Chicken & Brussels Sprouts Skillet

Quick, cozy, and full of lemon-garlic goodness, this 30-minute chicken and Brussels sprouts skillet is my weeknight go-to when I want something hearty but still healthy.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Brussels Sprouts

This chicken and Brussels sprouts skillet is the kind of healthy comfort food I could make on repeat. The chicken comes out juicy and golden, while the sprouts soak up all the lemony, buttery, garlicky goodness from the pan.

The chicken is seared to get that savory crust, and the Brussels sprouts go all golden and caramelized before being finished in a quick, zesty sauce. It’s high in protein and high in fiber, low-carb (if you skip the mash), and naturally gluten-free — basically weeknight gold. I’ve made this a few times, especially when Brussels sprouts are in season, and each time it hits that sweet spot of easy + flavor-packed + filling.

👩‍🍳 You might also like these high-protein, high-fiber recipes: pan-fried salmon with pea salad, popcorn chicken bowls (with quinoa), coconut chicken and cauliflower rice, or beef rice and bean burritos.

What You’ll Need

Here is what you’ll need for this chicken amd Brussels sprouts recipe. Find the full measurements in the recipe card below.

For the chicken:

• Chicken breasts: sliced thin for even cooking. Boneless thighs also work for extra juiciness.
• Sea salt & black pepper: simple seasoning, but essential. I also like a warm, slightly smoky kick from paprika. You can also add a little chili powder to this.
• Olive oil: for searing the chicken and Brussels sprouts getting those crispy edges.
• Fresh Brussels sprouts: halved for maximum surface caramelization. You can swap for broccoli if you’re not a sprout fan (but really, try it with the sprouts first!).
• Garlic: lots of it. Don’t skimp—it adds real depth.
• Lemon juice: adds brightness and cuts through the richness.
• Butter: makes it all silky and indulgent.
• Chicken broth (or stock): brings moisture and umami to the dish.
• Parsley: fresh and herby for garnish.

How To Make Chicken & Brussels Sprouts Skillet

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for chicken & Brussels sprouts skillet.

• Season the chicken with salt and pepper.
• Sear in olive oil for 3 minutes each side. Push aside in the pan.
• In the same skillet, add more oil and cook Brussels sprouts for about 5 minutes until golden.
• Stir in garlic, lemon juice, butter, broth, and paprika.
• Stir and cook everything together for 2–3 more minutes. Flipping chicken again.
• Sprinkle with parsley and serve.

Recipe Tips

• Use a large skillet so the Brussels sprouts get nicely browned instead of steaming.
• Chicken swaps: Chicken thighs work beautifully and stay juicy but need a few minutes longer.
• Make it spicy: Add red pepper flakes with the garlic if you like heat.
• Storage: Keeps well in the fridge for 3 days. Reheat in a skillet or microwave until warm.
• Make-ahead tip: Slice the chicken and prep the Brussels the day before to save time.

Serving Suggestions

Serve this over creamy mashed potatoes or fluffy rice to soak up the buttery lemon sauce. Or go low-carb with cauliflower rice. It’s also great on its own for a lighter meal, maybe with a dollop of sour cream or Greek yogurt on the side.

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