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Skillet Chicken with Brussels Sprouts

Brown sugar and apples bring sweetness to this chicken and Brussels Sprouts dish


1 1/2 lb. boneless, skinless chicken thighs
2 tsp. chopped fresh thyme
Kosher salt and black pepper
1 tbsp. canola oil
1 (12-oz.) package shredded Brussels sprouts
1 sliced apple
1/2 sliced red onion
1 Chopped Garlic Clove
2 tbsp. white balsamic vinegar
2 tsp. brown sugar
1/3 c. chopped toasted pecans


Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.

Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.

Return chicken to pan and top with toasted pecans.

This post first appeared on Cooking Master, please read the originial post: here

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Skillet Chicken with Brussels Sprouts


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