garlic cloves, cooking for another 6 minutes until the internal temperature reaches 165°F.
4. Step 4: Remove the chicken from heat and let rest for 5 minutes. Stir 1 tsp fresh thyme leaves and 1 tbsp lemon juice into the roasted Brussels sprouts and serve alongside the chicken.