Skillet-Seared Chicken Thighs with Roasted Brussels Sprouts and Apples

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

Juicy chicken thighs seared to golden perfection paired with caramelized Brussels sprouts and sweet-tart apples for a balanced Whole30 meal. This american-inspired whole30 (whole30, gluten free) ready in about 50 minutes pairs trimmed and halved Brussels sprouts, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 35 min Serves 4 American cuisine 410 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 Granny Smith apple with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
  2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
  3. Step 3: Add chicken thighs skin-side down and sear for 6 minutes until skin is crisp and deep golden. Flip and cook 3 minutes more.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves to the skillet around the chicken and sauté for 30 seconds until fragrant.
  5. Step 5: Transfer skillet to the oven and roast chicken and vegetables together for 12 minutes until chicken reaches 165°F internal temperature.
  6. Step 6: Remove skillet from oven, drizzle 1 tbsp apple cider vinegar over chicken and vegetables, and toss roasted Brussels sprouts and apples gently to coat. Serve hot.

Equipment for this recipe

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Frequently asked questions

How long does Skillet-Seared Chicken Thighs with Roasted Brussels Sprouts and Apples take to make?

Total time is about 50 minutes (15 min prep + 35 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 Skillet-Seared 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 olive oil from drying out.

Can I substitute ingredients in Skillet-Seared 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 Skillet-Seared 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 Skillet-Seared Chicken Thighs with Roasted Brussels Sprouts and Apples whole30?

Yes — this recipe is tagged whole30, gluten 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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